Really the only reason why I delayed my sugar cookie journey a few years ago was the fact that I DID NOT want to make dough, roll it, freeze it, cut, freeze, bake. Which is what most sugar cookie recipes at the time of my beginning required.

So here’s what I came up with after many experiments, I figured out that the butter and baking powder contents affect spreading a lot. And stickiness. I reduced the butter and baking powder significantly to avoid all the extra, unwanted steps. Some people say my cookies have the texture of shortbread, but I don’t really know because I’m too scatter brain to remember if I ever tried shortbread cookies anyway to make an educated comparison.

Here’s what you came for:

NO CHILL NO SPREAD: SUGAR COOKIE DOUGH RECIPE

1 CUP Unsalted Butter

1 1/4 CUPS Granulated sugar

1 Large Egg

1 Tablespoon pure Vanilla Extract

1/4 teaspoon almond extract (*you can omit in case you don’t like almond)

3 1/2 cups All Purpose FLour (*AP flour for short)

1/2 teaspoon salt (*if using salted butter use only 1/4 teaspoon)

1/4 teaspoon baking powder (*most recipes call for 1-2 teaspoons of BP and therefore results in some spreading, for this reason i only use 1/4 teaspoon)