Why is my sugar cookie dough dry and crumbly?u003cbr/u003e

This can happen if you don't measure the flour correctly. For this recipe it should be weighed using a food scale. If your dough is crumbly and doesn't come together when mixed, add 1 teaspoon of water at a time until a dough forms.

How do you know when sugar cookie dough is done mixing?u003cbr/u003e

When the dough forms a ball on your paddle attachment it is ready. It should not be crumbly, nor should there be dough stuck to the edges or bottom of the mixing bowl.

Best No Spread Sugar Cookies (No Chilling Required)

Description

These are THE BEST no chill, no spread sugar cookies. 7 basic ingredients, ready in 30 minutes and no chilling required! Just ultra thick, smooth, soft, classic cookies that can be customized for any event by using your favorite cookie-cutters.

Ingredients

Scale

1 cup butter ( 2 sticks), at cool room temperature*
1 1/3 cup powdered sugar (165 grams), plus more for rolling dough
1 large egg
2 teaspoons pure vanilla extract
3 1/2 cups all purpose flour (437 grams), scooped and leveled *
2 teaspoons baking powder
1/2 teaspoon salt

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Instructions

Heat the oven to 375 degrees. Line 2 baking sheets with parchment paper or a silicone mat. Ensure butter and eggs are at a cool room temperature. *
In the bowl of a stand mixer* fitted with a paddle attachment, add butter and powdered sugar. Mix until fluffy and light, about 2 minutes. Stop mixer, add egg and vanilla. Mix until incorporated. It will be chunky, that's ok!
In a medium mixing bowl, combine flour, baking powder and salt. Whisk well. Add the flour mixture to the wet ingredients. Start mixing at a low speed, and work your way higher. Mix until just combined, do not over mix.
Sprinkle a generous amount of powdered sugar onto a clean surface. Remove half of your prepared dough and roll it out until it's about 1/4" thick. If the dough sticks, add a little powdered sugar to your rolling pin.
Use cookie cutters to cut out shapes. Place the cutout cookies onto the prepared baking sheets about 2" apart. Re-roll remaining dough and repeat this process until all dough has been used.
Bake cookies 9-12 minutes. If cookies turn golden brown, they are too done. Do not over bake.
Let cookies cool on the baking sheet for 10 minutes and then move them to a wire cooling rack to cool completely.
Decorate cookies using royal or buttercream icing, eat them warm, or store them for later use.

Notes

Butter should be a cool room temperature. This means that when you gently press, it will indent. If your finger falls to the middle or all the way through the butter it is too warm. Cool butter is what is required to ensure that these sugar cookies don't spread.

It is HIGHLY recommended that you weigh your flour. Using the scoop and level method can cause the amount of flour to vary 25g either direction. I find that when I use measuring cups, sometimes these cookies come out dry.

If your dough feels crumbly or won’t come together, try adding 1 teaspoon of milk or water at a time until the dough is cohesive. Avoid overmixing, as this can lead to tough cookies.

The amount of cookies will vary based on the size and shape of cookie cutters that you use.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 225
Sugar: 8.8 g
Sodium: 70.7 mg
Fat: 10.7 g
Carbohydrates: 28.8 g
Protein: 3.1 g
Cholesterol: 37.4 mg