Mommy's Cookies: The No-Spread Sugar Cookie Recipe That Stole My Heart

There's something truly magical about baking, especially when it involves little hands helping in the kitchen. For me, it’s those heart-melting moments when my son peeks over the counter and asks for "mommy’s cookies." It's not just about the delicious treats we create together; it's about the memories we bake, one cookie at a time. Today, I want to share a special recipe with you—a no-spread sugar cookie recipe that your family will enjoy.

Why You'll Love This No-Spread Sugar Cookie Recipe

This isn't just any sugar cookie recipe. It's the perfect blend of buttery, tender-crisp goodness that holds its shape perfectly in the oven. Whether you’re cutting out stars, hearts, or dinosaurs, these cookies come out just the way you intended, making them the perfect canvas for icing and decorations. Or, if you prefer simplicity, they’re absolutely delightful on their own —because me designing cookies looks like my toddler did it. The dough is a breeze to work with, making it a great recipe for bakers of all ages.

Ingredients You'll Need:

• 1 cup (225g) salted butter, room temperature

• 1 1/2 cups (180g) powdered sugar

• 1 large egg, room temperature

• 1 1/2 tsp vanilla extract

• 3 1/4 cups (422g) all-purpose flour

Let's Get Baking:

1. Preparation: Start by creaming together the butter and powdered sugar until it’s smooth. Mixing by hand is perfectly fine, which can be a fun and engaging activity for kids watching the ingredients come together.

2. Mix: Mix in the egg and vanilla extract until well combined. Gradually add the flour, stirring until the dough comes together. Encourage your little one to dump in the flour and watch the dough form—perfect for young chefs in training!

3. Roll: After mixing, divide the dough in half to make it more manageable, especially if kitchen space is limited. Place one half on a piece of parchment paper, cover it with another sheet, and roll it out to about 1/4 inch thick. If you have a large enough surface and prefer to work with the entire batch of dough at once, feel free to roll it all in one go. This flexibility can help accommodate different kitchen sizes and personal preferences.

4. Chill: Before cutting, transfer the rolled dough (still between the parchment papers) to a baking sheet and chill in the refrigerator for at least 2 hours. This is a perfect opportunity to engage with your child in watching Basil Family Farm educational video or completing the worksheets related to the cookie shapes you're making. If by chance you landed upon this recipe without knowing about Bake. Learn. Bond, click here.

   

   Once chilled, then shape your cookies.

5. Cut: Once chilled, remove the top sheet of parchment and use your Basil Family Farm cookie cutters to press out shapes. If the cookies stick to the cutters, gently use a spatula to help lift and separate them. Tip: Cut out all your shapes first, then transfer them with a spatula to a cookie sheet prepared for baking.

6. Chill Again: Chill the cut shapes on the baking sheet for an additional 30 minutes to ensure they hold their form while baking.

7. Bake: Preheat your oven to 350°F (177°C). Bake the cookies for 10-12 minutes. If you've rolled your dough thinner than 1/4 inch, keep an eye on them and consider checking at 8 minutes to prevent overbaking.

8. Cool & Decorate: Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack. Once cool, decorate with icing, sprinkles, or edible glitter. This is where everyone can express their creativity and enjoy the results of their work!

   
   
   
   

Baking Tips:

• Flour Measurement: Be sure to measure your flour correctly. Fluffing the flour before scooping and leveling it off with a knife ensures your cookies won’t turn out too dense or crumbly.

• Cooling: Allow the cookies to cool thoroughly before frosting. This helps the icing stay put and makes decorating a lot more fun!

When Things Don't Go As Planned:

Not every baking day is perfect, and that’s okay! If your dough feels too crumbly, it might need a bit more butter. If it’s too sticky, a little more flour could do the trick. Baking is part science, part art, and sometimes, it requires a little troubleshooting.

Share Your Creations:

I’d love to see your cookie creations and hear how your baking adventures go! Leave a comment below or tag us (@basilfamilyfarm) in your photos. There’s nothing more joyful than sharing this love of baking with others, especially when it helps create precious moments with your kids.