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No Spread Sugar Cookies Recipe

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★★★★★

4.5 from 59 reviews

These No Spread Sugar Cookies are delightfully crisp with clean edges, thanks to a dough that retains its shape perfectly during baking. Easy to prepare from simple pantry staples, these cookies offer soft butter and vanilla flavors with a hint of almond extract. Perfect for cutting into festive shapes and decorating for any occasion.

Ingredients

Scale

Dry Ingredients

  • 2 1/4 cups / 275 g / 9.7 oz all-purpose flour, spooned and leveled
  • 1/4 tsp salt

Wet Ingredients

  • 2/3 cup / 135 g / 4.8 oz unsalted butter, softened for 10 to 15 min
  • 3/4 cup / 150 g / 5.3 oz granulated sugar (white sugar)
  • 1 large egg, at room temperature
  • 1 tsp pure vanilla extract
  • 1/2 tsp almond extract (optional)

Instructions

  1. Cream butter and sugar: Using a stand mixer with the paddle attachment or a handheld mixer and a large bowl, beat the softened butter, granulated sugar, and salt on high speed until the mixture is creamy and pale, about 2 minutes.
  2. Add wet ingredients: Mix in the egg, vanilla extract, and almond extract on medium speed until fully incorporated, scraping down the sides of the bowl as needed.
  3. Add dry ingredients: Reduce the mixer to low and gradually add the all-purpose flour. Mix just until there are no streaks of flour visible. The dough may look crumbly at this stage, which is normal.
  4. Divide dough: Gently knead the dough together until smooth. Divide the dough into two equal portions and shape each into a flat disk. You can proceed immediately or wrap each disk in plastic wrap and refrigerate until ready to bake.
  5. Preheat oven: Heat the oven to 350°F (180°C, gas mark 4). Line baking sheets with parchment paper or non-stick baking mats.
  6. Roll out cookie dough: Lightly flour your work surface and rolling pin. Roll out one dough disk at a time to about 1/4 inch (6 mm) thickness, rolling from the center outward and rotating the dough occasionally to prevent sticking.
  7. Cut out shapes: Use cookie cutters to cut desired shapes, pressing firmly to create clean edges. Transfer the cut shapes onto the prepared baking sheets.
  8. Repeat: Roll out leftover dough scraps and cut additional cookies. Chill the dough in the fridge if it becomes too soft.
  9. Bake: Place the baking sheets in the oven and bake for 8 to 10 minutes, until the cookie edges are just turning a light golden color.
  10. Cool: Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • For crisper edges, roll dough to exact 1/4 inch thickness.
  • If the dough becomes too soft while working, chill it to help it firm up for easier handling.
  • The optional almond extract adds a subtle nutty aroma but can be omitted if preferred.
  • Store cooled cookies in an airtight container at room temperature for up to one week.

Keywords: no spread sugar cookies, cut-out cookies, sugar cookies, holiday cookies, vanilla almond cookies, easy sugar cookies

Find it online: https://tastewithamy.com/no-spread-sugar-cookies-recipe/