No Spread Sugar Cookies: The perfect base for decorating
Get the perfect sugar cookie every time with this non-spreading recipe. Soft, tender and easy to decorate. Give it a try!
Ingredients
- 220 g unsalted butter
- 200 g caster sugar
- 1 large egg
- 1 tsp vanilla extract
- 425 g plain flour
Instructions
- Preheat the oven to 180c (fan)/200c/ Gas Mark 6
- Pop the butter and caster sugar into a bowl and cream together, this will take longer than when butter is softened beforehand but it will be worth it.
- Add in the egg and vanilla extract and beat well to combine.
- Next, add the flour, I do this in sections, adding a bit at a time.
- You will find that the beater attachment (if using a stand mixer) will bring the dough together as one. When this happens stop mixing, your dough is ready.
- If you are using a hand mixer you will want to hand knead the dough.
- On a clean surface, lightly dust with plain flour and hand knead your dough a little. Next, split your dough into 3 (refer to the tips in the post as to why we do this)
- Using your rolling pin and spacers roll out your dough to around ¼ inch thick
- Avoid the dough sticking by adding some flour to the surface, and after you have rolled out once lift and rotate the dough.
- Line a baking tray with baking or greaseproof paper.
- Cut out your shapes and transfer them to the tray.
- This will give you around 30 medium-sized cookies.
- You don’t have to use all the dough in one go, you can store this in the fridge but I recommend freezing instead. Wrap in cling film and freeze.
- I cut out the number of cookies I want and bake them all in one go.
- These take around 8-10 minutes in the oven, I suggest putting the timer on for 8 minutes and checking at this point. They are ready when they are a golden brown colour around the edges.
- Leave these for 5 minutes on the tray to cool slightly, then transfer onto a wire rack to cool completely before either decorating or popping in an air tight container for another day.