Easy No Spread Sugar Cookies Recipe, How To Make It Quick
December 13, 2024 Chef Joe
The No-Spread Sugar Cookie is, in essence, a baker’s dream come true. Unlike other cookies, which spread and become a sad, soggy mess in the oven, this cookie dough is designed to keep its nice, clean edges, making it ideal for using fancy cookie cutters and decorating with festive colors.
A Quick History of the Sugar Cookie
The modern version of the sugar cookie has its origins in 1700s Pennsylvania, specifically with the German Protestant settlers in Nazareth, PA. These were originally called “Nazareth Cookies” and were a simplified version of more elaborate European spiced cookies.
Over time, as this cookie evolved, bakers discovered how to adjust the leavening in this cookie, such as baking powder, to make a true no-spread version, which allowed these cookies to keep their shape, turning baking into a bit of an art form.
The Health Benefits of Homemade Sugar Cookies
While sugar cookies are, in essence, a treat, there are a number of benefits to making homemade sugar cookies:
– No preservatives: Unlike store-bought cookies, homemade ones will never contain any artificial preservatives or high-fructose corn syrup.
– Energy boost: The simple carbohydrates, combined with healthy fats in the butter and eggs, will give you a quick energy boost.
– Important minerals: Using 4 cups of all-purpose flour will give you a healthy dose of both selenium and manganese, which are both beneficial to metabolism.
– Mood booster: The vanilla and sugar will give you a healthy dose of serotonin, a.k.a. the “feel-good hormone.”
INGREDIENTS
| All purpose flour | 4 cups (480 grams) | |
| Baking Powder | 3/4 Teaspoons | |
| Salt | 3/4 Teaspoons | |
| Unsaulted butter (soften) | 227 grams | |
| Granulated sugar | 1 Cup (200 Grams) | |
| Eggs (room temperature) | 2 large | |
| Vanilla | 2 Teaspoons |
Instructions:-
- Pour in your flour into a large bowl
- Pour in your baking power
- Pour in your salt
- Whisk it gently till properly combined and set aside
- Get your stand mixer
- Throw in your unsalted soften butter into the mixer
- Pour in your granulated sugar
- Set the mixer to medium and turn it on to mix for about 2 minutes until it’s light and fluffy
- Get a small bowl and crack in 2 large eggs, make sure there are no shells in it, it need to be pure
- Add the eggs into the mixer and let it continue mixing
- Add 2 teaspoons of vanilla
- Set your mixer to stir and gradually add the flour mixture, allow to mix further for 10 seconds
- Take the mixture out of the mixer and mix it with hand for proper mixing
- Shape the dough into the shape of a disk
- Place it on a plastic paper
- Put in a fridge for 2 hours
- Preheat your oven at 375 degrees
- Sprinkle flour on a pastry mat
- Sprinkle a little flour on the dough and roll it wide with a roller
- Sprinkle some more flour below the dough so it doesn’t stick
- Get baking sheets and place them in a baking pan
- Cut your cookies out from the dough and place them on the baking sheet You can use shape cutters to cut out the cookies into designs that will be fun for you
- When you are done cutting them out, you can decorate the cookies with sugar cooking icing
HOW TO DECORATE YOUR COOKIES
- Get a little brush to grab a teaspoon of melted butter, apply it on the surface of the cookie where you’ll like the decoration to go on
- Place the cookie into a colored sandy shiny granulated sugar
- Take the cookies that has been placed on your baking sheets and place it into your oven for as long as your cookie needs until they gets some colors at the bottom
- Take your cookies out and ready to serve
Nutrition Facts
Serving Size: 24
Calories Per Serving: 160
% Daily Value
Total Carbohydrate
18.5g
7%
Cholesterol
36mg
12%
Total Fat
8.35g
11%
Saturated Fat
5.072g
25%
Unsaturated Fat
2.205g
Trans Fat
0.31g
Dietary Fiber
1g
4%
Protein
2.69g
5%
Sodium
136mg
6%
Sugars
0.12g
0%
Prep
45 minCook
12 min💡 Mistakes & Expert Advice
❄️ Storage & Reheating
How to Store
Room Temperature: Store in an airtight container for up to 1 week.
Freezer: These cookies freeze beautifully! You can freeze the baked cookies for up to 3 months. You can also freeze the raw dough disks for up to 2 months; just thaw in the fridge before rolling.
Best Way to Reheat
The Oven (Best): To restore that "fresh-baked" snap, place them in a 150°C (300°F) oven for 3–5 minutes.
The Microwave: If you prefer a soft cookie, microwave for 10 seconds. Any longer and the sugar will melt and make the cookie rock-hard once it cools.
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