EASY No Spread Sugar Cookies Recipe

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil can reduce saturated fat content.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

Combine the dry ingredients in a large bowl: 4 cups of all-purpose flour, 3/4 teaspoon of baking powder, and 3/4 teaspoon of salt. Mix with a whisk.

Set the dry mixture aside.

In a stand mixer, add 1 cup of unsalted room temperature butter and 1 cup of granulated sugar. Mix on medium for about 2 minutes until light and fluffy, starting on low and increasing to medium.

Crack 2 large room temperature eggs into a separate bowl, checking for shells. Add the first egg to the mixer and let it mix, then scrape down the bowl.

Add the second egg and mix again, scraping down the bowl to ensure everything is combined.

Add 2 teaspoons of vanilla extract to the mixer and mix.

Gradually add the flour mixture to the wet ingredients, mixing on low speed to avoid overmixing. Finish mixing by hand with a spatula to ensure no flour remains.

Divide the dough into two batches, shape each into a disc, and wrap them to chill in the fridge for at least 2 hours or up to 2 days.

Preheat the oven to 375°F (190°C) towards the end of the chilling time.

Sprinkle flour on the work surface and roll out the dough to about 1/4 inch thick. Use a pastry mat for easy cleanup.

Cut out shapes using cookie cutters and place them onto rimmed baking sheets lined with parchment paper or Silpats.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens