Easy Cookies and Cream No-Spread Sugar Cookie Recipe
No-spread cookies and cream sugar cookies that hold their shape and deliver a rich, chocolatey flavor.
Ingredients
- 2 3/4 cup all-purpose flour
- 1/4 cup crushed chocolate sandwich cookies (about 3 cookies)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- Optional: royal icing or buttercream for decorating
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, crushed chocolate sandwich cookies, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
- Chill the Dough: Divide the dough into two discs, wrap in plastic wrap, and chill for at least 1 hour.
- Roll and Cut: Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Use cookie cutters to create your desired shapes and place them on the prepared baking sheets.
- Bake: Bake for 8-10 minutes, or until the edges are set but not browned. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Decorate: Once cooled, decorate the cookies with icing or enjoy them plain.
Notes
- Ensure the dough is thoroughly chilled to prevent spreading during baking.
- Store cookies in an airtight container for up to one week or freeze for up to 3 months.