Watch the video tutorial
I show you step-by-step instructions to achieve this 100% no spread with crispy edges sugar cookies every SINGLE time!
Sugar Cookie Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 45 minutes
- Yield: 40 pieces 1x
- Category: afternoon tea, dessert, snacks
- Cuisine: American, Western
Description
This sugar cookie recipe is definitely your go-to cookie recipe. It's so good on its own or can be a perfect canvas for your cookie decoration projects. It's 100% no spread, retaining its shape while baking and so deliciously buttery. These cookies are just perfect, invoking all your best memories of childhood and creating some brand new memories for you and your own family to share. It all starts with a simple sugar cookie.
Ingredients
Units
Scale
- 400 g all purpose flour (sifted)
- 220 g unsalted butter (room temperature)
- 160 g caster sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1/4 tsp baking soda
- 1/4 tsp sea salt
Instructions
- Place the butter in a large mixing bowl. Beat it using a hand held mixer with a beater attachment at medium low speed until slightly fluffy.
- Add the sugar to the beaten butter and continue to beat until light in texture and pale in colour.
- Add in the egg and beat it until well incorporated.
- Add vanilla extract and mix until everything is well mixed.
- Sift the flour, baking soda and sea salt in a mixing bowl. Mix them well, using a whisk.
- Pour the flour mixture into the butter mixture. Mix it using a hand held mixer, initially at low speed until they are well incorporated.
- Then turn the mixer to medium low speed and continue to beat the mixture until really well combined. Do not over mix the dough.
- Sandwich half of the dough in between two sheets of parchment paper. Roll it out at 4mm thickness.
- Chill the dough in the refrigerator for about 2 hours or until it becomes firm. Repeat the same process with the second half of the dough.
- Preheat the oven to 170ยฐC.
- When the dough is chilled, cut it out using your desired cookie cutter. Place each cut out dough shape onto a lined baking sheet.
- If your cut out cookies start to become soft, chill them in the refrigerator for 30 mins before you bake them.
- Bake the firm cut out cookie shapes in the oven for around 13 – 15 mins or until the edges become slightly golden brown.
- Once the cookies are done, take them out from the oven and let them sit on the baking sheet for about 10 mins.
- Transfer the cookies to a wire rack to allow them to cool down completely.
- Store cookies in an airtight container for up to a week.
- Now you have a batch of cookies that are perfect with a cup of coffee or tea or can be the canvas for your creative cookie decorating project. Enjoy!
Notes
- the thickness of the cookies will affect the baking time.
- wrap the left over dough well with cling film and store it in the freezer for up to 3 months.
- watch my video tutorial to learn about how to handle left over cookie dough plus the other 4 more baking hacks you need to know.
More tasty recipes for your next bake
- Chocolate Sugar Cookies – the recipe for the chocolate lovers
- Coffee Almond Cookies Two Ways – the recipe for the coffee lovers
Keep Baking! ๐
