No matter what holiday or occasion this is my go-to recipe for No Spread Sugar Cookies for decorating. It holds it's shape beautifully while baking, tastes amazing, and will be the only sugar cookie recipe you ever use again - it's that fantastic!
Why this Cutout Cookie Recipe is Amazing: Not only does this classic sugar cookie not spread but it is also a no chill recipe. So fast & easy!
I use this recipe for every holiday. It bakes up light in color, is slightly chewy in the center, & has a yummy hint of vanilla.
This recipe is also the base for my darling Easter favorite, Bunny Rabbit Easter Cutout Cookies. Ok, now we bake!
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Ingredients
This is an old-fashioned sugar cookie with simple ingredients & pantry staples. Just 6 ingredients & 5 minutes to mix.
It has real butter for richness & unlike other recipes is made without cornstarch. The trick to making sure they hold their shape is the amounts of each ingredient so follow the recipe exactly as written!
Here are the ingredients needed to make this recipe:
- All-purpose flour - the pantry staple is best.
- Granulated sugar - only white sugar, no brown sugar.
- Egg - room temperature is best when baking.
- Salted butter - softened at room temperature.
- Vanilla - just a touch for flavor.
- Baking powder - so the cookies are tender & chewy.
- OPTIONAL - sprinkles, icing, frosting, colored sugars, gel food coloring, & other toppings.
See the recipe card for quantities & substitutions/variations.
How to Make No Spread Sugar Cookies
Begin this recipe by letting the eggs and butter come to room temperature. Once they are ready it is time to mix, cut, & bake.
Here are the easy steps for making sugar cookies that don't spread when baking:
- Mix the Batter
- Roll & Use Cookie Cutters
- Bake & Cool Cookies
See the step-by-step instructions with photos below plus the recipe card at the end of the post.
1 - Mix the Batter
To a large mixing bowl add the softened butter and sugar. On medium speed use a hand mixer to cream the two together for 3 minutes. It should be soft & fluffy.
Add the egg and vanilla to the bowl & mix on medium speed for 30 seconds. Scrape down the sides with a rubber spatula.
To the dough, add the baking powder & 1 cup of the flour. Mix on low for 30 seconds. Repeat 2 more times adding 1 cup of flour at a time and mixing. Scrape down the sides as needed.
- add optional gel food coloring if you want a colored dough.
2 - Roll & Use Cookie Cutters
The dough will be crumbly and look like large grains of sand. Similar to how a pie crust will look at first - see image below in the bowl.
Once the dough is done mixing, use your hands to gather about ¼ or ⅓ of the dough together. Your warm hands will help the butter continue to soften and bring the cookie dough together.
DO NOT CHILL OR REFRIGERATE THE DOUGH!
Roll into a large ball and flatten it on a lightly floured cutting board or your clean counter. Lightly flour your rolling pin and roll dough to ½" thickness.
Using your cookie cutters to cut out desired shapes. Place each one on a baking sheet lined with parchment paper or prepared with cooking spray.
*add optional sprinkles or colored sugar at this time
3 - Bake & Cool Cookies
Bake the sugar cookie cut-outs in a preheated 350° oven for 8-10 minutes. This is a white sugar cookie & will not brown. See below that they are not golden on the edges & still pale on the bottoms.
Let them cool and set for 1 minute on the baking sheet & then carefully transfer them to a cooling rack using a spatula.
If desired make my recipe for Easy Cookie Icing that hardens & dries shiny. Once cool, add the icing or enjoy plain.
Decorating Suggestions
Top with buttercream frosting, icing, or dip into melted chocolate or vanilla almond bark.
This dough is perfect for Christmas, Thanksgiving, Halloween, Valentine's Day, St Patrick's Day, birthday parties, or baby/wedding showers.
Recipe Tips & Behind the Scenes
Here is my recipe for success - including what I learned when testing, funny stories or bloopers, and more.
- #1 Tip - Measure & follow the instructions as written!
- The high flour to egg ratio is the secret that ensures these cookies hold their shape.
- No need to refrigerate the dough, just mix, roll, cut into shapes, & bake!
- Do NOT over bake or they will be dry & crunchy.
- Buy my favorite 15-piece Christmas Cookie Cutter Set to use with this dough, includes snowman, Santa, tree, snowflake, reindeer, star, candy cane, bell, & more!
- This dough is so versatile - add gel coloring to make pink hearts, green Xmas trees, or blue bunnies.
No Spread Sugar Cookies
Equipment
- Electric Hand Mixer
- rubber spatula
- cookie baking sheets
Ingredients
- 1 cup granulated sugar
- 1 cup salted butter softened at room temperature
- 1 egg room temperature
- 1 tablespoon vanilla
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- gel food coloring (5-8 drops) OPTIONAL
Instructions
- Preheat the oven to 350°F.
- In the large mixing bowl, add the softened butter with the sugar. Use a hand mixer on medium speed to cream them together for 2 minutes. Scrape the sides of the bowl with a rubber spatula when done mixing.1 cup granulated sugar, 1 cup salted butter
- Add the egg and vanilla. Using the hand mixer, mix for 30 seconds on medium speed. Scrape down the sides of the bowl.1 egg, 1 tablespoon vanilla
- Add the baking powder and 1 cup of flour. Mix on low to medium speed for 30 seconds to combine. Scrape down the sides of the bowl and add another cup of flour. Mix again for 30 seconds. Repeat with the final cup of flour.Do NOT overmix the dough or it will get tough. The dough will be crumbly. I should resemble large grains of sand.3 cups all-purpose flour, 2 teaspoons baking powder
- Once the dough is done mixing, use your hands to gather about ¼ or ⅓ of the dough together. Your warm hands will help the butter continue to soften and bring the cookie dough together.
- DO NOT chill or refrigerate. Roll into a large ball and flatten it on a lightly floured cutting board or your clean counter.
- Lightly flour your rolling pin and roll out the dough until it is ½" thick. Use cookie cutters to cut into shapes. Place each one on a baking sheet lined with parchment paper or prepared with cooking spray. Optional, add sprinkles or colored sugars if using.
- Bake at 350° for 8-10 minutes. These cookies do not spread, nor do they brown. They will still be white when done cooking. If they are brown on the edge of the bottom they have been cooked too long
- Let the cookies rest on the baking sheet for one minute then use a spatula to move them to a wire rack for cooling.
- Once cool, top with frosting, glaze, or chocolate drizzle if desired.
Notes
- Stored baked cookies for up to 5 days on the counter/pantry in an air-tight container.
- To freeze before decorating - the raw dough or baked cookies can be frozen for up to 30 days wrapped tightly with plastic wrap placed in an air-tight Ziploc bag.
- Use lemon extract instead of vanilla for a citrus-flavored cookie.
- Add 1 teaspoon of almond extract for an old-fashioned vibe.
Nutrition
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Susan Wick says
Isn’t 1/2” rather thick?
Angela says
These cookies do not expand, puff up, rise, or spread. You can roll one that thick & bake it off to try yourself. If you prefer a more thin cookie you can do it that way and bake it for less time - let me know what you think & try. Happy Holidays.
Diane Sabo says
I tried your recipe today and it was very close to a much more difficult recipe that I have used for nearly 20 years. I was pleased with the cookies. I do have a question though. Is 1 tablespoon of vanilla correct? That seems like a lot for a standard cookie recipe. I only used 1 teaspoon and they taste perfect. I will definitely use this recipe again. Thanks
Angela says
I do use 1 tablespoon so the cookies have great taste - we personally find less vanilla is bland for our taste. We enjoy these plain or with little frosting or icing so making sure the cookies have great flavor is key. Thanks for sharing your slight adjustment and that it works for you & could help other bakers.
CAROLINE PARROTT says
I'm not an avid baker but for special occasions, I try a thing or 2. This year 1 of those was decorated Christmas cookies. This was the recipe I used for the cut-outs and was very pleased. It was simple and the cookies are sturdy, yet soft at the same time! I even used a gluten-free flour and all worked perfectly. I think I may try baking another batch for Valentines Day (maybe lol).
Angela says
So glad this was a great cutout recipe for you - even with gluten-free flour. This is helpful to other bakers & will give them confidence to try it. Enjoy them for all the fun holidays.
Jozi says
When I double the recipe it seems to need more flour than just 6 cups. It's quite soft and has a decent amount of spread. I've made single batches and they work out perfect. Any idea why??
Angela says
I am not sure what is happening for you? I have tripled this in the past for Christmas so I have enough to give to all my neighbors. Are you making sure to triple everything in the correct amounts?
Liz says
Hi, tried this recipe, and I don’t know what I did wrong that some of them puffed up and spread & some came out pretty good… help plz 😅
Angela says
I am not sure how to troubleshoot when some spread and some do not? What was different about the batches - different cookie cutter shapes/sizes? Rolled out thick vs thinner? Cooked longer or different baking sheet/oven temp? I have made these for years and the first dozen comes out the same as the last dozen in each batch no matter what cookie cutters I use so I am sorry this wasn't 100% successful for you.
Liz Liz says
Thank you for your reply, I think I know where I went wrong, i will attempt again. We did enjoy how it tasted
Angela says
Good luck next time & glad the taste was spot on for you.