Pam Kennedy Bakes No Chill No Spread Sugar Cookie Dough Recipe and Method

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.