No Spread Sugar Cookies Recipes

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NO FAIL SUGAR COOKIES



No Fail Sugar Cookies image

I found this while buying a cookie cutter for DH's B-day. The claim is that these cookies won't spread during baking, so it is perfect for intricate cookie cutters. Make sure you preheat the oven for at least 30 minutes.

Provided by Hadice

Categories     Dessert

Time 2h20m

Yield 8 dozen cookies

Number Of Ingredients 7

6 cups flour
3 teaspoons baking powder
2 cups butter
2 cups sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon salt

Steps:

  • Cream butter and sugar.
  • Add eggs and vanilla.
  • Mix dry ingredients and add to butter mixture.
  • Mix well.
  • Chill for 1 to 2 hours or see HINT below.
  • Roll to desired thickness and cut into desired shapes.
  • Bake on an ungreased baking sheet at 350 degrees for 8-10 minutes or until just beginning to turn brown around the edges.
  • HINT: Rolling out dough without the mess-rather than wait for the dough to chill, take freshly made dough and place a glob between two sheets of parchment paper.
  • Roll it out to the desired thickness then place the dough with paper on a cookie sheet and pop it in the refrigerator.
  • Continue rolling dough between paper until you have used it all.
  • By the time you finish preparing the dough, the first batch will be chilled and ready to cut.
  • Reroll left over dough and repeat the process.
  • An added bonus is that you aren't adding any more flour to the cookies by rolling them out the old fashioned way.

Nutrition Facts : Calories 963.4, Fat 48.1, SaturatedFat 29.7, Cholesterol 168.5, Sodium 852.2, Carbohydrate 122.2, Fiber 2.5, Sugar 50.4, Protein 11.7

NO SPREAD SUGAR COOKIES



No Spread Sugar Cookies image

This recipe is great when using detailed cookie cutters. The dough holds its shape and won't spread during baking. Recipe is from bakespace.com.

Provided by Pinay0618

Categories     Dessert

Time 55m

Yield 4-5 dozen cookies

Number Of Ingredients 8

6 cups flour
1 tablespoon baking powder
2 cups unsalted butter
2 cups superfine sugar (not powdered) or 2 cups baking sugar (not powdered)
2 large eggs, slightly beaten
2 teaspoons vanilla extract
1 teaspoon almond extract
1 teaspoon salt

Steps:

  • Cream butter and sugar until light and fluffy, five minutes.
  • Add eggs and vanilla.
  • Mix well.
  • Mix dry ingredients and add gradually to butter mixture.
  • Mix until flour is completely incorporated and the dough comes together.
  • Chill for 1 to 2 hours.
  • Roll to desired thickness on Reynolds Parchment Paper and cut into desired shapes.
  • Bake on ungreased Reynolds Parchment Paper-lined baking sheet at 350 degrees for 8 to 10 minutes or until just beginning to turn brown around the edges.

Nutrition Facts : Calories 1930.9, Fat 96.4, SaturatedFat 59.4, Cholesterol 349.8, Sodium 905.2, Carbohydrate 244.6, Fiber 5.1, Sugar 101.1, Protein 23.5

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