Description
The ultimate no-chill, no-spread sugar cookie that holds sharp edges for decorating while staying tender inside. Perfect for holidays, weddings, or bakery sales.
Ingredients
Scale
- 1 lb (4 sticks) butter (½ salted + ½ unsalted, softened to 65°F)
- 2 cups granulated sugar
- 2 large eggs (room temperature)
- 1 tsp pure vanilla extract
- 2 tsp almond extract (key for depth)
- 6 cups all-purpose flour (spooned & leveled, or 720g weighed)
Instructions
1. Cream Butter & Sugar
- Beat butter and sugar on medium speed just until combined (~2 min). Do not over-cream (this prevents spread).
2. Add Wet Ingredients
- Mix in eggs one at a time, then extracts. Beat 1 min until smooth.
3. Incorporate Flour
- Add flour in 2-cup increments on low speed until just incorporated. Dough should pull away from bowl.
4. Roll & Cut
- Roll ¼” thick between parchment (no extra flour). Cut shapes; re-roll scraps once.
5. Bake
- Bake at 350°F (175°C) for:
- 11 min (small cookies)
- 12 min (standard)
-
13 min (large)
Done when bottoms barely golden (tops stay pale).
6. Cool & Decorate
- Cool 5 min on sheet, then transfer to rack. Decorate when fully cool.