No-Spread Sugar Cookie Recipe

These no-spread sugar cookies are perfect for decorating, as they hold their shape beautifully during baking. Adding cornstarch helps create a tender texture while ensuring the cookies stay flat and firm.

Yields: 24 cookies

Servings: 12-24

Prep Time: 15 minutes

Cooking Time: 10-12 minutes per batch

Total Time: 25-30 minutes

Servings: Approximately 24-30 cookies, using a 2-inch cookie cutter (yields may vary with different cutter sizes).

Total Time:

• Prep Time: 20-30 minutes (including dough preparation and rolling)

• Chill Time: 10 minutes (optional but recommended for best results)

• Bake Time: 8-10 minutes per batch

• Total Time: Approximately 45 minutes to 1 hour

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Ingredients:

• 1 cup (227g) unsalted butter, softened

• 1 cup (200g) granulated sugar

• 1 large egg

• 1 1/2 teaspoons vanilla extract

• 3 cups (375g) all-purpose flour

• 2 tablespoons cornstarch

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.

2. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar until light and fluffy, about 2-3 minutes.

3. Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.

4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.

5. Combine: Gradually add the dry and wet ingredients. To help the cut cookies retain shape, chill them in the refrigerator for about 10 minutes before baking for best results until the dough comes together. The dough should be smooth and not sticky.

6. Roll Out Dough: Roll out the dough to about 1/4 inch (6mm) thickness on a lightly floured surface or between two sheets of parchment paper.

7. Cut Shapes: Use cookie cutters to cut out your desired shapes and transfer them to the prepared baking sheets.

8. Chill (Optional): For best results, chill the cut cookies in the refrigerator for about 10 minutes before baking to help them retain their shape.

9. Bake: Bake for 8-10 minutes or until the edges turn golden. Do not overbake to keep the cookies soft.

10. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips:

• The cornstarch helps to keep the cookies from spreading and gives them a delicate crumb.

• Chilling the cookies before baking further helps them hold their shape.

No-Spread Sugar Cookie Recipe