Best Sugar Cookie Recipe (No Spread)
As a professional cake decorator for many years, I know that perfect sugar cookies start with the right dough. They should be wonderfully light and airy, hold their shape beautifully without spreading to much so that every frosted cookie looks flawless and tastes incredible. This is it!
This recipe holds its shape beautifully, with no spreading, thanks to my tried-and-tested method. It has taken me years to perfect this recipe, but it’s never let me down—and I know you’ll love it too!
As a professional cake decorator for many years, I’ve learned that the foundation of any beautifully decorated cookie starts with the right sugar cookie dough. It needs to be the right thickness and the right texture. Too much leavening can cause the cookies to spread, but no leavening can make them dense.
After years of testing and baking oh so many cookies I can tell you that this recipe produces just the right cookie —one that doesn’t spread in the oven, holds its shape flawlessly, and delivers a deliciously tender texture every single time. I am a huge fan of fondant decorated cookies so using the same cookie cutter to cut the cookies then top them with the same shape in fondant always gave me the perfect frosted cookies that everyone always envied.
Whether I’m creating simple frosted cookies or intricate designs, this dough has never failed me. It’s reliable, easy to work with, and ensures my cookies are always as stunning as they are tasty. If you’ve been searching for that fail-proof sugar cookie recipe, this one will quickly become your go-to!
These are incredibly versatile and can be shaped into any form you desire. Whether you use cookie cutters to make fun shapes or simply roll them into balls and flatten them with a fork, the possibilities are endless.
Why You’ll Love This Recipe
- No spread, clean edges for decorating.
- No chill option if you’re in a rush.
- Chocolate sugar cookie variation included.
- Easy pantry ingredients.
- Great for royal icing or fondant.
- Freezer-friendly for holiday prep.
Ingredients and substitutes
- Unsalted butter – I like to use unsalted butter in all my baking so I can control the amount of salt. And yet, if you must use salted butter omit the salt in the recipe.
- All-purpose flour – I always use all-purpose flour with great success. So, you do not need any other flour.
- White granulated sugar – As a rule of thumb, whenever you need to cream sugar and butter – always use fine-grain sugar that will cream faster. And, if you have to use coarse grain sugar, pulse it in the food processor a couple of times before using. However, if you do not cream the butter and sugar cookies well, the cookies will be flaky.
- Cocoa powder – (For chocolate sugar cookies) I have used Dutch-processed cocoa powder that works best for baking. I highly recommend using unsweetened cocoa powder.
- Vanilla extract – You can use vanilla extract, vanilla bean paste or vanilla sugar.
Step-by-step: Best Sugar Cookies Recipe (No Chill, No Spread)
- Dry ingredients – In a medium bowl, sift together the flour and salt. Set aside. Or use a whisk to combine.
- Creaming – In a large bowl of a stand mixer with the paddle attachment on medium speed, cream the butter and sugar until light and fluffy.
Pro tip: This is what gives the cookies that light and airy texture without leavening, so don’t skip. - Wet ingredients – Add the vanilla extract, followed by the eggs one at a time, making sure each is well incorporated.
- Wet to dry – Next, add the flour mixture. Combine well but do not over-mix at this time.
- Chill – Transfer the dough to a work surface and divide the dough into two discs. Wrap each one in plastic wrap and chill in the fridge until firm enough to roll. About 30 minutes to an hour at least.
Pro tip – you can keep the dough chilled in the fridge for up to 4 days. You can even freeze the dough for up to two months in the freezer.
- Roll – Once the dough is chilled; roll the dough on a lightly floured surface evenly.
Pro tip – I roll my cookies to about 1/4-inch or 6 mm thickness using a rolling pin with spacers. Read – 10 Tips – how to roll and cut sugar cookies - Cut – Using your favorite cookie cutter cut out desired shaped cookies and place them on a cookie sheet one inch apart lined with parchment paper. I’ve used some 3-inch round and square cookie cutters for these cookies.
- Oven – Preheat the oven to 350°F/ 177°C/ Gas Mark 4
- Bake – Transfer the chilled cookies to the oven and bake on the middle rack for about 8 to 10 minutes, depending on the thickness of the cookies.
- Cool – When baked, let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Then, transfer to an airtight container.
The Best Sugar Cookies Recipe
Vanilla sugar cookies are a classic treat loved for their simplicity and delicious flavor. These cookies are made with basic ingredients like flour, butter, sugar, and vanilla extract, resulting in a sweet and buttery cookie with a hint of vanilla. They're perfect for any occasion and can be decorated with icing, sprinkles, or enjoyed plain.
Video
Ingredients
- 470 g (3¾ cups) All-purpose flour
- ½ tsp Kosher salt
- 226 g (1 c) Unsalted butter room temperature
- 200 g (1 cup) White sugar
- 2 large Eggs
- 2 tsp Vanilla extract
- 420 g (3⅓ cups) All purpose flour
- 50 g (½ cups) Cocoa powder
- 226 g (1 cups) Unsalted butter room temperature
- 200 g (1 cups) White sugar
- 2 large Eggs
- 2 tsp Vanilla extract
- ½ tsp Coffee powder
Method
- Dry ingredients – In a medium bowl, sift together the flour and salt. Set aside.Note: If making chocolate sugar cookies, add the cocoa powder and coffee too.470 g All-purpose flour, 1/2 tsp Kosher salt
- Creaming – In a large bowl of a stand mixer with the paddle attachment on medium speed, cream the butter and sugar until light and fluffy.226 g Unsalted butter, 200 g White sugar
- Wet ingredients – Add the vanilla extract followed by the eggs one at a time making sure each is well incorporated.2 large Eggs, 2 tsp Vanilla extract
- Wet to dry – Next, add the flour mixture. Combine well, but do not over-mix at this time.
- Chill – Transfer the dough onto a work surface and divide the dough into two discs. Wrap each in plastic wrap and chill in the fridge until firm enough to roll About 30 minutes to an hour at least.
- Roll – Once the dough is chilled, roll the dough on a lightly floured surface evenly. Pro tip – I roll my cookies to about 1/4-inch or 6 mm thickness using a rolling pin with spacers. Read – 10 Tips – how to roll and cut sugar cookies
- Cut – Using your favorite cookie cutter cut out desired shaped cookies and place them on a cookie sheet one inch apart. I've used some 3-inch round and square cookie cutters for these cookies.
- Oven – Preheat the oven to 350°F/ 177°C/ Gas Mark 4
- Bake – Transfer the chilled cookies to the oven and bake on the middle rack for about 8 to 10 minutes, depending on the thickness of the cookies.
- Cool – When baked, let cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely. Then transfer to an airtight container.
Notes
- Use Room Temperature Ingredients: Make sure your butter, eggs, and any other dairy ingredients are at room temperature. This helps them incorporate better into the dough.
- Cream Butter and Sugar Thoroughly: Creaming the butter and sugar together until light and fluffy helps create a tender cookie texture.
- Don’t Overmix: Once you add the flour mixture, mix the dough just until everything is combined. Overmixing can result in tough cookies.
- Chill the Dough: Chilling the dough for at least an hour (or overnight) helps solidify the fats in the dough, which can prevent spreading and result in a better texture.
- Roll Dough Evenly: When rolling out the dough, try to keep it an even thickness to ensure even baking. Using spacers or rolling guides can help achieve this.
- Use Parchment Paper: Line your baking sheets with parchment paper to prevent the cookies from sticking and to make cleanup easier.
- Preheat Your Oven: Make sure your oven is fully preheated before baking the cookies to ensure they bake evenly and at the right temperature.
- Rotate Baking Sheets: If you’re baking multiple trays of cookies at once, rotate the trays halfway through baking to ensure even cooking.
- Cool Baking Sheets: Allow baking sheets to cool completely between batches to prevent the dough from spreading too much.
- Decorate with Care: If decorating with icing or frosting, make sure the cookies are completely cool before decorating to prevent the icing from melting.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Can I make sugar cookies without chilling the dough?
Yes, but chilling helps prevent spreading and keeps edges clean. If in a rush, bake immediately and watch closely.
Can I make this a chocolate sugar cookie dough?
Absolutely, to make this a Chocolate Sugar Cookies
- Replace 1/2 cup (60 g) flour with 1/2 cup (50 g) unsweetened cocoa powder.
- Add 1/2 tsp instant coffee (optional).
- Follow the same steps for no-spread, perfectly shaped chocolate sugar cookies.
10 Tips for the best sugar cookies
- Use Room Temperature Ingredients: Make sure your butter, eggs, and any other dairy ingredients are at room temperature. This helps them incorporate better into the dough.
- Cream Butter and Sugar Thoroughly: Creaming the butter and sugar together until light and fluffy helps create a tender cookie texture.
- Don’t Overmix: Once you add the flour mixture, mix the dough just until everything is combined. Overmixing can result in tough cookies.
- Chill the Dough: Chilling the dough for at least an hour (or overnight) helps solidify the fats in the dough, which can prevent spreading and result in a better texture.
- Roll Dough Evenly: When rolling out the dough, try to keep it an even thickness to ensure even baking. Using spacers or rolling guides can help achieve this.
- Use Parchment Paper: Line your baking sheets with parchment paper to prevent the cookies from sticking and to make cleanup easier.
- Preheat Your Oven: Make sure your oven is fully preheated before baking the cookies to ensure even baking and the right temperature. Cooler oven will make the butter in the cookies spread
- Rotate Baking Sheets: If you’re baking multiple trays of cookies at once, rotate the trays halfway through baking to ensure even cooking.
- Cool Baking Sheets: Allow baking sheets to cool completely between batches to prevent the dough from spreading too much.
- Decorate with Care: If decorating with icing or frosting, make sure the cookies are completely cool before decorating to prevent the icing from melting.
Troubleshooting Sugar Cookies
| Problem | Likely Cause | How to Fix It |
|---|---|---|
| Cookies spread and turn flat | Too much butter or sugar, dough too warm, or cookies rolled too thin | Measure ingredients accurately, avoid adding extra butter or sugar, and don’t roll the dough too thin. Chill the dough before rolling and again after cutting. |
| Cookies spread in hot or humid weather | Butter softens too quickly in warm, humid conditions | Roll the dough between two sheets of parchment paper, chill before rolling, and chill again after cutting the cookies. Always bake from cold dough. |
| Cookies lose their shape when cutting | Dough is too warm and soft | Cut cookies from well-chilled dough. Cold dough gives cleaner cuts and is easier to transfer to the baking tray. |
| Cookies are too brown on the edges | Oven temperature too high or cookies baked too long | Bake at around 180°C (350°F) as a starting point, but adjust for your oven. If cookies brown too fast, lower the temperature slightly. Consider checking oven calibration if this happens often. |
| Cookies are hard once cooled | Cookies were overbaked | Remove cookies when the edges are just beginning to color. They continue to set as they cool, so avoid baking until fully golden. |
Frequently asked questions
Sugar cookies for decorating need to be crisp, not soft. And with a flat, not puffy top. Also, you want sharply defined edges, not round edges. This recipe gives you just that, crips, flat and well-defined sugar cookies. As a result, these will make the most beautiful decorated sugar cookies.
Yes, you can make sugar cookie dough ahead of time and refrigerate or freeze it. You can also bake the cookies ahead of time and store them in an airtight container at room temperature for several days or freeze them for longer storage.
Yes, sugar cookie dough freezes well for up to 2 months. Wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. Thaw in the refrigerator before using.
Warm dough, over-creaming butter, or low oven temperature can cause spreading. Chill dough and bake at 350°F for best results.
Margarine has more water, causing spreading. Butter is recommended for best results.
Yes, you can add various flavorings to sugar cookies, such as almond extract, lemon zest, or cinnamon, to customize the flavor.
Store sugar cookies in an airtight container at room temperature for up to a week. You can also freeze them for longer storage.
Yes, royal icing is commonly used to decorate sugar cookies. It dries hard and is perfect for intricate designs.
Yes, you can make eggless sugar cookies using substitutes like applesauce, mashed banana, or commercial egg replacers. The texture may be slightly different, but they will still be delicious.
Yes, you can use intricate cookie cutters for sugar cookies, but make sure the dough is well-chilled and the cutter is floured to prevent sticking.
I usually chill my cookies for about 30 to 45 minutes. It is always a good practice to refrigerate cookies while the oven is preheating. Chilling cookie dough helps solidify the butter in the cookies which helps when baking, preventing the cookies from spreading as chilled dough takes longer to melt compared to room temperature fat.
You can, but the texture and taste will be different. Brown sugar will keep the cookies soft, tender, and chewy while white sugar will give them a crisp texture which is what you need in sugar cookies for decorating.
Replace 1/2 cup flour with cocoa powder. Follow the same steps for delicious chocolate sugar cookies.
- Marbled Heart Cookies – Valentine Sugar Cookies
- Stenciled Halloween or Christmas Sugar Cookies
- Eggless Chocolate or Vanilla Sugar Cookies
- Gingerbread Sugar Cookies
- See all cookie recipes
Love these
did you change the recipe for chocolate cookies. i remember being corn starch in it?
thanks
You can add 2 tbsp of cornstarch but no, I didn’t change the recipe.
Hello! I’ve made these many times in the past but always on an as needs basis. I’m planning to make these ahead of time and am wondering if I can follow the usual steps and then freeze the cookies already cut in to shape? If I cut, freeze, thaw in the fridge and bake, will the cookies still work?
Many thanks!
Yes, Cat – I have frozen the unbaked cookies and then baked from frozen. They will take a few minutes more to bake. Mine have baked beautifully.
Buenos días Veena Azmanov,queria pregunta te por el diámetro de las galletas.De altura son 6mm y de diámetro cuánto es? Gracias y buen trabajo.He probado la receta y salen muy buenos,sobre todo con esencia de fresa o con chicle.Los niños se lo comen enseguida.Un saludo
Hey, Anguelina I rolled the cookies to almost 1/8 mm cookies and 3 inch in diameter. Thanks
Hello, I love your recipes and have tried many.
I tried these sugar cookies a few times and they came out hard I follow your detailed instructions carefully, and I use the exact ingredients listed.. I weigh my ingredients. I roll the dough to slightly less than 1/2″. The flavor is great, so I refuse to give up until I can master these cookies.
Any ideas what I’m doing wrong?
Thank you!
Hey Tracie. Thank you, I am happy you are enjoying my recipes. This recipe has had great success with many.
What happened to your recipe? Perhaps I can help troubleshoot.
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Can I use margarine instead of butter ?
Margarine has more water content and less fat so the cookies will spread.
This recipe was recommended to me and I’m very eager to try it. I am trying to plan the amount of ingredients I need but struggling with the quantities. The default setting has 24 cookies per batch. Just wondering what the size (diameter) of the individual cookies are, 6,7,8 cms? Thank you.
Angle, as I said in the recipe I used a 3-inch (8 cm) round cookie cutter about 6 mm in height. The number of cookies will depend on the height of the cookie cutter.
My apologies Veena, I must have missed that. I did a trial batch today. They were absolutely delicious. Not too sweet and held their shape perfectly. Thank you for sharing your recipe.
Thank you, Angie
The biscuits came out just perfect. Will be the only recipe I use for iced/fondant based cookies. Thank you for sharing. The only small comment I have is that there were variations in instruction between the written instructions and what was presented in the video i.e. flour was added in 2 batches and a couple of other small variations. I followed the written instructions and my pastry wasn’t nearly as ‘wet’ however in the end they were just perfect as I mentioned.
Thank you, Nicole. Happy you enjoyed them.
I used this recipe and subbed the flour for gluten free flour and they turned out just as good!
Thank you so much Bernadette
I love your art in cooking, it adds my passion in cooking.
Hi, Will this recipe work well with GF flour?
Thanks
I don’t know Becky. Not tried it with GF flour. Sorry.