No Spread Cutout Sugar Cookies – Soft, Buttery & Perfect for Decorating

No Spread Cutout Sugar Cookies are a must for holiday baking! This updated version is soft, buttery, and perfectly shaped for decorating. No spreading, no puffing, just clean edges every time. I originally shared this recipe a few years ago, but after hearing your feedback about the cookie being a little too crunchy, I went back and reworked everything in 2025. Now with milk powder for flavor, a whole egg and egg yolk for tenderness, and a touch more butter, these cookies bake up golden, flavorful, and ready for royal icing or buttercream!

Why you’ll love this recipe

• Holds its shape, perfect for decorating and neat outlines.
• Rich buttery vanilla flavor that actually shines through.
• Easy to roll, cut, bake, and decorate!
• Ideal for holiday cookie parties, kids, gifting, or anytime you need festive shapes.
• Versatile, hearts for Valentine’s, Bunnies for Easter, shamrocks for St Patrick’s day!

Ingredients for Cutout Sugar Cookies That Don’t Spread.

Here’s what you’ll need to make the Best Cutout Sugar Cookies, soft, buttery, and perfectly shaped for your holiday cookie decorating needs. (Full measurements are in the recipe card below.)

• Unsalted butter- Use softened, high-quality butter for rich flavor. I love using European-style butter (82% fat) for extra tenderness and buttery depth.
• Granulated sugar– Gives sweetness and structure without being overly sweet.
• Salt- Balances the flavors and brings out the buttery notes.
• Vanilla extract- Use pure Vanilla extract for warmth and depth.
• Vanilla bean paste– Adds visible vanilla flecks and more intense bakery-style flavor. You can substitute with extra extract if needed.
• Almond extract- Gives that nostalgic classic sugar-cookie taste.
• Egg + egg yolk- The yolk helps make the cookies tender and rich without spreading.
• Milk- Softens the dough and makes it easier to roll.
• Milk powder – Secret ingredient! Boosts the vanilla flavor and adds a subtle creamy sweetness. Trust me it’s a game changer!
• All purpose flour- The base structure, spoon and level for accuracy. Or better yet, use a kitchen scale!
• Cornstarch- Keeps the texture light and soft.
• Baking powder- Just a touch for lift without puffing the cookies.

How to make cutout sugar cookies (Step-by-step)

This is how you can make these Christmas cutout cookies. Make sure to scroll down to the recipe card for the full detailed instructions!

1. Preheat oven and line baking sheets with parchment paper or silicone mat.
2. Cream butter + sugar until smooth and slightly pale.
3. Add salt, vanilla extract, vanilla bean paste (if using), almond extract (optional), whole egg + yolk, and milk. Mix until just combined.
4. In a separate bowl, whisk flour, cornstarch, baking powder, and milk powder. Gradually mix into wet ingredients until dough holds together but isn’t sticky. It’s gonna have a playdoh consistency!

5. Roll dough on a lightly-floured surface or counter top to about ⅓ inch thick. Cut shapes with your favorite cookie cutters. Use just a little flour to ensure your cookies don’t turn out dry!
6. Optional: Chill shapes 15–30 minutes for sharper edges. (either in the refrigerator or freezer)
7. Bake until edges are just set and bottoms lightly golden (approximately 8-10 minutes, depending on size). Avoid over-baking.
8. Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack; cool completely before decorating.

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.

Why are my cookies spreading or losing their shape?!

If your cookies spread too much, the dough was likely too warm (happens if you over-handle it), or had too much liquid (use a kitchen scale for more precise measurements). A few ways to get around this issue is to use butter that’s slightly softened but not too warm, measuring the flour accordingly, and chilling the dough before baking if it feels too soft.

Frequently asked questions – Cutout Sugar Cookies (no spread)

Can I make this dough ahead of time?

Yes! Wrap tightly with plastic wrap and refrigerate for up to 3 days. If the dough feels dry when rolling it, knead it in a few drops of milk or cream.

How do I store the baked cookies?

Once fully cooled, place them in an airtight container at room temperature. They’ll stay fresh for about 5-7 days. For longer life, you can refrigerate or freeze them.

Can I freeze the cookies or dough?

Asbolutely!

• Raw cut shapes: Freeze on a baking sheet until solid, then transfer to an airtight container. Bake directly from frozen (add 1-2 minutes to the bake time)
• Baked cookies: Wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight before decorating.

Do I have to use a stand mixer?

No, you can use a hand mixer or even mix everything by hand. Just ensure the butter and sugar are well creamed before adding the other ingredients.

What if I don’t have cookie cutter?

No cookie cutter? No problem! Use the rim of a drinking glass for round shapes, or a sharp knife and ruler to cut squares or rectangles.

What is the difference between cut-out sugar cookies and drop sugar cookies?

Cut-out sugar cookies are rolled to a uniform thickness, shapes are cut, and then baked. These are designed for decorating and detailed shapes.

Drop sugar cookies are scooped or dropped (as the title says) onto the baking sheet directly. They often have a more rustic shape and texture.

What’s the best icing or topping for these cookie?

It depends on what you’re going for:

• For crisp outlines & stacking, go with royal icing.
• For a softer finish & richer taste, use buttercream frosting or even a drizzle of melted chocolate.
• Sprinkle sugar, colored sanding sugar, or edible glitter for extra sprakle.

Why did I add cornstarch/milk powder in this updated recipe?

Good question! Cornstarch helps the dough hold its shape by reducing the spread, and milk powder boosts the butter-vanilla flavor while giving the texture a premium feel. This helps you get cookies that look crisp and bake well but still taste soft and indulgent.

How thick should I roll my dough for best results?

For these cookies, rolling the dough to around 1/3 inch (about 8mm) gives good structure, clean shapes, and a tender bite. If you roll them much thinner, you may end up with an over browned cookies, with crispy edges and a flat interior.

If you enjoyed this no spread sugar cookies recipe make sure to pin it for later!