No-Spread Cut Out Sugar Cookies

Here’s a no-spread sugar cookie recipe that’s perfect for cut-outs and decorating. These cookies bake up smooth, flat, and hold their edges beautifully — ideal for royal icing, buttercream, or fondant decorations.

No-Spread Sugar Cookies (Perfect for Decorating)

Yield: ~12 medium cookies (3/8 inch thick)

Prep Time: 20 min

Chill Time: 30–60 min

Bake Time: 10–12 min

Ingredients

• 1 cup (2 sticks / 226 g) unsalted butter, cold and cut into cubes

• 1 cup (200 g) granulated sugar

• 1 large egg

• 1 ½ teaspoons vanilla extract (or 1 tsp vanilla + ½ tsp almond extract)

• 3 cups (360 g) all-purpose flour (scoop and level)

• ½ cup (60 g) cornstarch (helps prevent spreading and adds tenderness)

• ½ teaspoon baking powder (optional — omit for perfectly flat cookies)

• ½ teaspoon salt

Directions

1. Cream the butter and sugar

   In a stand mixer fitted with a paddle attachment, beat cold cubed butter and sugar on medium speed for about 2 minutes, until smooth but not fluffy. (You don’t want to incorporate too much air — that causes spreading.)

2. Add the egg and extracts

   Mix until just combined, scraping down the sides of the bowl.

3. Combine dry ingredients

   In a separate bowl, whisk together flour, cornstarch, baking powder (if using), and salt.

4. Mix dry into wet

   Add dry ingredients in two additions on low speed, mixing just until a dough forms. It should be soft but not sticky. If it feels sticky, add 1–2 tablespoons of flour.

5. Roll and chill

   • Divide dough in half.

   • Roll each half between two sheets of parchment paper to ¼ inch thickness.

   • Stack on a baking sheet and chill in the fridge for at least 30 minutes (or freeze for 15–20).

   • You can also chill overnight.

6. Cut and bake

   • Preheat oven to 350°F (175°C).

   • Cut shapes directly on the chilled dough sheet. Transfer cut cookies to a parchment-lined baking sheet.

   • Chill the cut shapes for 10 minutes before baking (optional but best for sharp edges).

   • Bake 10–12 minutes, until edges are set and bottoms are pale golden.

7. Cool completely

   Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

   Once fully cool, decorate as desired.

Pro Tips for No-Spread Perfection

• Cold dough = crisp edges. Never bake warm dough.

• Avoid overmixing. Too much air or gluten makes cookies puff and spread.

• Skip baking soda. It causes rise and spread.

• Use parchment or silicone mats. Never grease the pan.

• Rotate halfway through baking for even color.

Optional Flavor Variations

• Almond: Add ½ tsp almond extract.

• Lemon: Add 1 tbsp lemon zest + 1 tsp lemon extract.

• Spiced: Add ½ tsp cinnamon + ¼ tsp nutmeg for a warm twist.