No-Spread Sugar Cookies
No-Spread Sugar Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 tablespoons milk
Instructions
- 1
In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and granulated sugar on medium speed for 3-5 minutes, or until the mixture is light and fluffy. This extended creaming helps create a stable emulsion.
⏱️ 5 min
- 2
Add the large egg to the creamed butter and sugar mixture. Mix on medium speed until fully incorporated and the mixture forms a smooth emulsion, ensuring no separation.
⏱️ 2 min
- 3
Stir in the vanilla extract (or other liquid flavorings) and continue mixing until fully combined and emulsified.
⏱️ 1 min
- 4
In a separate medium bowl, whisk together the all-purpose flour, baking powder, ground nutmeg, and salt until well combined.
⏱️ 2 min
- 5
Add half of the dry ingredient mixture to the wet ingredients in the stand mixer. Mix on low speed until just combined, being careful not to overmix.
⏱️ 2 min
- 6
Add the remaining half of the dry ingredient mixture to the stand mixer. Mix on low speed until just combined and a cohesive dough begins to form.
⏱️ 2 min
- 7
Pour in the milk and mix on low speed until the dough is fully cohesive and all ingredients are incorporated. Avoid overmixing to prevent gluten development.
⏱️ 1 min
- 8
Scrape the dough from the mixer bowl onto a large piece of plastic wrap. Form the dough into a roughly square or rectangular shape, then wrap it tightly with the plastic wrap.
⏱️ 3 min
- 9
Using a rolling pin, roll the dough while it is still wrapped in plastic wrap to your desired cookie thickness (about 1/4 inch is common). Place the rolled dough in the refrigerator and chill for at least 1 hour.
⏱️ 60 min
- 10
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 11
Once the dough is thoroughly chilled, unwrap it and place it on a lightly floured surface or directly on the parchment-lined baking sheet. Use cookie cutters to cut out desired shapes. Re-roll any scraps and cut additional cookies.
⏱️ 5 min
- 12
Carefully transfer the cut cookies to the prepared baking sheet, leaving about 1 inch between each cookie. Bake immediately for 8-12 minutes, or until the edges are lightly golden and the centers are set. Baking time will vary depending on cookie thickness and oven.
⏱️ 12 min•🌡️ 350
- 13
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
No-Spread Sugar Cookies
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 tablespoons milk
Instructions
- 1
In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and granulated sugar on medium speed for 3-5 minutes, or until the mixture is light and fluffy. This extended creaming helps create a stable emulsion.
⏱️ 5 min - 2
Add the large egg to the creamed butter and sugar mixture. Mix on medium speed until fully incorporated and the mixture forms a smooth emulsion, ensuring no separation.
⏱️ 2 min - 3
Stir in the vanilla extract (or other liquid flavorings) and continue mixing until fully combined and emulsified.
⏱️ 1 min - 4
In a separate medium bowl, whisk together the all-purpose flour, baking powder, ground nutmeg, and salt until well combined.
⏱️ 2 min - 5
Add half of the dry ingredient mixture to the wet ingredients in the stand mixer. Mix on low speed until just combined, being careful not to overmix.
⏱️ 2 min - 6
Add the remaining half of the dry ingredient mixture to the stand mixer. Mix on low speed until just combined and a cohesive dough begins to form.
⏱️ 2 min - 7
Pour in the milk and mix on low speed until the dough is fully cohesive and all ingredients are incorporated. Avoid overmixing to prevent gluten development.
⏱️ 1 min - 8
Scrape the dough from the mixer bowl onto a large piece of plastic wrap. Form the dough into a roughly square or rectangular shape, then wrap it tightly with the plastic wrap.
⏱️ 3 min - 9
Using a rolling pin, roll the dough while it is still wrapped in plastic wrap to your desired cookie thickness (about 1/4 inch is common). Place the rolled dough in the refrigerator and chill for at least 1 hour.
⏱️ 60 min - 10
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 11
Once the dough is thoroughly chilled, unwrap it and place it on a lightly floured surface or directly on the parchment-lined baking sheet. Use cookie cutters to cut out desired shapes. Re-roll any scraps and cut additional cookies.
⏱️ 5 min - 12
Carefully transfer the cut cookies to the prepared baking sheet, leaving about 1 inch between each cookie. Bake immediately for 8-12 minutes, or until the edges are lightly golden and the centers are set. Baking time will vary depending on cookie thickness and oven.
⏱️ 12 min•🌡️ 350 - 13
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min