NO SPREAD Sugar Cookie Recipe by Emma's Sweets

This is a very basic and simple sugar cookie recipe. Originally adapted from a grocery store booklet 5 years ago, I tweaked it a bit and adjusted some measurements. I find it to be very mild in flavor. Bake until the edges are a soft golden brown. I find them to be slightly crispy on the outside and soft on the inside.

Follow the directions and you should get no spread after baking. Makes approximately 15 med sized cookies.
You can easily double up the recipe for larger batches.

I like to roll the dough into sheets and pile them, still within the parchment paper, then freeze and use at a later date. Be sure to put them in a large oversized ziploc bag! The local dollar stores usually sell the bags.

Re-roll scraps that are left over, chill briefly to firm up, and cut again. Repeat process with additional left overs.

They freeze well and can stay in an airtight container for up to one week.

Feel free to add flavoring or zest.

Note that all ovens vary, you may have to increase/decrease temp and baking times. You may remember me on Food Networks "Christmas Cookie Challenge"... this recipe spread and took a lot longer to bake than usual!!! Like I said, your oven may vary and you may have to adjust temps and bake time ;)


Ingredients and how to are all in the video :)

To help convert cups to grams, you can use an online converter or check out this link: /


You may also find these videos helpful:

HOW TO MAKE ROYAL ICING:

ROYAL ICING CONSISTENCIES: ...

HOW TO FLOOD A COOKIE (TIPLESS vs TIPS PIPING): .

What I used in the video:

Wilton Rolling Pin:

1/4" dowels: pick up at a Dollar Store and cover in Clear Plastic food wrap

Parchment Paper:

Flat Baking Sheet:

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Soundtrack: Feels Good 2 B By Audionautix
Feels Good 2 B by Audionautix is licensed under a Creative Commons Attribution license (/)
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