When making sugar cookies there are so many recipes out there. Sure they taste good but decorating them is a total pain in the butt because they spread when baking. Thankfully I went to baking school so I can teach you all the trick to having No Spread Sugar Cookies, and you can WOW everyone!
This No Spread Sugar Cookies is a total showstopper when you decorate them with Royal Icing. Check out my favorite royal icing here, its perfect and you can make it any color that you are needing.
This No Spread Sugar Cookie recipe you can use with your cookie cutters and when they come out of the oven they will be soft and still the same shape! These No Spread Sugar cookies are soft and chewy, so along with looking amazing they also taste amazing!
This No Spread Sugar Cookie Recipe makes makes 4 dozen cookies.
No Spread Sugar Cookies
No Spread Christmas Sugar Cookies Ingredients
- 3 cups flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 cups granulated sugar
- 1 cups butter (2 sticks)
- 1 eggs
- 1 tsp. vanilla extract
No Spread Sugar Cookies Directions
- In a large bowl, Cream sugar and butter until fluffy, for about 5 minutes.
- Next Add eggs and vanilla.
- Mix dry ingredients in separate bowl and add to butter mixture, mix well.
- Put a handful of the freshly made dough between two sheets of parchment paper and roll to desired thickness.
- Repeat with the rest of the dough.
- Put the rolled dough including the parchment paper, on a cookie sheet and refrigerate for 10 minutes or longer.
- Your dough will be chilled and ready to cut and bake.
- Repeat with scraps after cutting cookies.
- Bake at 325° F for 10 -15 minutes.
- Let cool.
No Spread Christmas Sugar Cookies
Ingredients
- 3 cups flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 cups granulated sugar
- 1 cups butter 2 sticks
- 1 eggs
- 1 tsp. vanilla extract
Instructions
- Cream sugar and butter until fluffy, about 5 minutes. Add eggs and vanilla. Mix dry ingredients in separate bowl and add to butter mixture, mix well. Put a handful of the freshly made dough between two sheets of parchment paper and roll to desired thickness. Repeat with the rest of the dough. Put the rolled dough including the parchment paper, on a cookie sheet and refrigerate for 10 minutes or longer. Your dough will be chilled and ready to cut and bake. Repeat with scraps after cutting cookies. Bake at 325° F for 10 -15 minutes. Let cool.
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thanks
Could you please clarify, it says “1 eggs” then “add eggs” but it says one egg in ingredients list…. Is this a mistake and its meant to be two eggs?
opps sorry its a typo its 1 egg
Truly enjoyed this recipe! Thank you for sharing it.
Your recipe for no spread sugar cookies it says 1 eggs is that one egg?
Yes. (Tom)
hi there,
Is it only one cup of butter? The recipe says 1 cups? Just want to make sure I have it right!
Sorry and yes its only one cup 🙂
What temp should the butter be? Softened, room temp, chilled?
Thanks I look forward to making these!
works best with room temp since you will then be putting the cookies in the fridge too 🙂
I normally take my butter out about an hour or two before I start making them.
Do you know if there would be any changes to the recipe if I am at a higher elevation?
how high are you? I have tried it at a few different elevations with success every time 🙂
Did these spread? Ive tried so many. Was hoping to see a review on if they kept their shape or not
I’m trying it 2marro I will let you know.
No they don’t spread, I got sick of ones that do so this is my go to recipe 🙂 then the kids can decorate them and you dont have to worry about your start looking like a circle after baking 🙂
Hello, does the recipe call for regular butter or unsalted? Thanks!
When you are baking you should always used unsalted butter.
Just made these cookies last night. They didn’t spread and came out beautiful. I also baked them at a high elevation of 7,300 ft. so cookies are always hard for me to get right but I didn’t need to adjust this recipe at all. Thank you!
I am glad you loved them and its good to know that higher elevation you didn’t have to change anything 🙂 These are my FAV cookies to make for the kids to decorate 🙂 I use the same recipe for all our cookies 🙂
So what is the secret to keeping them from spreading?
Following the directions 🙂 These ones don’t spread at all when you bake them 🙂
What is the frosting recipe? How do you apply it?
the frosting recipe is here https://www.midgetmomma.com/2013/12/11/royal-icing-recipe/
The best way to decorate with it i have found is using squeeze bottles 🙂
I really love this recipe. So , thank you for sharing. Every time I make it I add a little water and then I can just roll it out and cut out my cookies. I completely skip the chill in the refrigerator part. This way my toddler stays occupied as well. 🙂
Thank you so much for this delicious cookie recipe. I made them today with my grandchildren. As soon as the icing went they had to taste one. And they loved them. We attempted to take some to my father at the nursing home. And one of my twin grandsons ate the cookies. I felt bad. But I got home told my husband and then I tried one myself. Wow everything you said. Made wonderful cut outs. Awesome. Thanks again.
I’ve used this recipe for the past two Christmases. It’s our favorite!
Did you use All Purpose flour? If not, what kind?
yes all purpose flour
How thick would you recommend the cookies be rolled out? I’m thinking a quarter of an inch would be nice? What say you? Thanks for this recipe. I can’t wait to try it out, and the royal icing too!
I really wanted to like this recipe, especially since I used two sticks of premium butter in it. I am always looking for a great no spread sugar cookie recipe that holds its shape. And while these cookies did not spread when baked, I found the dough dry and difficult to work with. It did not have a nice texture when rolling it out. I suspect the problem is not enough eggs. Most recipes I have seen call for 2 eggs, this one calls for 1. There is not enough moisture in the dough to hold it together. The first batch just came out of the oven, but I am afraid that once I begin to decorate them, they will break. I bake cookies with intricate designs so a dough that is strong and holds its shape is imperative.