The Baker Street Bakeshops Classic NoSpread Sugar Cookies

The Baker Street Bakeshops Classic Nospread Suga

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Preparation time:35 Mins

Cooking time:10 Mins

Servings:36 medium cookies

Ingredients:

• 1 cup (225 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 1 large egg, room temperature
• 1 tablespoon (15 ml) vanilla extract
• 3 cups (360 g) all-purpose flour, spooned and levelled
• 1 teaspoon baking powder
• ½ teaspoon fine sea salt
• --- OPTIONAL ICING ---
• 4 cups (480 g) icing sugar (powdered sugar), sifted
• 3 tablespoons (24 g) meringue powder
• 6–8 tablespoons (90–120 ml) water or milk
• ½ teaspoon (2.5 ml) almond or lemon extract (optional)

Instructions:

• In the bowl of a stand mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy (approx. 3–4 minutes). Scrape down the sides of the bowl.
• Add the egg and vanilla extract. Beat until just combined. Do not overmix here; stop as soon as the yolk is incorporated.
• Whisk together the flour, baking powder, and salt in a separate bowl.
• Gradually add the dry ingredients to the wet ingredients on low speed. Mix only until the dough just comes together and no streaks of flour remain. Stop immediately to prevent gluten development.
• Divide the dough in half. Shape each half into a flat disc, wrap tightly in plastic wrap, and refrigerate for a minimum of 90 minutes. This is crucial for preventing spread.
• Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
• Remove one chilled disc from the fridge. Place it between two large sheets of parchment paper. Roll to an even thickness of about ¼ inch (6 mm). If the dough is cracking, let it sit on the counter for 5 minutes, then try again.
• Use your chosen cookie cutters to cut out shapes. Place the cutouts onto the prepared baking sheets, leaving about 1 inch (2.5 cm) between them.
• Place the baking sheets with the cutouts back into the freezer for 10–15 minutes. This 'Double Chill' guarantees the sharpest, no-spread edges.
• Bake cookies one sheet at a time for 8–10 minutes. The cookies are done when the edges are set and appear dry, but the centres are still very pale and soft. Avoid browning.
• Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. They must be completely cold before decorating.
• Sift the powdered sugar and whisk with the meringue powder. Gradually add the water and extract until the desired consistency is reached. (For flooding, it should drip off a spoon and integrate back into the bowl within 10–12 seconds.)
• Pipe or flood the cooled cookies as desired. Allow royal icing to set fully before stacking (this can take several hours or overnight).

Nutrition Facts

Calories:140 kcal

Protein:2 g

Fat:7 g

Carbs:18 g

Fiber:<1 g

Sugar:8 g

Sodium:65 mg

Recipe Info

Category:Dessert

Cuisine:British

Say Goodbye to Spread: The Secret to the Best Sugar Cookies

Oh my gosh, I have been there! Have you ever spent ages cutting perfect shapes? Then you pull out puffy, melted blobs from the oven? It is the absolute worst feeling.

Today, we are conquering the classic Sugar Cookies . This guide gives you that perfect, sharp edge every single time.

This isn't just any Homemade Sugar Cookies Recipe . This is a specific, detailed method. It is the recipe for truly great Homemade Sugar Cookies .

I promise you a genuine no spread sugar cookie recipe . No more disappointment with your festive cutters!

Mastering the Cutout Sugar Cookies Game

These cookies are a beautiful blank canvas. They are simple to mix but require just a bit of patience. The active mixing time is only about 15 minutes.

However, you must embrace the chilling time. That initial Cut out cookie dough chilling time is non-negotiable!

The total time needed is about 2. 5 hours overall. But most of that time you are waiting, not working.

This batch yields about 36 lovely, medium-sized cookies. That is plenty for a massive family decorating session! Honestly, making these perfect biscuits reminds me of the Great British Bake Off.

You can almost hear the judges demanding those crisp edges.

The Perfect Canvas for Royal Icing Sugar Cookies

Why go through the effort of chilling and resting? Because these cookies are the ideal foundation. They bake perfectly flat and smooth.

They are ready to be topped with glorious Meringue powder recipe royal icing. They are absolute perfection for birthdays. They are especially wonderful for beautiful Christmas Sugar Cookies .

These are the guaranteed Cookies that hold their shape . We focus on technique to achieve this. When you bake your own Homemade Sugar Cookies , you also control the sugar content.

This way, you avoid all that unnecessary processed junk. We want flavour and shape, not weird additives.

The secret truly lies in keeping the dough cold. A double chill guarantees those crisp corners you want. Get that dough nice and firm.

Now, let’s grab our ingredients and get stuck in!

Getting Started: The Secret Sauce for The Best Sugar Cookies

Honestly, making the Best Sugar Cookies is mostly about being precise. You can’t just chuck everything in and hope for the best.

Good ingredients are your foundation. Think of this as building a sturdy little house, not a collapsing tower! We are aiming for the perfect No spread sugar cookie recipe , remember?

Did you know that over 80% of failed Homemade Sugar Cookies attempts result from inaccurate flour measuring? Blimey! We’ll fix that right now.

Ingredients: Your Baking Dream Team

We’re keeping this simple. This is for classic Sugar Cookies that genuinely hold their sharp edges. Always use room temperature ingredients for smooth mixing.

The Core Essentials

First up, the butter. Grab 1 cup (225 g) of unsalted butter. Use the good stuff, not the cheap block. Quality butter means better flavor.

You need 1 cup (200 g) of granulated sugar. Then one large egg and 1 tablespoon (15 ml) of proper vanilla extract. That vanilla is the primary flavor here, so don't skimp!

Now for the dry goods. You need 3 cups (360 g) of all-purpose flour. This part is vital: spoon the flour into the measuring cup, then level it off.

Never scoop it straight from the bag! Scooping packs too much flour, leading to dry, crumbly dough. Add 1 teaspoon (5 g) of baking powder and a half teaspoon of fine salt.

Pimping the Icing (For Royal Icing Sugar Cookies)

If you plan on decorating these into gorgeous Christmas Sugar Cookies , you need stable icing. That means Meringue powder recipe time.

You'll need 3 tablespoons (24 g) of meringue powder and 4 cups (480 g) of sifted icing sugar. Meringue powder is essential for creating strong, food-safe icing that dries rock hard.

No floppy decorations here! Just mix it with water until you hit your desired consistency. Job’s a good’un.

Gear Check: Tools That Make Life Easy

You don't need fancy, expensive kit to make fantastic Cutout Sugar Cookies , but a few tools make the process smooth sailing.

A stand mixer is brilliant, but an electric hand mixer works just as well for these Homemade Sugar Cookies Recipe .

You definitely need a rolling pin. If you can get an adjustable one, that’s a game-changer. It helps ensure your dough is an even ¼ inch (6 mm) thick.

Uniform thickness guarantees Cookies that hold their shape and bake evenly.

Finally, stock up on parchment paper. Rolling the dough between two sheets of parchment is the ultimate hack. It means zero mess and zero extra flour.

Plus, placing the rolled, cut dough onto the baking sheet and chilling it (the beginning of your Cut out cookie dough chilling time ) is so much easier when it’s already on the paper.

Trust me, it saves so much stress.

The Secret to Cookies That Don't Spread: It's All in the Chill

Honestly, who hasn't been there? You spend ages cutting out perfect reindeer shapes for your Christmas Sugar Cookies . Then you bake them.

Suddenly, they look more like sad puddles than festive treats. Oh my gosh, the frustration! That is why mastering the method is everything.

I learned this the hard way, trust me.

This Homemade Sugar Cookies Recipe guarantees Cookies that hold their shape . It’s the foundation for truly epic baking. Let’s get stuck into the technique.

Prep Steps: A Proper Mise En Place

First off, get organised. This whole process is a doddle if your ingredients are ready. Make sure your butter and egg are chilling out at room temperature.

But only the butter and egg, mind you! The dough itself needs to be frosty.

Safety first, mate. Always ensure your mixer is unplugged when scraping down the bowl. Also, measure your flour properly—spoon it into the cup, then level it off.

Too much flour makes dry cookies. Too little means spread. We are aiming for the Best Sugar Cookies , not dry rocks!

Mixing and the Magic of the Double Chill

Here is the most critical bit for a No spread sugar cookie recipe . Once you cream the butter and sugar, add the wet stuff.

Then gently mix in the flour blend. Stop the mixer the second you see no more dry streaks. Overmixing develops gluten.

That makes tough, chewy biscuits. We want tender.

Now for the secret weapon: the Cut out cookie dough chilling time . Divide the dough into two discs. Wrap them tightly.

They need a minimum of 90 minutes in the fridge. This first chill stabilises the fat.

Rolling and Baking the Cutouts

Preheat your oven to 350° F ( 175° C ). This is a critical temperature point. Roll your dough between two sheets of parchment paper.

This trick stops you adding extra flour. Aim for an even thickness, about a quarter-inch. Use your cutters to make gorgeous shapes.

Now, for the "Double Chill." This is non-negotiable for Cutout Sugar Cookies . Place those cutouts onto your lined baking sheet.

Slide the whole tray into the freezer for 10 to 15 minutes . This final shock of cold guarantees those sharp edges stay sharp.

Bake them for 8– 10 minutes , one sheet at a time. Watch the edges; they should look set, but the centers must stay pale. Do not let them brown!

Pro Tips for Royal Icing Success

The second you take them out, they will firm up on the wire rack. Once fully cooled, you can decorate.

If you are making serious Royal icing sugar cookies , use a Meringue powder recipe for stability. It’s what gives that rock-hard finish that looks so professional.

A massive mistake people make is not waiting. Wait until your Homemade Sugar Cookies are completely cold before icing. Honestly, that takes about 30 minutes.

Be patient. Your patience is the difference between lovely treats and baking failure! Job's a good 'un.

Ready to Serve: Getting the Most From Your Bakes

Right, you’ve done the hard graft. Your dough endured the cut out cookie dough chilling time . You now have a cooling rack stacked high with these perfect little cutout sugar cookies .

This no spread sugar cookie recipe delivered! Honestly, baking these Homemade Sugar Cookies is only half the fun. Now we talk about showing them off and keeping them lovely.

Presentation & Pairing Perfection

Presentation is half the battle, isn’t it? These cookies that hold their shape are brilliant canvases. If you went for royal icing sugar cookies , stack them high! A tiered cake stand makes everything look instantly grander.

Serving them in the afternoon? You absolutely must pair them with a proper, strong cup of Earl Grey tea. That’s just standard procedure, really.

Did you know the average Brit eats three biscuits a day? Make yours count!

Want a cheeky variation? A little bowl of warmed raspberry jam or lemon curd on the side is divine. It cuts through the richness of the butter perfectly.

My nan always had lemon curd ready. A small dollop makes them super zingy.

Keep 'Em Fresh: Storage Survival Guide

These sturdy bakes are brilliant for storage. Once completely cool, they last about 5 to 7 days in an airtight tin.

Make sure you layer them with baking parchment if they are iced. If you used that meringue powder recipe for the icing, wait until it is absolutely rock hard before you stack them.

I mean, like a ceramic tile.

You can freeze the unbaked dough discs too! Wrap them tightly in cling film. They keep well for up to three months.

Just let them defrost in the fridge overnight. You can even freeze the fully baked, un-iced cookies. Just thaw them at room temperature.

Mix It Up! Dietary & Seasonal Swaps

Sometimes we need to tweak things, you know? If you want to make these gluten-free, use a quality 1:1 gluten-free baking blend.

You might need to add a splash more milk to the dough. It depends on your flour brand.

For true Christmas Sugar Cookies , swap out the vanilla. I add half a teaspoon of peppermint extract instead. Or, try mixing the zest of one whole orange into the butter.

It smells absolutely incredible when baking. These Homemade Sugar Cookies Recipe foundations are so adaptable.

The Quick Lowdown (Don't Worry About It)

Look, these are the Best Sugar Cookies . They are a treat. I rarely count the calories here. They bring joy, and that's a serious health benefit, honestly! They have real, high-quality butter.

That gives you good energy for the truly arduous task of decorating. They are mostly carbohydrate and fat, meaning pure comfort food.

You made them from scratch. You followed all the steps for perfect, sharp-edged Sugar Cookies . Seriously, well done, you champion! Enjoy every single buttery bite.