No Spread Cookie Recipe

Baking By Charmed Updated 10 Nov 2011 , 7:13am by Tails

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Charmed Posted 1 Nov 2011 , 7:01pm
post #1 of 10

I am looking for a no spread cookie recipe. I have tried couple of them and followed all instructions (rolling them between parchment paper and keeping them in fridge to harden them before baking them) but they all spread and stick to each other. Appreciate if anyone has a tried and true sugar cookie recipe that holds its shape.
thanks thumbs_up.gif

9 replies
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TexasSugar Posted 1 Nov 2011 , 7:18pm
post #2 of 10

Of there is one that you like the taste of you can cut back on the baking powder in it.

This is the recipe I use for cut outs. I've even cut back the baking powder in it to about 1 1/2 teaspoons.

Wiltons Large Batch Roll-Out Cookies

1 1/4 cups butter
2 cups sugar
2 eggs
1 tsp Wilton almond flavor or vanilla extract
5 cups flour
2 tsp baking powder
1 tsp salt
1/2 cup milk

Cream butter and sugar together, add in eggs and extract. Mix flour with the baking powder and salt, alternate adding the flour mixture and milk.

Preheat oven to 375* and bake for 6-8 mins, or until lightly golden on the edges.

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Reyna Posted 1 Nov 2011 , 7:41pm
post #3 of 10
I have used this one over and over it's worked every time! I make sure my cookies are frozen before i put them in the oven and the pan needs to be at least room temp or cold. I roll mine, refrigerate, cut and freeze them all cut up, they have never stuck to the pan either. It says leave oven pre-heating 30 min prior to baking.

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Charmed Posted 2 Nov 2011 , 3:29am
post #4 of 10

thank you ladies thumbs_up.gif I will try them both.

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Tails Posted 2 Nov 2011 , 7:52am
post #5 of 10

I used The Aubergine Chef's 1-2-3 Dough icon_smile.gif

Came out really nice, tastes almost like shortbread. Stays nice and soft after baked. Will post pics soon.

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mcaulir Posted 2 Nov 2011 , 9:18am
post #6 of 10

I found if I added extra flour into my normal recipe, did exactly the same thing with them, they didn't spread, and it didn't affect the taste. My recipe called for 625g of flour, and I put in 700g.

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TheCakerator Posted 4 Nov 2011 , 5:57pm
post #7 of 10

Reyna, that is the recipe I use as well but have never frozen my cookies. Lately though, the cookies have been spreading like mad totally ruining the shape of the cutter.

Is the only difference you do freezing the cookies? And they don't spread at all?

I have a cookie order due monday and I'm stressing out over how bad the cookies are coming out!

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seedrv Posted 4 Nov 2011 , 6:27pm
post #8 of 10

I've used this recipe for years. I use evaporated milk instead of cream because I usually have that on hand. The dough requires very little flour to roll. And I leave the cookies at room temp. Right, no freezing the cut outs, no refrigerating the cut outs, and they don't spread. It's a very short bread type cookie, Not too sweet. Good without icing even.

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markiesjules Posted 4 Nov 2011 , 6:55pm
post #9 of 10

I use a recipe from She has several listed. I use the recipe she says she uses all the time. They did not spread a bit and taste great!

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Tails Posted 10 Nov 2011 , 7:13am
post #10 of 10

Ok I posted pics of the Aubergine Chef recipe results. The Ghost and Black Cat pic in my photos. icon_smile.gif

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