No Spread Sugar Cookies Recipe
Sugar cookies or sugar biscuits are great for any occasion. These yummy no spread sugar cookies really hold their shape making them perfect for any shape cutter!
Ingredients
- 200 g Room Temperature Butter
- 200 g Caster Sugar
- 360 g Plain Flour (All purpose flour)
- 1 tsp Vanilla Extract (Or flavouring of your choice)
- 1 Medium Egg
Instructions
- Cream the sugar and butter together in your mixer (this can also be done by hand).
- Add your medium egg and 1 tsp of your flavouring and mix this through until fully combined.
- Slowly add in your flour a tablespoon at a time, giving the flour time to absorb the butter in the mixture. Mix until you have a dough that clings together.
- Roll out your cookie dough on a lightly floured surface, to a thickness of 5mm. Then cut out your shapes, placing your cookies on a sheet of parchment paper.
- Place your cookies in the fridge for at least 30 minutes to allow the butter in your mixture to firm up.
- After 30 minutes, place your cookies onto a chilled baking tray (still on the parchment paper) into a preheated oven at 180°C (356°F) on the middle shelf (Please note this is a normal oven setting, not a fan oven setting). Bake for 8 – 10 minutes, until the edges start to go slightly golden in colour. If you have multiple batches, make sure your baking tray is completely cool before adding your next batch of cookies.
- Place your cookies on a wire rack to cool. Once cool they are ready to decorate. You can then decorate them with royal icing or fondant. Watch the video above to get some ideas!
- To store your cookies, place them in an airtight container in a cool, dry place. This will keep them fresh for around a week.
Notes
Top Tip: When making these cookies it is important to use real butter. In the UK this comes in the form of a block of butter. This will allow the butter to go hard and solidify when placed in the fridge. This is key to your cookies keeping their shape.
Baking spreads and margarine will always remain soft and even when chilled your cookies will spread.
Get Creative! While vanilla is a classic, don't be afraid to experiment! You can swap vanilla for almond extract, lemon extract, peppermint extract, or even a dash of spices like cinnamon for a different flavour.
The size of your eggs matter: A medium egg typically weighs around 53-63 grams in its shell. Using a larger egg may make your dough too wet and sticky, whereas using a small egg can make it dry and crumbly.