Introduction

These No Spread Sugar Cookies are simple to make and perfect for any occasion. They hold their shape beautifully without spreading, making them ideal for decorating or enjoying plain. With a tender, buttery texture and a hint of vanilla and almond, they are a classic treat everyone will love.

The image shows a close-up of various round cookies arranged next to each other on a white marbled surface. One type of cookie has two layers: a light beige bottom and a generous swirl of pink frosting on top, sprinkled with colorful cylindrical sprinkles. Another cookie features a beige base with one half covered in smooth white icing and a light dusting of cocoa powder. There are also chocolate cookies with a rich brown frosting piped in a rosette shape, topped with small green chopped nuts. Additionally, some cookies have a marbled look with a mix of beige and brown swirls. All cookies are flat and round, closely packed showing different textures and colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2/3 cup (135 g / 4.8 oz) unsalted butter, softened for 10 to 15 minutes
3/4 cup (150 g / 5.3 oz) granulated sugar (white sugar)
1/4 teaspoon salt
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract (optional)
2 1/4 cups (275 g / 9.7 oz) all-purpose flour, spooned and leveled

Instructions

Step 1: Cream the butter and sugar. Using a stand mixer with the paddle attachment or a handheld mixer and a large bowl, beat the butter, sugar, and salt on high speed until creamy and pale, about 2 minutes.
Step 2: Add wet ingredients. Mix in the egg, vanilla extract, and almond extract on medium speed until incorporated. Scrape down the sides of the bowl as needed.
Step 3: Add dry ingredients. Reduce mixer speed to low and gradually add the flour. Mix until the dough no longer shows streaks of flour, being careful not to overmix. The dough may look crumbly at this point, which is normal.
Step 4: Divide dough. Gently knead the dough until smooth, then divide it into two equal portions. Shape each portion into a flat disk. Either proceed to roll out or wrap the disks in plastic wrap and refrigerate until ready to bake.
Step 5: Preheat the oven to 350°F (180°C / gas mark 4). Line baking sheets with parchment paper or non-stick mats.
Step 6: Roll out one dough disk on a floured surface to about 1/4 inch (6 mm) thick. Roll from the center outward, turning the dough occasionally to prevent sticking.
Step 7: Cut out shapes using cookie cutters, pressing all the way through for clean edges. Transfer cut shapes to the prepared baking sheets.
Step 8: Repeat with remaining dough, re-rolling scraps as needed. If the dough warms up and becomes sticky, chill it in the refrigerator before continuing.
Step 9: Bake the cookies for 8 to 10 minutes, until the edges start to turn lightly golden.
Step 10: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a subtle nutty flavor, include the optional almond extract or substitute with another extract like lemon for a different twist.
Make sure the butter is softened but not melted for best creaming results and texture.
If you want thicker cookies, roll the dough to 1/2 inch thickness, but adjust baking time accordingly.
Decorate cooled cookies with icing or sprinkles for festive occasions.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to 3 months; thaw completely before serving. Reheat briefly in a warm oven if you prefer them soft.

How to Serve

A close-up view of two round sugar cookies, each with one layer of light golden dough, topped with a thick spread of bright pink frosting that has a soft, creamy texture. Colorful long sprinkles in blue, white, green, purple, and orange are scattered on the frosting. The top cookie has a bite taken out of it, showing the soft inside crumb of the dough. In the background, there is a white bowl filled with more pastel rainbow sprinkles. The cookies and bowl are placed on a white marbled texture surface, with some loose sprinkles spread around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why do these cookies not spread during baking?

The dough is firm and contains just the right amount of flour and butter, which helps the cookies maintain their shape without spreading.

Can I skip the almond extract?

Yes, almond extract is optional. You can omit it or replace it with another flavor extract like lemon or orange to suit your taste.