When I started cake decorating professionally many years ago, one of my biggest frustrations used to be that cookies never held their shape. Decorating them of course would be a nightmare. I used my butter cookies to experiment and after much trial and error, I perfected this recipe. The secret to these of course is that I stopped using leavening in my recipe.
Why make these cookies.
Unlike my classic sugar cookies recipe this one uses powdered sugar. This also has a little bit of cornstarch for the shortbread texture. These soft, chewy, and more delicate but absolutely delicious. They are light and airy with a soft, chewy mouthfeel. This is because of the way I mix my cookies. The recipe needs only 5 main ingredinets butter, sugar, flour, cornstarch, and eggs, plus salt and vanilla extract. These are simple pantry staples that are always on hand. right? The dough as well as the cookies have a great shelflife. You can prepare the dough and keep it in the fridge for up to a month. Perfect for the busy holiday season.
Ingredients and substitutes
Unsalted butter – I like to use unsalted butter in all my baking so I can control the amount of salt. And yet, if you must use salted butter omit the salt in the recipe. All-purpose flour – I always use all-purpose flour with great success. You do not need any other flour. Cornflour – I never miss an opportunity to add cornflour, rice flour, semolina to my cookies. These add a nice crumbly melt in the mouthfeel. It also lightens the cookie. Powdered sugar – Also known as confectioners sugar or icing sugar. When looking for powdered sugar always buy one made from cane sugar, not beet sugar. Vanilla extract – You can use vanilla extract, vanilla bean paste as well as vanilla sugar.
Step by step: No Spread Cookies
In a bowl swift or combine – flour, cornflour, (and cocoa powder for chocolate cookies).
In the bowl of a stand mixer with the paddle attachment, cream butter and powdered sugar until light and fluffy. Add the salt and vanilla, followed by the eggs one at a time, incorporating each well. Next, add the dry ingredients (flour, cornstarch – cocoa powder for chocolate cookies). Bring the dough together and divide it into two discs. Wrap in plastic for at least 1 to 2 hours
Once the dough is chilled, roll it on a lightly floured surface to about 1/8 inch, 3 mm, or 1/4 inch (6 mm). Cut out desired-shaped cookies and place them on a cookie sheet one inch apart.
Preheat the oven to 356°F/ 177°C/ Gas Mark 4. Bake cookies for about 8 to 10 minutes, depending on the thickness of the cookies. Once baked, let cool on the tray for 10 minutes, then transfer to a cooling rack to cool further. You can decorate these cookies with fondant or royal icing.
Storage
This cookie recipe can be halved or double without any issues. The dough can be kept in the fridge for up to 4 days, or frozen for up to three months. If frozen, thaw in the fridge over-night before you roll out. The baked cookies will stay at room temperature for up to 10 days but best eaten within a few days.
No chill no spread sugar cookies, vanilla sugar cookies & chocolate sugar cookies. Eggless vanilla sugar cookies & eggless chocolate sugar cookies Classic Gingerbread cookies & no spread gingerbread sugar cookies Best Chocolate Chip Cookies & Eggless Chocolate Chip Cookies See all cookie recipes
Frequently asked questions
Creative ways to serve sugar cookies
Custom Cookie Shapes: Use cookie cutters to create sugar cookies in various shapes that match the theme of your event or celebration. You can make custom shapes like initials, animals, or objects related to the occasion. Stuffed Sandwich Cookies: Pair two sugar cookies together with a layer of flavored frosting, ganache, or Nutella in between to create delectable sandwich cookies. Cookie Ice Cream Bowls: Mold freshly baked sugar cookies into the shape of small bowls using the back of a muffin tin. Once they cool, fill these edible bowls with scoops of ice cream and toppings. Cookie Trifle: Layer crumbled sugar cookies with whipped cream or custard and your choice of fruits in a trifle dish to create a delightful and visually appealing dessert. Cookie Milkshakes: Blend crumbled sugar cookies with milk, ice cream, and a dash of vanilla extract to create a unique sugar cookie-flavored milkshake. Top it with whipped cream and cookie crumbles. Cookie Breakfast Cereal: Cut sugar cookies into small bite-sized pieces and use them as a crunchy topping for yogurt, ice cream, or as a mix-in for breakfast cereals. Cookie Pizza: Press the dough into a round pizza pan to create a giant sugar cookie pizza pizza. Once baked and cooled, top it with cream cheese frosting and an assortment of colorful fruits and candies. Cookie Sundaes: Crumble sugar cookies and layer them with ice cream, hot fudge, whipped cream, and other toppings to make a delightful cookie sundae.
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