BEST Sugar Cookie Recipe with NO SPREAD

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

granulated sugar

🥗Healthier: coconut sugar

Coconut sugar has a lower glycemic index.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

Identify common reasons for cookie spreading: butter too hot, oven too cold, warm baking sheet, cold eggs, and not chilling the dough after cutting.

Use room temperature butter in a stand mixer bowl.

Add granulated sugar to the butter and cream until fully emulsified, changing color and texture.

Scrape down the sides of the bowl to ensure all ingredients are mixed.

Add room temperature eggs one at a time, beating between additions.

Add a splash of vanilla extract.

Aerate the flour with a spoon, then use the spoon and level method to measure it into the bowl.

Add baking powder and a pinch of kosher salt to the dry ingredients.

Mix until just combined, scraping down the sides as needed.

Wrap the dough in plastic wrap and chill for at least 1 hour.

Lightly flour the work surface before rolling out the chilled dough.

Use guides (like wooden spoons or plates) to keep the dough at an even thickness while rolling it out to about half an inch thick.

Dredge cookie cutters in flour before cutting out shapes from the dough.

Transfer cut-out cookies to a baking sheet with light pressure.

Roll leftover dough into a ball, roll out again, and cut more shapes as needed.

Chill the cut-out cookies in the fridge or freezer for at least 15 minutes before baking.

Preheat the oven and bake the cookies, rotating the pan halfway through for even baking.

Allow the cookies to cool completely after baking.

Cooking Techniques

Equipment Needed

Allergens