No Spread Sugar cookies are an easy butter cookie recipe that was invented around the time of the invention of the icebox. They were created to have fresh baked cookies on hand any time that you need them. The recipe produces an incredible cookie that can be used in so many different capacities, you will love them.
This beautiful No Spread Sugar Cookies can be transformed into so many different ways. These cookies start with a base cookie dough that can be turned into several types of cookies including pistachio cookies, peppermint cookies and toffee cookies. Simple to make, freeze and store for whenever you want fresh cookies.
Need help this Christmas season? Check out this amazing guide.
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What We Love About This No Spread Sugar Cookie Recipe
- Easy Batter: It only takes 15 minutes to make this batter.
- Easy Ingredients: All found in pantry.
- Family Friendly: Everyone loves a warm fresh baked cookie.
- Adaptable: Can make this one cookie into so many different flavored cookies. Use decoration to make so many unique cookies.
Ingredient Notes
- Flour: Fluff the flour when measuring. Use all purpose flour but also use a gluten free flour.
- Butter: Unsalted butter is best, use at room temperature
- Eggs: Always use large eggs at room temperature.
Variations and Substitutions
- Cut Outs – Can use cookie cutter for this cookie dough.
- Brown Sugar – A one for one sugar replacement can be used in this recipe.
How to Make Sugar Sprinkle Cookie
These are the basic steps for making soft christmas cookies. Please refer to the recipe card below for more detailed instructions.
STEP 1: MIX
First, with the paddle attachment of a stand mixer cream butter until light and fluffy and then add in brown sugar and white sugar and continue to mix at medium speed until well incorporated and next add in egg and vanilla and continue mixing until well blended. Second, in a separate bowl whisk together flour, baking powder and salt and then gradually add flour mixture to butter mixture mixing after each addition until all the flour is incorporated.
STEP 2: CHILL
Lay out wax paper and dough roll into a long shape with a diameter of about 2 inch thickness and then wrap the dough in the wax paper or plastic wrap and fridge for at least 1 hour.
STEP 3: PREHEAT/BAKE
When ready, preheat the oven to 350, line a baking tray with a sheet of parchment paper or silicone mat and slice the cookie dough into 1/4 to 1/2 inch slices. Then bake for 10-14 minutes or until they are a very lightly golden brown around the edge and appear dry in the center.
STEP 4: COOL
Finally, allow to cool for 2-3 minutes on the baking sheet before removing and allowing to cool completely on a wire rack.
Prep and Storage Tips
HOW TO MAKE THIS RECIPE AHEAD OF TIME
You can make this recipe and store in the fridge for up to four days.
HOW TO STORE THIS RECIPE
Store in an airtight container at room temperature for up to five days. In the refrigerator for two weeks.
HOW TO FREEZE THIS RECIPE
Freeze the easy sugar cookie recipe in a freezer bag or in an airtight container for up to three months. Use sheets of parchment in between the cookie layers.
Frequently Asked Questions
When chilling the dough before baking, you get a cookie that holds it’s shape better and also results in a more tender cookie with better consistency. According to the USDA the dough will last up to four days in an airtight container or up to four months in the freezer, see more here.
Yes, vanilla extract, almond extract or even mint extract is all good for these no spread sugar cookies.
Indeed, you can use this dough in so many ways and you can adjust the quantity as you desire.
Add two tablespoons of cornstarch for every cup of flour to keep your dough from being sticky.
Expert Tips for Making This Recipe
- Add To the Dough: For example: chips, coffee, cocoa, coconut, nuts or citrus.
- Top: Icing on top of the cookies, add sprinkles or chocolate.
- Cutout Cookies: Try rolling out the sugar cookie dough using a rolling pin and cookie cutters to make fun cut-out sugar cookies.
- Alternate ingredient: Top with icing such as a royal icing.
- Candy: Candied fruit, pieces of coated chocolate pieces or other candy can be used.
What to Serve with No Spread Sugar Cookies
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No Spread Sugar Cookies
Equipment
Ingredients
- 2 Cups All Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 Cup Butter, softened
- ½ Cup White Sugar
- ½ Cup Brown Sugar
- 1 Egg
- 1 teaspoon Vanilla
Instructions
- With the paddle attachment of a stand mixer cream butter until light and fluffy.
- Add in brown sugar and white sugar and continue to mix until well incorporated.
- Add in egg and vanilla and continue mixing until well blended.
- In a separate bowl whisk together flour, baking powder and salt.
- Gradually add flour mixture to butter mixture mixing after each addition until all the flour is incorporated.
- Lay out a piece of wax paper on a flat surface. Scoop the dough into the center of the wax paper. Use the wax paper to help roll the dough into a long shape with a diameter of about 2 inches.
- Wrap the dough in the wax paper and refrigerate for at least 1 hour.
- To bake-
- Preheat the oven to 350
- Line a baking sheet with parchment paper.
- Slice the cookie dough into ¼- ½ inch slices.
- Place dough slices on prepared cookie sheet a couple of inches apart.
- Bake for 10-14 minutes or until they are a very lightly golden brown around the edge and appear dry in the center.
- Allow to cool for 2-3 minutes on the baking sheet before removing and allowing to cool completely on a wire rack.
Expert Tips
- Add To the Dough: For example: chips, coffee, cocoa, coconut, nuts or citrus.
- Top: Icing on top of the cookies, add sprinkles or chocolate.
- Variation tip: Feel free to add as many tips as you need in this section
- Alternate ingredient: Shortening can be utilized in place of the butter.
- Candy: Candied fruit, pieces of coated chocolate pieces or other candy can be used.
