Print

The Ultimate Soft, No-Spread Cut-Out Sugar Cookie Recipe for Decorating

A tempting stack of four golden brown sugar cookie rounds coated in sparkling sugar, resting on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You need a foolproof recipe for buttery sugar cookies that hold their shape perfectly when cut and baked. This guide gives you the best sugar cookies recipe for easy holiday baking and decorating.

Ingredients

Scale
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional, for bakery style flavor)

Instructions

  1. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  2. In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 minutes. This step incorporates air for a soft texture.
  3. Beat in the egg until fully combined. Mix in the vanilla extract and almond extract, if using.
  4. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  5. Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours, or up to 2 days. Chilling is key for no spread sugar cookies.
  6. Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
  7. Remove one disk of dough from the refrigerator. Let it sit for 5 to 10 minutes to soften slightly. On a lightly floured surface, roll the dough out to 1/4-inch thickness.
  8. Use cookie cutters to cut out shapes. Place the cut-out sugar cookies onto the prepared baking sheets, leaving about 1 inch between them.
  9. Bake for 8 to 10 minutes, or until the edges are just set and lightly golden. For soft sugar cookies, err on the side of underbaking slightly.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely before you attempt any cookie decorating ideas.

Notes

  • For the best results when rolling out, chill the rolled-out dough on the baking sheet for 10 minutes before baking. This helps the cut-out sugar cookies maintain their shape.
  • If you want a thicker, bakery style sugar cookie, roll the dough to 3/8-inch thickness and increase the baking time by 1 to 2 minutes.
  • Use high-quality vanilla extract for the best classic vanilla sugar cookies flavor.

Nutrition

Find it online: https://daisyrecipe.com/best-sugar-cookie-recipe-no-spread/