Pam Kennedy Bakes No Chill No Spread Sugar Cookie Dough Recipe and Method
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- Опубліковано 22 січ 2024
- 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.
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.
Wonderful!
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!
Wonderful! Thank you for sharing! Happy Baking 🌞
Great tutorial!!! Thanks for sharing!
Thanks for watching!
Can't wait to try your recipe. Love the details it takes the stress out. Thank you.
So awesome of you to share your recipe!! Thank you 💕
My pleasure 😊
@pamkennedybakes3649 Hey Pam, I'm confused about how much butter to use. I know you said 1 pound and then you have 4 sticks. That would be 2 pounds. I use Kerry Gold, so 2 sticks is 1 pound. So does that mean it's 2 pounds which would be 4 sticks?
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
Glad you liked it!!
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!❤
I'm definitely going to try. Your recipe sounds so good
Please do!
My first time and I made those sugar cookies and they’re very good!!! Thanku so much.
So glad!
LOVE this recipe and all your recipes! And YOU you are so so helpful! MY trusted recipe to use!
Awesome! Thank you! Happy Baking 🌞
I love your channel glad I ran across your channel
Welcome aboard! Thank you
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.
Wow, great to hear!
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! ♥️♥️♥️
Thank you so much!!!!
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!!
Hope you enjoy! Thank you 😊
Thank you Pam I use your royal icing recipe and recently wanted to try a new dough recipe and it worked beautifully. As always your amazing Pam thank you!
You are so welcome!
I MUST make your sugar cookie recipe now, to go with your royal icing recipe, i've already tried, because it's FABULOUS so im POSITIVE your cookie recipe will be AMAZING as well! Thanks for being so through in all your videos.
Hope you enjoy
Thank you! I’m going to give this recipe a whirl! You are such a cutie!😊
Hey thanks 😊
I’m so excited that you made an updated version of this video! I’m about to start my at home sugar cookie business and I’ve made decisions about all the equipment, supplies, food coloring, etc. that I want to use but I couldn’t decide which recipe to go with! I have heard time and time again that your recipe is the best and I can’t wait to try it! Oh! I do have one quick question for you - I was overly excited when you mentioned which flavorings you like to use in your cookies because they’re exactly what I chose for mine (Butter vanilla, regular vanilla, and cake batter). May I ask how much of the super strength cake batter flavoring you use? Thanks for helping us out! 🫶🏻
Best recipe I have tried!! So easy to change up the flavors. I believe letting the dough rest, is the key to getting that beautiful texture! I tried Lemon/ lavender the other day and it is probably my favorite so far. Thank you so much for sharing all of your knowledge and tips❤️😉
Oh that sounds incredible 😍
Great instructional video. The title is no chill no spread cookie recipe, but you are chilling your dough before you bake. Great tips given. I’m guessing you use 4tsp of each extract, you didn’t really explain clearly. Thanks.
No not 4 tsp of each. Using a combination that measures up to 4 tsp in total @@user-yk2hx9el4k
Hi there, I just want to say hello (Kia Ora) from New Zealand and that I can't wait to try your recipe
Have fun! Hi there!
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!!!!!
Aaaaand they are beautiful!! Thank you again PDK!!!
Yayyyyyy, subscribe! I have several recipes all done the same style. Recipes are written out in the description of the videos
Thank you so much for this detail recipe! I don't own a kitchen machine, just hand mixer. I've already done cookies with the mixer and they came out grate. But I'd like to try your recipe now so hopefully it'll be work too :)
You are so welcome! It should be just fine. Even if you do most of the flour by kneading by hand is still ok
@@pamkennedybakes3649 Thank you!
@@bohonativos
I could see using your hand mixer for the wet ingredients but you will burn out your motor once you start adding the flour. My suggestion is to mix some of the flour in and the rest with a rubber spatula, then hand.
I have burned out so many hand mixers by making cookie doughs…
Cake batters and frosting easier consistency-less strain on the motor.
Experience from baking for years I learned after blowing out so called heavy duty hand mixers like kitchen Aide, the parts are cheap plastic in the housing and where you connect the beaters to attach into the unit. Cookie dough is a no-no for hand mixers unless you don’t mind replacing them.
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!
Thank you so much for telling a number on there mixer. So many just say mix on low or etc…
You bet!
Love this new video and love your recipe!! Thanks so much!
Do you use all three emulsions together?
I use to. Now i just use butter Vanilla and cake batter
Did you use 4 tsps of each one?
Thank you for the video, recipe and tips. Do you have a video of how you roll your cookies? I never can get mine the same width.
I use a rolling pin with guides! Amazon has many
This is wonderful! Thank you for posting this. What were the proportions of your flavors?
I use all butter vanilla emulsion now
Thank you for talking about the flour. I weighed my flour the other day, added it a little at a time & my dough got crumbly & I still had about a 1/2 cup left. (I did fix it) I thought my scale was wrong LOL
It happens mostly during winter months due to a lack of humidity in the air and ingredients.
I also use 7 cups with a 1/2 cup left over . I weigh my eggs .
This is a perfect recipe. I literally don’t though my dough . Parchment to roll and plastic wrap to kneel . Gresham tips from
Pam . Thank you
Hi Pam! I've made some amazingly yummy cookies with your recipes! I have a question about putting sprinkles in the dough as my son wants funfetti cookies. Do you have a recommendation for sprinkles that do not transfer colors into the dough?
Yes, "Jimmies" melt and bake perfectly. I add about 1/3cup
I love your videos!! Your recipe is the only one I use. Thank you for sharing. I do have a question. When you freeze your cookies (for that magic to happen) do you wrap them individually or put in an airtight container and then freeze? TIA!
Thank you! I like to wrap them in stacks of 6 (easy counting) then in an airtight container.
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Thank you! You’re the best!
Hi Pamela. I wonder what flavoring you use. I use vanilla bean paste but I don’t like just that taste. I really do not know what to add to make it taste a little better.. (don’t like lemon) I have made all of your icings and cookie recipe! They have worked exactly as you said. I’m at a quandary with the taste of the flavoring in my cookies! Thank you for everything! Nancy
Hi there, I use a combination of different types depending on the recipe
Watched the video, awesome tips thank you! Freezing the cookies, do you find this eliminates butter bleed too or should I let the baked cookies sit on a paper towel after they cooled overnight first? Thank you!
No issues with butter bleed
This is the only sugar cookie recipe I use. I have only used vanilla/butter vanilla flavorings, but I am excited try new combinations. I also recently tried your chocolate sugar cookie recipe and am going to try crusting rolled buttercream with strawberry emulsion. My cookies are rolled to 5/16 and I usually roll buttercream to 1/4 in. I want to be sure I have a good strawberry flavor to pair with the chocolate cookie. Do you think I am okay using only strawberry emusion, or should i add vanilla as well?
I'm so glad to hear that you like the recipes. I always add plain vanilla before adding additional flavor profiles. 😋
lots of great tips, thank you. My question is how long do you let the dough 'hang out' on the counter if you want to put half of the dough in the freezer to use later?
Up to 3 hours
@@pamkennedybakes3649 thank you!
Any suggestions for substituting gluten free flour for your all purpose? I usually use a premixed 1:1 gf flour but it doesn’t always exchange at a 1:1 ratio. Thanks!
Yes you can! Just hold back about a cup of the mix....only add it if needed
I made a full batch and it was pretty crumbly but I still kneeded and wrapped it to rest, then started another batch after I watched this recent video with the gram weight for the eggs. Second batch turned out awesome. Is there a way to get more moisture back into the first dry batch so the cookies aren't dry, or should I just toss it? Thanks!
Try kneading in some egg.
Hi Pamela! Thank you for sharing your recipe.
Can I ask you what brand of flour and butter you use?
Whatever is on SALE!
Hi do you let it rest on the counter or refrigerate? Also when you mentioned freezing cookies for texture is that after baking? Thank you.
No chill meaning it rests on the counter and no need to chill them.
Freezing cookies after baking improves the texture
Hello Pam I looked to see if anyone had asked this question. Can this recipe be doubled? Thanks so much for making these videos. I love your channel! Thank you 😊
Yes, absolutely!!!!
@@pamkennedybakes3649 thanks so much for the quick response!
Hi😊 I wanted to know how much of each flavoring do you use? Since you use 3 different kinds..
After you bake I can wrap them individually and freeze or can I cut out & then freeze?
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Here's a quick question for you Pam. I like to bake as you well know. But sometimes I don't have time to make royal icing. Can I use a ready-to-use royal icing and just add the corn syrup in when I go to thin it down to flood consistency?
It will not behave the same. If you try it, let us all know how it goes.
Happy Baking
@@pamkennedybakes3649 I'm getting ready to try both of your recipes for buttercream including your hybrid recipe I live all the way over in Washington state all the way across the US away from you. Any tips or tricks that you could recommend would be great
When do you use emulsions vs an extract? And you’re using vanilla butter and cake batter extract correct?
They are both emulsions but you can add any kind of flavorings, you just may need to play around with how much is right for you and the products that you are using.
What speed was the mixer on when you went to cream the butter for 5 mins?
#2
When you let the frosted cookies crust with the RI overnight, do you cover them with a tall box or container? Is it okay to put dough in the refrigerator if I cut and bake it the following day? Thank you so much!!
I do not cover my cookies while they dry overnight. I have them on a rack with a fan.
You can refrigerate the dough for 3 days or freeze it for 3 months
@pamkennedybakes3649 do you let it come to room temp before trying to roll? The day got away from me before I got the chance to roll it out.
Question? When freezing your baked cookies for 12 to 24 hours, are you bringing them back to room temperature before decorating them? Thank you.
If I have time, otherwise I will just start right away. You can proceed as long as they aren't wet from condensation
Hi Pamela, the last few times I have made these cookies, they have spread a little bit I don’t know why. Then when I use the cookie cutter to cut the rolled butter creme, they aren’t quite big enough..
You need at bit more gluten. Just knead your dough a bit more before rolling
Hi Pam, Could you please show us what your packed brown sugar looks like (the color and consistency), because we get many different variants on the shelves in South Africa and I am not sure what which one is correct.
You can use any of them. Or make your own. It's just molasses and granulated white sugar mixed.
Thanks so much pam!@@pamkennedybakes3649
Can these be made ahead of time ( 3 days ) and how should they be stored after being baked
Yes they can
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I’m just beginning my cookie journey and I do not have a stand mixer yet, can a hand mixer get the same results?
Yes
Hi Pam I do not have any brown sugar on hand wondering if I could make this recipe with all white sugar? What do you think
Yes you can!
@@pamkennedybakes3649 k ty
Does using just white sugar affect the taste of this recipe? I have followed the recipe with brown sugar and am not in love with the flavor. I am not sure if it because of the brown sugar or the combination of extracts I am using. I love how easy this dough is to work with!
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?
Just try swapping
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.
I have heard that from some brands of butter are using more moisture. Test one tray and knead it more to compensate for the extra moisture.
Hi Pam ..2?. Obce baked how long xan I freeze baked undecorated cookies.
Also if i make the crusting buttercream recipe today. How long will it last? Where do i store it once made?
Im aorry for rhe ? Im watch the videos on mute
Do you use Morton or Crystal brand salt?
Morton
Does this recipe also work in a very hot, humid climate?
Yes, I am in central Florida
I have a question regarding rerolling the left over dough after initial first cutting out the shapes. Do you need to let the leftover cookie dough to rest again? How many times can you re roll with out the shapes getting wonky?
This dough is very forgiving. You can reroll a few times
Thank you so much. I also want to ask you another question (I’m sorry). Does brown sugar add moisture to the the dough? If so if I only use white sugar will I need to make adjustments to the recipe? Also would I need to make adjustments to the amount of only white sugar to the recipe? What would the total amount of white sugar would I need? Thank you so much for responding I really appreciate you taking the time to do so.
@@amaniemom
You can make your own brown sugar by mixing molasses and sugar together. For this recipe you don’t want to just add sugar as it will change the moisture content and the recipe.
Thank you
@@amaniemom
You welcome😊
Are you resting the dough on the counter or refrigerator?
Counter up to 3 hours.
This is a NO CHILL 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!!
Please follow what I wrote. Different flours will all have different densities. Weighing is the best option.
I have a question. I made these today and I live in CO. I left the half cup of flour to the side and weighed flour etc and mixed only till it started pulling away from sides. But I feel like the dough was crumbly and the baked cookie is also very crumbly when bitten (no icing). Is this normal for this recipe or do I need to do something different? Please help! Lol
That sounds like maybe you put in two eggs without weighing them? This recipe requires 120g. Of egg. Sometimes that takes 2- 3 eggs. The dough should feel like play dough. The cookies will be soft depending on how thick and how long they are baked.
Nope. I used exactly 120g of egg. I followed recipe to a t. Weighed everything like it says to do. Made sure I calibrated my scale with my calibrating weights. Like it was playdough consistency when you put it into hand or compact it on table but also crumbly at same time. Then after baking they are crunchy like cookie is and very crumbly.
I also used an oven thermometer made sure it’s at 350 and cooked for 11 minutes 10mm thick cookies.
I wanted to come back and tell you I kneaded it more and it came together nicely. I think I didn’t knead it enough because I was afraid to create more gluten lol. Now I have another question. I see your cookies are flat on top and mine puff up a bit more than I’d like. Can I omit the baking powder to stop that puff of the cookie or is there something else I need to change? I have very minimal spread if at all but the tops of cookie are more rounded that I’d like. @@pamkennedybakes3649 I
Do you have a recipe for icing that doesn’t get hard?
Yes, absolutely. I recommend either of my buttercream if you don't like the royal Icing soft bite.
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Would this recipe fit in a 5qt mixer ?
Yes, I actually use that size
Thank you! Would 166g of egg be too much ? 2 was only 115 but 3 pushed it over 120g
Also after letting it rest for 1 hour at room temp can I move it directly to the fridge until the next day ?
Is the cookie soft or crispy?
Depending on the thickness and time in the oven, it can be both.
Approximately how many 3" cookies does 1 batch make?
32-36
Thank you so much for responding 😊@@pamkennedybakes3649
I waited an 1 hr to roll it a the dough shapes won’t come up to put on baking sheet without breaking cause dough is too soft I need to chill it don’t I?
Knead it until it is no longer too soft. You still need to develop some gluten.....just not too much. Roll between parchment. Cut shape. Remove excess. Lift parchment paper and remove
Your room may also be too warm
With so much flour, don't the cookies taste floury?
Nope. This is a large yield recipe. You can add any flavors
Hi do you let it rest on the counter or refrigerate? Also when you mentioned freezing cookies for texture is that after baking? Thank you.
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