Sugar Cookie Dough (No Spread)
What you are creating
The perfect sugar cookie. It doesn't spread and is ideal for all your cookie projects!
In a 5qt mixer or a large bowl, cream the butter and sugar until fluffy. Add the eggs, mix. Add vanilla and Lemon extract, mix.
In a separate bowl, mix the flour, baking powder and salt together. Gradually add to the butter mixture until incorporated. TIP: For 3D cookies it is best to hold back a bit on the flour (5 1⁄4 or 5 1⁄2 cups). Scrape bowl and mix until dough comes together.
Wrap dough in plastic wrap and refrigerate for at least 1 hour.
Roll out cookies on parchment paper, cut shapes leaving space between the cookies, then place the parchment paper with the cookies onto a cookie sheet.
Bake cookies at 350 degrees in a regular oven or 300-325 degrees in a convection oven until golden brown around the edges.
For flavor variations add any of the LorAnn Bakery Emulsions.
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