If you are looking for the best no spread vanilla sugar cookie that bakes perfectly every single time, this is it!! These cookies do not spread no matter what the shape of your cookie. They are 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.
When I started cake decorating professionally many years ago, one of my biggest frustrations used to be that cookies never held their shape. Decorating these of course would be a nightmare. I tried so many recipes all claiming that the cookies do not spread, but it was always a disappointment.
I used my butter cookies to experiment and after much trial and errors, I perfected my vanilla sugar cookie recipe which you all love so much. The secret to these of course is that I stopped using leavening in my cookies. I also change the method to making my cookies and despite no leaving they still turn out light and airy.
About this recipe
Unlike my classic sugar cookies recipes that use white granulated sugar and requires a little more creaming, this one has powdered sugar. This also has a little bit of cornstarch for the shortbread texture. These soft, chewy, and more delicate but absolutely delicious.
Like all my other sugar cookies these also 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 my cookies. So read the recipe thoroughly, and watch my videos before you make these cookies.
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. 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.
Step by step instructions (pin)
Combine dry ingredients
- In a bowl swift or combine - flour, cornflour, (and cocoa powder for chocolate cookies).
Tip - Sifting will give light and airy cookies
Make the Dough
- In the bowl of a stand mixer with the paddle attachment cream butter and powdered sugar in your mixing bowl until light and fluffy.
Tip -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, add the dry ingredients (flour, cornstarch -cocoa powder for chocolate cookies)
Tip - Do not over mix once the flour is incorporated to prevent the formation of gluten - Bring the dough together and divide into two discs. Wrap in plastic for at least 1 to 2 hours.
Tip - It is very important that you chill the dough well so you can roll and ger perfect cookies
Roll the Cookies
- Once the dough is chilled, roll it on a lightly floured surface to about ⅛ inch or 3 mm or ¼-inch (6 mm)
Tip - I like using this rolling pin with spacers to ensure my cookies are perfect evenly. - Cut out desired shaped cookies and place them on a cookie sheet one inch apart.
Tip - If the dough becomes soft, place the rolled dough back in the fridge. This will give perfect crisp edges.
Chill and Bake Cookies
- Preheat the oven to 180 C / 356 F.
Tip - For best results, I prefer to chill the cookies while the oven is preheating. - Bake cookies for about 8 to 10 minutes depending on the thickness of the cookies.
Tip- these are fairly white so watch closely after 8 minutes. You don't want the edges getting too dark. - Once baked let cool on the tray for 10 minutes then transfer to a cooling rack to cool further.
Tip - the cookies continue to bake with the residue heat on the baking tray. So, take them out at the right time. - You can decorate these cookies with fondant or royal icing.
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 to 10 days but best eaten within a few days.
How to make the best chocolate sugar cookies
It is very easy to make these no-spread chocolate versions too. Just replace some all-purpose flour with cocoa powder. The recipe card below has both vanilla and chocolate versions.
Frequently asked questions
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.
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
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
- No chill no spread sugar cookies,
- vanilla sugar cookies & chocolate sugar cookies.
- Eggless vanilla sugar cookies & eggless chocolate sugar cookies
- Classic Gingerbread cookies & no spread gingerbread sugar cookies
- Best Chocolate Chip Cookies & Eggless Chocolate Chip Cookies
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BEST No-Spread Sugar Cookies Recipes
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Ingredients
No-Spread Vanilla Sugar Cookies
- 3½ cup (438 g) All-purpose flour
- 2 tbsp Cornstarch cornflour
- 8 oz (226 g) Unsalted butter room temperature
- 2 cups (240 g) Powdered sugar confectioners sugar/ icing sugar
- 2 Eggs large
- ¼ tsp Salt
- 2 tsp Vanilla extract
No-Spread Chocolate Sugar Cookies
- 3 ¼ cups (400 g) All-purpose flour
- ¾ cup (65 g) Cocoa Powder
- 2 tbsp Cornstarch
- 8 oz (226 g) Unsalted Butter
- 2 cup (300 g) Powdered Sugar Confectioners sugar/icing sugar
- 2 Eggs large
- ¼ tsp Salt
- 2 tsp Vanilla Extract
Instructions
Combine dry ingredients
- In a bowl swift or combine - flour, cornflour, (and cocoa powder for chocolate cookies).Tip - SIfting will give light and airy cookies
Make the Dough
- In the bowl of a stand mixer with the paddle attachment cream butter and powdered sugar in your mixing bowl until light and fluffy.Tip -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, add the dry ingredients (flour, cornstarch -cocoa powder for chocolate cookies)Tip - Do not over mix once the flour is incorporated to prevent the formation of gluten
- Bring the dough together and divide into two discs. Wrap in plastic for at least 1 to 2 hours.Tip - It is very important that you chill the dough well so you can roll and ger perfect cookies
Roll the Cookies
- Once the dough is chilled, roll it on a lightly floured surface to about ⅛ inch or 3 mm or ¼-inch (6 mm) Tip - I like using this rolling pin with spacers to ensure my cookies are perfect evenly.
- Cut out desired shaped cookies and place them on a cookie sheet one inch apart.Tip - If the dough becomes soft, place the rolled dough back in the fridge. This will give perfect crisp edges.
Chill and Bake Cookies
- Preheat the oven to 180 C / 356 F.Tip - For best results, I prefer to chill the cookies while the oven is preheating.
- Bake cookies for about 8 to 10 minutes depending on the thickness of the cookies.Tip- these are fairly white so watch closely after 8 minutes. You don't want the edges getting too dark.
- Once baked let cool on the tray for 10 minutes then transfer to a cooling rack to cool further.Tip - the cookies continue to bake with the residue heat on the baking tray. So, take them out at the right time.
- You can decorate these cookies with fondant or royal icing.
Recipe Notes
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.
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Tammy
Thank You!!! They didn’t spread at! We made the dough at night and let it chill till the morning. Pulled out and it rolled out like dream and I baked for 8 mins. I love these cookies and it made icing so easy, since they keep their shape. My kids wanted them to be sweeter but I think they are perfect. Thanks again!
Veena Azmanov
Thank you, Tammy. I am so happy you liked this recipe. I have taken the icing into account which is why I make them a little less sweet. Also, the reason it was very popular with my customers.
Heather
can you stamp these cookies or will they rise too much to show the design when finished?
Veena Azmanov
No, Heather. These do not rise much
Hannah
Hi,
I have just read the comments after putting my dough in the fridge to chill. It does seem very soft (like it will make a very tender shortbread cookie). I wonder are the gram measurements correct? As I was weighing out my flour using cups before weighing it metrically the flour requirement was nowhere near 3 cups at 375g, more like two and a bit... when you are checking your recipe did you check the metric weights as well? Thanks (and sorry to question you!) just not sure if I should go back and add more flour?!
Veena Azmanov
Hey Hannah. Use 3 to 3 1/2 cups flour. If your dough is too soft, perhaps the eggs are big. I will check the calculation again.
Joana
Hey dear! I did everything exactly as the recipe says! Had very wet, sticky dough Unfortunately and the cookies are losing shape more than usual with my other recipe 🙁 I used grams and a scale for measuring, as this is what I always do. And I chilled the dough before rolling plus the cookies before baking.
Veena Azmanov
hey Joana. I'm so sorry to hear that. I do have a video for this recipe. You can see that the dough is quite soft but once chilled it did not spread. The only thing I can think of is was the butter kinda melted when you started? I have checked the recipe and it looks correct.
I plan to make a batch this week again so I can test it.
If necessary do add a few tablespoons of flour to help. Cut the cookies when chilled so they are easier to handle.
Thanks
Ratherbcooking
Hi Veena. I love your recipes. Mthis morning ive made the dough for the no spread sugar cookies. But it was quite sloppy?? I usually use a diff recipe which does use much more flour.. So wondered if there was an error in the printing.. Thank so much for all your wonderful ideas and recipes
Veena Azmanov
Hey Jayne. The recipe is correct. I've used it several times. The dough should be ok after chilling - The only issue usually happens when the butter is too soft when you start. If the butter is too soft it will tend to spread the cookies because melted butter tends to melt quickly in the oven. Let me know how it goes.
Jacqueline Meldrum
I've never been very good at sugar cookies, but these look like the perfect cookies to decorate. Bookmarking this one.
Veena Azmanov
Thanks, Jacqueline. These are super easy. You must try.
Jen
My dough came out sticky. Hoping the refrigeration will pull it together.
Veena Azmanov
Hey Jen. please check the recipe again. Make sure you have measured the ingredients correctly.
If the butter was too soft when you started the dough may be sticky with all the kneading and can cause the cookies to spread sometimes.
I highly recommend you chill the cookies well before baking.
Let me know how it went. Thanks
Noelle
Love me a good sugar cookie recipe, thank you! 🙂
Veena Azmanov
Thanks, Noelle.
foodneverythingelse
Your video make it easier for an amateur baker like me. Love this sugar cookie idea.
Veena Azmanov
Thank you. Happy to hear my video helps.
ilona
I love your detailed instructions how to make these delicious cookies. Amazing!
Veena Azmanov
Thanks Ilona.
Claudia Lamascolo
I love sugar cookies and I like this idea of them not spreading. They sure look perfect in every way!
Veena Azmanov
Thanks, Claudia
Mary Bostow
Thank you Thank you Thank you for sharing this recipe! These were wonderful and the ONLY recipe I have ever tried! This is now the only recipe I use, period! Its just perfect!
Veena Azmanov
Thank you so much, Mary. So happy you like this recipe so much. Appreciate you coming back to write this feedback.
Erin
What a wonderful cookie recipe. Perfect for decorating for special occasions, always come out perfect.
Veena Azmanov
Thank you, Erin. So happy you had success with this recipe. Thank you for coming back to write this feedback.