Professional Sugar Cookies (No-Chill, No-Spread, No-Fail)

The ultimate sugar cookie recipe that holds its shape, requires no chilling, and delivers consistently perfect results every time. These cookies are buttery, tender, and ideal for decorating—trusted by bakers and loved by customers.

Why This Recipe Works

No chilling needed – Ready to bake immediately
Zero spread – Maintains sharp edges for clean designs
Perfect texture – Soft yet sturdy for decorating
Large batch friendly – Scales easily for business needs

Ingredients

• 1 lb butter (½ salted, ½ unsalted for balanced flavor)
• 2 cups granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 tsp almond extract (key for depth of flavor)
• 6 cups all-purpose flour (spooned & leveled)

Step-by-Step Instructions

1. Cream Butter & Sugar

1. Beat butter and sugar on medium speed until just combined (2-3 minutes). Do not over-cream—this prevents spreading.

2. Add Eggs & Extracts

2. Mix in eggs one at a time, then add vanilla and almond extracts. Beat 1-2 minutes until smooth.

3. Incorporate Flour

3. Add flour in 2-cup increments, mixing on low until just incorporated. Dough should pull away from the bowl and not stick to your finger.

4. Roll & Cut

4. Roll dough ¼-inch thick between parchment paper (no extra flour needed). Cut shapes and re-roll scraps once.

5. Bake

5. Bake at 350°F (175°C) for:
   • 11 minutes (small cookies)
   • 12 minutes (standard size)
   • 13 minutes (large cookies)
     Cookies are done when the bottom barely turns golden (tops should stay pale).

6. Cool & Decorate

6. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Decorate once completely cool.

Pro Tips for Business-Quality Cookies

• Butter temperature: Softened but not melty (~65°F).
• Measure flour accurately: Spoon and level (or weigh: 6 cups ≈ 720g).
• Roll evenly: Use guide rings on your rolling pin for uniform thickness.
• Underbake slightly: They firm up as they cool—perfect for softness.

Decorating & Variations

• Royal icing: Use meringue powder for sturdy designs.
• Flavor twists: Replace almond extract with lemon, orange, or coconut.
• Colored sugar: Sprinkle before baking for sparkle.

Storage & Shelf Life

• Room temperature: Store undecorated cookies in an airtight container for 2 weeks.
• Freeze dough: Portion and freeze for up to 3 months.
• Freeze baked cookies: Layer between parchment for 2 months.

FAQ

Can I use all unsalted butter?
Yes, but add ½ tsp salt to the flour.

Why almond extract?
It enhances flavor without tasting like almond—just richer!

My dough is crumbly!
Knead lightly with hands—it will come together.

Final Thoughts

This recipe is tried, tested, and perfected for professional results. Whether for holidays, weddings, or everyday sales, these cookies hold their shape, stay soft, and taste incredible.

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