Pam Kennedy Bakes No Chill No Spread Sugar Cookie Dough Recipe and Method
No Chill No Spread Sugar Cookie Dough Recipe
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I have a 6qt. Atisan KitchenAid:
This recipe can be cut in half!
350°f (i have convection/fan)
11mins. For 8mm -5/16" thick
Makes about 32-36 3 1/2" cookies
***must use 120g egg at least. Otherwise, it will crumble
1lb. (4 sticks)Unsalted butter room temp
1 cup granulated white sugar
1 cup packed light brown sugar
2-3 xtra large COLD eggs (without shell at least 120g)
4 tsp. Flavor Extract (whatever combo you call yours)
1010g. All purpose flour (yes, you have to weigh it for best results!) (*If you HAVE to scoop fluff/unpack flour with a wisk then 7.5 cups )
3 tsp. Baking powder (makes cookies tender NOT spread)
1 tsp. Salt (I use Kosher)
Using a paddle attachment
Beat butter & sugars for at least 5 minutes. Add eggs one at a time. Add extracts. Mix flour(for your first time, hold back 1/ 2 cup of flour and add if needed to get the dough to come away from the sides. Different climents and humidities may takeless flour), baking powder, and salt and add to mixer. *(I use wrap cling wrap over the top to make sure the flour doesn't mix out of the bowl and all over me!)
Beat until the dough starts to come together and flour is mixed in.(add the last 1/2 cup until comes away from the sides if still too sticky) Turn dough out and kneed a couple of times before wrapping in plastic wrap. Let rest at room temp for AT LEAST AN HOUR. DO NOT RUSH THIS PART.
This is where the fats/oils soak into the flour to create texture and flavor. It's "aging." Aging is good.
Roll out between parchment(dampen the counter lighting to keep the paper from sliding or use a silicone mat). If it seems "too soft/sticky, give it a couple of kneeds, it will firm up.
No chilling is necessary.
***You can refrigerate the dough for days or freeze for months.
I am no expert, but this is what works for me. I hope it helps someone.
Пікірлер: 156
Just made it with Vanilla Bean Paste and Ground Ginger. The other day Vanilla Bean Paste & Cookie Nip 🙂 I also use salted butter and the 1 tsp salt. My husband wasn't going to eat them because he thought the biscuits and icing would be too sweet and the icing too hard. I gave him one with his cup of tea, hence why I'm making a second batch - he loves them.
Thank you Pamela! I have tried alot of recipes without success. I switched to yours about 10 months ago, all I can say is this is an awesome recipe! I will only use your recipes for everything! I always recommend yours when people ask! Keep up the great work!
Ok i tried the recipe. I was SO skeptical. I have to admit I expected spread. There was NONE. I mean not a bit. The sides stay perfectly straight during baking! Ive frozen cut unbaked dough before, frozen solid. Still had a little spread. The fact i dont have to chill this dough or the cut outs saves so much time. Im playing around with various flavors. This recipe is so adaptable. Also? Thank you for the tip to hold back half a cup of flour. I ended up not needing it at all. Excellent recipe. Im trying your royal icing next. Thank you for sharing these recipes!
I was initially resistant on trying your recipe bc I didn’t like the idea of waiting an hour or two before rolling the dough out. One Saturday I decided to try the recipe since I was baking other things too. The recipe was a huge hit in my family. Now I usually have to yell at my husband to stop eating the cookies before I can decorate them. My son at least waits until they are froasted. I love the flexibility of the recipe and now is my go to sugar cookie recipe.
Question on the flour conversion. Most online sources say that a cup of flour is 120-125 grams. If I do the math on your 1010 grams, it comes out to 8.08 - 8.42 cups of flour. Yet your conversion only states 7.5 cups? Can you comment? I do find that the more flour I can 'squeeze in', results in less spread... And, love that we see your face on this one!!
I am a beginner, beginner cookie maker and I tried this recipe. It was beyond perfect, delicious, they didn't move when the baked, just perfect. Thank you so much
I’m watching all your videos!!! I’m trying this recipe today. This will be the first time baking cookies. I’m so scared. I catch on quick as far as decorating goes but I’m nervous about making the dough and your Royal icing recipe. Here goes!!! Thank you so much for all your educational easy to follow along videos!❤
Have you ever tried this recipe with margarine for a dairy-free cookie? Would you make any changes to the recipe or just swap out the butter for margarine?
Glorious! I'm a brand new baker and am launching my own cookie decorating company out of my home kitchen. I've been struggling with consistency in my recipes and was desperately searching for a live and step by step video so I could compare my method. BINGO! The dough is resting now, but already I can tell a major difference in my process and the dough result from following your steps. I have the tiny KA bowl too and this was perfect!!!!!
Ive been using your recipe with no issues! But it seems like the last couple times the butter was just making the dough extra buttery and a little more spread. Any ideas or suggestions? Again absolutely no changes as far as recipe and steps go.
Can't wait to try your recipe. Love the details it takes the stress out. Thank you.
Great tutorial!!! Thanks for sharing!
So awesome of you to share your recipe!! Thank you 💕
LOVE this recipe and all your recipes! And YOU you are so so helpful! MY trusted recipe to use!
I love your channel glad I ran across your channel
No way!! Literally followed along with your original video yesterday. I’ve never tried cake batter flavoring before but the dough smelled so yummy! Can’t wait to bake it!!
I'm definitely going to try. Your recipe sounds so good
Thank you! I’m going to give this recipe a whirl! You are such a cutie!😊
You’re beautiful and incredibly awesome for sharing all of your talents and knowledge! I’ve learned SO much from you! Thank you! Thank you! Thank you! ♥️♥️♥️
My first time and I made those sugar cookies and they’re very good!!! Thanku so much.