This recipe for cutout sugar cookies that don’t spread is the only one you will need for this Holiday’s decorating activities. No one wants a Santa cookie that looks like an orange or a snowflake cookie that looks like a thick starfish and that’s why in this recipe I will give you all the secrets to make the best no-spread sugar cookie recipe ever!
Since you are here, check out these Christmas sugar cookies, Christmas reindeer balls, brown butter chocolate chip cookies, this classic sugar cookie recipe, as well as these Christmas chocolate-covered marshmallows.
Ever since I moved to the US my obsession with cutout sugar cookie skyrocketed. They are fun, made with simple ingredients, and make the holiday season that much more festive because come on! Who doesn’t love decorating cookies!?
With this recipe I was hoping to share a cutout sugar cookie that would keep its shape when baked to allow you to have the most accurate shape to decorate and play with.
While keeping that in mind I didn’t want cookies that become rock hard or lacked flavor at the same time so I made sure to add enough vanilla extract to make up for that while still keeping them sturdy enough while baking.
These are the best Christmas cookies ever!
At the same time, I wanted to allow the vanilla flavor to really shine through to make the cookie actually super tasty as well. This is a simple recipe that will yield something phenomenal so I can’t wait for you to try it!
I also know I am emphasizing Christmas cookies a lot in this post but to be honest, you can make these anytime. I usually make these for any festive holiday that calls for decorated cookies. Try hearts on Valentine’s Day, bunnies for Easter, and even shamrocks for St Patrick’s day. The possibilities are really endless.
So what are you waiting for?! This is the perfect time of year to make these cutout sugar cookies and decorate them with friends and loved ones! if you do try this recipe and enjoy it don’t forget to let me know in the comments down below what you thought of them. It would mean the world! Happy baking!
Why you need to make this recipe!
- They don’t spread making them perfect for cookie decorating.
- These cookies have a delicious vanilla flavor to them.
- They are not rock hard.
- These cookies would be a fun activity to do with your little ones around the holiday season.
- They are perfect for first time cookie decoration!
- It is literally the best sugar cookie recipe.
Ingredients for this easy sugar cookie recipe
Here are the ingredients you will need to make this recipe. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Butter- This recipe will use softened butter. Make sure to use unsalted butter for these buttery sugar cookies!
- Granulated sugar
- Salt- Always add a little salt to your baked goods to balance out the sweetness of the cookies.
- Vanilla extract- We use high-quality vanilla extract to ensure that the great flavor is there. You can also use vanilla butter emulsion to keep the flavors from evaporating when baking your cookies. You can also add a little almond extract if you are an almond flavoring fanatic!
- Eggs- The eggs are the binding agents of this recipe.
- Milk- This will thin out the dough just enough to allow us to roll it.
- Flour- All-purpose flour works great for these holiday cookies.
- Cornstarch- Adding cornstarch to these holiday cookies with make them tender and more enjoyable.
- Baking powder- This recipe uses a tiny bit of baking powder to make the cookies extra light.
How to make cutout cookies?
This is how you can make these Christmas cutout cookies. Make sure to scroll down to the recipe card for the full detailed instructions!
- Cream the butter and sugar together on medium speed in a stand mixer using a paddle attachment.
- Add in the eggs, vanilla extract, and milk and mix for another 2-3 minutes.
- Mix in the flour, cornstarch, salt, and baking soda just until the flour mixture disappears.
- Roll the sugar cookie dough on a parchment line surface to about ⅓ inch in thickness.
- Cut the cookie shapes using your favorite cookie cutters and bake in the oven.
- Let the cookies cool down on a wire rack before decorating with your favorite royal icing recipe.
Of course, make sure to bake the big cut-out sugar cookies a bit longer while making sure that you bake the smaller cookies less.
Frequently asked questions – FAQ
Can this dough be made ahead of time?
Yes, you can make this cookie dough a few days ahead of time just make sure to wrap the cookie dough with plastic wrap well before placing it in an air-tight container in the fridge. If you notice your dough getting a bit dry, it would be a good idea to add a few drops of milk or heavy cream to the dough to moisten it up a little.
How to store cut-out cookies?
You can store these cookies in an airtight container at room temperature for up to a week. Of course, you can store this original recipe in the fridge for a little longer!
Can I freeze these cookies?
Yes you can. Make sure to wrap the cookies tightly with plastic wrap before replacing them in an airtight container and into the freezer for up to 3 months.
When you are ready to use them, thaw them in the fridge overnight before decorating.
Can I use an electric mixer to make these cookies?
You sure can. It would take a little longer than if you were using a stand mixer but it is very doable. Make sure that you are creaming the butter and sugar well before adding in the rest of the wet ingredients.
How to cut cookies without cookie cutters?
If you don’t have a cookie cutter you can always use a glass to cut out round cookie or you can use a ruler and a knife to make squares, rectangles or
Can these no spread cutout cookies be frozen raw?
Yes! You can freeze your cutout cookie shapes raw and bake them from frozen for a few more minutes whenever you are ready to have them. This is a great way to have your favorite cutout cookies on hand and bake them when needed.
What is the difference between cutout sugar cookies and regular drop sugar cookies?
The cutout sugar cookies are made by rolling out the dough to the desired thickness and cutting it into shapes to decorate later before baking. While the drop cookies are pretty much scoop-and-drop cookies that are more resemblant to chocolate chip cookies in texture (minus the chocolate chips)
What is the best frosting to use for these cookies?
This will depend on preference.
Perfect no spread sugar cookie recipe AKA
best sugar cookie recipe for cutouts
The best no spread cutout sugar cookies
Ingredients
- 1 cup butter softened
- 1 cup granulated sugar
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- 2 eggs large, at room temperature
- 4 cups flour
- 2 tablespoon corn starch
- ⅛ teaspoon baking powder
- 1 tablespoon milk
Instructions
- Preheat the oven to 350F then line a baking sheet with parchment paper and set aside.
- In a large bowl or in the bowl of your stand mixer cream the butter and sugar together for 3-4 minutes until light and fluffy.1 cup butter, 1 cup granulated sugar
- Add in the egg, the vanilla extract, and the milk and mix for another 2-3 minutes. Mix in the flour, cornstarch, and baking powder. Stop mixing as soon as the flour mixture disappears.½ teaspoon salt, 1 tablespoon vanilla extract, 2 eggs, 4 cups flour, 2 tablespoon corn starch, ⅛ teaspoon baking powder, 1 tablespoon milk
- On a parchment-lined surface, sprinkle some flour, add your cookie dough, and sprinkle some more flour on top then roll the dough to about ⅓" then cut out the cookies using your favorite cookie cutter, bake the larger cookies for 9-10 minutes and the smaller ones for 6-7 minutes.
- Let the cookies col down fully before decorating!
Notes
Nutrition
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Lindsey Doolittle
Perfect texture. Light and soft. super easy to use. thanks
Gigi
Very happy with this recipe! Thank you!
Linda. Simmer
wany to try them. the recipe i have is for the soft cookies. also I would like to find recipe for a frosting that’s not so sticky like the one I have
K
Will this still work with gluten free flour?
Chahinez
It should as long as you’re using a 1:1 gluten-free baking blend that includes binding ingredients like xanthan gum.
Peg
I made these for Christmas 2023,(last year) and they were a hit! This is my go-to recipe for sugar cookies. Indeed the cornstarch is a secret ingredient! I used a detailed cookie plunger which imprints the design on the cookie, and for those I did not use icing. They were delish as is! (I did use royal icing and accents of gold dragees on the larger snowflake cookies. )This year I am going to replace the vanilla extract with a vanilla butter emulsion; less is needed as it maintains the flavor better than alcohol-based extracts. (Who knew?)
Chahinez
What a great tip! Vanilla butter emulsion is so smart
Katie
How thick do your roll them.
Chahinez
⅓ inch.
Sarah Powers
OMG…making these right now and they are perfect!!! This is such a forgiving dough. I love it!
Chahinez
So glad to hear that!
Victoria Warren
I’m so excited to make these this weekend! Does the dough need to be chilled prior to baking?
Thank you!
Chahinez
No need to chill!
Karen
Just made them. Seem very light in color after baking. Don’t brown up. Is that true?
Chahinez
Hi Karen!
Yes, these cookies will stay pretty light!
Luyanne Marcal
Hi would I ne able to chill the dough before cutting it?
Chahinez
This dough doesn’t require any chilling!
ph_kitty
Successful in that they hold their shape beautifully. I formed two disks and chilled overnight before rolling. I think the flour in this recipe is a little overwhelming though. Not too sweet, if you prefer shortbread to sugar cookies. Icing definitely boosts the sugar level!
Chahinez
If is definitely made in a way to ensure that the cookies keep their shape. I would recommend adding a little more vanilla to enhance the flavor as well.
Betsy
Cold butter or softened butter? Says/shows cold in the picture but says softened in the recipe. Thanks for your help!
Amberlin
Did you ever get answer? I’m wondering the same thing
Chahinez
Softened butter is key!
Chahinez
Use softened butter!
Pam
Finally, a recipe that absolutely does’t spread and tastes great! I don’t like an extremely sugary cookie, and these were perfect with royal or buttercream icing. Only thing I added was a small amount of almond extract (just because I like it). 10 out of 10 recipe! Thanks so much!
Chahinez
You’re so welcome! Glad you enjoyed it!
Yvette
Hello how long ahead can I make these before serving. Today is Tuesday and I’m serving them Saturday. I am going to heat seal them would that be ok or would they not taste fresh?
Chahinez
They definitely will still taste fresh from Tuesday to Saturday! Especially with heat sealing!
Andrew
This recipe was easy and fun! My kids and I had a blast making these tonight.
Chahinez
Thank you so much for sharing!
Lauren W
This is the only sugar cookie recipe I’ve found that doesn’t move an inch when baked but still tastes delicious! New go-to Christmas cookie recipe.
Chahinez
YAY! So glad to hear that!!!
Courtni Shafer
Wow!! These didn’t budge an INCH when I baked them. They didn’t spread even a little bit. And they taste great!! 10/10 my new Christmas cookie recipe!
Chahinez
YAY! SO glad to hear this Courtni! Happy holidays!