No Spread Sugar Cookies
The perfect recipe for your cutouts with any holiday cookie cutter. This no spread sugar cookie is delish & will hold its shape when baking. No need to chill the dough, just mix, roll, cut, & bake for a quick & easy recipe.
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
STORING & FREEZING:
- 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
Calories: 107kcalCarbohydrates: 14gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 18mgSodium: 66mgPotassium: 15mgFiber: 0.3gSugar: 6gVitamin A: 164IUCalcium: 17mgIron: 1mg
Tried this recipe?Let us know how it was!
