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No-Spread Sugar Cookies

No-Spread Sugar Cookies

No-Spread Sugar Cookies are a perfect recipe for special events since they can be customized into any shape or design.  This recipe does not require chilling to prevent spreading and the dough can be frozen before or after the cookies are baked.  Best of all, the cookies are delicious!

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Ingredients:
Making the dough:

Preheat the oven to 350°F.

No-Spread Sugar Cookie Ingredients

Begin by sifting the flour and salt into a large bowl and set off to the side. 

Place the butter in the bowl of a stand mixer (or a large bowl if using a hand mixer) and cream with the granulated sugar using the paddle attachment.  Add the eggs one at a time, mixing well after each addition.  Then add the vanilla and almond extracts. 

Add the flour mixture in three additions so the flour doesn’t fly all over your kitchen and beat until just combined.  Scrape down the bowl periodically to ensure all the ingredients incorporate into the dough.

No-Spread Sugar Cookie Dough

The dough will be a little crumbly after the flour is added so dump the dough onto the counter and knead it together until it is in a cohesive ball.  This recipe makes a large amount of cookie dough and while the recipe doesn’t need to be chilled for the dough to not spread, I typically put half of the dough in the fridge while rolling out the cookies, so the dough doesn’t get too soft.  Wrap the dough in plastic wrap if you put the dough in the fridge. 

Baking the No-Spread Sugar Cookies:

Roll the sugar cookie dough on a lightly floured surface or between two pieces of parchment paper until it is approximately ¼” thick.  Press cookie cutters into the rolled dough to make the desired shapes.  Then, place the cookies on parchment or silpat-lined baking sheets and bake for 10-12 minutes.  Typically, sugar cookies are removed from the oven before they begin to get golden brown (although, I sometimes bake them a little longer because I like the flavor). 

If you want to freeze the unbaked cookies, you can place the baking sheet into the freezer until the cookies freeze.  Then, place the cookies into a freezer-safe container and store in the freezer until you want to bake them.  If baking frozen cookies, add a few minutes to the bake time. 

No-Spread Sugar Cookies

After the cookies are baked, let the cookies cool for approximately 5 minutes and then transfer to a cooling rack to cool completely. 

Harry Potter Sugar Cookies

Once cooled, the no-spread sugar cookies are ready to decorate. 

More Decorated Cookie Posts:
No-Spread Sugar Cookies
Print Recipe
5 from 1 vote

No-Spread Sugar Cookies

Ingredients

  • 6 cups (900g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 2 cups (452g) unsalted butter, between chilled and softened (approximately 50°F) and cut into chunks
  • 1 tsp (5g) salt
  • 2 large (100g) eggs
  • tsp (7.5g) vanilla extract
  • 1 tsp (4g) almond extract

Instructions

  • Preheat the oven to 350°F.
  • Begin by sifting the flour and salt into a large bowl and set off to the side.
  • Place the butter in the bowl of a stand mixer (or a large bowl if using a hand mixer) and cream with the granulated sugar using the paddle attachment. Add the eggs one at a time, mixing well after each addition. Then add the vanilla and almond extracts.
  • Add the flour mixture in three additions so the flour doesn’t fly all over your kitchen and beat until just combined. Scrape down the bowl periodically to ensure that all of the ingredients are incorporated into the dough.
  • The dough will be a little crumbly after the flour is added so dump the dough onto the counter and knead it together until it is in a cohesive ball. This recipe makes a large amount of cookie dough and while the recipe doesn’t need to be chilled for the dough to not spread, I typically put half of the dough in the fridge while rolling out the cookies, so the dough doesn’t get too soft. Wrap the dough in plastic wrap if putting the dough in the fridge.
  • Roll the sugar cookie dough on a lightly floured surface or between two pieces of parchment paper until it is approximately ¼” thick. Press cookie cutters into the rolled dough to make the desired shapes. Then, place the cookies on parchment or silpat-lined baking sheets and bake for 10-12 minutes. Typically, sugar cookies are removed from the oven before they begin to get golden brown (although, I sometimes bake them a little longer because I like the flavor).
  • To freeze unbaked cookies, place the baking sheet into the freezer until the cookies are frozen. Then, place the cookies into a freezer-safe container and store in the freezer until you want to bake them. If baking frozen cookies, add a few minutes to the bake time.
  • After the cookies are baked, let the cookies cool for approximately 5 minutes and transfer to a cooling rack to cool completely.
  • Once cooled, the no-spread sugar cookies are ready to decorate.

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2 Comments

  1. 5 stars
    I had tried 5 other different recipes before I came across this one and had no success with the cookies! The instructions weren’t easy to follow and most recipes had ingredients that weren’t mentioned in any other ones so I found myself going back and forth to and from the store searching for each ingredient I didn’t already have. After each attempted bake the cookies would continue to spread and definitely did not taste like an ideal sugar cookie! I was almost about to give up and not include my custom cookies at my event when I came across THIS INCREDIBLY EASY TO UNDERSTAND AND PERFECT NO SPREAD COOKIE RECIPE! I took my time and followed every step with accuracy and patience and as soon as I started to roll the dough out and cut them with my cookie cutters I realized that i had gotten further into this recipe than I had any other one. Long story short, my cookies came out AMAZINGLY TASTY and DID NOT SPREAD NOT ONE BIT! AND I DID NOT HAVE TO WAIT ANY TIME AT ALL TO REFRIGERATE THEM OR ANYTHING! NOW GOTTA FIGURE OUT HOW TO DECORATE THEM! THAT U SO MUCH FOR YOUR AWESOME RECIPE!

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