This No Spread Sugar Cookies Recipe is the best sugar cookie recipe ever! You can make your sugar cookies and not have to worry about them spreading after baking! Not only do they keep their shape but they taste amazing too! They are the perfect sugar cookie recipe ever!
No Spread Sugar Cookies Recipe
There are so many different sugar cookie recipes that you can find online and spend all the time making them only to put them in the oven and have them spread out all over the place. Then you end up with a disaster because you can not decorate runnily, spread out cookies. This no spread sugar cookies recipe is the Best sugar cookie recipe!
Thankfully you are all in luck because I went to baking school. I learned all the tricks on how to make perfect sugar cookies and I am going to tell you every secret I know so you can make the most amazing sugar cookies.
I shared this recipe originally back in 2015 but thought it was time to add some better photos, so you will see a mix of our old photos and the new ones in this post.
I use this as the basic recipe for all our sugar cookie recipes. All the pretty decorated cookie recipes we share start with this perfect sugar cookie dough recipe.
This sugar cookie recipe works perfectly with cookie cutters. You can use any cookie cutters you want to and when you bake the sugar cookies they will come out of the oven exactly the same shape they went in!
Seriously, these no-spread sugar cookies are a total showstoppers, easy sugar cookie recipe that when you decorate them with royal icing you are totally going to WOW everyone! If you have never decorated cookies with royal icing before, check out how to decorate cookies with royal icing for all the tips and tricks!
Looking for Sugar cookie decorating ideas? Check these out!
- Minion Sugar Cookies
- Pumpkin Sugar Cookies
- Christmas Tree Sugar Cookies
- Zombie Sugar Cookies
- Jack Skellington Cookies
Soft and Chewy Sugar Cookies
One of the biggest complaints I have gotten from friends who have used sugar cookie recipes they have found online was that if they didn’t spread they were rock hard. These no spread sugar cookies come out of the oven perfectly shaped while being soft and chewy. Soft and Chewy is important for a sugar cookie, you definitely do not want to have rock hard sugar cookies.
When you decorate these soft sugar cookies with royal frosting, they look and taste like they are professionally made bakery cookies. But you made them in your kitchen without having to spend a ton of money on the bakery sugar cookies.
The best no spread sugar cookie recipe that you will ever make! Soft and chewy sugar cookies that hold their shape without spreading while baking!
How long do sugar cookies last in the fridge?
Properly stored sugar cookies will keep in the fridge for up to 2 weeks.
Can I Freeze Sugar Cookies?
Yes! You can freeze baked sugar cookies without frosting for 3-6 months
How long in advance can you make sugar cookies with royal icing?
Once the cookies are decorated they will keep for up to 2 weeks as long as they are store properly in an airtight container.
How long do I bake Sugar Cookies?
These no spread sugar cookies need to bake at 325° F for 10 -15 minutes.
How to Cut the Best Sugar Cookies
The best way to cut these sugar cookies out is to use a good sturdy circle cookie cutter.
How Thick Do I Roll Sugar Cookies?
You want to roll the sugar cookie dough out to 1/4 inch thick.
How long should I refrigerate my sugar cookie dough?
Yes, you need to refrigerate your sugar cookie dough for at least 10 minutes before cutting the cookie dough into shapes.
No Spread Christmas Sugar Cookies Ingredients
- all-purpose flour
- baking powder
- salt
- granulated sugar
- butter
- 1 egg
- vanilla extract
How to Make No Spread Sugar Cookies
In a large bowl or with your stand mixer cream the granulated sugar and butter until it is fluffy. If using the stand mixer it will take about 5 minutes.
Once the sugar and butter are creamed together, add in the egg and vanilla extract.
In a medium-sized bowl mix the flour, baking powder, salt. Use a whisk to mix everything together thoroughly.
Slowly add the flour mixture to the sugar, butter, egg, and vanilla extract mixture. Mix everything until well incorporated.
Put a handful of the freshly made dough between two sheets of parchment paper and roll until you get your desired thickness and set aside still on the parchment paper.
Repeat with the rest of the sugar cookie dough.
Put the rolled dough including the parchment paper, on a cookie sheet and refrigerate for at least 10 minutes. You can keep it in the fridge for longer if needed.
Once your dough is chilled completely it is ready to use cookie cutters to make the cookie shapes you are wanting to make.
Use your cookie cutters and cut out your cookies. Then reroll the scraps and continue cutting out cookies until all of the sugar cookie dough is used up.
Place cookies on a baking sheet and bake at 325° F for 10 -15 minutes. Keep an eye on them, you want them to be finished cooking but not brown. Depending on your oven heat power will depend if they need the full 15 minutes to bake.
Let cool completely before decorating with Royal Icing.
Easy Cookie Recipes
- Soft chocolate chip cookies
- Bakery Style Chocolate Chip Cookies
- Whoville Sugar Cookies
- Chocolate Crackle Cookies
- Chewy Coconut Cookies
The best no spread sugar cookie recipe
Ingredients
- 3 cups flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 cups granulated sugar
- 1 cups butter 2 sticks
- 1 egg
- 1 tsp. vanilla extract
Instructions
- In a large bowl or with your stand mixer cream the granulated sugar and butter until it is fluffy. If using the stand mixer it will take about 5 minutes.
- Once the sugar and butter is creamed together, add in the egg and vanilla extract.
- In a medium sized bowl mix the flour, baking powder, salt. Use a whisk to mix everything together thoroughly.
- Slowly add the flour mixture to the sugar, butter, egg and vanilla extract mixture. Mix everything until well incorporated.
- Put a handful of the freshly made dough between two sheets of parchment paper and roll until you get your desired thickness and set aside still on the parchment paper.
- Repeat with the rest of the sugar cookie dough.
- Put the rolled dough including the parchment paper, on a cookie sheet and refrigerate for at least 10 minutes. You can keep it in the fridge for longer if needed.
- Once your dough is chilled completely it is ready to use cookie cutters to make the cookie shapes you are wanting to make.
- Use your cookie cutters and cut out your cookies. Then reroll the scraps and continue cutting out cookies until all of the sugar cookie dough is used up.
- Place cookies on a baking sheet and bake at 325° F for 10 -15 minutes. Keep an eye on them, you want them to be finished cooking but not brown. Depending on your ovens heat power will depend if they need the full 15 minutes to bake.
- Let cool completely before decorating with Royal Icing.
Notes
Nutrition
3 Weight Watchers SmartPoints per cookie, not including icing.
Diana says
I guess I misunderstood..I thought you you did low carb recipes
Lauren says
Hello, we share all types of recipes on this site! If you are looking for only low carb and keto recipes, check out our sister site LowCarbNomad.com
Rachel says
Hey there. Can you make dough, keep in the bowl and refrigerate until you are ready to roll out and make cookies? I dont have room to put cookie sheets in there. And, is it imperative to roll it out on parchment paper to make them? Or can I just take out of fridge roll on counter and cut?
Stephanie says
I honestly haven’t tried just rolling out this dough chilled it will be harder for you to get it thin. If you try it let us know how it turns out.
Grammacat says
Excellent sugar cookie recipe. Easy too. Only thing I did different was I used 2 teaspoons of vanilla. (Mom did that).After rolling out the dough and cutting the shapes, I put them on a cookie sheet with Parchment paper. Then I put the baking pan in the freezer for 10 minutes.Baked in the pre heated oven Perfect!!
Nancy Varnadoe says
Tried this mine spread. Not as much as others but it still spread. Also had problems sticking to paper and cutters so I used powder sugar to cut out with.
Stephanie says
It sounds like they were not chilled long enough.