No Fail Sugar Cookies
This cookie dough holds its shape and won't spread during baking. Perfect for detailed cookie cutters or other unusual shapes (like mummies)!
Servings 60 3" cookies
Ingredients
- 2 cups butter
- 2 cups sugar
- 2 eggs
- 2 teaspoons vanilla or almond extract
- 6 cups flour
- 3 teaspoons baking powder
- 1 teaspoon salt
Instructions
- Preheat oven to 350° and line a baking sheet with parchment paper.
- Cream butter and sugar together until light and fluffy. Add eggs and vanilla and mix until thoroughly combined.
- Whisk together dry ingredients in a separate bowl, and then add a little at a time to the butter mixture. Mix until flour is completely incorporated with no dry spots, and the dough comes together.
- If making the mummy cookies from this post, form the bodies and heads on a baking sheet and refrigerate for an hour. This will lessen spread while baking.
- If making cut-out cookies instead, form into a flattened disk and wrap with cling wrap. Chill for 1 to 2 hours in the fridge.
- Roll to desired thickness and cut into shapes and transfer to baking sheet. Bake for 8 to 10 minutes or until just beginning to turn golden around the edges.
Notes
To save a little bit of chilling time, you can roll sections of dough between two pieces of parchment paper to the desired cookie thickness, and refrigerate while you rollout the remaining dough. The thinner layers will chill more quickly than the disk.