No Chill No Spread Sugar Cookie Dough Cookie Cut Outs (recipe in description)
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- čas přidán 11. 01. 2023
- **1010g.flour I miss spoke on video***
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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 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.
Here is my Royal Icing:
4oz. Warm water
4TBS. meringue powder (I use Chefmaster)
3TBS. corn syrup
1tsp. White gel color (gives a great base for colors and helps with bleeding)
3tsp. Extract (your preferences and flavor combination)
2lbs. powder sugar (I use all brands, and I never sift)
Wisk the water and meringue just until it is mostly dissolved. Add the rest of the ingredients and mix using a paddle for a full 6 mins on LOWEST speed.
This makes a thick base. From here, add color and water to get the consistency you are after.
I am no expert, but this is what works for me. I hope it helps someone.
Best dough! Love it
Thank you so for explaining what to do and what not to do- I’ve been looking for a tried and true recipe and this is the one that makes most sense- I’m looking forward to learning more from your videos- 💓
I’ve been following you in the cookie group and I really appreciate this video. You do such a great job at breaking it down for us beginners and I’m so excited to try this recipe tonight
Thank you for this great recipe! I’m going to have to try it, and the plastic wrap trick is brilliant!
I made this recipe today. I have struggled for years looking for the perfect one. This is it! I will never use another one again. This makes mixing, rolling and baking a lot fun of. They also taste delicious. Thank you so much for sharing this. 😁👏🏻👏🏻
Thank you so much for this recipe! I'm a hobby baker and have been shying away from making them because I could never get the right texture and hated how long it took to make them. I made two batches this weekend already, one with almond flavoring and one with vanilla. Three people immediately asked for the recipe! Now I can't wait for the end-of-year holidays and have more confidence. Thank you again!!❤❤❤
Love your explanation of all the steps.
Glad it was helpful!
I appreciate that you explain why you do what you do, thank you!
My pleasure!
Fantastic video. Thank you. Look forward to trying this. Never used brown sugar or 2 entire eggs!
Hi Pam. Just wanted to say a huge thank you for your recipe. Today, the hottest day of the year so far (UK), I have made 120 cookie crosses for my granddaughters baptism. They turned out perfect.
I am freezing them and will decorate nearer the big day.
Xx
Wonderful!
Thank you so much for this in-depth and very well explained video. I love your process and how you describe why you weigh and mix the way you do. Awesome!!! ❤
You are so welcome!
You are a cookie rock star! New here and can’t wait to try my first batch
Thanks for your videos!
Glad you like them!
Hi! Thank you so much for sharing all your hard earned knowledge.....Cant wait to do my first batch
You are so welcome!
I just made your recipe and my cookies came out fantastic! I made half recipe and still got a good amount of cookies (30 of 2.5 to 3 inches each). Thank you bunches for sharing your recipe! This recipe will be on the top of my list. 😊❤🍪
Thank you for sharing ❤️
Paula, I made these tonight, and they were fantastic! I used salted butter, so I omitted the added salt , but I think next time I might add a smidge more salt, even when using the salted butter, which is what I usually have on hand. If it helps others, I made a half batch, and my egg was 60 grams, and measured 3 3/4 cups flour by fluffing, dipping, and leveling. This half batch made 20 good-sized cookies! Thank you, Paula, your directions are key and spot on!
love you! Thank you for sharing
You are so welcome!
Can't wait to make these cookies. Just purchased the recipe.
Hope you enjoy
Hi, I am an amateur baker. Only bake for family, grandchildren and my adult kids. I have only watched two of your videos, I love your teaching method . How you explain things so well. Thank you for sharing , I will be watching all of your videos!💜💜
Thank you so much! Happy Baking 🌞
Thank you!!!
You're awesome. Thank you for this. I am trying your recipe tonight. I need to make like 6 dozen cookies
You got this!
Hi Paula, just confirming the flour measurement. I see the written recipe says 1010 grams, but in the video you mention 110g. Surely the1010 is the correct measurement for all that flour in the bowl! Great looking recipe! Thank you for sharing, and for all the great tips in this details tutorial! Can’t wait to try it!!
Yes. In the first line of the description of the video, I state that I misspoke.
Hm interesting with the brown sugar! Is that for chew?
Wow I’ve never heard of aging cookie dough! I think this might solve my cookie baking issues! Thank you so much for explaining everything- can’t wait to try it!
Just a heads up. If you record with your phone horizontal, we’ll get a full screen picture. Thanks for the video, I’ll definitely try this recipe. 😊
I was skeptical, I'll admit, but I just pulled them out of the oven and they did not spread. I halfed the recipe and didn't add all the flour mixture, although most of it. The cookie is also delicious. Definitely my new go to.
Hi Pamela love all your videos. Thank you so much for sharing your delicious recipes. How long will the cookie dough last in refrigerator if you make and don’t use all of it at once?
Thank you!
It will last 3 days in the fridge or 3 months frozen.
I just made this for the first time today. I did not add all of the flour (kept back about half a cup), but my cookies tasted very flour-y. I did use 4tsp of butter vanilla emulsion, which is what I usually use in my other recipes. I’m wondering whether adding more flavoring (maybe 2T total) would be too much liquid. The texture of the cookie was great, and baking time was spot on! Thanks for sharing this recipe and your method for making the dough!
Make sure to add salt. It brings out the flavor. Plus the additional icing
Hey Pamela! Just gave these a go today, amazing 😍 so easy to work with!
Was wondering if it was ok to swap out the brown sugar for white? Thanks!
Yes you can!
Hi there! Could I use salted butter & maybe skip the salt? How long would I bake 3/8?
Hello Pam! I absolutely love all your recipes!! Have you ever used unbleached AP flour? If so, is the taste any different?
I haven't tried it yet but I plan to let me know if you do
Hi Pam! Thanks for sharing. What emulsions do you prefer?
I use butter vanilla and cake batter
Pam, is it okay to use dark brown sugar in this recipe if you're out of light brown? Thanks. Love this recipe for dough and appreciate you sharing it.
Yes
Pam, good morning. When adding jimmies/sprinkles for a funfetti style cookie, do you adjust the recipe for the change in volume? How many sprinkles would you add (weight?)? Thank you! Side note, I'm just starting my baking "career" and I've tried all the recipes out there and I really appreciate how you go through the process and also your end result. It's by far the best imo. Thanks again!
Hi, I add about a 1/2 a cup BEFORE the flour
I wanted to know if I can freeze dried strawberries
I am excited to try this out. Is there something I can add to make it a little softer, cornstarch maybe?
Please do not use cornstarch in my recipe. It doesn't have the proper structure. Make your cookies thicker, bake JUST until dry on top, and freeze them! It changes the texture beautifully
I love your videos ❤
Thank you
Do you use unbleached all purpose flour?
Sometimes
@@pamkennedybakes3649 so most of the time is it just all purpose flour? 😄
Hello! Thank you so much for the video. Now that I have made the dough and it’s. Aging.. how long do we bake and for what temperature?
Hi there, I use 350° for 8-12 minutes, depending on the thickness and your oven. Happy baking!
I love this recipe, they came out perfect!! Do you have a gluten free recipe? My new daughter in law is gluten free and I want to make her some “just cause” cookies😀
I had someone say King Arthur GF -flour ....just hold back about a cup and gently add .if it gets too dry stop
In the recipe, I see 120g of egg, but in several replies to comments I see 112 g. Please clarify which is the correct amount. Thank you for sharing your time and talent.
The updated recipe is 120g. Of eggs unshelled
Hi Pam, Love your recipes. Just wondering what brand and type of flour you use for this cookie recipe. Thank you very much.
I use whatever all purpose flour is on sale!
You’ve been SO HELPFUL thank you! I’m a little confused on the “shelf life” of the cookies. How long are they good for at room temp decorated ? If I have cookies needed in 8 days do I need to freeze and wait to decorate or can I decorate and heat seal ? I’m using your rolled buttercream and crusting buttercream also😊
The shelf life depends on the icing.
At room temperature, heatsealed:
Royal-2-3weeks
Buttercream-5-7 days
All can be frozen for months
Thank you! So your rolled buttercream and crusting buttercream can be frozen ?
Hi Pam ... loved your video. Took the plunge and made the dough tonight. My question is do i need to let it sit for an hour and then put it in the fridge if in not rolling them out today? Sorry if that's a dumb question, but like i said it's my 1st time!
It still needs to rest before being refrigerated
So if I didn't let it sit for an hour before refrigerating how do I proceed? Do I let it sit for a certain amt of time when I take it out before rolling it out? Or did I mess it all up and have to start over.
Ms. Pam, can you point me to your video(s) on how to attach decorations (i.e fondant decor like little molded ‘bears’, or ‘flowers’) to the rolled buttercream?
Or can you tell me your best method?
Thank you.
I want to make my Christmas Cookie process much easier.
I attach with cornsyrup
@@pamkennedybakes3649 Thank you.
Do I use caster sugar or normal sugar? Love your baking 🥹
Regular and brown
Hi Pam I have a few questions.
When you cut out your cookies do you flour your cutters? Also after baking do you leave on baking sheet until they are completely cool or to you transfer to a cooling rack as soon as they come out? Thanks
No flour. Your rested dough shouldn't be sticky. It should feel like play dough. I removed my cookies from the sheet as soon as they were cool enough not to break.
I know this is silly. But could you do a video of cutting and transferring to baking sheet? This is where I have issues. Also your recipe is delicious. I mad my 2nd batch today
What if I don’t have a convection oven? Can I use a regular and if so how long do you recommend baking and would it be the same temperature?
Same temperature just watch to see timing xo
Hi I know everyone has their own flavor combo I’m sure but I’m new to baking and not ready to experiment just yet so im wandering how much of the vanilla, butter vanilla, and cake batter you use of each to equal the 4tsp ?
I currently do 2tsp butter vanilla, 1tsp. vanilla, 1tsp. cake batter
Hello! Thank you so much for this! Curious, is it 110 grams of flour or 1,010 grams like the recipe above says?
If you open up the description of the video, the first thing in the written recipe is that I misspoke. It's 1010g. Flour and 120g. Of egg
Can you post the flavorings and emulsions you used and the amounts in this one? Just because I need to have a base so that I know how much to start with.
2 tsp. Butter Vanilla
2 tsp vanilla
Do you chill before cutting and baking ? How many cookies does this make ?
No chill recipe
Makes about 32-36
Hi Pam - egg question for you. Say your two eggs come short of 112 g, but adding a 3rd would bring it over 112 g. Do you recommend going over 112 and adding the whole egg, or are you supposed to somehow split the egg and get to exactly 112? Sorry if this is a silly question, I’ve never weighed eggs before!
Go to at least 120g. I believe I updated the recipe
120g. Of egg
I just have one more question. If you are someone who doesn't keep cling wrap around, can you add the dry ingredients in thirds?
If you are careful
I am wondering what brand of emulsion you prefer, I have never used them so not sure what is what.
LorAnn is awesome. Just read the bottles....some are stronger than others
I have a quick question about the flavoring. I have all those brands and how many of each are you using? Thank you
Whatever you decide
This was fascinating, and I can't wait to try it! However, you didn't say what to do with the dough if you are NOT going to be able to bake within 3 hours. Should you not even make it if you're not going to be baking in that timeframe?
I can't recommend it. The results vary.
yet in your written recipe you state it can be in the fridge up to 3 days 🤷♀️
So I just made two separate batches of your cookie dough. And the first one was way too dry. I used the amount that you had stated, but it just didn't turn out so on the second batch I added an extra egg even though I had extra large eggs. And then backed off on the flour by 2 cups. I don't know if it's just because of the area I live in or what. But the second doe turned out perfect.
You have to use 120g. Of egg
It may take 2-3 eggs
Weighing will always be successful
@@pamkennedybakes3649 I also took into account that you live in Florida and I live on the West Coast. And humidity is a little different. LOL
Hi, I just came across your page and enjoy your videos. I tried your cookie recipe, my cookies spread and rose a little. Do you maybe have any ideas of why that would happen. I followed recipe.
Too much egg? Humidity? Be sure not to crowd your cookies on the tray. If your first tray spreads a tad just kneed your dough just a couple of times before rolling it out again to strengthen
@@pamkennedybakes3649 will try that thank you. Ya my eggs I guess weren’t quite Large even though the package said they were. So I cracked another egg in separate dish and mixed it and then added that to the two other eggs till I got the right weight. Not sure if that was the right way, is there a way to get the exact weight if my two eggs don’t meet the weight.
Can I add cornstarch to this recipe for a little bit crisper edges? And if so how much would you suggest?
I don't recommend it. If you try it, let us know how it went.
I made these today and the taste amazing. I have a question though, I baked my MINI 2.5” cookies at 350 F for 13 min and they STILL never browned on the bottom?? The inside seemed baked properly and they’re delicious and soft but I’m so confused! Do yours brown a tiny bit on the bottom or not at all? I use a baking sheet with a silicone mat. I usually make my cookies like this and they usually brown a tiny bit and that’s when I know they’re done. These I couldn’t figure out when they were done lol. Just curious if I’m the only one experiencing this
I bake on parchment and they do brown. But we like it that way.
Is it 110 grams or 1010 grams for flour. Great video!
I corrected it in the written instructions: 1010g
Do you split the emulsion and vanilla equally? 2tsp of butter emulsion, 2tsp of vanilla?
Yes
Can I freeze any unrolled cookie dough or do you recommend using it all then freezing?
I freeze rested, rolled dough in zip locks
Hi Pam, so can i make dough in advance? Would i let it rest for 1-2 hours before freezing it?
Then what is the procedure when you take it out of freezer?
I just made this dough recipe, followed recipe amounts from FB post, and followed the steps with you on this video... and my dough is crumbly. I'm sure it has to do with brand of ingredients, climate, altitude, etc. I ended up adding around 1/2 cup liquid and did use the mixer to incorporate. It was still dryer than what yours looks to be, but is sitting in plastic wrap now. What would you use in a case like this to add moisture to the dough? Should I still let it sit for over an hour since it already seems set up? ... and one more 😁 ... what speed do you use to cream the butter and sugars?
When this happens it is usually because of the measurements being off. Four or eggs are usually the culprit
Wanted to clarify that I did weigh the flour, and I even weighed my eggs to see how they compared with yours. My eggs together weighed 110, a little short of your total.
Wrap it up and spank it’s butt. It’ll be fine!! Hands down this is the best recipe! Made several and paid for a couple. There isn’t a better recipe.
I'm think some people are discouraged when they see how crumbly it is at first, but if you keep the mixer going, it magically comes together. Just when you think it can't possibly, lol.
Mine is always crumbly because I have never watched this video but have made this amazing recipe. Even crumbly it will be the perfect cookie, I just pack it together and then it grabs, it reminds me sooooo much of kinetic sand when I am kneeding it. The cookie is perfect in the end!
Do you have measurements in grams?
I use your recipe. I love it & so do my customers. But my dough still spreads some. I’ve started chilling the cutouts but they spread some too. What should I do differently?
Knead it more to develop more gluten
Different flour weighs differently. I use King Arthur Flour and their website says it weighs 120g per cup which is 900g total. If I use 1010g like you did I think my cookies will be tough. Is your dough sweeter using brown sugar? I have been asked for a sweeter dough but I think too much sugar will cause the dough to spread.
Thanks for sharing!
@@pamkennedybakes3649 is your dough sweeter using brown sugar?
Anne did you use 900 g? If so, how did it turn out? I had the same thought as I was looking at the recipe because I use KAF too.
Is there a video of you rolling and cutting this dough?
Not yet but soon
I love watching your videos, you explain everything to a “T”😊 … but I need a little advice from you all ….please….I made your recipe two times and both times they bake up great texture is on spot perfect….oh but the taste, not so good, so it has to be my ingredients, as I’m a little new to using emulsions, don’t know if it’s this, but the taste is a funny soapy taste, bought fresh flour, sugar and brown sugar, I use a vanilla from the fresh market that I have used for years, butter from sams club, and I purchased the LorAnn butter vanilla bakery emulsion, with the yellow label, expires may 2025 ….any suggestions? Both times I decorated half the batch an put the rest of the cookies in a separate container..tasted the decorated cookies on day 3 after baking and still a slight soapy taste..any and all suggestions are appreciated. Thanks in advance.
Soapy taste is more likely your meringue powder in royal icing. I won't knock the brand but I had to switch. I use Chefmaster or Genies Dream
I use butter vanilla emulsion. You just need to read each bottle for instruction on the strength.
Thank you …. I am going to purchase all ingredients again, I didn’t use meringue so I will change brands and see how it goes…thanks again 😊
I tried your recipe , after I allowed it to sit for 2 hrs due to timing I had to keep in the fridge for 2 days, is it okay to roll out now and bake. Thank yo7
Yes, definitely
You say "350°f (i have convection/fan and bake 11mins.)" . Is it the same temperature / bake time for a regular oven?
Yes same temperature just watch your time
My dough was very crumbly I made sure to weigh my flour and made sure my eggs were very cold and made sure to measure out my egg weight because I didn’t have xl eggs just L I used 134g of egg. Please help anything I can do to help make sure they turn out?
Wow, i can't say that I have had someone have crumbly dough if they were sure to measure the egg to 120g. To the 1010g. Flour.
I would double-check that your scale is correct. Other than that I am stumped. Please try it one more time. I use this recipe several times a week EXACTLY written in the description.
@@pamkennedybakes3649 thank you for replying. I am stumped as well. Will definitely try again.
Does it matter what temperature is in my kitchen? During the summer it is very hot.
Yes of course it will. The warmer your kitchen the more spread you may have
I could swear you shared a rolled chocolate cookie recipe on one of the cookie pages I follow but I can't seem to find it.
Lol, Monday. That was a teaser....subscribe, and you will get it first!
Hi Pam! How long in the oven for these beauties???
I do 11 mins
@@pamkennedybakes3649 Ty so much!!
If I freeze the cookies after baking, and then take them out to decorate, can I refreeze again?
Absolutely
czcams.com/video/jL0jUMDV88Y/video.htmlsi=R3TDuVgmGWQDNEMk
I have a question about the eggs, if two eggs gets me to ~105g and i need 120g the third egg will put me close to 160g is that ok? Or am I dividing that third egg to get the difference? I just want to confirm being that many grams over is ok.
Thank you!!
Scramble all three eggs, weigh out 120g.
@@pamkennedybakes3649 ahh ok! Makes sense, thank you so much 😊
I weighed my flour and eggs and it came out very dry and crumbly. I tested my scale with other ingredients and it checked out. I always check the temperature of my butter with a thermometer to make sure it’s at room temperature and followed every detail of the recipe. What could be wrong?
Did you use 120g. Of egg
So if we decide that we're not going to use it that day and we refrigerate it, how long do we pull it out of the refrigerator or freezer? before we use it
I prefer not to but if you need to just let it soften on the counter. Takes about an hour
@@pamkennedybakes3649 ty
Can I make this ahead and keep it for about a week?
Roll flat and freeze
I f I make these today, what is the best way to store them till I decorate them 4 days later?
I would stack them in an airtight container and FREEZE them until the morning you want to decorate. It IMPROVES the texture!!!!!!!! They thaw quickly especially if layed out.
7 1/2 cups of flour is 900 grams, I’m just putting it out there because I was following along and thought that 110 grams of flour doesn’t make sense. Not being rude, just bringing it to your attention 🙂 thank you for this recipe
In the description below, I mention that I miss spoke on the video. The recipe requires 1010g. Of flour.
How long should refrigerated cookie dough sit before rolling out?
I don't recommend refrigerating it but if you have to, let it set out until it is soft enough to work with. If you are in a hurry, cut it up and cover with plastic wrap until soft
Thank you!@@pamkennedybakes3649
Do you shift your flour after you weigh it
No i don't
How far in advance can i make cookie dough and keep in refrigerator
3days
Mine came out crumbly. Do you use large eggs or extra large eggs? Is there anyway to fix crumbly batter or did I just waste a whole bunch of ingredients? 😩
The eggs have been smaller at the stores due to the egg crisis. Either and a bit more of an egg .
Unshelled you need 112g
@@pamkennedybakes3649 I see 120g of egg in the recipe, but 112g in several comments. Please clarify. Thank you for your effort and time in sharing.
What if 2 xl eggs don’t equal 120g? Do I need to add 3eggs?
Scramble 3 and weigh out 120g.
Video calls for 110 grams of flour or 7 1/2 cups of flour. The conversion table, converting grams of flour to cups shows 7 1/2 cups as being 940 g whereas 110 g is 3/4 of a cup. I’m a little confused.
I misspoke. I corrected it in the written description
1010g. Of flour or 7.5 cups approximately.
Thank you!
Also, what if you do not like brown sugar?
Then i would find a recipe without
Do u have the recipe posted somewhere
In the description of the video
The printed recipe states 1010g, but the video mentions 110g; which may I ask is it?
In the written description of the video I make note of the mistake it's 1010g.
Where can I file the file to print your cookie dough and RI recipe?
It's in the description of the video.
I made a batch of this and realized I didn’t add salt. Should I throw it back in the mixer and add salt or just go ahead bake without the salt?
Bake without this round....it will be ok
How long can it sit out on the counter (room temp)? I was letting it “age” and forgot about it. It stayed on my counter all night wrapped up.
Has anyone tried cookie butter for the imulsion? And vanilla.
I use butter Vanilla emulsion and real vanilla
@@pamkennedybakes3649 thank you for sharing your emulsions. I was afraid this was your secret part. 😂 I was like can I zoom in and see that. 🙈 You are an absolute rockstar and greatly appreciated!!❤ Thank you!!
Pamela 110 gr is less than 1 cup of flour. Could you give the right measurement of flour please?
In the written instructions I mentioned that I miss spoke
The recipe is 1010g. Flour
What is the purpose of the brown sugar in the dough? I have usually only seen white sugar in these kinds of cookies.
It add a depth of flavor and texture
@@pamkennedybakes3649 - thank you so much !
Can I use regular brown sugar
Yes
How much do your eggs weigh? Have to settle for whatever sz I can get at the store 🤣 nowadays.
112g no shell. Because of the egg issues in the country I will be trying the liquid egg product to see if they work well.
Are these soft cookies or more crunchy cookies?
Depending on how thick and how long you bake them
@@pamkennedybakes3649 thicker would be softer?
How long can I leave it on the counter?
3 hours
How grams is one stick of butter please?❤️
113.4g