why make this recipe
No spread chocolate chip cutout cookies are perfect for anyone who loves cookies but wants a fun way to decorate them. These cookies maintain their shape during baking, making them ideal for celebrations or just a fun activity with kids. You can cut them into various shapes and decorate them with icing or sprinkles. Plus, they taste delicious with a perfect balance of buttery goodness and chocolate sweetness.
how to make No spread chocolate chip cutout cookies
Ingredients :
- 1 cup butter (softened)
- 1 cup granulated sugar
- 1/2 tsp salt
- 1 tbsp vanilla extract
- 2 eggs (large, at room temperature)
- 4 cups flour
- 2 tbsp corn starch
- 1/8 tsp baking powder
- 1 tbsp milk
- 1 cup mini chocolate chips
Directions :
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Set it aside.
- In a large bowl or the bowl of your stand mixer, cream the butter and sugar together for 3-4 minutes until light and fluffy.
- Add in the eggs, vanilla extract, and milk; mix for another 2-3 minutes.
- Gradually mix in the flour, cornstarch, and baking powder. Stop mixing as soon as the flour mixture disappears.
- Fold in the mini chocolate chips gently.
- On a parchment-lined surface, sprinkle some flour. Add your cookie dough and sprinkle some more flour on top. Roll the dough to about 1/3" thick, then cut out the cookies using your favorite cookie cutter.
- Bake the larger cookies for 9-10 minutes and the smaller ones for 6-7 minutes.
- Let the cookies cool fully before decorating!
how to serve No spread chocolate chip cutout cookies
These cookies are great served plain or decorated with your favorite toppings. You can enjoy them with a glass of milk or use them as a fun dessert at parties. Consider serving them alongside ice cream or whipped cream for an extra treat.
how to store No spread chocolate chip cutout cookies
Store the cookies in an airtight container at room temperature for up to one week. If you want them to last longer, consider freezing them. Place the cooled cookies in a single layer in a freezer-safe bag. They can be frozen for up to three months. Just thaw them at room temperature when you’re ready to enjoy!
tips to make No spread chocolate chip cutout cookies
- Make sure your butter is fully softened for the best texture.
- Don’t overmix the dough once you add the flour; this helps keep the cookies tender.
- Use different cookie cutter shapes according to the occasion.
- Chill the dough for about an hour for easier rolling.
- Use a thin layer of flour on your work surface to prevent sticking.
variation (if any)
You can mix things up by adding different types of chocolate chips, like dark chocolate or white chocolate. For a unique twist, consider adding nuts or substituting some flour for cocoa powder for chocolate-flavored cookies.
FAQs
1. Can I make the dough ahead of time?
Yes! You can prepare the dough and store it in the refrigerator for up to 3 days. Just bring it to room temperature before rolling it out.
2. Why do I need corn starch in the recipe?
Corn starch helps keep the cookies tender and maintain their shape during baking, making them great for cutouts.
3. Can I bake these cookies without chocolate chips?
Absolutely! You can skip the chocolate chips if you prefer plain cutout cookies, or try other mix-ins like dried fruit or coconut.
No Spread Chocolate Chip Cutout Cookies
Ingredients
Method
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Set it aside.
- In a large bowl or the bowl of your stand mixer, cream the butter and sugar together for 3-4 minutes until light and fluffy.
- Add in the eggs, vanilla extract, and milk; mix for another 2-3 minutes.
- Gradually mix in the flour, cornstarch, and baking powder. Stop mixing as soon as the flour mixture disappears.
- Fold in the mini chocolate chips gently.
- On a parchment-lined surface, sprinkle some flour. Add your cookie dough and sprinkle some more flour on top.
- Roll the dough to about 1/3" thick, then cut out the cookies using your favorite cookie cutter.
- Bake the larger cookies for 9-10 minutes and the smaller ones for 6-7 minutes.
- Let the cookies cool fully before decorating.