NO SPREAD Sugar Cookies

Ingredients

• 1 cup Unsalted Butter (softened, cut into cubes; room‑temperature but on the cooler side)
• 1 cup Granulated Sugar (standard white sugar)
• 2 large Eggs (room‑temperature, on the cooler side)
• 2 teaspoons Vanilla Bean Paste (premium quality; adds visual specks and flavor)
• 2.5 cups All-Purpose Flour (no need to sift according to Grace)
• 1 teaspoon Salt (enhances flavor)
• 2 tablespoons Cornstarch (secret for crisp edges)
• 1 tablespoon Powdered Sugar (used on rolling surface to prevent sticking)

Instructions

1. Prepare Ingredients

   Measure out all ingredients, soften butter, bring eggs and butter to the cooler side of room temperature, and have flour, salt, and cornstarch mixed in a separate bowl.

   Time: PT5M

2. Cream Butter

   Fit the paddle attachment, add the softened butter to the mixer bowl, and whip on low speed until it lightens and incorporates air (about 1‑2 minutes).

   Time: PT2M

3. Add Sugar and Cream

   Gradually add the granulated sugar while keeping the mixer on low‑medium speed. Cream until the mixture is light and fluffy, about 3 minutes.

   Time: PT3M

4. Incorporate Eggs and Vanilla

   Add the two eggs and vanilla bean paste. Mix on low until just combined, then increase to medium speed and beat until the batter is lighter and airy, about 2 minutes. Scrape down the sides as needed.

   Time: PT2M

5. Add Dry Ingredients

   With the mixer on the lowest stir setting, add half of the flour‑salt‑cornstarch mixture. Once incorporated, add the remaining dry mix and continue on low until just combined. Avoid over‑mixing.

   Time: PT5M

6. Check Dough Consistency

   The dough should be soft but not sticky. If it sticks to your finger, chill for 30‑60 minutes in the refrigerator (optional, only if the kitchen is warm).

   Time: PT5M

7. Roll Out Dough

   Sprinkle parchment paper with powdered sugar. Place the dough on the parchment and roll with a wooden rolling pin to 5/16 inch thickness using dough guides for consistency.

   Time: PT10M

8. Cut and Transfer Cookies

   Cut shapes (or use a cookie cutter) and place them directly on a perforated baking mat placed on a rimmed baking sheet. Keep the dough cool while you work on the remaining pieces.

   Time: PT5M

9. Bake Cookies

   Preheat the oven to 350°F (175°C). Bake the cookies on the middle rack for 12 minutes, or until the edges are lightly golden and the tops are set.

   Time: PT12M

   Temperature: 350°F

10. Cool and Serve

    Remove the baking sheet, let the cookies cool on the perforated mat for 2 minutes, then transfer to a cooling rack to cool completely before serving.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

1g

Carbohydrates

15g

Fat

6g

Fiber

0.5g