Cookie Basics

Jun 19

Favorite Cookie Recipes

This recipe from The Cookie Countess is similar to my own and doesn’t require chill time or room temperature butter. This recipe is created & shared by The Cookie Countess and is not one I developed but I wholly trust it. Here is the direct link or read below.

ULTIMATE No-Spread Cookie Recipe

Ingredients

2 cups granulated sugar
2 cups (4 sticks) salted butter, softened
2 large eggs
2 teaspoons vanilla
6 cups white all-purpose flour (see note below)
Optional: A dash of lemon zest, I personally find the lemon becomes a background note and cuts the sweetness of the cookie.

Directions

Using a stand mixer with the paddle attachment, cream together butter and sugar until just incorporated.
Add eggs, vanilla, and lemon zest (if using). Mix at low speed until fully blended.
Then add flour, 2 cups at a time, starting on low speed and then increasing if necessary.
You will know your dough has been mixed enough after all the flour has been added, when it pulls away from the sides of your bowl and clumps around the mixing paddle.
Roll out to 1/4" thickness. You do not need to chill this recipe. Unless you prefer to use chilled dough, so that it is easier to handle when you are cutting it and moving it to your cookie sheet.
Bake at 350 degrees for 10-15 minutes, until cookies have just started to turn golden brown around the edges. For best results bake similar sized cookies on the same cookie sheet.
If I have 2 cookie sheets in the oven at once, I like to swap them halfway through, so they cook more evenly.
Remove pans from the oven, and let the cookies rest on the pan for 2 minutes before transferring to a cooling rack.

HOT TIP: If you don't have a cooling rack, the rack from your toaster oven makes a great substitute! If you are not going to use all racks from your oven to bake, remove one before starting the recipe to use as a cooling rack.

What flour should I use for cut out cookies?

Do not use self-raising flour, because it will make your cookies expand and not hold their shape. We recommend a white all-purpose flour like King Arthur, Gold Medal, White Lily, Pillsbury, or Bob's Red Mill.

Icing Recipes

I recommend the recipe on the back of the Genie’s Dream bag. See below or click this link for direct access.

“Whisk 1/3 cup of meringue powder into ¾ cup water and 1 tablespoon of Genie's Premium Clearly Not Vanilla until frothy.

On low speed of your mixer, slowly add in 2 lbs of powdered sugar.

Once incorporated, raise speed to medium and mix approximately 3 minutes or until the icing turns white and has a smooth toothpaste-like consistency.

To keep icing soft, add 1 tablespoon of corn syrup OR glycerin.

Stiffen icing with additional powdered sugar.

Thin by spritzing with small amounts of water at a time.”

Favorite Cookie Items

Check out my favorite decorating tools on my Amazon storefront*. These are products I use in my classes and at home, so I know you’ll love them too! From baking sheets to scribes, you’ll find my favorite cookie items:

Baking Ingredients + Decorating Tools. Take a look at the lists and let me know if you have any questions!

Frequently Asked Questions (FAQ)

Q: How do I store decorated cookies?
A: Once icing has dried completely, place cookies in an airtight container. They can be stored at room temperature for up to a week or in the freezer for up to 3 months.

Q: How can I make icing ahead of time?
A: Royal icing can be stored in an airtight container in the fridge for up to a week. Stir well before using and adjust consistency as needed with water or powdered sugar.

Q: What’s the best way to thin icing for flooding?
A: Add a few drops of water at a time to your icing and mix. For flooding, you want a consistency where the icing smooths out within 10-15 seconds after stirring.

Q: My icing colors bled together! What can I do?
A: Humidity can cause colors to bleed. Try drying decorated cookies under a fan, and avoid storing them in humid areas.

* My Amazon storefront is an affiliate link. There is no additional fee for you, but I may receive a small comission from Amazon.