Best Easy No Spread Sugar Cookies Recipe

Best Easy No Spread Sugar Cookies Recipe

There’s nothing quite as delightful as a batch of freshly baked sugar cookies. With their sweet and buttery flavor, these cookies are a classic treat that never fails to please. However, one common issue that many bakers face when making sugar cookies is the dreaded spreading. No one wants their perfectly shaped cookies to turn into shapeless blobs in the oven. That’s why we’ve got the best easy no spread sugar cookies recipe for you.


– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 teaspoon vanilla extract
– 1 large egg
– 3 cups all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt


1. In a large mixing bowl, cream together the butter and sugar until light and fluffy. This will take about 2-3 minutes with an electric mixer.

2. Add the vanilla extract and egg to the butter mixture and mix until well combined.

3. In a separate bowl, whisk together the flour, baking powder, and salt.

4. Gradually add the dry ingredients to the butter mixture, mixing just until the dough comes together. Be careful not to overmix.

5. Divide the dough in half and shape each portion into a disk. Wrap them in plastic wrap and refrigerate for at least 1 hour or until firm.

6. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

7. On a lightly floured surface, roll out one disk of dough to a thickness of about 1/4 inch. Use cookie cutters to cut out desired shapes and transfer them to the prepared baking sheet, leaving about an inch of space between each cookie.

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8. Bake for 8-10 minutes, or until the edges of the cookies are lightly golden. The centers will still be soft but will firm up as they cool.

9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

10. Repeat steps 7-9 with the remaining dough.

Now that you have your delicious no spread sugar cookies ready, let’s answer some common questions about this recipe:

Q1. Can I use salted butter instead of unsalted butter?
A1. Yes, you can use salted butter, but you may want to reduce the amount of salt in the recipe.

Q2. Can I substitute the all-purpose flour with another type of flour?
A2. You can try using a 1:1 gluten-free flour blend, but the texture and taste of the cookies may be slightly different.

Q3. How long can I refrigerate the dough?
A3. You can refrigerate the dough for up to 3 days before using it.

Q4. Can I freeze the dough?
A4. Yes, you can freeze the dough for up to 3 months. Just make sure to wrap it tightly in plastic wrap and place it in an airtight container or freezer bag.

Q5. Can I add decorations to the cookies before baking?
A5. Yes, you can add sprinkles, colored sugar, or other decorations before baking. Just make sure to press them gently into the dough.

Q6. Can I use this dough for cut-out cookies?
A6. Absolutely! This dough is perfect for making cut-out cookies in various shapes.

Q7. How many cookies does this recipe yield?
A7. The number of cookies will depend on the size of the cookie cutters you use, but you can expect to get around 24-30 cookies.

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Q8. How should I store these cookies?
A8. Store the cookies in an airtight container at room temperature for up to one week.

Q9. Can I frost these cookies?
A9. Yes, you can frost these cookies with your favorite icing or frosting. Just make sure the cookies are completely cooled before adding the frosting.

Enjoy these delicious no spread sugar cookies as a sweet treat for yourself or as a delightful gift for friends and family. Happy baking!

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