Bakery-Style Sugar Cookies (No-Chill, No-Spread, No-Fail)

The ultimate professional sugar cookie recipe that delivers perfect results every time. These cookies hold their shape beautifully, require no chilling, and have just the right balance of crisp edges and soft centers – exactly what you want for decorated cookies or simple tea-time treats.

Key Features:

• No chilling required – Ready to bake immediately
• Zero spread – Maintains sharp edges for clean decorating
• Balanced flavor – Almond & vanilla create depth without overpowering
• Large batch friendly – Easy to scale for business needs
• Freezer-friendly – Both dough and baked cookies freeze beautifully

Ingredients

For the Cookies:

• 1 lb (4 sticks) butter (½ salted, ½ unsalted)
• 2 cups granulated sugar
• 2 large eggs (room temperature)
• 1 tsp pure vanilla extract
• 2 tsp almond extract
• 6 cups all-purpose flour (spooned & leveled)

For the Royal Icing:

• 2 lb bag powdered sugar
• 3 heaping tbsp Wilton’s meringue powder
• 1 tbsp vanilla extract
• 9+ tbsp water
• Optional: 1 tbsp almond extract (replace 1 tbsp water)

Detailed Instructions

1. Creaming Method:

1. In a stand mixer fitted with paddle attachment, cream butter and sugar on medium speed (speed 4) for 2-3 minutes until just combined. Do not over-cream.
2. Add eggs one at a time, mixing until fully incorporated (about 30 seconds per egg).
3. Add vanilla and almond extracts. Mix 1 minute until uniform.

2. Incorporating Dry Ingredients:

1. Whisk flour in a separate bowl to aerate.
2. Add flour in 2-cup increments with mixer on low (speed 2), mixing just until no dry streaks remain.
3. Final dough should pull away from bowl sides and pass the “finger test” (doesn’t stick when touched).

3. Rolling & Cutting:

1. Divide dough into 4 equal portions for easier handling.
2. Roll between parchment to ¼” thickness using guide rings for consistency.
3. Cut shapes, transferring to parchment-lined sheets. Re-roll scraps once.

4. Baking:

1. Bake at 350°F (175°C) on center rack:
   • 11 minutes for 2″ cookies
   • 12 minutes for 3″ cookies
   • 13 minutes for 4″+ cookies
2. Cookies are done when bottoms show the faintest golden hue (tops should remain pale).

5. Cooling:

1. Let rest on baking sheet 5 minutes to set structure.
2. Transfer to cooling rack. Decorate only when completely cool.

Professional Royal Icing

Consistency Guide:

• Outline consistency: 9 tbsp water
• Flood consistency: 11-12 tbsp water
• 20-second icing: Smooths in 20 seconds (ideal for most decorating)

Mixing Method:

1. Sift powdered sugar and meringue powder together.
2. Add vanilla and 9 tbsp water. Mix on low for 1 minute, then medium for 2 minutes.
3. Test consistency and adjust with 1 tsp water increments as needed.

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