![]() ![]() This post is a work in progress, so please do let me know in the comments *after the reading the full post* what you’d love to see pictures of and what questions you still have! This will help guide me as I continue to update this post!) Now enough of the preamble, let’s get to the deets on these no spread sugar cookies! The answer (today) is: nope! When I first started I experimented with gingerbread and chocolate recipes, but these days as I’ve settled into content creation I only make my vanilla sugar cookie recipe. I also often get asked if I make any other flavors than just a vanilla sugar cookie. Many have described my cookies as sugar cookie meets SweeTART. I use a lemon royal icing recipe that pairs incredibly well with this cookie recipe. it barely spreads!), doesn’t need to be chilled (as long as your ingredients are the right temperature) and has great flavor (thanks to my tweaking of the salt, use of vanilla bean paste and addition of brown sugar). The best parts about this recipe are that it keeps its shape with nice crisp edges (i.e. I do, however, have enough experience with baking cookies to have answers to alllll your questions (see all the different FAQ sections below).īut like I said: it’s become my go-to for a reason. I wouldn’t say I’m an expert on the cookie recipe development front (I’d say my expertise is more on the royal icing side) as there are definitely softer/airier recipes out there (this recipe is on the denser side). The base for this recipe started with the Preppy Kitchen sugar cookie recipe, however I tweaked it to my liking by adding more salt, more vanilla (and using vanilla bean paste instead of vanilla extract), reducing the amount of cornstarch and using both white and brown sugar. *DISCLOSURE: This post contains affiliate links which means that, at no additional cost to you, I may earn a small commission if you make a purchase from one of my links. This is the ONLY sugar cookie recipe I use now. ![]() The cookies can be store in an airtight container at room temperature for up to 3 days.I’ve tried and tweaked a few different recipes over the years, and this recipe here has become my favorite for no spread sugar cookies. Add food coloring if using or divide into several batches and color with different shades of food coloring. ![]() Beat with an electric mixer on medium-high until the mixture is glossy and soft peaks form, 3 to 4 minutes. Chill the disc until firm enough to roll and cut out as many cookies as possible.įor the icing: Sift together the confectioners' sugar and the meringue powder in a large bowl and add 6 tablespoons water. Gently gather any scraps into a ball and press into another disc. Cool on the baking sheet until firm enough to transfer to a rack to cool completely. Bake until the bottom of the cookies are golden brown, 10 to 12 minutes. Cut out with desired cookie cutters and arrange on one of the prepared baking sheets about 2 inches apart. Put 1 disc of dough between 2 pieces of parchment paper and roll out the dough to 1/8 inch thick. Let the dough sit at room temperature for a few minutes to make rolling easier. Line 2 baking sheets with parchment paper. Position an oven rack in the middle of the oven and preheat to 350 degrees F. Divide the dough in half, pat into 2 discs about 1/4 inch thick, wrap in plastic wrap and refrigerate until firm, about 1 hour. Turn the dough out onto a clean work surface and knead a few times to form a ball. Add the egg and vanilla and pulse until the mixture comes together in big clumps. Add the flour, baking powder and salt and pulse just to combine.Īdd the butter and pulse until all of the butter is incorporated into the flour and the mixture is sandy. For the cookies: Put the sugar in a food processor and pulse a few times to finely grind. ![]()
0 Comments
Leave a Reply. |