No Spread Cookie Dough Recipe to Work With Cookie Cutters
Ingredients in gram
- 220 grams of butter ( 2 sticks)
- 200 grams of sugar
- 2 eggs
- 2 grams of salt
- 1 tsp of vanilla extract
- 700 grams of all purpose flour
- 60 grams of cornstarch
Ingredients in cup
- 1 cup of butter ( 2 sticks)
- 1 cup of sugar
- 2 eggs
- 2/ 4 tsp of salt
- 1 tsp of vanilla extract
- 5 5/8 cups of all purpose flour
- 1/2 cup of cornstarch
Start by adding the room temperature unsalted butter into a bowl. Whisk the butter with sugar until the mixture becomes white and fluffy. Add the room temperature eggs and keep whisking. Add vanilla extract or any extract you desire. Then start adding dry ingredients; all-purpose flour, pinch of a salt and cornstarch. Cornstarch is the ingredient that is going to hold the shape. When the dough becomes soft and non-sticky, you can directly start rolling and cutting process or chill the dough for only 10-15 mins for easier cuts. You can roll the dough up to 9 mm (generally sugar cookies are 6-7 mm ). You can cut the cookies on the counter, then transport them into a baking tray and stamp them once they are transported into a baking tray. The better way; you can use silicone baking mat and directly roll, cut and stamp the dough and finally bake on it.
*Don't re-roll the dough more then 2 or max 3 times, the gluten in the dough will make the cookies tough and cracked textured.
bake at 180 °C - 350 °F for 12-14 mins
*You can store the baked cookies on the counter up to 10 days by using an airtight container, or you can store the dough in the freezer up to 2 months by using a freezer bag.