9/19/2023 0 Comments Sugar cookie recipe![]() ![]() Alternatively, you can use more corn starch if you’d like even sharper edges (no more than 60g per single recipe).Ī lot of recipes call for you to chill the dough, which will allow it to set faster and be less likely to spread. If you prefer a softer cookie, use less corn starch (but note that the edges won’t be as crisp). The corn starch helps to get the sharp edges on the cookies (aka the no spread part of the no spread sugar cookies). The 15 grams called for in this recipe is 2-3 times more than most common recipes, so if you prefer less salt I would start with 5 grams of salt. I like a lot of salt in my dough, which balances well with my lemon royal icing. I often think of those ginger snap cookies… you know what I mean? What Makes My No Spread Sugar Cookie Recipe Unique I use a lot of salt If you want to cut corners, I would suggest buying any premade cookies that are completely FLAT. Given that, I would caution against buying the mixes from the grocery store as they’ll be quite challenging to work with. You want a recipe that spreads very little and bakes up mostly flat (that said, no cookie is ever going to be perfectly flat in my experience). NEITHER of these qualities are ideal for decorating with royal icing. The premixed cookie recipes from the grocery store are 9 times out of 10 going to be drop cookies.ĭrop cookies are designed to spread a lot and bake with a significant dome on top. What’s the difference between rollout and drop? Drop cookies are the classic round cookies you’ll find more often (chocolate chip cookies, etc). This is different from a DROP sugar cookie recipe. What To Look For In No Spread Sugar Cookiesįor those brand new to cookie decorating, I want to make sure you’re looking for the right kind of cookie recipe: you need a ROLLOUT sugar cookie recipe. This post is a work in progress, so please do let me know in the comments *after the reading the full post* what you’d love to see pictures of and what questions you still have! This will help guide me as I continue to update this post!) Now enough of the preamble, let’s get to the deets on these no spread sugar cookies! The answer (today) is: nope! When I first started I experimented with gingerbread and chocolate recipes, but these days as I’ve settled into content creation I only make my vanilla sugar cookie recipe. ![]() I also often get asked if I make any other flavors than just a vanilla sugar cookie. Many have described my cookies as sugar cookie meets SweeTART. I use a lemon royal icing recipe that pairs incredibly well with this cookie recipe. it barely spreads!), doesn’t need to be chilled (as long as your ingredients are the right temperature) and has great flavor (thanks to my tweaking of the salt, use of vanilla bean paste and addition of brown sugar). The best parts about this recipe are that it keeps its shape with nice crisp edges (i.e. I do, however, have enough experience with baking cookies to have answers to alllll your questions (see all the different FAQ sections below).īut like I said: it’s become my go-to for a reason. I wouldn’t say I’m an expert on the cookie recipe development front (I’d say my expertise is more on the royal icing side) as there are definitely softer/airier recipes out there (this recipe is on the denser side). The base for this recipe started with the Preppy Kitchen sugar cookie recipe, however I tweaked it to my liking by adding more salt, more vanilla (and using vanilla bean paste instead of vanilla extract), reducing the amount of cornstarch and using both white and brown sugar. *DISCLOSURE: This post contains affiliate links which means that, at no additional cost to you, I may earn a small commission if you make a purchase from one of my links. This is the ONLY sugar cookie recipe I use now. I’ve tried and tweaked a few different recipes over the years, and this recipe here has become my favorite for no spread sugar cookies. ![]()
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