As a pastry chef that specializes in cookies, I’m often asked one very important question: “How do you keep the cookie dough from spreading?”

Well, I’ve decided to share my secret.  It’s a process.  The dough itself has few ingredients.  The preparation is where the work comes in.  This cookie is amazing with or without icing.   I’ve added my own personal touches to this recipe over the years.  When I went to Le Cordon Bleu I was determined to bring Glory back to the cookie!  I got a B on my very first cookie practical and almost lost my mind.  I went on a quest to find the best cookie recipes ever and believe me when I say I have a lot of them.

I finally found the perfect combination of ingredients and I’ve listed some variations of the dough as well.  I’m pretty sure this could be used as a base and you could change the recommended Almond flavouring to another flavour!

I’ve made some of the most beautiful cookies, in all shapes and sizes with this dough.

 

When you try this out let me know how it goes!

 

~Chef Kimberly

Print Recipe
Sugar Cookie Dough
No Spread Sugar Cookie Dough
Prep Time 2 hours
Cook Time 6-9 mins
Passive Time 4-6 hours
Servings
cookies
Ingredients
Phase One
  • 2 cups butter unsalted
  • 2 cups sugar white granulated sugar
Phase 2-wet ingredients
Phase 3-Dry Ingredients
Prep Time 2 hours
Cook Time 6-9 mins
Passive Time 4-6 hours
Servings
cookies
Ingredients
Phase One
  • 2 cups butter unsalted
  • 2 cups sugar white granulated sugar
Phase 2-wet ingredients
Phase 3-Dry Ingredients
Instructions
  1. Cream the butter and sugar in a mixer for 5 mins. Add the wet ingredients and mix until fluffy. Combine the dry ingredients in a bowl and add half to mixture. Mix until fully incorporated. Add remaining and mix until just combined. DO NOT OVER MIX Wrap Dough in Plastic Wrap. Place in fridge until hardened (1-2 hours). Remove and dust the counter with flour (or powdered sugar). Roll out the dough. Cut into shapes Place on a cookie sheet and cover Freeze for 2-4 hours Baake at 350 degrees for 5-8 mins (depending on oven)
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