Sugar cookies are a great treat and so popular with all ages as they are easy to make. Making sugar cookies can be time consuming though when you have to chill your dough. That’s not a problem now though as I will show you how to make no chill and no spread sugar cookies that you can decorate with royal, fondant or buttercream icing!
Baking sugar cookies has been a fun tradition that has been around for many years, and these days sugar cookies are just as popular as cupcakes to make, the only thing with sugar cookies is they can be time consuming if you have to chill your dough! And if you are like me, the sort of gal who wants to get on and do it all at once, then you don’t want to hang round waiting for the dough to chill. It’s bad enough when I have to wait for the cookies to cool before I can decorate! Good news though, this is not a problem anymore as I have a recipe for you that the dough does not require any chilling and it only has minimal spreading too, so baking you favourite sugar cookies just got a whole lot quicker and easier.
Why are sugar cookies such a popular treat?
Sugar cookies are really popular as they are easy to make and easy to customise, there are so many different cutters available that sugar cookies can be themed to any occasion.
Another reason Sugar cookies are also popular as you do not have to be an experienced cookie decorator to create wonderful tasty design that will wow the receivers.
Experienced sugar cookie decorators like these so they can show off their artistic talents in delicious edible treats.
These are great to make together as a family to celebrate different holidays and occasions as these are easy any fun for little bakers too.
What can sugar cookies be used for?
Sugar cookies make great gifts and they can be themed to pretty much any occasion such as Christmas, Halloween, birthdays, Weddings, Baby showers, Thanks you gifts, to name a few, the list is pretty much endless.
Other ways to customise your sugar cookies
You can get cutters for all occasions these day’s, however you can also get creative and easily customise simple square and circle cutter designs. If you only have some standard cutters and want to theme these to an occasion why not have a look on Pinterest and get some inspiration from there for your theme.
The other great way to customise your sugar cookies is to use different flavours, there are so many different flavours these days that you can probably even find a flavour that goes well with your theme.
Tools I use for how to make no chill and no spread sugar cookies
Stand Mixer
Silicone Mat
Baking Sheet
Parchment paper
Cookie cutters
Cookie spatulas Rolling pin
Ingredients for how to make no chill and no spread sugar cookies
- 125g Unsalted butter, softened
- 90g Castor sugar
- 1 large egg
- 1 tbsp Vanilla extract or any flavour you fancy, just make sure its good quality flavouring as you can taste the difference!
- 325g All-purpose flour
- 4 tbsp Corn flour / Corn starch
- ½ Tsp of salt
Instructions for no chill and no spread sugar cookies
Preheat Oven and Prepare Baking Sheet
Preheat your oven to 170°C (335°F), non-fan / conventional oven setting and line your baking sheet with your silicone baking mat. This step ensures your cookies won’t stick to the sheet while baking.
Mix Butter and Vanilla
Place the softened butter and flavouring into the bowl of your stand mixer and mix these together until they are combined, this should only take a few seconds. By adding the flavouring to the butter, this helps to enhance the flavour.
Add The Sugar
Add the castor sugar to the mixture and mix this in until they are all combined and the mixture becomes light and fluffy. Mixing the butter and sugar is crucial for achieving that perfect cookie texture, but you need to be careful not to over mix as this can cause the cookies to spread.
Add The Egg
Add the egg to butter-sugar mixture and mix this in until all are well combined. This step adds moisture to the dough.
Combining Dry Ingredients
In a separate bowl, sift the all-purpose flour, corn flour / starch, and salt. Give these a whisk to make sure they are properly combined. Properly combining the dry ingredients makes sure everything is evenly distributed which helps to enhance the cookie’s texture.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients in your stand mixer, mixing well after each addition. The dough should start to come together and have a slightly firm texture without being too sticky. Avoid overmixing, as it can toughen the cookies and cause them to spread too.
Rolling Out the Dough
Split your dough into two balls, leave one in the bowl and place the other on a piece of parchment and press this down with your hands to about 1 inch thick. Next place another piece of parchment on top of your dough and roll the dough to about 6mm (1/4 inch) thick. You can achieve an even thickness by using a rolling pin that has guides or you can use dowls either side of your dough and roll over these. Achieving an even thickness of your cookies will help these to bake evenly.
Cut Out Your Sugar Cookies
Select your favourite cookie cutters and use these to cut out your shapes from the rolled-out dough. Transfer the cookies to your prepared baking sheet, leaving a little space between each cookie just to allow for minimal spreading. When transferring your cookies, you can use a cookie spatula to pick these up to help to prevent the shapes becoming distorted.
Baking the Sugar Cookies
Pop your cookies in the preheated oven for 12-14 minutes or until the edges are lightly golden. The exact baking time will depend on the thickness of your cookies and your oven, so keep an eye on them to avoid over-baking.
Cooling and Decorating
Once the cookies are done, remove them from the oven and let them cool on the baking sheet for a 5-10 minutes. When they have cooled slightly transfer them to a wire rack to cool completely. When your cookies are fully cooled, you can decorate the cookies with your favourite icing, sprinkles or enjoy as they are.
Tips
Avoid overmixing the dough once you add the flour. Mix just until the ingredients are combined to prevent the cookies from spreading.
If you’re using dark-coloured baking sheets, reduce the oven temperature to 10°C to avoid excessive browning.
If you’re making intricate shapes, try to keep the cookies of similar size and thickness on each baking sheet to make sure they all bake evenly.
Final Word
Well, I hope you enjoy this no chill, no spread sugar cookies recipe and happy decorating! Now you have some extra time on your hands as you no longer need to chill your dough you can get even more creative with your designs; don’t forget you can even flavour your cookies to go with your theme to make these even more fun.
Happy baking, creating and making, I look forward to seeing some of your designs. If you post these on social media, please tag Party, Party, Disco as I love to see what you have created.
Don’t forget if you share your post on social media to tag Party, Party, Disco and add the #partypartydisco #PPD #imadethiswithppd.
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Happy Baking!
😊
No Chill and No Spread Sugar Cookies
Ingredients
- 125 g Unsalted butter Softened
- 90 g Castor sugar
- 1 Large Egg
- 1 tbsp Vanilla extract Or any other flavour you want
- 325 g All-purpose flour
- 4 tbsp Cornflour / Corn starch
- 1/2 tsp Salt
Instructions
- Preheat your oven to 170°C (335°F), non-fan / conventional oven setting and line your baking sheet with your silicone baking mat. This step ensures your cookies won't stick to the sheet while baking.
- Place the softened butter and flavouring into the bowl of your stand mixer and mix these together until they are combined, this should only take a few seconds. By adding the flavouring to the butter, this helps to enhance the flavour.
- Add the castor sugar to the mixture and mix this in until they are all combined and the mixture becomes light and fluffy. Mixing the butter and sugar is crucial for achieving that perfect cookie texture, but you need to be careful not to over mix as this can cause the cookies to spread.
- Add the egg to butter-sugar mixture and mix this in until all are well combined. This step adds moisture to the dough.
- In a separate bowl, sift the all-purpose flour, corn flour, and salt and give these a whisk to make sure they are properly combined. Properly combining the dry ingredients makes sure everything is evenly distributed which helps to enhance the cookie's texture.
- Gradually add the dry ingredients to the wet ingredients in your stand mixer, mixing well after each addition. The dough should start to come together and have a slightly firm texture without being too sticky. Avoid overmixing, as it can toughen the cookies and cause them to spread too.
- Split your dough into two balls, leave one in the bowl and place the other on a piece of parchment and press this down with your hands to about 1 inch thick. Next place another piece of parchment on top of your dough and roll the dough to about 6mm (1/4 inch) thick. You can achieve an even thickness by using a rolling pin that has guides or you can use dowls either side of your dough and roll over these. Achieving an even thickness of your cookies will help these to bake evenly.
- Select your favourite cookie cutters and use these to cut out your shapes from the rolled-out dough. Transfer the cookies to your prepared baking sheet, leaving a little space between each cookie just to allow for minimal spreading. When transferring your cookies, you can use a cookie spatula to pick these up to help to prevent the shapes becoming distorted.
- Place the baking sheet with your cookies on it in the preheated oven for 12-14 minutes or until the edges are lightly golden. The exact baking time will depend on the thickness of your cookies and your oven, so keep an eye on them to avoid over-baking.
- Once the cookies are done, remove them from the oven and let them cool on the baking sheet for a 5-10 minutes before transferring them to a wire rack to cool completely. Once your cookies are fully cooled, you can decorate the cookies with your favourite icing, sprinkles or even just enjoy as they are.
