This is the best sugar cookie recipe, a no-spread sugar cookie recipe that takes soft, chewy with a shortbread like texture.

BEST No-Spread Sugar Cookies Recipes

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.
5 from 9 votes
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Course: Breakfast, brunch, High Tea
Cuisine: American
Keyword: 20 minutes, cookies, no spread, sugar cookies, vanilla, Vanilla Sugar Cookies
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 24 cookies
Calories: 178kcal
Author: Veena Azmanov
Cost: $5


No-Spread Vanilla Sugar Cookies

  • 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

No-Spread Chocolate Sugar Cookies

  • 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


Combine dry ingredients

  • Swift or combine well - flour, cornflour, (and cocoa powder for chocolate cookies).

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 dry ingredients (flour, cornstarch -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.




  • 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.


Calories: 178kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 56mg | Potassium: 25mg | Fiber: 0g | Sugar: 10g | Vitamin A: 265IU | Calcium: 7mg | Iron: 0.8mg