{"id":47742,"date":"2025-11-17T13:29:18","date_gmt":"2025-11-17T12:29:18","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=47742"},"modified":"2025-11-17T13:29:18","modified_gmt":"2025-11-17T12:29:18","slug":"easy-soft-cut-out-sugar-cookies-no-spread","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/easy-soft-cut-out-sugar-cookies-no-spread\/","title":{"rendered":"Easy Soft Cut-Out Sugar Cookies (No Spread)"},"content":{"rendered":"

\"Tender<\/p>\n

Easy Soft Cut-Out Sugar Cookies <\/span><\/strong><\/div>\n

If you\u2019re looking for the perfect cut-out sugar cookie, this no-spread dough is exactly what you need. Easy to roll and shape, it bakes into cookies that stay beautifully flat for decorating, buttery and soft with crisp, defined edges. They hold their shape perfectly and won\u2019t puff up or spread in the oven.<\/p>\n

You can use this dough for all kinds of cookies: jam-filled cookies, decorated sugar cookies with royal icing, or topped with chocolate plaques in the theme of your choice, like my Halloween cookies<\/a>.<\/p>\n

The result is tender, flavorful cut-out sugar cookies with a perfect texture and irresistible taste.<\/p>\n

\"The<\/p>\n

How to Make Perfect Sugar Cookies: Tips and Tricks<\/h2>\n

Take the butter out of the fridge ahead of time. It must be soft to be easily creamed with the sugar. Do not use melted butter or butter that is too cold.<\/p>\n

If you want sugar cookies that are slightly more crisp, replace some of the powdered sugar with granulated sugar. Half and half works well.<\/p>\n

The amount of flour may vary slightly depending on how much liquid it absorbs. The dough should be soft but not sticky. It must form a smooth ball that is easy to roll on a lightly floured surface.<\/p>\n

After adding the flour, mix only until the dough comes together without activating the gluten. As soon as it forms, stop working it. You can push the dough forward with the palm of your hand on the work surface once or twice to help it come together, then shape it into a smooth ball.<\/p>\n

Gluten activation makes the dough elastic. If it becomes elastic, the dough may shrink when you roll it out and distort the shape of the cookies during baking. <\/p>\n

\"easy<\/p>\n

Rest the dough in the fridge for 20-30 minutes before rolling, which firms it up and makes handling easier. <\/p>\n

Once you’ve rolled out the dough, place it back in the fridge for another 20 minutes or so. A chilled dough will hold its shape better when you cut it, and your cookies won\u2019t warp when you move them.<\/p>\n

Finally, before placing the cookies in the oven, give them a last 20-minute chill to ensure they bake perfectly and don\u2019t spread.<\/p>\n

Note: <\/strong>These last three chilling tips are optional, but they make the process easier and help ensure perfectly shaped cookies.<\/p>\n

Roll out the dough between two sheets of baking paper. This prevents you from flouring the work surface and the rolling pin, which could add too much flour and change the texture of the dough. If you need to, flour very lightly.<\/p>\n

I recommend using a perforated baking tray and baking mat. This ensures even baking and gives the cookies a nice, finely patterned bottom.<\/p>\n

Keep an eye on the cookies while baking so they reach the golden color you want. You can brown them more or less to suit your taste.<\/p>\n

Let the cookies cool on a wire rack to prevent moisture from softening them.<\/p>\n

\"Easy<\/p>\n

Ingredients for Easy Sugar Cookie Dough :<\/h2>\n

NB: You can print out the recipe card at the end of the article.<\/span><\/p>\n

For about thirty cookies<\/span><\/p>\n