No Spread Sugar Cookies

These are soft and delicious homemade sugar cookies. This recipe is great for making cut out cookies! 

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This no spread sugar cookie recipe makes soft, homemade sugar cookies every time. The cookie dough is the best non spreading sugar cookie dough. It’s perfect for making cut out cookies at Christmas or any occasion. 

Here are a few more fun sugar cookie recipes for you! The recipes for Lemon Sugar Cookies, Swig Sugar Cookies and these Galaxy Sugar Cookies are all unique and tasty spins on your classic sugar cookie.

MORE SUGAR COOKIES RECIPES:
Grandma’s Christmas Sugar Cookies | Valentine Sugar Cookies

INGREDIENTS FOR NO SPREAD SUGAR COOKIES

You will need: 

• 2 cups cake flour 
• ½ cup all-purpose flour 
• 1 cup sugar 
• ½ cup salted butter, softened 
• 1 whole egg + 1 egg white 
• ¼ cup butter flavored shortening, softened 
• 1 ½ teaspoon baking powder 
• ¼ teaspoon cream of tartar 
• 3 teaspoon vanilla extract 
• ⅓ cup sugar, for dusting the top of the cookies after they bake 

SUBSTITUTIONS AND ADDITIONS 

Sugar or Icing Garnish: I have included the instructions for sprinkling sugar over the top of your cookies as a garnish, but you could use icing as well. I would recommend royal icing. If you do this, you can skip the step where you add sugar after the cookies are done baking. If using royal icing, be sure that the cookies are completely cooled before adding icing. 

Salted or Unsalted Butter: This recipe calls for salted butter, as you don’t add your own salt separately. If you want to control the amount of salt in your cookies, you can use unsalted butter and add salt separately. 

HOW TO MAKE THIS NO SPREAD SUGAR COOKIES RECIPE

STEP ONE: In a large mixing bowl add the cake flour, all-purpose flour, baking powder, and cream of tartar. Whisk together. 

STEP TWO: In a large mixing bowl add the sugar, butter, and shortening. Use a hand mixer to beat together until light and fluffy. Add vanilla extract, almond extract, and the whole egg. Beat together until combined. Add the egg white and continue beating until well combined. Turn off the mixer and use rubber spatula to scrape the sides of the mixing bowl. 

STEP THREE: Turn the hand mixer on low and gradually add dry ingredients to wet ingredients. Mix until no flour pockets remain. Cover the mixing bowl with saran wrap and place in the refrigerator overnight. 

PRO TIP: Not having enough flour in your sugar cookies is what will cause them to spread. When they are cooked in the oven the fat found in the butter and shortening melts and without the proper amount of flour to hold them together they will spread. If this happens add 2 tablespoons of flour to your mix. 

STEP FOUR: Preheat the oven to 375 degrees and line 2 baking sheets with parchment paper. Set aside. 

STEP FIVE: Remove cookie dough from the refrigerator and use a cookie scoop to create balls of dough, about the size of 2 to 3 tablespoons depending on how large you want your cookies. Place the balls of dough on the cookie sheet and use the bottom of a cup to flatten them into ½ inch thick round cookies. 

PRO TIP: An alternative way to do this would be to roll the dough out on a flat surface to about ½ inch thickness, then use a round cookie cutter to cut out the circles. Place 6 cookies on one baking sheet and 6 on another. 

STEP SIX: Place one cookie sheet in the oven and cook for 10 to 12 minutes. You want the edges to be firm without turning brown. Remove the baking sheet from the oven and immediately sprinkle sugar on the tops of the cookies.

STEP SEVEN: Let the cookies cool for 2 to 3 minutes on the baking sheet. Place the other baking sheet in the oven and cook for about 8 minutes. 

STEP EIGHT: Repeat the sugar and cooling steps for the second baking sheet. 

STEP NINE: The best step of all, serve and enjoy your cookies! 

STORAGE

IN THE FRIDGE: Your no spread sugar cookies will be fine to be stored at room temperature, in a cool dry place, inside an airtight container. You could also pop them in the fridge if you prefer! 

IN THE FREEZER: Baked sugar cookies can be stored in the freezer for up to 3 months. Just be sure to place them in a freezer Ziploc bag or an airtight container. 

While it can be tricky to make the perfect sugar cookies, this recipe for no spread sugar cookies makes it much easier, with simple ingredients and easy to follow instructions. These are soft and delicious homemade sugar cookies. This recipe is great for making cut out cookies! 

MORE RECIPES YOU’LL LOVE

• Chocolate Chip Cheesecake Bars
• Chocolate Peanut Toffee
• Microwave Peanut Brittle
• No Bake Eclair Cake

No Spread Sugar Cookies

5 from 1 vote

These are soft and delicious homemade sugar cookies. This recipe is great for making cut out cookies! 

Prep Time 20 minutes

Cook Time 16 minutes

Total Time 12 hours 36 minutes

Servings 12 cookies

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Ingredients

  

1x2x3x

• 2 cup cake flour
• 1/2 cup all-purpose flour
• 1 cup sugar
• 1/2 cup salted butter softened
• 1 whole egg and egg white
• 1/4 cup butter flavored shortening softened
• 1 1/2 tsp baking powder
• 1/4 tsp cream of tartar
• 3 tsp vanilla extract
• 1/3 cup sugar for dusting the top of the cookies after they bake

Instructions

 

• In a large mixing bowl add the cake flour, all-purpose flour, baking powder, and cream of tartar. Whisk together then set aside.
• In a large mixing bowl add the sugar, butter, and shortening. Use a hand mixer to beat together until light and fluffy. Add vanilla extract, almond extract, and the whole egg. Beat together until combined. Add egg white and continue beating until well combined. Turn off the mixer and use a rubber spatula to scrape the sides of the mixing bowl.
• Turn the hand mixer on low and gradually add dry ingredients to wet ingredients. Mix until no flour pockets remain. Cover the mixing bowl with saran wrap and place in the refrigerator overnight.
• Preheat the oven to 375 degrees and line 2 baking sheets with parchment paper. Set aside.
• Remove cookie dough from the refrigerator and use a cookie scoop to create balls of dough, about the size of 2 to 3 tablespoons depending on how large you want your cookies. Place the balls of dough on the cookie sheet and use the bottom of a cup to flatten into a ½ inch thick round cookie.

  NOTE: An alternative method would be to roll the dough out on a flat surface to about ½ inch thick and then use a round cookie cutter to cut out the circles. Place 6 cookies on one baking sheet and 6 on another.
• Place one cookie sheet in the oven and cook for 10 to 12  minutes. You want the edges to be firm without turning brown. Remove the baking sheet from the oven and immediately sprinkle sugar on the tops of the cookies.
• Let the cookies cool 2 to 3 minutes on the baking sheet. Place the other baking sheet in the oven and cook for 8 minutes.
• Repeat sugar and cooling steps for the second baking sheet.
• Serve and enjoy!

Video

Nutrition

Calories: 295kcal | Carbohydrates: 42g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 74mg | Potassium: 105mg | Fiber: 1g | Sugar: 22g | Vitamin A: 256IU | Calcium: 35mg | Iron: 1mg

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