NO SPREAD Sugar Cookies | Cookie Recipe for Decorating with Royal Icing
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- เผยแพร่เมื่อ 21 พ.ย. 2021
- Look no further for no spread sugar cookies! This is my favorite cut out sugar cookie recipe :) 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. This is the ONLY sugar cookie recipe I use and has become my staple for the last couple years.
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.
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). I do, however, have enough experience with baking cookies to have answers to alllll your questions (see all the different FAQ sections in the blog post linked below).
But like I said: it's become my go-to for a reason. The best parts about this recipe are that it keeps its shape with nice crisp edges (i.e. 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). I use a lemon royal icing recipe that pairs incredibly well with this cookie recipe. Many have described my cookies as sugar cookie meets SweeTART. That's a win in my book!
Get the (printable) recipe here: thisisthegracefulbaker.com/no...
**Blog post includes TONS of FAQs and Tips & Tricks for success! (more than 4,000 words worth!!!) Plus links to my favorite products used for baking.
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NO SPREAD Sugar Cookies | Cookie Recipe for Decorating with Royal Icing
• NO SPREAD Sugar Cookie... - แนวปฏิบัติและการใช้ชีวิต
Want to learn how to decorate cookies with my online classes for all levels? Click here: thegracefulbakershop.com/
Please note: due to a malfunction on the back end of my TH-cam channel, all comment responses I’ve ever given as the channel owner prior to April 6, 2023 were unfortunately deleted (any comments left after that date are still OK). It’s such a bummer and I appreciate your understanding ❤
Recipe in metric for personal use
Ingredients:
- 480g all-purpose flour
- 200g sugar
- 30g corn starch
- 15g salt (see note about salt below)
- 226g unsalted butter (room temperature)
- 2 large eggs (room temperature)
- 12g vanilla bean paste (can substitute vanilla extract 1:1)
375F = 190C
Rolled to 5/16 inch = 8 mm
Meant for 18-20 3.5 inch cookies = 8.9 cm
Off we bake non-Americans!! (Thank you for the recipe 😍)
I’m an American and I prefer to use metrics for baking, so thankful for this comment! It’s such a pain to convert.
Thank you
Thank you
Obrigada.
Obrigada!!
Update on the cookies: SO GOOD GUYS 10/10
I switched out 50g of white sugar for powdered sugar, and reduced salt to 7g. These turned out so incredible, and didn't spread at all after baking thanks to the corn starch. This was my first attempt at sugar cookies, and I'm so happy they came out this well. They tasted amazing and were the perfect canvas for decorating. Happy holidays!! 😍
@@thegracefulbaker In my brain, I thought since my ingredients were colder than what I was used to and because I mixed (imperfectly) with a hand mixer, for some reason I thought the sugar wouldn't dissolve fully 😅 So I added powdered sugar just in case, and everything turned out perfect in the end!
@@thegracefulbaker G😁OD POINT 👍
I SAW YOUR PAGE, AND I ARRIVED TO STAY, I LOVE MAKING COOKIES THANKS FOR SUCH A GREAT AND GENEROUS CHANNEL. I SEE MORE AND MORE AMERICANS SWITCHING TO THE METRIC SYSTEM. I WILL MAKE THIS RECIPE SINCE IT HAS YOUR APPROVAL.😁💌
Thank you for sharing your recipe, tips and tricks to make your cookies! I'm definitely going to try it ❤
I purchased your Christmas circle cookies workbook on black friday. I followed this video and your recipe today and the dough turned out PERFECTLY!!!! They look like they came from a bakery. My cookies NEVER look this good. I can't wait to try decorating them this weekend with your workbook. Thanks for making it possible. :-)
Thank you, as a pastry chef i love to see how you work, you re very professional that makes me feel good 😄
Been secretly waiting for this 😍
They look delicious. 😋 I can't wait to try them out this holiday season. 🦃🎄
Been trying out a bunch of different folks’ recipes and this has been the best by a mile. Thanks for sharing!
I am having such a hard deciding on a recipe, what makes this one stand out? Which ones have you tried out before this one?
Love it!! Going to try this :) keep up the good work and thank you again for sharing!! 😀😀
I love this recipe!! I tried it and your icing video and did some cookies from Easter and they were fantastic. You do such a good job explaining for first timers
Boa tarde.tudo bem? Gostaria de fazer esse biscoito tem como vc me passar a receita. Sou do Brasil.
Thank you for all the basic tips. It means a lot as I try to figure this all out. Because I’m cheap I went to hardware an bought square 1/4” dowel rods. Round work also but they tended to roll so square did the trick. I cut them into 12” pieces. Now that you use 5/16 I will give it a try. I’m cutting dough in 4ths an rolling out between parchment an freeze in rubber made cake container or just start making them.
Just appreciate you so much. Happy Thanksgiving 2021
Thank you so much for sharing your tips and tricks!💕
Love all your tutorials!!!
I love this recipe!! Its just perfect and I have try severas recipe. So thank you for sharing. ❤️
I just wanted to thank you for suggesting the baking mats! My Cookies have always spread but I came across your video and now my cookies are perfect!
Follow up question. I accidentally used salted butter. I didn't expect them to taste too much saltier since I left out the salt. Could that cause them to be dry also? Or are they supposed to be more dense?
Great tips! Thank you for sharing ❤️
Thank you for all your videos and tutorials! Great information and beautiful cookies!
Glad you like them!
Hello, thanks for the great cookie content and great tips. How long can I freeze the dough before baking and the cookies after baking?
I just tried this recepie and it's amazing. I had to cut down on the salt to 1tsp, I used margarine and vanilla essence (due to availability). It does come away from the paddle. I added flour,a cup at time. It rolled out so easily and baked for 9 mins perfectly. Thank you for this my new go to.
It doesn't make a big difference when we use margarine right?
@@pasandimadora2264 depending on the 💧 in it so the brands may differ. Also the flavour profile is changed but if you care about that, the quality is the same.
do you know why my dough is oily? afraid to add more flour but maybe that will fix it? idk
@@Auxiliawack oily? Is the kitchen hot? Are you using butter or margarine? Are you beating each step too long? Have you tried putting the batter in the fridge for a but before you use it? I live in the tropics and depending on the time of day, I have to do that.
These are perfect as a base for a fruit tart as it is not too sweet and it holds its shape at the bottom of the tart pan. Delicious is the review from the entire family. Thank you!
love to hear that!!!
Looks good. I need to try💜💜💜
The purpose of adding eggs one at a time or small amounts of flour at a time is because you never want to add too much of one ingredient all at once because it can actually break your batter so that’s why people don’t do it all at once. Love your videos!!!
@@thegracefulbaker Спасибо за Ваш труд!
Попробую повторить, печенье замечательное!
Здоровья и благополучия Вам и Вашим близким!🌹🙋
Thank you! I love your work 🇧🇷🤗😍
Thanks for sharing! 🍪 ✨
they look great. I never made cookies from scratch, but this looks easy to try.
Have you tried it yet?❤
Wow! Thank you for this! I'm looking forward to be a baker just like you in the future :]
I want to cook with this receipt) look so beautiful and delish)
I'm so excited I got a scale given to me and your recipe turned out perfect. I made three double batches this morning.
Wonderful!
Wonderful video, can’t wait to taste these. I have a convection oven, do I still set it to 375deg knowing that it will only come up to 350?
I like baking but Ive never been interested in baking cookies. Planned a holiday cookie decorating event this past Saturday, and wanted to make my own dough (well your dough lol). Was nervous, but these cookies came out absolutely perfect following your instructions on the website and the video. The video of you showing the different speeds you were using your mixer on, made it sooo easy with my Kitchenaid mixer! I didn't have the dough guides so I rolled out focusing on not rolling it too thin, but they ended up being thicker sugar cookies haha. Still came out perfect, they weren't too hard or soft and baked to perfection!!!
love to hear that!!!!
You are an incredibly talented lady. I have been "devouring" your biscuit decorating videos and I can only dream of being this good 😊
New cookier here. I've just discovered your videos, loving them, learning so much.
Can this dough be frozen?
Awesome video! Maybe I'll try making some myself! I always make chocolate chip cookies!
Research, research, research....your cookies and royal icing recipes are the winners.
So glad I'm not the only one who uses powdered sugar to roll out my dough.
Спасибо! Я тоже использую при раскатке сахарную пудру! Мне так удобнее!
Получается отлично!
❤ best recipes ever. Love it
Thanks so much 😊
Oh I just saw your site and I love what you are doing dear! Lots of kisses 😘
Hi Grace, thanks for making your video available. I've been following you on TikTok and loving your videos! When i've tried this recipe, the final product is delicious but the texture of the dough before cooking is almost like kinetic sand. Any suggestions on why this might be? Is that because my kitchen might be too warm?
Great vid. Good info too. 😊💫💫
Thanks for sharing. Sadly, I can’t try it out right now because I am at my mom’s condo, and she doesn’t have a food scale. Too bad. I’ll just have to wait!
Hi! I absolutely love your videos and I’m super inspired to try to make some of these cookies for the holidays. I just wanted to know if we could substitute the vanilla bean paste for vanilla extract in this recipe?
Yes you can replace vanilla bean paste with vanilla extract.
Have you tried the rolling pins that come with the changeable guides and if so why do you find your method easier and/or better?
Thanks so much Grace for this recipe !!! I just loved your Royal icing recipe with lemon juice! Wow what a difference! You’re just the best. I wanted to ask you, I noticed at Walmart they had some pre made cookies (ugly sweater, snow globes, and a few others in holiday shapes.) how would I use Royal icing to decorate on them because they have ridges that are rised on them ?! I haven’t found a video of anyone doing that yet, I know homemade is better but they were so convenient! Happy Holidays!:)
@@thegracefulbaker thanks so much Grace! I’ll give it a try but I wish I can master how to roll out the perfect thickness for these cookies! :/ practice practice :)
When you are done baking the cookie do you let them cool down in the sheet you baked them in or are we suppose to transfer to somewhere else?
Hi. I hope this is the same recipe on which you do colouring? Also plz tell the substitute Of an egg
If making the dough ahead of time how long in refrigerator & freezer will it keep?
Are these cookies soft and chewy? Or do they have a crunchy texture?
How long can these sit on the counter for once baked?
Silly question, do you tape your parchment paper down?
Amazing! Do you use regular sugar or powdered sugar?
Hello. So I made the cookie recipe last night and left the dough in the fridge over night to roll them out today. When I got the dough out it was rock hard :( Did I mix it too much? Any chance it will warm up and be fine?
I've really been enjoying your reels on Facebook, and am learning a lot through your videos on here. What my challenge is right now, is finding a good - I mean GOOD - gluten free recipe for sugar cookies. I do a lot of work with kiddos with celiac, and I really want to switch my baking to just gluten free when it comes to these things - what I've been having to do is make regular, and then make gluten free and it would be nice to just find a recipe where I can just make one kind that is overall tasty. I've attempted many and nothing I have found has the structural integrity of a normal sugar free cookie!
I feel you!! I've tried gluten free once and I had the same issue. At some point I'd like to do some experimenting to get it right, but just haven't found the time yet :(
Where did you get your guides?
Hi Grace, looking forward to class Sunday! Should these cookies be stored covered or uncovered in preparation for icing in a couple days?
I had to come looking for this- it would be helpful to add to the workbook. Also how long I can freeze extra dough!
Can I use crisco instead of butter? Does it really matter?
Recipe worked excellent with a Gluten Free flour sub; used King Arthur Measure for Measure flour, same amount of grams. Followed recipe exactly as described- no spreading, was wonderful!
Any suggestions on a sugar free substitute?
Do they have to look golden at the bottom? I left them for 12 minutes but they are not golden. They were white. I did use the extra thermometer and I did increase heat bc I noticed it went down to 330sh
The link for the mats does not work. Can you help by updating the link. Thanks so much! Appreciate all your info.
This might be me overthinking it.
I had the oven at 350 but I noticed that when I put the cookies in it went down. Are we suppose to increase heat in this case or just let it be? I might be overthinking
@ The Graceful Baker, hi Grace, I wanted to ask you what kind brand of butter and flour do you use for your cookies? I know that it matters what kind and in some cases the brand of butter used.
FYI, I love love your cookie decorating and videos. I've actually just started to do cookies. I bought the dough guides you suggested and the pink baking mats and let me just say how wonderful they are. Thank you for sharing those tips with us. 🙂
You Quadrupled your recipe it appear. Love that you don't have to chill it and the cookies don't spread out! Awesome on both counts!!! Will be using this recipe for sure. Do you have an icing recipe too?
Can I freeze the dough?
Can you freeze the dough?
Can you ball up the dough scraps and roll them out a second time to get more cut outs? I know some cookie doughs you can do this with and others you can't.
I use up all of my dough ;)
Muchas gracias me gustaria nos ayude en subtitulos en español quiero aprender Dios la bendiga.
How early do you take your butter out of the refrigerator? You said you want it room temperature but a bit on the cold side so I am curious. Thank you so much!
it all depends on the temperature of your kitchen! sometimes 15-30 mins if it's warm, or 30-60 mins if it's the middle of winter :)
Hi Grace. Can I use salted butter instead of unsalted? I buy bulk for other goods that I make and that would simplify things, although getting a few boxes of unsalted is no biggie anyway. Just thought I'd ask♡
I haven't tried this cookie recipe, but I usually use salted butter 4 all my baking, & 2 b safe, I don't even add salt, & my stuff comes out jst fine.
Each brand of salted butter uses its own specific recipe so you don’t know how much salt they put in. By using unsalted butter you have more control over the amount of salt.
Gostei 💞 Muito 💞🇧🇷💞✨
Hi is there any way i can make the cookies chocolate with the same recipe?😊
I haven't tried that, but you could definitely experiment!
Grace I made my cookies and decorated them beautifully. I got up the next morning and the green colored cookies look weird. Like maybe the butter bled through? I'm so bummed. What am I doing wrong? I have cookies orders coming up and the green royal icing is blotchy.. ugh.. any suggestions?
@@thegracefulbaker Можно ли сделать половину нормы? Спасибо!🌹
How can you tell when they are done in the oven?
do you use the same amount of vanilla paste as you would vanilla extract?
yes! 1:1 ratio
Isn't it too sweet when you use powdered sugar instead of flour?
I don't see the time listed for baking these in the description box.
8-12 minutes - thisisthegracefulbaker.com/no-spread-sugar-cookies/
You said you would add links for rolling pin and guides but they are not included.
So glad I found you on TH-cam and Pinterest! I may now get brave enough to decorate with royal icing!
Gostaria de fazer esse biscoito.alguem pode me passar a receita escrita ❤ obrigado
Tem a receita escrita nos comentários acima 😊
Hi, Grace? Do you bake in a gas or electric oven? I ask because I often bake 20-25 degrees higher than many recipes call for because my oven is gas.
@@thegracefulbaker Thanks! That's what I was hoping to hear. Carry on with your amazing cookies.
Thankyou for sharing ur recipes
Can this recipe be made without eggs...pls help
Your recipe states 20 3.5 inch cookies, seems that 3 inch is more standard, do you have a link to a 3.5 inch cookie cutter? And any reason why that size? We did find most of the decorations we fit just fine on the 3 inch cookies. THANKS.
hello! standard size is 3-3.5" depending on the design/shape of the cutter :)
I just purchase your class beginner do you measure how thick the dough is ? How do you measure it seems kind of tricky
hello! I use guides to help roll out! there are links to a few options here: thegracefulbaker.com/cookie-decorating-supplies/
I have a question… can you store your dough in fridge or freezer for later date? I have all my ingredients doubled and don’t think I need that much. I should have thought about this sooner🤦🏼♀️
@@thegracefulbaker THANK YOU THANK YOU THANK YOU!!! Just in time! I made the cookie dough to your specifications (doubled). My KitchenAid is a 5 quart stand bowl lift and it has to be at least 20 years old. That said, she is still a beast! Anyway, for anyone out there who wants to know if a double batch fits in a 5 quart… it just barely does. I couldn’t use my flour guard because the dough was right up to the top! I split the dough in half and shaped each into a square and flattened it. Double wrapped with cling wrap and used my vacuum sealer for my Sous vide.
Have you tried vanilla powder (ground van…no sugar added) or almond extract?
My family’s cookie recipe uses almond extract. It’s great. But then we don’t use lemon in the icing. Sometimes vanilla though.
Can you tell me how long cookies last after they are decorated with royal icing, I would like to start doing them early December for gifts.
Hey grace ! What kind of butter do you use ? Kerry gold I would assume is the gold standard ?
@@thegracefulbaker ahh so the cheapo stuff from Aldi should suffice? Thank you much !
@@thegracefulbaker love it appreciate your responses!
Hiya,
If I want to use more cornstarch, do i use less flour at a 1:1 ratio?
Love the recipe and the notes!
@@thegracefulbaker thanks for the reply! That helps a whole lot 😊
I’m not seeing anything about the addition of brown sugar (quantity substitution) as you mentioned in the parentheses in your description. Please advise. Thanks!
hello! check out the blog post for all of the details: thegracefulbaker.com/no-spread-sugar-cookies/
Thank you so much!
FYI, prior to the flour being added, you did not over mix. Your mixture broke because you added all the eggs at once rather than one at a time. Hope this helps. Love the videos.
@@thegracefulbaker when you mix in one egg at a time, the friction from the butter and sugar can emulsify the egg and maintain a homongenous mixture. When you add all at once, the eggs are just mixing with each other (no friction) and your fat mixture starts to break apart in the egg goop. Gotta love science :)
Why unsalted butter when you add salt? I notice everybody says to use unsalted but I always wonder...
@@thegracefulbaker here I thought it had something to do with spreading...🤦🏽♀️
My dough has some small cracks in it, maybe dry? Any advice?
potentially too much flour! check out this blog post to see if it helps: thegracefulbaker.com/cookie-dough-too-dry-cookies-taste-like-flour-try-these-tips/
Thank you Grace! One question : white sugar or sugar powder.? Regards forma Argentina 🥰
@@thegracefulbaker muchas gracias Grace ! 💗
@@thegracefulbaker Какая температура при выпечке печенья в электрической духовке? Спасибо!
I'm embarrassed to ask this question, but for the vanilla in the recipe it says if I don't have vanilla paste, I can substitute vanilla extra 1:1. I'm guessing that is short for extract, but what measurement is 1:1 mean?
Am I using 1 tablespoon or 1 teaspoon?
Don't be embarrassed! Where are you looking at the recipe? Extra is a typo. Should be extract. 1:1 just means equal.. whatever the original amount, you'd use the same amount of vanilla extract.
Hi Grace! Thanks for the recipe. I will definitely give it a try!. Just one doubt. Im from Argentina, and here everithing is measured in grams. I saw you listed all the ingredients in grams except the butter. How much does 2sticks weight? Sorry for the silly question. Happy hollidays!
I think it is 280 grams
226 grams
I seen you wrote 2 large eggs and I used two, my dough was crumbly bit as I watched the video I saw you had put 3?
Sorry I don't weigh and I'm new!!! So sorry for that!!! They still came out beautiful tho, the dough was just a bit crumbly!! Thank you for the advice!! They are delicious btw (: I had volume turned down and had a kitchen full of kids lol I just came upon your video watched and used the measurements in the description. Will be doing more this week so I will try that!! Thanks again (:
Hi Graceful Baker fans...if you have baked this recipe (I haven't yet but I'm going to) have you experimented with different flavours? If so, which flavours have you had success with please? 🤔
I made Preppy Kitchen’s sugar cookies last year and made a note they were dry.