I’ve been baking and decorating cookies with royal icing for a few years now. In my early days, I spent countless hours (and wasted ingredients) searching for the perfect rolled cookie dough- one that wouldn’t spread or need to be refrigerated before rolling it out. While some came close, none were exactly what I wanted, so I created my own.
When I would sell cookies, these always got rave reviews. They are so soft and lightly sweet, with a slightly almondy and lemony flavor, which pairs nicely with the royal icing used to decorate.
I consider these my ‘old reliable’. Not once has this recipe let me down, nor has it caused any issues like the dreaded butter bleed. If you’re on the hunt for the perfect rolled cookie recipe, I highly recommend giving this one a try- I doubt you’ll look for another after!
No Chill No Spread Rolled Sugar Cookies
Equipment
- Kitchen scale
- Mixing bowl
- Silicone spatula
- Standing mixer
- Measuring cups and spoons
- Rolling Pin I prefer an adjustable one like this, to allow for uniform thickness.
- 2 Baking sheets
- Perforated silicone mats These allow for even baking and a professional look on the bottom of the cookies.
- Parchment Paper
- Cookie cutters of your choice
Ingredients
- 560 g all-purpose flour
- 3/4 tsp salt
- 1/2 tsp baking powder
- 227 g unsalted butter softed
- 200 g brown sugar I make mine at home and it leans towards dark brown sugar but light brown sugar would work too.
- 100 g granulated white sugar
- 2 large eggs at room temperature
- 2 tsp vanilla extract
- 2 tsp Princess cake and cookie emulsion
Instructions
- Preheat oven to 350 degrees. Adjust rack to upper middle and middle lower position
- In a large bowl. combine flour, salt and baking powder. Stir until evenly distributed. Set bowl aside.560 g all-purpose flour3/4 tsp salt1/2 tsp baking powder
- In the bowl of a standing mixer, cream together the butter and sugars.227 g unsalted butter200 g brown sugar100 g granulated white sugar
- Once creamed, add in the eggs, one at a time, followed by the vanilla and emulsion.2 large eggs2 tsp vanilla extract2 tsp Princess cake and cookie emulsion
- Once combined, slowly add in the flour mixture, scraping down the sides of the bowl, as needed, until flour mixture is fully incorporated. Do not overmix.
- Line your baking sheets with the perforated silicone mats- these mats allow for a more even bake and make for a nice design on the back of your cookies. If you do not have silicone mats, line with trimmed parchment paper- You want the paper laying as flat as possible.
- Place your dough (I usually take about half of the dough at a time) in between two pieces of parchment paper and start rolling out your dough. I prefer my dough to be rolled out to 8mm thickness (5/16") but you can do whatever thickness you prefer. If you do not have an adjustable rolling pin, that is okay- your cookies may not be perfectly uniform, but they will still be delicious.
- After the dough is rolled out, go ahead and use your cookie cutters to cut out the shapes you need and then place them onto your baking sheets, making sure to leave about 1/2 inch around the cookies.
- Re-roll the cookies no more than 2-3 times, otherwise the texture could end up tough.
- Repeat the process until all of the cookie dough has been used.
- Bake cookies for 14 minutes, rotating halfway through. This baking time may need to be adjusted based on the size of your cookies, as well as the thickness. The cookies will no longer have any sort of shine or greasy appearance on top once they are finished.
- Let rest on baking sheet for 10 minutes before transferring to a cooling rack. Do not attempt to decorate them until they are fully cooled down.
Leave a Reply