No Spread Cookie Dough
A quick and simple recipe for perfect cookie dough that doesn't spread when baked.
Servings: 30 Cookies
Equipment
- 1 Mixing Bowl
- 1 Spoon
- 1 Flat Baking Tray
- Selection Cookie Cutters or Plunger Cutters
- 1 Non Stick Rolling Pin
Ingredients
- 200 grams Unsalted Butter (at room temperature)
- 200 grams Caster Sugar
- 1 Egg (lightly beaten)
- 410 grams Plain Flour
- Few drops Vanilla Flavouring
Instructions
- Mix together the butter and sugar using a spoon or stand mixer on low speed
- Add the beaten egg and vanilla, mixing until well combined. It may look separated, but will come together once you add the flour so don’t panic
- Add your flour, a little a time until you get a thick dough. You may need to finish off the mixing using your hands and kneading the last bits of flour in.
- Bring the dough together in a ball and wrap in cling film, place in the fridge for approx 30 minutes to chill and firm.
- When you are ready to roll out your dough, put the oven on approx 160 degrees and line a few baking trays with greaseproof paper.
- Roll out your dough on a lightly floured surface, to about 1/2cm thickness.
- Use your cookie cutters or plunger cutters to cut out your shapes, then transfer them to a baking tray. Bake the cookies for approx 8-10 minutes, but essentially until they just start to go golden.
- Leave the cookies to cool on a wire rack.
- Now you can decorate or simply leave plain and enjoy!
Notes
The cookie dough can be frozen for up to 1 month.
The cookies last approx 3-4 days sealed in an airtight container. After this, they tend to go a bit soft.
The cookies will feel soft when you take them out of the oven, but will harden upon cooling.