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No-Spread Sugar Cookies

Delightful No-Spread Sugar Cookies that hold their shape perfectly for decorating, with a sweet taste and buttery goodness.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 3/4 cups all-purpose flour Gives structure to the cookies.
  • 1 cup unsalted butter, softened Adds richness and flavor.
  • 1 1/4 cups granulated sugar Sweetens the cookies and helps them bake up light.
  • 1 large egg Helps bind the ingredients together.
  • 1 teaspoon vanilla extract Provides a lovely flavor.
  • 1/2 teaspoon salt Enhances sweetness.

Method
 

Preparation
  1. In a large bowl, cream together the softened butter and granulated sugar using a mixer or a wooden spoon until light and fluffy.
  2. Add the large egg and vanilla extract to the mixture. Beat until well combined, ensuring there are no lumps of butter.
  3. Gradually mix in the all-purpose flour and salt until the dough forms a ball. Avoid overmixing.
  4. Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
Baking
  1. Preheat your oven to 350°F (175°C).
  2. Roll out the chilled dough on a floured surface to about 1/4 inch thick.
  3. Cut out shapes using cookie cutters and place them on a baking sheet lined with parchment paper, leaving space between each cookie.
  4. Bake for 8 to 10 minutes, until lightly golden around the edges.
  5. Remove cookies from the oven and let them cool on a wire rack before decorating.

Notes

Store cookies in an airtight container. For longer shelf life, refrigerate for up to two weeks or freeze for up to three months.