No-Spread Sugar Cookies
Here's how to make the Perfect No-Spread Sugar Cookies
Equipment
Ingredients
- 5 cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup shortening
- 1 cup sour cream
Instructions
- Sugar Cookie Recipe: Mix dry ingredients by combining flour, baking soda and salt in mixing bowl then set aside.
- Use a stand mixer (or mixer of your choice) to combine and "cream" shortening and sugar until light and fluffy. Then beat in eggs, and add vanilla extract and sour cream. Once creamy and fully combined, add dry mix ingredients from other bowl, (using a dough hook attachment with stand mixer). Once dough is fully formed, place in covered container and chill in refrigerator for minimum of 3 hours (overnight is recommended).
- Once dough is properly chilled, remove from refrigerator and take smaller chunks at a time to roll out the dough.
- Pre-heat oven to 375°F.
- Have 1-2 cups extra flour to use while working with the dough, which can be sticky. Roll out the dough into an even 1/4 inch thickness. Then use cookie cutters of your choice and place each cookie onto a lined cookie sheet.
- Bake at 375°F for 8-10 minutes (please check on them as you don't want them to overcook). Once finished, allow cookies to cool on baking sheet for 10 minutes then move to a cooling rack for another 10 minutes. Then you are ready to decorate!
- Decorating Christmas Tree Cookies: Use Christmas tree cookie cutter, then use brown frosting for stump of tree and green frosting for tree itself. Use green sanding sugar to coat the frosting. Put a yellow candy star on top of the tree. Optional: create tinsel with white and/or yellow writing gels and place candy balls as ornaments throughout the tree. you can also sprinkle a second time with green sanding sugar.
- Decorating Star (of Bethlehem) Cookies: Use star cookie cutter, then use yellow frosting then add yellow sanding sugar to the top.
- Decorating Snowflake Cookies: Use snowflake cookie cutter, then use white frosting then add white sanding sugar to the top.
Video
Notes
Cookies can be stacked and frozen after baking but before decorating. Store in an airtight, freezer safe container for best results. Can thaw and decorate at that time. The less time in the freezer, the higher quality the airtight container, the less chance of freezer burn. Only store in ziplock bag if short term storage. Can be frozen with frosting, but no longer stackable.
Please note: All cookie decorating ideas are available on this site under the Holiday section of Recipes.
Nutrition
Serving: 1servingCalories: 126kcalCarbohydrates: 14gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 4mgSodium: 98mgPotassium: 27mgFiber: 0.5gSugar: 0.3gVitamin A: 40IUVitamin C: 0.1mgCalcium: 9mgIron: 1mg