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No Spread Sugar Cookies
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Perfectly sweet, these easy no-spread sugar cookies are easy to roll out and they keep their shape while baking. Soft, homemade sugar cookies are great for cutouts and decorating with icing.
MORE RECIPES: Lemon Sugar Cookies | Almond Joy Cookies | Twix Cookies
No Spread Sugar Cookies
Bake delightful sugar cookies with neat edges that won’t spread out as they bake. No spread sugar cookies are the easiest sugar cookies to roll, cut out, and decorate.
This recipe, made with simple ingredients and easy to follow instructions, is perfect for making cut-out cookies for the holidays or any special occasion. Decorate them with festive sprinkles, dipped icing, or royal icing.
No spread sugar cookies not only keep their shape, but they taste delicious, too. Serve your sweet sugar cookies with a warm cup of coffee or some spiked hot chocolate.
No Spread Sugar Cookies Ingredients
- Flour - cake flour
- Flour - all-purpose flour
- Sugar
- Butter - salted butter, softened
- Egg - one whole egg plus one egg white
- Shortening - butter-flavored shortening, softened
- Baking powder
- Cream of tartar
- Vanilla extract
No spread sugar cookies are thicker than many sugar cookie recipes and have a soft fluffy texture in the middle. To create the cookies you can make balls of cookie dough, about the size of 2 to 3 tablespoons, and flatten them into ½ inch thick round cookies, or you can roll the dough out on a flat surface.
To make rolling easier you can put the dough between two sheets of parchment paper and roll until you get your desired thickness, about ½ inch thick. Then use a cookie cutter to cut out the sugar cookies.
If you want to decorate your cookies with icing, skip the step where you add sugar to the tops after they are done baking. Allow the cookies to cool completely before using royal icing on top of the cookies.
How to Make No Spread Sugar Cookies
FIRST STEP: In a large mixing bowl add the cake flour, all-purpose flour, baking powder, and cream of tartar. Whisk together then set aside.
SECOND STEP: In a large mixing bowl add the sugar, butter, and shortening. Use a hand mixer to beat together until light and fluffy. Add vanilla extract, almond extract, and the whole egg. Beat together until combined. Add egg white and continue beating until well combined. Turn off the mixer and use a rubber spatula to scrape the sides of the mixing bowl.
THIRD STEP: Turn the hand mixer on low and gradually add dry ingredients to wet ingredients. Mix until no flour pockets remain. Cover the mixing bowl with saran wrap and place in the refrigerator overnight.
FOURTH STEP: Preheat the oven to 375 degrees and line 2 baking sheets with parchment paper. Set aside.
FIFTH STEP: Remove cookie dough from the refrigerator and use a cookie scoop to create balls of dough (about the size of 2-3 tbsp depending on how large you want your cookies). Place the balls of dough on the cookie sheet and use the bottom of a cup to flatten into a ½ inch thick round cookie. NOTE: An alternative method would be to roll the dough out on a flat surface to about ½ inch thick, and then use a round cookie cutter to cut out the circles. Place 6 cookies on one baking sheet, and 6 on another.
SIXTH STEP: Place one cookie sheet in the oven and cook for 10-12 minutes. You want the edges to be firm without turning brown. Remove the baking sheet from the oven and immediately sprinkle sugar on the tops of the cookies. Let the cookies cool for 2-3 minutes on the baking sheet. Place the other baking sheet in the oven and cook for 8 minutes.
SEVENTH STEP: Repeat sugar and cooling steps for the second baking sheet.
EIGHTH STEP: Serve and enjoy!
Why are my cookies spreading?
Not having enough flour in your sugar cookies is what will cause them to spread. If your cookies are spreading add 2 tablespoons of flour to your mix.
Can I use unsalted butter?
This recipe calls for salted butter, which means you don’t add your own salt separately. If you want to use unsalted butter you can also add salt separately, allowing you to control the amount of salt in your cookies.
How can I decorate no-spread sugar cookies?
Sugar cookies can be garnished with sugar or icing. If you garnish with sugar you can sprinkle the sugar over the top of the cookies while they are still warm. If you are using royal icing, be sure that the cookies are completely cooled before icing.
How to Store No Spread Sugar Cookies
IN THE FRIDGE: Store leftover sugar cookies in a cool dry place inside an airtight container. Cookies can be stored either at room temperature or in the refrigerator.
IN THE FREEZER: Baked no spread sugar cookies can be stored in a freezer Ziploc bag or an airtight container in the freezer for up to 3 months. Defrost in the refrigerator before serving.
No Spread Sugar Cookies
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Ingredients
- 2 cups cake flour
- ½ cup all-purpose flour
- 1 cup sugar
- ½ cup salted butter (softened)
- 1 whole egg + 1 egg white
- ¼ cup butter flavored shortening (softened)
- 1½ tsp baking powder
- ¼ tsp cream of tartar
- 3 tsp vanilla extract
- ⅓ cup sugar (for dusting the top of the cookies after they bake)
DIRECTIONS
- In a large mixing bowl add the cake flour, all-purpose flour, baking powder, and cream of tartar. Whisk together then set aside.
- In a large mixing bowl add the sugar, butter, and shortening. Use a hand mixer to beat together until light and fluffy. Add vanilla extract, almond extract, and the whole egg. Beat together until combined. Add egg white and continue beating until well combined. Turn off the mixer and use a rubber spatula to scrape the sides of the mixing bowl.
- Turn the hand mixer on low and gradually add dry ingredients to wet ingredients. Mix until no flour pockets remain. Cover the mixing bowl with saran wrap and place in the refrigerator overnight.
- Preheat the oven to 375 degrees and line 2 baking sheets with parchment paper. Set aside.
- Remove cookie dough from the refrigerator and use a cookie scoop to create balls of dough (about the size of 2-3 tbsp depending on how large you want your cookies). Place the balls of dough on the cookie sheet and use the bottom of a cup to flatten into a ½ inch thick round cookie. NOTE: An alternative method would be to roll the dough out on a flat surface to about ½ inch thick, and then use a round cookie cutter to cut out the circles. Place 6 cookies on one baking sheet, and 6 on another.
- Place one cookie sheet in the oven and cook for 10-12 minutes. You want the edges to be firm without turning brown. Remove the baking sheet from the oven and immediately sprinkle sugar on the tops of the cookies. Let the cookies cool for 2-3 minutes on the baking sheet. Place the other baking sheet in the oven and cook for 8 minutes.
- Repeat sugar and cooling steps for the second baking sheet.
- Serve and enjoy!
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