Sugar cookies or sugar biscuits have always been a popular treat to decorate with royal icing, but as new cutters appear that make it so easy to create amazing designs with fondant, sugar cookies are becoming a lot more popular as individual treats to add along side cupcakes and cakesicles in treat boxes.
For this weeks video tutorial I’m sharing my no spread sugar cookie recipe. Just click below to watch the tutorial ⇩ or scroll to the bottom of this post for the full recipe and step by step instructions.
No Spread Sugar Cookies
One of the things people look for in a sugar cookie recipe is that the cookies or biscuits will keep their shape when baked, so the shape won’t spread. The reason cookies spread is down to the fat content. In these cookies we add room temperature butter to the dough. My biggest tip for getting your cookies to keep their shape is chilling the dough once you have cut out your shapes.
By chilling the dough in the fridge for 30 minutes this brings the butter back to it’s hard state (you want to use real butter, not a spread. A spread will always remain soft). By firming up the butter this means it will take longer to melt when your cookies are added into your oven, and the less it melts the less it spreads, leaving you with the perfect shaped cookie.
Decorating Your Cookies
Once your cookies are baked you can either leave them as they are or add on some fun decoration. Two of the most common ways to decorate your cookies is to use either Royal icing or fondant.
If you’re using Royal icing the possibilities are endless. It does take a little practice and some cookie artist who use Royal icing will blow your mind with the designs they create (I wish I had a fraction of their skill) but if you’re new to decorating cookies the easiest and quickest method would be to use fondant.
In the video you will see me use the ‘Made with Love’ Outboss stamp by Sweet Stamp, these type of stamps make it so easy to add fun messages onto your cookies. Just push the stamp into your fondant and paint the letters with a little edible paint. There are also so many designs to choose from and these look great on any shaped cookie.
Alternatively Sweet Stamp recently brought out a collection of Stamp ‘n’ Cut cookie cutters (Get 10% off with my code ‘CakesbyLynz’). They come in 2 parts, a shaped cookie cutter and an Outboss stamp. You then use the cutter to cut out your embossed design and add it to your cookie. Here is their cherry cutter I used in the tutorial. The designs are super cute!
Sugar cookies are so much fun and the ways they can be decorated are endless!
If you’ve watched the tutorial I can’t finish this blog without mentioning the mixer I was using. The Kenwood Titanium Chef Baker. This was recently gifted to me by Kenwood and I am so grateful. I have been testing out the mixer and I have to say I am really enjoying using it. Now if you’ve followed my channel for a while you will know I am a true fan of my kenwood KMix and the Titanium chef baker has some extras which I love.
Firstly the mixer has built in weighing scales. There is a little panel on the front that tells you the weight of what you’ve added into the bowl which is so useful. But my favoruite feature is when you turn the mixer on this becomes a counter, telling you how long your mixer has been running. This is so useful if you’re making buttercream or something that needs mixing for a certain amount of time, and a feature I really like.
I think this mixer has a very classic looking style. It comes with the paddle, whisk and dough attachments along with the cover to stop icing sugar or flour spilling out when your mixing. This is actually one of my favourite things about the Kenwood mixers, there is no need to cover your machines in tea towels to stop the icing sugar covering everything.
So far I have really been enjoying testing out this mixer so it’s definitely worth considering if you are on the market for a new mixer.
I really hope you enjoy the video and also enjoy making the cookies. If you haven’t already you can subscribe to my YouTube channel for more Free cake decorating video tutorials.
Tools I used
I have put a list below showing all the tools that I used throughout this video or if you would like to see all my favourite cake decorating tools just click here: https://www.amazon.co.uk/shop/cakesbylynz
Kenwood Mixer: Amazon – https://amzn.to/3g7tKIY Kenwood World – https://tidd.ly/3ubb57e
Cherry Stamp ‘n’ Cut by Sweet Stamp: https://bit.ly/3s3SPtN (Get 10% off with code ‘CakesbyLynz’)
Made with Love Outboss stamp: https://bit.ly/3o8wVUO (Get 10% off with code ‘CakesbyLynz’)
Circle Cookie Cutters: https://amzn.to/3AJeCdW
~ Please note that the links above are affiliate links. If you click the link and purchase any item through that link, I will receive a small commission from the website but this does NOT add any additional costs to you. Thank you so much for supporting this blog x ~
No Spread Sugar Cookie Recipe
Sugar cookies that keep their shape
Ingredients for around 20 cookies
- 200g Room Temperature Butter
- 200g Caste Sugar
- 360g Plain Flour (all purpose)
- 1 tsp vanilla flavouring extract or flavouring of your choice
- 1 medium egg
- Cream the sugar and butter together in your mixer.
- Add your medium egg and 1 tsp of your favouring and mix this through until combined.
- Slowly add in your flour a table spoon at a time, giving the flour time to absorb the butter in the mixture. Mix until you have a dough that clings together.
- Roll out your cookie dough on a lightly floured surface, to a thickness of 5mm. Then cut out your shapes placing your cookies on a sheet of parchment paper.
- Place your cookies in the fridge for 30 minutes to firm up.
- After 30 minutes place your cookies onto a chilled baking tray (still on the parchment paper) into a preheated oven at 180°C or 356°F. For 8 – 10 minutes, until the edges start to go slightly golden in colour. If you have multiple batches make sure your baking tray is completely cool before adding your next batch of cookies.
- Place your cookies on a wire rack to cool and they are ready to decorate.
- To store your cookies place them in an airtight container in a cool, dry place. This will keep them fresh for around a week.
Plus why not save this tutorial for later and pin it to Pinterest