no spread sugar cookie recipe
The Best no spread sugar cookie recipe
These cookies are light and tender, with a slight crunch from the sugar, and they hold their shape beautifully when cut into shapes. They’re also surprisingly versatile—you can bake them fresh or freeze them for later, and they reheat perfectly. Plus, they’re a great way to use up small amounts of sugar without any waste. It’s a recipe that’s always a crowd-pleaser, whether you’re making them for a school bake sale or just a quiet afternoon treat.
No-Spread Sugar Cookies
A simple, no-fuss way to bake soft, chewy sugar cookies without needing a cookie press. Perfect for customizing shapes and flavors with a quick sauce glaze.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
👨🍳Directions
-
1
Preheat oven to 375°F. Line a baking sheet with parchment paper. -
2
In a medium bowl, whisk together flour, baking soda, and salt. In a separate bowl, beat softened butter and sugar until light and fluffy. Add egg and vanilla, mixing until combined. -
3
Gradually add the dry ingredients to the wet, mixing just until combined. Avoid overmixing. -
4
Scoop dough into 1 ½-inch balls, then flatten each into ¼-inch-thick circles on the baking sheet. -
5
Bake for 8–10 minutes until edges are lightly golden. Let cool on the sheet for 5 minutes before transferring to a wire rack.
🔧Equipment
- Mixing bowl
- Electric mixer or stand mixer
- Baking sheet
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How No-Spread Sugar Cookies Works
❓ Frequently Asked Questions About No-Spread Sugar Cookies
How do I store sugar cookies for maximum freshness?
Store leftover sugar cookies in an airtight container at room temperature for up to three days. For longer storage, freeze them on a baking sheet first, then transfer to a sealed bag or container once completely cooled. Thaw overnight in the fridge before serving.
Can I substitute butter for another type of fat in this recipe?
Yes, you can use neutral oil (like vegetable or canola) in place of butter, but texture may vary. For a softer cookie, stick to butter. If using oil, reduce the liquid slightly (by about 1–2 tablespoons) to compensate for the lower fat content.
Why do my cookies spread more than expected?
Several factors can cause spreading: high oven temperature, underbaking, or too much flour. To control spread, preheat the oven to 350°F (175°C) and bake until edges are just golden. Use room-temperature butter and avoid overmixing. If the dough is too sticky, chill it for 30 minutes before baking.
How can I make sure my cookies stay soft and chewy?
For chewy cookies, avoid overbaking—they’ll firm up as they cool. Use slightly more flour than the recipe calls for (add 1–2 extra tablespoons) and bake until the edges are barely golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
