No Spread Sugar Cookies are an easy butter cookie recipe that was invented around the time of the invention of the icebox. You could have fresh baked cookies on hand any time that you need them.
The recipe produces an incredible cookie that you can be use in so many different capacities, you will love them.
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More about this No Spread Sugar Cookies
This beautiful No Spread Sugar Cookies can transform into so many different ways. These cookies start with a base cookie dough that makes several types of cookies including pistachio cookies, peppermint cookies and toffee cookies. Simple to make, freeze and store for whenever you want fresh cookies.
You can use this powdered sugar icing to decorate them anyway you wish.
Why This Easy No-Spread Sugar Cookie Recipe is a Keeper
One easy dough can make a whole tempting platter of different cookies. What could be better around the holidays. Save time and money by making a bog batch of this versatile dough.
- 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. Made Halloween Cookies or even Easter cookies with the same dough.
If you’re looking for more sugar cookie inspired recipes, try these Pumpkin Spice Sugar Cookies, Sugar Cookie Fudge, and Sprinkle Sugar Cookies.
Why are my cookies flat or do not keep their shape?
Oven temperatures are a crucial factor to prevent flat cookies. If your cookies consistently come out flat, you may have selected the wrong baking temperature or the temperature of the oven is off. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie’s rise. Proper oven temperature will allow cookies to keep their shape.
Ingredient Notes to Make the Dough
- 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.
See the recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions to Make this Recipe
Make your cookies with these variations to make the absolute favorite sugar cookies for your family.
- Size: You can vary the size of your cookie, smaller cookies are great for little hands and roll out your dough to make bigger sized cookies.
- Zest: To cut some sweetness of the cookie use some orange or lemon zest.
- Variation: If you prefer to use a sugar free sweetener for the recipe for sugar cookies.
Special Equipment Needed for the No Spread Sugar Cookies
Along with mixing bowls, measuring cups and measuring spoons you can also make the baking easier with:
- Stand Mixer: A stand mixer fitted with the paddle attachment will make the job super easy.
- Baking Mat: Use parchment paper or silicone baking mat to make these cookies.
- Airtight Container: Store the cooled cookies in an airtight bag or container to lock in the freshness. Cookies can be stored in the freezer for longer. Sugar cookies are great for storage.
How to Make No-Spread Sugar Cookie
These are a light and fluffy cookie that hold their shape. Use this recipe for the best sugar cookies. This no spread sugar cookie recipe is great for kids. You will have many hours of happy baking and decorating these fun treats.
These are the basic steps for making sugar sprinkle cookies. Refer to the full, printable recipe card below for detailed instructions.
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STEP 1: Dough Starts with Cream the Butter and Sugar Together
First, with the paddle attachment of a stand mixer cream together butter and sugars (white sugar and brown sugar) together and continue to mix at medium speed until well incorporated, about 2 minutes, scrape down the side of the bowl 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 in..
STEP 2: Roll out Your Dough and Chill the Dough for Best Results
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 place dough in the fridge for at least 1 hour.
STEP 3: Bake Time for Golden Brown Edges
When ready, preheat the oven to 350, line a baking cookie sheet with a sheet of parchment paper or silicone mat and slice the cookie dough into 1/4 to 1/2 inch slices. Then bake the parchment lined cookie sheet for 10 to 12 minutes or until they are a very lightly golden brown around the edge and appear dry in the center.
Step Four: Cool
Finally, allow to cool for 2-3 minutes on the baking sheet before removing and allowing to cool completely on a wire rack.
Recipe FAQs to Help you Love this Recipe
Expert Tips for Making This No Spread Sugar Cookies Recipe
Divide the dough and you can make all the different cookies.
- Add To the Dough: For example: chips, coffee, cocoa, coconut, nuts or citrus.
- Top: Icing on top of the cookies, add sprinkles or chocolate when making sugar cookies.
- Cut out Cookies: Roll the dough out using a rolling pin and cookie cutters to make fun cut-out sugar Christmas cookies. They keep their shape so well.
- Alternate ingredient: Use almond extract or vanilla bean paste to enhance this recipe.
- Candy: Candied fruit, pieces of coated chocolate pieces or other candy add to the cookies sweetness and colorfulness.
More Christmas Cookie Recipes
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.