Sugar Cookie Recipe (No Chill, No Spread, No Fail!)
This is a foolproof sugar cookie recipe with a simple process that results in soft, perfectly shaped cookies every time. It’s the go-to recipe for busy bakers who want great results without the hassle of chilling or worrying about spreading during baking.
Ingredients:
For the Cookies:
1 lb butter (half salted, half unsalted)
Tip: The combination of salted and unsalted butter helps achieve the perfect balance of flavor, so the salted butter adds just the right amount of richness without being overwhelming.
2 cups granulated sugar
Tip: For a slightly softer texture, you can substitute half of the granulated sugar with powdered sugar, but the full amount of granulated sugar will give the cookies their signature crisp edges.
2 large eggs
Tip: Make sure your eggs are at room temperature for even mixing and smoother dough.
1 tsp vanilla extract
Tip: You can experiment with different vanilla extracts, such as pure or Madagascar vanilla, for subtle variations in flavor.
2 tsp almond extract
Tip: Almond extract adds a deliciously sweet and slightly nutty flavor that complements the vanilla.
6 cups all-purpose flour
Tip: Measure the flour properly by spooning it into the measuring cup and leveling it off to avoid using too much flour, which can make the dough dry.
For the Icing:
1 (2 lb) bag powdered sugar
3 heaping tablespoons Wilton meringue powder
Tip: Meringue powder helps stabilize the icing, creating a smoother finish and reducing the risk of cracking.
1 tablespoon vanilla extract
Tip: You can use almond extract here as well if you want the icing to have a stronger almond flavor, just like the cookies.
9+ tablespoons water (adjust to achieve desired consistency)
Tip: Add water a little at a time. The icing should be smooth but thick enough to hold its shape when piped. Add more water if you want a thinner consistency for flooding cookies.
Directions for the Sugar Cookies:
Cream Butter and Sugar:
In a large mixing bowl, combine 1 lb of butter and 2 cups of sugar. Use an electric mixer on medium speed to cream the butter and sugar together until they are light and fluffy. This should take about 2-3 minutes.
Tip: Make sure the butter is softened before mixing to avoid lumps in the dough. The butter should be soft enough to leave an indentation when pressed, but not melted.
Add Eggs and Extracts:
Beat in 2 large eggs, one at a time, mixing well after each addition.
Add the 1 tsp vanilla extract and 2 tsp almond extract to the mixture and continue mixing for about 1-2 minutes until fully incorporated.
Tip: Don’t overmix after adding the eggs and extracts. Just mix until everything is well combined.
Incorporate the Flour:
Gradually add 6 cups of all-purpose flour in increments of 2 cups at a time, mixing only until each portion is incorporated. Continue until all the flour is added.
The dough should start pulling away from the sides of the bowl and come together into a soft ball. When you touch it, the dough shouldn’t stick to your fingers, and it should feel smooth and slightly tacky but not overly sticky.
Tip: If the dough feels too sticky, add a small amount of flour, a tablespoon at a time, but be careful not to add too much, or the cookies could become too tough.
Roll the Dough:
Roll the dough out between two sheets of parchment or wax paper to about 1/4 inch thick. This prevents adding excess flour and ensures your cookies stay soft.
Tip: Using parchment paper or wax paper also allows you to re-roll the dough scraps without overworking the dough, which can make the cookies tough.
You can use a Joseph Joseph rolling pin or any rolling pin with adjustable rings to ensure your dough is rolled evenly to the perfect thickness.
Cut the Cookies:
Use your favorite cookie cutters to cut the dough into shapes. Place them on a baking sheet lined with parchment paper or a silicone baking mat.
Tip: Don’t overcrowd the cookies on the baking sheet. Leave enough space between each cookie to allow for even baking.
Bake the Cookies:
Preheat the oven to 350°F (175°C). Bake for about 12 minutes for regular-sized cookies. For larger cookies, bake for 13 minutes, and for smaller cookies, reduce the baking time to 11 minutes.
The cookies are done when the bottoms are just barely golden. This will help keep them soft and prevent them from getting too crispy or overbaked.
Tip: Always keep an eye on the cookies during the last minute of baking to ensure they don’t overbake. Every oven is slightly different, so check the bottoms to judge doneness.
always have a batch of delicious cookies on hand.
Your sugar cookie recipe is truly a winner, and the addition of your perfect icing makes them even more irresistible. Whether you’re selling them or baking for family and friends, these cookies will certainly stand out! Enjoy!
