pre poo with oil

NO SPREAD SUGAR COOKIES WITHOUT BAKING POWDER

Discover how to make the ultimate no-spread sugar cookies that hold their shape perfectly in the oven! These delightful cut-out cookies, made without baking powder or baking soda, use simple ingredients and have a soft, melt-in-your-mouth texture. Plus, you’ll find plenty of baking tips, decorating ideas, and 9 delicious flavor variations!

Ingredients

  • 2/3 cup (135 g / 4.8 oz) unsalted butter, softened for 10 to 15 minutes
  • 3/4 cup (150 g / 5.3 oz) granulated sugar (white sugar)
  • 1/4 teaspoon salt
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 2 1/4 cups (275 g / 9.7 oz) all-purpose flour, spooned and leveled

Instructions

Cream Butter and Sugar:

  • In a stand mixer with the paddle attachment or using a handheld mixer, beat the softened butter, granulated sugar, and salt on high speed until creamy and pale, about 2 minutes.

Add Wet Ingredients:

  • Add the egg, vanilla extract, and almond extract. Mix on medium speed until fully incorporated, scraping down the sides of the bowl as needed.

Add Dry Ingredients:

  • Reduce the mixer speed to low and gradually add the flour. Mix until there are no visible streaks of flour—be careful not to overmix. The dough may appear crumbly, which is normal.

Divide Dough:

  • Gently knead the dough together until smooth. Divide it into 2 equal portions and shape each piece into a flat disk. You can either continue with the next steps or wrap each disk in plastic wrap and refrigerate until ready to bake.

Preheat Oven:

  • Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper or non-stick baking mats.

Roll Out Cookie Dough:

  • Dust your work surface and rolling pin with flour. Roll out one dough disk at a time to about 1/4 inch (6 mm) thick, starting from the center and working your way outwards. Occasionally turn the dough to prevent sticking.

Cut Out Shapes:

  • Use cookie cutters to cut out shapes, pressing down firmly to create clean edges. Transfer the cut-out shapes to the prepared baking sheets.

Repeat:

  • Repeat the process with the remaining dough, re-rolling scraps as necessary. If the dough becomes too warm, chill it in the fridge.

Bake:

  • Bake the cookies for 8 to 10 minutes, or until the edges start to turn lightly golden.

Cool:

  • Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

    Notes

    Flavor Variations

    • Chocolate: Replace 1/8 cup of flour with 1/8 cup unsweetened cocoa powder.
    • Citrus: Add the finely grated zest of 2 to 3 lemons or oranges.
    • Coffee: Dissolve 1 tablespoon instant coffee powder in 1 tablespoon boiling water, let cool slightly, and add when creaming the butter and sugar.
    • Hazelnut: Replace 1/3 cup flour with 1/2 cup ground hazelnuts; knead in extra flour if the dough becomes too soft.
    • Brown Sugar & Spices: Swap white sugar for brown sugar and add 1 tablespoon ground cinnamon.
    • Peppermint: Use 1 teaspoon vanilla extract and 1/2 teaspoon peppermint extract; tint the dough with pink gel food coloring if desired.
    • Chocolate Chip: Knead in 1/2 to 1 cup mini chocolate chips, pressing any that fall out back into the dough.

    INFUSED OLIVE OIL RECIPES

    These infused olive oil recipes are easy to make and offer a variety of flavorful options, including lemon and thyme, chili oil, and herb-infused blends. The guide also includes safe preparation tips and creative ideas for turning them into thoughtful, beautiful gifts.

    Ingredients

    Basic Infused Olive Oil

    • 1 cup Olive Oil
    • 3 tablespoons Herbs or chosen flavor infusion

    Dried Herb Blend (Acidify)

    • 1/4 cup Dried Rosemary
    • 1/4 cup Dried Thyme
    • 1/4 cup Dried Oregano
    • 1½ tablespoons Citric Acid
    • 1 cup Water
    • 4–6 cups Olive Oil

    Fresh Herb Blend (Acidify)

    • 12 sprigs Fresh Rosemary (reserve a sprig for the bottle)
    • 12 sprigs Fresh Thyme (reserve a sprig for the bottle)
    • 12 sprigs Fresh Oregano (reserve a sprig for the bottle)
    • 1½ tablespoons Citric Acid
    • 1 cup Water
    • 4–6 cups Olive Oil

    Lemon Thyme Olive Oil (Acidify)

    • 2 Lemons (peel only, reserve some for the bottle)
    • 6 sprigs Fresh Thyme (reserve a sprig for the bottle)
    • 2½ teaspoons Citric Acid
    • 1/2 cup Water
    • 4 cups Olive Oil

    Garlic Infused Olive Oil

    • 1/3 cup Garlic (coarsely chopped into 1/4-inch pieces)
    • 1½ tablespoons Citric Acid
    • 1 cup Water
    • 2 cups Olive Oil

    Chili Infused Olive Oil

    • 5–7 Dried Chilis (sliced down the middle)
    • 2 cups Olive Oil

    Bread Dipping Oil (Acidify)

    • 3 tablespoons Dried Oregano
    • 3 tablespoons Dried Basil
    • 3 tablespoons Dried Thyme
    • 3 tablespoons Dried Rosemary
    • 2 teaspoons Dried Parsley
    • 1½ tablespoons Citric Acid
    • 1 cup Water
    • 4 cups Olive Oil

    Instructions

    Acidify

    • For ingredients requiring acidification (e.g., garlic or certain herbs), place them in a medium bowl.
    • Mix the specified amount of citric acid with water according to the recipe and pour over the herbs or garlic.
    • Use a smaller bowl nested inside to keep the ingredients fully submerged. Add water to weigh the bowl down if needed.
    • Let the mixture sit at room temperature for 24 hours to ensure complete acidification, preventing bacterial growth.

      Infuse

      • Heat olive oil in a medium-sized saucepan to 140°F, using a candy thermometer to monitor the temperature.
      • Remove the acidified ingredients from the solution, pat them dry, and place them in the heated oil. (For non-acidified recipes, simply add the ingredients directly.)
      • Infuse the oil for no more than 5 minutes to preserve its quality and flavor.
      • Strain the oil through a cheesecloth or fine strainer to remove particles.

        Store

        • Add decorative elements (e.g., lemon peel, herb sprigs) to the bottle, ensuring they have been acidified.
        • Use a funnel to pour the strained oil into sterilized bottles and seal with a cap or cork.
        • Store the oil away from heat and light; refrigerate for extended shelf life.

          Notes

          • Ingredients like garlic, basil, oregano, and rosemary require acidification to prevent harmful bacteria growth.
          • Citric acid can be purchased at grocery or canning supply stores.
          • Acidified herbs may change color slightly during the soaking process.
          • Insufficient acid concentration or reduced soaking time can result in unsafe oil.
          • For gifting, tie baker’s twine around the bottle neck for an attractive presentation.

          These infused olive oils make delicious additions to meals and thoughtful, beautifully packaged gifts!