Looking for the best sugar cookie recipe that’s simple, delicious, and holds its shape? This easy no-spread sugar cookie recipe is perfect for all occasions and is sure to become a favorite. Follow this step-by-step guide to bake sugar cookies that are soft, flavorful, and hold up beautifully for decorating.
Ingredients for No-Spread Sugar Cookies
- 4 cups (480g) of all-purpose flour – Use a scale for accurate measuring to avoid over-measuring, which can make your cookies dry.
- ¾ teaspoon of baking powder – Add a little puff to the cookies.
- ¾ teaspoon of salt – Sea salt is preferred for a balanced flavor.
- 1 cup (226g) of unsalted butter, softened – Room temperature butter blends best.
- 1 cup (200g) of granulated sugar – Counts as a wet ingredient, giving moisture and sweetness.
- 2 large eggs, room temperature
- 2 teaspoons of vanilla extract – Optional: try peppermint, almond, or other flavor extracts.
Instructions for Making the Perfect Sugar Cookies
- Prepare the Dry Ingredients
In a large bowl, combine flour, baking powder, and salt. Use a whisk to ensure everything is evenly distributed. Avoid over-measuring the flour, as too much can create dense cookies. For best results, sprinkle the flour into your measuring cup and level it off. - Cream the Butter and Sugar
In a stand mixer, add softened butter and granulated sugar. Beat on medium speed for about 2 minutes, or until light and fluffy. Starting at a low speed helps to incorporate the ingredients without splattering. - Add the Eggs and Flavorings
Crack two large eggs into a bowl, check for shells, and add them one at a time to the butter mixture. This step ensures your sugar cookie dough is evenly textured. Finally, add vanilla extract or any other flavor extract you like. - Incorporate the Dry Ingredients
Gradually add the flour mixture to the butter mixture while the mixer is on a low setting. Avoid over-mixing to keep the cookies tender. Over-mixing can activate gluten in the flour, resulting in a tougher texture. - Prepare and Chill the Dough
Divide the dough into two discs, wrap each in parchment paper or plastic wrap, and chill in the refrigerator for at least 2 hours. Chilling prevents spreading and makes the dough easier to roll out. - Roll and Cut the Sugar Cookies
Preheat the oven to 375°F (190°C). Roll the dough on a lightly floured surface to about ¼-inch thickness. Use your favorite cookie cutters to cut out shapes and place them on a parchment-lined baking sheet. Sugar cookies don’t spread much, so you can place them fairly close together. - Bake the Cookies
Bake for 8–10 minutes, or until the edges are just starting to turn golden. Baking time can vary depending on cookie size and thickness, so watch closely. Smaller cookies may be done in as little as 6 minutes, while larger ones may take up to 12 minutes.
- Cool and Decorate
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Once completely cool, decorate as desired with royal icing or sugar cookie icing. You can also sprinkle colored sugar before baking for a festive touch.
Tips for the Best Sugar Cookies
- Accurate Measurement: Too much flour makes cookies dry and dense. Use a scale if possible.
- Avoid Over-Mixing: Over-mixing the dough activates gluten, leading to tough cookies.
- Chill the Dough: This sugar cookie recipe requires chilling to prevent spreading.
- Baking Time: Keep an eye on the cookies as baking time varies with size and thickness.
Read More:
Gipfeli Recipe – Perfectly Flaky Swiss Croissants Made at Home
Why You’ll Love This Sugar Cookie Recipe
This sugar cookie recipe is versatile and perfect for any holiday or celebration. It’s a no-spread recipe, meaning your shapes will stay intact for decorating, and the flavor is perfectly balanced with just the right amount of sweetness.
Enjoy making these easy sugar cookies and share them with friends and family. Happy baking!
