No Spread Sugar Cookies Recipe

Introduction

These No Spread Sugar Cookies are simple, buttery, and perfect for any occasion. They hold their shape well, making them ideal for decorating with royal icing or fondant. With just a few basic ingredients, you can create delightful cookies that everyone will love.

Ingredients

• 200 g room temperature butter
• 200 g caster sugar
• 360 g plain flour (all purpose flour)
• 1 tsp vanilla extract (or flavouring of your choice)
• 1 medium egg

Instructions

1. Step 1: Cream the sugar and butter together in your mixer or by hand until light and fluffy.
2. Step 2: Add the medium egg and vanilla extract, mixing until fully combined.
3. Step 3: Gradually add the flour, one tablespoon at a time, allowing it to absorb into the butter mixture. Mix until a dough forms that clings together.
4. Step 4: Roll out the dough on a lightly floured surface to about 5mm thickness. Cut out your desired shapes and place the cookies on parchment paper-lined baking sheets.
5. Step 5: Chill the cookies in the fridge for at least 30 minutes to allow the butter to firm up.
6. Step 6: Transfer the cookies (still on parchment) to a chilled baking tray. Bake in a preheated oven at 180°C (356°F) on the middle shelf for 8–10 minutes until the edges are slightly golden. Let the tray cool completely before baking another batch.
7. Step 7: Cool the cookies on a wire rack. Once completely cool, decorate with royal icing or fondant if desired.

Tips & Variations

• Use almond or lemon extract instead of vanilla for a different flavor.
• Chilling the dough longer helps prevent spreading and keeps cookie shapes sharp.
• For a softer cookie, bake for the shorter time; for crispier, bake a little longer but watch carefully.

Storage

Store the cookies in an airtight container in a cool, dry place to keep them fresh for up to one week. If decorated, ensure the icing or fondant is fully dry before storing. To refresh slightly, warm the cookies briefly in a low oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a fan oven for baking these cookies?

This recipe is designed for a conventional oven setting. If using a fan oven, reduce the temperature by about 20°C and keep a close eye to avoid over-baking.

Can I freeze the cookie dough?

Yes, you can freeze the dough after mixing. Wrap it tightly in plastic wrap and freeze for up to one month. Thaw overnight in the fridge before rolling out and cutting.

No Spread Sugar Cookies Recipe

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★★★★★

4.9 from 101 reviews

These No Spread Sugar Cookies are classic, buttery treats that hold their shape perfectly without spreading during baking. With a simple mix of butter, sugar, flour, egg, and vanilla extract, these cookies are easy to make and ideal for decorating with royal icing or fondant. Perfect for any occasion, they deliver a satisfying crisp edge and soft center, baked to a perfect golden finish.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 50 minutes
• Yield: 20 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Dough

• 200 g Room Temperature Butter
• 200 g Caster Sugar
• 360 g Plain Flour (All-Purpose Flour)
• 1 tsp Vanilla Extract (or flavouring of your choice)
• 1 Medium Egg

Instructions

1. Cream Butter and Sugar: Cream together the room temperature butter and caster sugar using a mixer or by hand until the mixture is light and fluffy, forming the base of your cookie dough.
2. Add Egg and Flavoring: Incorporate the medium egg and 1 teaspoon of vanilla extract (or your preferred flavoring) into the creamed mixture. Mix thoroughly until fully combined for a smooth batter.
3. Add Flour Gradually: Slowly add the plain flour one tablespoon at a time, allowing each addition to absorb while mixing. Continue until you achieve a cohesive dough that clings together without being sticky.
4. Roll and Cut Dough: On a lightly floured surface, roll out the cookie dough to a thickness of approximately 5mm. Use cookie cutters to cut out desired shapes and place them onto parchment-lined baking sheets.
5. Chill Dough: Refrigerate the cut cookie shapes for at least 30 minutes. Chilling helps firm up the butter, ensuring the cookies hold their shape and do not spread when baked.
6. Preheat and Bake: Preheat your oven to 180°C (356°F) on a normal baking setting—not fan. Transfer the cookies with the parchment paper to a chilled baking tray placed on the middle oven shelf. Bake for 8 to 10 minutes, until the edges are slightly golden. For multiple batches, cool the baking tray completely between uses.
7. Cool Cookies: Remove the baked cookies from the oven and transfer them to a wire rack to cool completely. Cooling prevents breakage and prepares them for decorating.
8. Decorate and Store: Once cooled, decorate your cookies with royal icing or fondant as desired. Store finished cookies in an airtight container in a cool, dry place to keep them fresh for up to a week.

Notes

• Make sure the butter is at room temperature for easy creaming with sugar.
• Do not overwork the dough once the flour is added to keep cookies tender.
• Chilling the dough is essential to prevent spreading during baking.
• Use parchment paper to avoid cookies sticking to the baking tray.
• Cool baking trays completely before baking additional batches to ensure even cooking and proper cookie texture.
• Decorate with royal icing or fondant once cookies are fully cooled for best results.
• Store in an airtight container to maintain freshness, ideally away from heat and moisture.

Keywords: sugar cookies, no spread cookies, simple sugar cookies, holiday cookies, cookie decorating, buttery cookies, vanilla sugar cookies