No Spread Vanilla Sugar Cookies Recipe (Video Recipe)

Name: BEST No-Spread Sugar Cookies Recipes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 24 cookies
Ingredients: 375 grams All-purpose flour; 30 grams Cornstarch (corn flour); 228 grams Unsalted butter (room temperature); 250 grams Powdered sugar (confectioners sugar/ icing sugar); 2 Eggs (large); 1/4 tsp Salt; 2 tsp Vanilla extract; 315 grams All-purpose flour; 65 grams Cocoa Powder; 30 grams Cornstarch; 228 grams Unsalted Butter; 275 grams Powdered Sugar (Confectioners sugar/icing sugar); 2 Eggs (large); 1/4 tsp Salt; 2 tsp Vanilla Extract

Recipe Video Print

Table of Contents

No-Spread Sugar Cookies

If you are looking for the best no spread vanilla sugar cookie that bakes perfectly every single time, this is it!! These no spread sugar cookies do not spread no matter what the shape of your cookie. Soft and chewy with a shortbread texture that melts in your mouth. A simple and easy recipe with just 5 ingredients, 5 minutes to mix and 10 minutes to bake.

This is the best sugar cookie recipe, a no-spread sugar cookie recipe that takes soft, chewy with a shortbread-like texture. — Best Sugar Cookies Recipe that does not spread when baking

When I started cake decorating many years ago, one of my biggest frustrations used to be that cookies never held their shape. Before then I made sugar cookies, and yet, never to decorate as a cake decorator. And my cookies would spread like big sugar blobs and look embarrassing. Also, back then not everybody shared their recipes. And those that did usually had them on their online shops. I tried so many recipes all claiming that the cookies do not spread, but it was always a disappointment.

Finally, I decided to go back to my recipe and experiment with it. As a result, I refined my very first sugar cookie, which is also a favorite recipe on this blog. And I’m very happy that you guys love it very much.

Table Of Contents

About this no-spread cookie recipe
Let’s talk ingredients and substitutes (Save/Pin)
Useful Tips and Tools
How to Make the BEST No-Spread Sugar Cookies (Save/Pin)
Frequently asked questions
You may also like

About this no-spread cookie recipe

This recipe is also a sugar cookie and both my sugar cookies do not spread. So why two different recipes? I’m glad you asked.

Well, one has regular white granulated sugar and requires a little more creaming, while this one has powdered sugar. In addition, one has only all-purpose flour, while this has a little bit of cornstarch. As a result, these cookies are a little more indulgent and have that crumbly texture we all love in cookies. Compared to my sugar cookies recipes these no spread sugar cookies are bit more soft and chewy. While the other sugar cookies are a little more firm.

Please don’t ask me to choose between the two. Because I do believe that both of them are the world’s best sugar cookies ever!! And if you happen to try both my recipes, please do tell me which of them you prefer and why.

Also, if you haven’t realized it yet, all my sugar cookies do not have any leavening agent. And yet, they are light and airy with a soft, chewy mouthfeel. This is because of the way I mix the cookies. So read the recipe thoroughly, and watch my videos before you make these cookies.

Let’s talk ingredients and substitutes (Save/Pin)

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. You do not need any other flour.
Cornstarch – Also known as cornflour – I never miss an opportunity to add starch, cornflour, rice flour, semolina. These add a nice crumbly melt in the mouthfeel. It also lightens the cookie.
Powdered sugar – Also known as confectioners sugar or icing sugar. When looking for powdered sugar always buy one made from cane sugar, not beet sugar. You will find that the buttercream made from cane sugar does not have a grainy consistency.
Vanilla extract – I like using vanilla extract. And yet, it also tends to color the dough. So, if you need a white or plain white dough, add clear vanilla extract or rose essence. Having said that, always use a good quality vanilla extract. I know it’s expensive which is why I make my vanilla extract, vanilla bean paste as well as vanilla sugar.

Useful Tips and Tools

I prefer to weigh my ingredients with a kitchen scale for the correct measurements. When appropriate, I also use my measuring cups and spoons. Read – how to measure ingredients correctly when baking.
I’m not a slave to mixers. And yet, when you need some good creaming, I highly recommend you use the Kenwood or Kitchen Aid mixers.
A good baking tray is always important. So, try using a light-colored baking tray. Another option is to line the baking tray with parchment paper.
If you aren’t going to fill or decorate cookies, a regular rolling pin will work just fine. I like to use my cookie rolling-pin that has the side spacers that will also help you with rolling. So all your cookies are leveled and bake evenly.
Also, it is really important to cool cookies completely on all sides. So, after 10 mins take them off the baking tray to prevent them from cooking further. Place them on a cooling rack so air circulates on all sides. This prevents steam from going back into the cookie, thus, keeping them crispy not soggy.
Most cookies usually bake between 10 to 12 minutes. Since cookies bake quickly they can also get over-baked. This is due to our tendency to get distracted at the last minute. Hence, my solution is a kitchen timer that is always set to 10 minutes. I turn it on as soon as I place the cookies in the oven. This has saved me many cookies since my kids always keep me busy.

How to Make the BEST No-Spread Sugar Cookies (Save/Pin)

Make the Dough

Cream butter and powdered sugar in your mixing bowl until light and fluffy.
Do not skimp on this step or the cookies will be very dense.
Add in the salt and vanilla.
Followed by the eggs one at a time – incorporating each well.
Next goes in the cornstarch and flour (cocoa powder for chocolate cookies). Do not over mix once the flour is incorporated.
Bring the dough together and divide into two discs.
Wrap in cling/plastic wrap for at least 1 to 2 hours.

Roll the Cookies

Once the dough is chilled, roll it on a lightly floured surface evenly.
I roll my cookies 1/8 inch or 3 mm thick using a rolling pin with spacers.
(Often I roll them thicker 1/4 inch thick / 6mm – these baked a minute longer)
Cut out desired shaped cookies and place them on a cookie sheet one inch apart.

Chill and Bake Cookies

For best results, I prefer to chill the cookies while the oven is preheating.
Preheat the oven to 180 C / 356 F.
Bake cookies for about 8 to 10 minutes depending on the thickness of the cookies.
When baked let cool on the tray for 7 to 10 minutes then transfer to a cooling rack to cool further.
You can eat these cookies as is or decorate them with royal icing or fondant.

Storage

This cookie recipe can be halved or double without any issues.
The dough can be kept in the fridge for up to 4 days, or
Frozen for up to three months. If frozen thaw in the fridge over-night before you roll out.
The baked cookies will stay at room temperature for up t0 2 weeks but best eaten within a few days.

How to make the best Chocolate No-Spread Sugar Cookies

It is very easy to make these a no-spread chocolate cookies too. Just replace some all-purpose flour with cocoa powder – Dutch-processed cocoa powder. Easy peasy. The detailed recipe is below.

Frequently asked questions

How do you fix cookies that spread too much? How to prevent cookies from spreading?

Too much butter or sugar in the recipe can lead to cookies spreading.
Too much baking powder or baking soda can also make cookies spread too much.
Also, chill the cookie dough before rolling the cookies.
And chill the rolled cookies before baking in the hot oven.
Place cookies on a cold, not hot baking pan.
And make sure the oven is at the right temperature.

How long should you chill the dough before baking?

I usually chill my cookies for about 15 to 30 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. This helps when baking by preventing them from spreading since chilled dough takes longer to melt compared to room temperature fat.

Are sugar cookies supposed to be hard? Are sugar cookies supposed to be soft?

Most regular cookies are crisp on the outside and soft or chewy on the inside. Sugar cookies are softer but not soft. While they are not necessarily delicate, they can be broken easily.
If over-baked they can be brittle but still delicious to eat. Cookies become hard as they cool, so it’s always a good idea to keep an eye when baking. Ideally, they should not have any brown edges. Perhaps a light color around the edges. Also, leave them on the hot tray for a good 5 to 7 minutes, so they continue to cook and hold their shape

Is it ok to chill cookie dough overnight? Do I have to make the cookies immediately?

Sugar cookies have a good shelf life as a dough as well as cookies. The dough, if wrapped well, can usually stay in the fridge for 5 to 6 days before rolling and baking. And you can even cover the cookies and place them on a parchment-lined tray, wrapped well with cling wrap, for about 3 to 4 days. In addition, sugar cookies dough can be frozen for a month or more if covered well. Hence, it’s a great dough to have on hand in the freezer during the busy festive season.

more sugar cookies

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BEST No-Spread Sugar Cookies Recipes

Author: Veena Azmanov

5 from 9 votes

Print Pin Rate

Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins

Calories: 178kcal

Adjust Servings Here: 24 cookies

Description

If you are looking for the perfect sugar cookies, then this no spread sugar cookies is the best. It takes 5 mins to mix and 10 mins to bake. The cookies do not spread no matter what shape you use. Soft and chewy, with a shortbread texture, they can be eaten on their own or decorated with royal icing or fondant.

Ingredients

No-Spread Vanilla Sugar Cookies

375 grams (3 cups) All-purpose flour
30 grams (0.23 cups) Cornstarch corn flour
228 grams (1 cups) Unsalted butter room temperature
250 grams (2.08 cups) Powdered sugar confectioners sugar/ icing sugar
2 (2 large) Eggs large
1/4 tsp (1/4 tsp) Salt
2 tsp (2 tsp) Vanilla extract

No-Spread Chocolate Sugar Cookies

315 grams (2.52 cups) All-purpose flour
65 grams (0.76 cups) Cocoa Powder
30 grams (0.23 cups) Cornstarch
228 grams (1 cups) Unsalted Butter
275 grams (2.29 cups) Powdered Sugar Confectioners sugar/icing sugar
2 (2 large) Eggs large
1/4 tsp (1/4 tsp) Salt
2 tsp (2 tsp) Vanilla Extract

ADJUST SERVINGS HERE – 24 cookies

Instructions