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.
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)
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.
Just 1/2 teaspoon of baking powder will ensure that the cookies do not rise too much or spread.
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.
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.
- 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.
3. Get the wet ingredients for the batter together.
4. Add the butter and sugar to a large mixing bowl.
5. With an electric whisk, cream the butter and sugar together till light and fluffy. Scrape down the sides with a spatula.
6. Add the egg and vanilla extract.
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
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.
You can use vegetable shortening or plant-based butter or margarine instead of butter.
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.
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
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Best No Spread Sugar Cookies
- 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
- 1 Cup Butter 230 grams or 8 oz
- 1 Cup Sugar
- 1 Egg
- 1 teaspoon Vanilla
- 3 Cups Flour
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking Powder
- 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.
- 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.
2 Comments on “Best No Spread Sugar Cookies”
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?
Thank you, Cindy, for catching the typo. It is 1/2 teaspoon. The recipe card error has been fixed.