The best no spread cutout sugar cookies
These easy cutout sugar cookies are one of the best cookies you'll ever make. They are soft, and packed with vanilla flavors.
Servings: 45 cookies
Ingredients
- 1 & 1/4 cup butter slightly firm
- 1 cup granulated sugar
- 3/4 tsp salt
- 1 tbsp vanilla extract
- 1 tsp vanilla bean paste optional, but highly recommended.
- 1/2 tsp almond extract optional, but highly recommended.
- 1 egg large, at room temperature
- 1 egg yolk large, at room temperature
- 4 cups flour
- 1 tsp corn starch
- 1/8 tsp baking powder
- 2 tsp powdered milk adds so much depth and flavor to the cookies.
- 1 tbsp milk
Instructions
- Preheat oven to 350°F. Line a light colored baking sheets with parchment paper.
- In a large bowl or in the bowl of your stand mixer beat slightly firm butter and sugar for 2–3 minutes until smooth and slightly pale (not airy).1 & 1/4 cup butter, 1 cup granulated sugar
- Mix in salt, vanilla extract, vanilla bean paste, almond extract (if using), 1 whole egg + 1 yolk, and milk until just combined.3/4 tsp salt, 1 tbsp vanilla extract, 1 tsp vanilla bean paste, 1/2 tsp almond extract, 1 egg, 1 tbsp milk, 1 egg yolk
- In a separate bowl, whisk flour, cornstarch, baking powder, and powdered milk. Gradually mix into wet ingredients on low speed until dough just comes together. Dough should hold together and not be sticky.4 cups flour, 1 tsp corn starch, 1/8 tsp baking powder, 2 tsp powdered milk
- Roll dough on lightly floured surface to about ⅓ inch (8 mm) thick. Cut shapes and transfer to prepared trays.
- You can bake immediately for slightly softer edges, or chill 15–30 minutes in the freezer for sharper, cleaner shapes.
- Bake 8–9 minutes until edges are lightly golden and bottoms just set. Avoid overbaking.
Notes
If you need an icing recipe try this glossy cookie icing that hardens! It's the one I used in these photos!
This recipe was updated in 2025 to create softer, more flavorful cookies based on reader feedback. The new version includes more butter, an egg yolk for tenderness, powdered milk for flavor, and vanilla bean paste for a richer bakery-style taste.
If you loved the original, here it is for reference:
Original 2020 Version
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 tsp salt
- 1 ½ tbsp vanilla extract
- ¼ tsp almond extract (optional)
- 2 large eggs, room temp
- 4 cups flour
- 2 tbsp cornstarch
- ⅛ tsp baking powder
- 1 tbsp milk
- Preheat oven to 350°F. Line a baking sheet with parchment.
- Cream butter + sugar 3–4 minutes until fluffy.
- Mix in eggs, vanilla, and milk.
- Add flour, cornstarch, salt, and baking powder just until combined.
- Roll dough to ⅓ inch thick, cut shapes, and bake large cookies 9–10 minutes, smaller ones 6–7.
- Cool completely before decorating.
Nutrition
Calories: 99Calories | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 63mg | Potassium: 17mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 137IU | Calcium: 5mg | Iron: 1mg
