These easy no-spread sugar cookies are great for cutouts and decorating with icing, they're perfectly sweet, and totally delicious. Unlike other sugar cookies that become a gloopy mess at room temperature this dough is easy to work with and needs minimal chilling.
You’re going to fall in love with this sugar cookie recipe. It’s SO much easier to cut shapes out with and when you bake them the cookies will not spread. Instead of rounded pillows that only slightly resemble the shape you cut them into, you’ll have super-sharp edged cookies PERFECT for decorating with Royal Icing or Sugar Cookie Icing. For another holiday cookie, try my ginger snap cookie recipe!
6. Put the dough in a plastic bag, flatten it together, then chill it in the refrigerator so it firms up. Once the dough is chilled, place it on a rolling mat, sprinkle with flour and roll out with a rolling pin. Move the dough around to prevent it from sticking. Use circular cookie cutters to cut out your cookies. Take away extra scraps to re-roll for more cookies. Place them on non-stick cookie sheets and bake at 375F for 12 minutes. Once they are done allow them to cool on the cookie sheets before transferring them to a wire rack to cool completely.
How To Make Sugar Cookies
Adding that 1/3 cup of corn starch really changes the dough. You’ll notice it handles better at room temperature than other cookie doughs and really stays together instead of getting stuck to your fingers or the work surface.
I actually love using buttercream to decorate sugar cookies but you can dip them in chocolate, add a glaze, use your favorite sugar, or of course use royal icing! Here are my favorite frosting recipes to use on sugar cookies:
Using corn starch helps but the best way to prevent cookie dough from sticking is to roll out the dough between two layers of plastic wrap. This way there’s no fuss and ZERO chance of sticking. It’s always a good idea to flour your work surface well and move the dough often. I like to work on a pastry mat which can be lifted up and even transferred into the refrigerator.
Sugar Cookies Recipe: How To Make It
Various brands of butter add different amounts of salt to their product. Using unsalted butter helps to control the amount of salt in a recipe and give people a uniform result no matter where they live. This is also why you’ll see recipes call for kosher salt. Different types of salt have smaller and larger grains; the smaller the grain, the more salt each teaspoon will hold. Specifying kosher salt just calls for a standard grain size. All this being said you can usually use salted butter and just reduce or eliminate the added salt in a recipe.
If you’ve tried this sugar cookie recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
This no-spread sugar cookie recipe is perfect for cutouts and totally delicious. Best of all the dough is easy to work with and needs minimal chilling.
Vanilla Sugar Cookies
I often use 1/2 cup of corn starch for this recipe as if gives you LASER-sharp edges but recently reduced it to a 1/3 cup. This gives a slightly softer cookie while still retaining almost all of the shape during baking. If you want a really soft cookie just add a 1/4 cup and you cookie dough will still be pretty manageable.
Serving: 28 g | Calories: 192 kcal | Carbohydrates: 27 g | Protein: 3 g | Fat: 8 g | Saturated Fat: 5 g | Cholesterol: 34 mg | Sodium: 80 mg | Potassium: 30 mg | Fiber: 1 g | Sugar: 8 g | Vitamin A: 255 IU | Calcium: 7 mg | Iron: 1 mg
I often use 1/2 cup of corn starch for this recipe as if gives you LASER-sharp edges but recently reduced it to a 1/3 cup. This gives a slightly softer cookie while still retaining almost all of the shape during baking. If you want a really soft cookie just add a 1/4 cup and you cookie dough will still be pretty manageable.
Serving: 28 g | Calories: 192 kcal | Carbohydrates: 27 g | Protein: 3 g | Fat: 8 g | Saturated Fat: 5 g | Cholesterol: 34 mg | Sodium: 80 mg | Potassium: 30 mg | Fiber: 1 g | Sugar: 8 g | Vitamin A: 255 IU | Calcium: 7 mg | Iron: 1 mg
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