Intro:
We’ve all been there: you cut out perfect heart shapes, put them in the oven, and take out… unidentifiable blobs. Not anymore! This is the Best No-Spread Sugar Cookie Recipe you will ever try. It’s super easy, requires minimal chilling, and tastes like a bakery treat. The secret? A touch of cornstarch and almond extract!
Ingredients:
- 1 cup Unsalted butter (room temperature – crucial!)
- 1 cup Granulated white sugar
- 1 large Egg
- 1 tsp Vanilla extract
- 1/2 tsp Almond extract (This gives that “wedding cake” flavor)
- 3 cups All-purpose flour
- 2 tsp Cornstarch (The secret weapon for sharp edges!)
- 1/2 tsp Baking powder
Instructions:
- Cream the Butter: In a large bowl, beat the butter and sugar until smooth and creamy (about 2 minutes). Do not over-mix, or you’ll add too much air (which causes spreading!).
- Add Wet Ingredients: Mix in the egg, vanilla, and almond extract.
- Dry Ingredients: Gradually add flour, cornstarch, and baking powder. Mix until the dough pulls away from the sides of the bowl.
- Roll it Out: Roll the dough between two sheets of parchment paper to 1/4 inch thickness.
- Chill: Place the rolled dough in the fridge for just 20 minutes.
- Cut & Bake: Cut out your heart shapes. Bake at 350°F (175°C) for 8-10 minutes until edges are barely golden. Let them cool completely before icing!
