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No Spread Sugar Cookies

December 24, 2016 by Stephanie 31 Comments


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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.
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No Spread Christmas Sugar Cookies

Course Dessert
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 dozen
MidgetMomma

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

  1. 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.

 

This post may contain affiliate links. Please read my disclosure policy here

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Filed Under: At Home, Baking & Cake Decorating, Christmas Recipes, Halloween Recipes, Holiday Recipes, Recipes, St. Patricks Day Recipes, Sweet Treats, Thanksgiving Recipes, Valentine's Day Recipes Tagged With: best sugar cookies, christmas cookies, christmas sugar cookies, cookies, easy sugar cookies, No Spread Christmas Sugar Cookies, Popular Posts

Comments

  1. Rae Ramos says

    December 15, 2013 at 3:54 PM

    thanks

    Reply
  2. Kathy says

    December 20, 2013 at 11:36 PM

    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?

    Reply
    • MidgetMomma says

      February 27, 2014 at 2:37 AM

      opps sorry its a typo its 1 egg

      Reply
  3. Rebecca says

    December 27, 2013 at 10:51 PM

    Truly enjoyed this recipe! Thank you for sharing it.

    Reply
  4. Christine Stevens says

    January 14, 2014 at 6:23 PM

    Your recipe for no spread sugar cookies it says 1 eggs is that one egg?

    Reply
    • Tom says

      January 15, 2014 at 4:47 PM

      Yes. (Tom)

      Reply
  5. Christine says

    December 3, 2014 at 3:23 PM

    hi there,

    Is it only one cup of butter? The recipe says 1 cups? Just want to make sure I have it right!

    Reply
    • Tom says

      December 5, 2014 at 4:39 PM

      Sorry and yes its only one cup 🙂

      Reply
  6. Amber says

    December 5, 2014 at 9:41 PM

    What temp should the butter be? Softened, room temp, chilled?
    Thanks I look forward to making these!

    Reply
    • MidgetMomma says

      January 1, 2015 at 9:40 PM

      works best with room temp since you will then be putting the cookies in the fridge too 🙂

      Reply
    • Stephanie says

      July 11, 2016 at 4:53 PM

      I normally take my butter out about an hour or two before I start making them.

      Reply
  7. Natalie says

    December 14, 2014 at 2:02 PM

    Do you know if there would be any changes to the recipe if I am at a higher elevation?

    Reply
    • MidgetMomma says

      January 1, 2015 at 9:37 PM

      how high are you? I have tried it at a few different elevations with success every time 🙂

      Reply
  8. lindsey says

    December 22, 2014 at 12:15 AM

    Did these spread? Ive tried so many. Was hoping to see a review on if they kept their shape or not

    Reply
    • stacy says

      December 22, 2014 at 11:36 PM

      I’m trying it 2marro I will let you know.

      Reply
    • MidgetMomma says

      December 23, 2014 at 2:15 PM

      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 🙂

      Reply
  9. Aricelia Lopez says

    December 17, 2015 at 8:15 PM

    Hello, does the recipe call for regular butter or unsalted? Thanks!

    Reply
    • Stephanie says

      December 19, 2015 at 11:01 AM

      When you are baking you should always used unsalted butter.

      Reply
  10. Meghan says

    December 19, 2015 at 10:59 AM

    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!

    Reply
    • MidgetMomma says

      December 29, 2015 at 2:59 PM

      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 🙂

      Reply
  11. Theresa says

    December 20, 2015 at 11:37 PM

    So what is the secret to keeping them from spreading?

    Reply
    • MidgetMomma says

      December 29, 2015 at 3:11 PM

      Following the directions 🙂 These ones don’t spread at all when you bake them 🙂

      Reply
  12. Bev says

    December 26, 2015 at 7:58 AM

    What is the frosting recipe? How do you apply it?

    Reply
    • MidgetMomma says

      December 29, 2015 at 2:55 PM

      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 🙂

      Reply
  13. Jenn says

    December 29, 2015 at 5:22 PM

    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. 🙂

    Reply
  14. Tonight Infingee says

    December 10, 2016 at 10:15 PM

    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.

    Reply
  15. Oneika says

    December 24, 2016 at 10:00 PM

    I’ve used this recipe for the past two Christmases. It’s our favorite!

    Reply
  16. Josie says

    July 17, 2017 at 3:13 PM

    Did you use All Purpose flour? If not, what kind?

    Reply
    • Stephanie says

      July 19, 2017 at 11:20 PM

      yes all purpose flour

      Reply
  17. Elizabeth says

    December 10, 2017 at 4:06 AM

    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!

    Reply
  18. Robin says

    January 23, 2018 at 5:33 PM

    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.

    Reply

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