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Best No Spread Sugar Cookies

5 from 30 votes (Click on the stars to vote!)

This Best No Spread Sugar Cookies Recipe creates one of the most dainty and pretty cookies I have ever made. Light, soft, and pillowy, they are perfect for special occasions or any day you want to make something a little more festive. Since they do not spread, they make the perfect dough for cut-out cookies. And the flavor…oh my! These are sugar cookies like always a big hit at our annual Christmas get-together.

I have been on the lookout for a good no-spread sugar cookie recipe for years. I have tried many different recipes, and this works well for plain cookies, as well as cut-out fancier ones, like these Stained Glass Christmas Cookies.

The dough does not spread after baking, so you can be assured that the shapes you cut out will stay intact, and ready to be decorated.

no spread sugar cookies for decorating

What I Love About These Sugar Cookies

  • No spread makes these perfect cookie-cutter sugar cookies
  • Made from basic pantry ingredients.
  • Buttery vanilla flavor
  • Soft center with slightly crispy edges
  • Will hold their shape so you can get creative with your designs.
  • Have a wonderfully flat surface, so they make a perfect canvas for decorating.
  • They make a delightful gift – plain or decorated.
  • Freeze well, so you always have a treat ready!

Ingredients For Sugar Cookies (In Order)

Ingredients for no chill no spread sugar cookies


Bring unsalted butter to room temperature. If it is too cold and hard, soften it in the microwave, but do not melt it. This will make it easier to cream together with other ingredients.


I have used regular granulated sugar, which will cream well with butter and egg.


This recipe needs just one egg. Like the butter, try and make sure that the egg is also at room temperature. The cold egg will make the butter lumpier and more difficult to whisk.

Baking Powder

Just 1/2 teaspoon of baking powder will ensure that the cookies do not rise too much or spread.

Vanilla Extract

I have used natural vanilla extract which has a wonderful natural fragrance.


Regular cooking salt will do just fine here.


Use all-purpose plain flour here. Do not use self-raising flour, as it will spread. Self-raising flour contains baking powder, which is more suitable for light and airy baked goods.

soft no spread sugar cookies

Step-By-Step: Best No-Spread Sugar Cookies Recipe

These are some everyday baking tools l assemble to make baking smooth. Gather all ingredients and tools.

Utensils and tools for baking
Utensils and tools for baking
  1. Preheat oven to 350 F or 175 C. Line a baking tray with parchment paper/baking paper or silicone baking mat.

2. Mix the dry ingredients: With a fork or a which, mix the flour, baking powder, and salt.

no spread sugar cookies recipe

3. Get the wet ingredients for the batter together.

non-spreading sugar cookie recipe

4. Add the butter and sugar to a large mixing bowl.

sugar cookies recipes
cookie sugar

5. With an electric whisk, cream the butter and sugar together till light and fluffy. Scrape down the sides with a spatula.

sugar cookie- recipe
recipes - sugar cookies
best sugar cookie recipe
the best sugar cookie recipes

6. Add the egg and vanilla extract.

no spread sugar cookie recipe
no spread sugar cookies recipe

7. Continue whisking till light and creamy. Add the dry ingredients (flour, baking powder, and salt)

8. WIth a spoon or a spatula mix the flour till well incorporated. Pour the dough on a clean surface and press the dough together.

9. Continue pressing t make a smooth dough ball. Take 1/4 of the dough and start rolling out with a rolling pin.

10. If the dough sticks, lightly flour the surface and keep rolling till about 1/8 inch thick. WIth a cookie cutter of your choice, cut out the shapes from the rolled dough.

11. Bake for 6 to 8 minutes at 356 F or 180 C. Remove from oven, and let the cookies firm up on the tray. Once slightly cooked, place them on a cooling rack to cool completely before storage.

Some Useful Tips

Cream the butter and sugar till light and fluffy. This will take a few minutes. The batter should not look grainy, but smooth and creamy.

Do not knead the dough too much. Overworking the dough will activate the gluten, making your cookies tougher.

Do not overbake the cookies. They should look barely golden.

Frequently Asked Questions

Why do my sugar cookies spread while baking?

It is important to measure the ingredients precisely. If your butter is melted, it might cause the cookies to spread. Also do not use too much baking powder or self-raising flour. Use parchment paper to line your baking tray.

What can I use as a substitute for butter?

You can use vegetable shortening or plant-based butter or margarine instead of butter.

Can I freeze this sugar cookie dough to bake later?

Yes. Divide your dough into 4 equal portions. Cling wrap the dough portions individually, place in an air-tight freezer-friendly container and freeze for up to 3 months. Before baking, remove from the freezer, and bring the dough back to room temperature before rolling and baking.

How do I store these sugar cookies?

These cookies can be stored in an airtight container for 2 weeks, or in the freezer for 3 months. Arrange them on layers of parchment paper, so they do not stick together in the freezer.

Some more cookie recipes

Oatmeal Coconut Flour Cookies
Oatmeal Coconut Flour Cookies
Eggless-Chickpea-Cookies on a rack
Whoopie Pie - Easy Recipe From Cake Mix
Whoopie Pie – Easy Recipe From Cake Mix
Peanut Butter Almond Flour Cookies
Peanut Butter Almond Flour Cookies
Edible Cookie Dough Single Serve
Edible Snickerdoodle Cookie Dough
Edible Snickerdoodle Cookie Dough


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SUgar Cookies In A Silver Bowl

Best No Spread Sugar Cookies

Cookies do not spread while cooking and retain their shape. Perfect for cut-out shaped cookies
5 from 30 votes (Click on the stars to vote!)
Print Pin Rate
Course: baked goods, Dessert, snacks
Cuisine: American
Keyword: 3 ingredient,
Categories: baked, cookies, desserts
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 25 minutes
Servings: 40 cookies
Calories: 93kcal


  • 1 Oven
  • 1 Bowl For Mixing
  • 1 Whisk
  • 1 Baking Sheet Lined WIth Parchment Paper
  • 1 Rolling Pin
  • 1 Set Of Cookie Cutters
  • 1 Cooling wire rack


Dry Ingredients

  • 1 Cup Butter 230 grams or 8 oz
  • 1 Cup Sugar
  • 1 Egg
  • 1 teaspoon Vanilla

Dry Ingredients

  • 3 Cups Flour
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Baking Powder


Before Baking

  • Preheat oven to 350 F or 175 C.
  • Line a baking tray with parchment paper or a silicone baking mat.

Mix Dry Ingredients

  • Mix flour, baking powder, and salt and stir well.

Cream Wet Ingredients

  • In a large bowl, cream together butter and sugar till light and fluffy with an electric whisk.
  • Add egg, and vanilla and continue whisking till well incorporated.

Make Dough

  • Add the wet ingredients to the wet ingredients and stir well to make a dough.
  • Pour the dough on a clean surface, and knead well. Wet your hands with water, if required.
  • Make a smooth dough and roll it out to desired thickness.
  • Using a cookie cutter, cut out your dough to your desired shape.
  • Place these dough shapes on the prepared baking tray.
  • Bake for 6-8 minutes.
  • After 6-8 minutes, remove the baking tray from the oven, let the cookies firm up for a further 5 minutes, and cool slightly.
  • After 5 minutes, place the cookies on a cooling rack and let them cool completely before storage.
  • Store in an airtight container.


After 6-8 minutes in the oven, your cookies may feel soft to the touch. But they will continue cooking and firming up on the hot baking tray. Do not over-bake these cookies. 
If the dough doesn’t come together, add a bit of water. If it is too sticky, add some flour. 
If the dough sticks to the surface while rolling out, flour the surface well and roll again. 


Calories: 93kcal | Carbohydrates: 12g | Protein: 0.4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 78mg | Potassium: 5mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 148IU | Vitamin C: 0.5mg | Calcium: 21mg | Iron: 1mg
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2 Comments on “Best No Spread Sugar Cookies”

  1. In the recipe you call for 1 teaspoon baking powder. In the how to section you say that just 1/2 teaspoon of baking powder will prevent spreading of the dough. Which is correct?


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