A crisp edge, a tender center, and cookie cutters that actually hold their shape — this no-spread cut-out sugar cookie recipe does all that with very little fuss.
These cookies are built for decorating, gifting, and stacking neatly in tins. They chill well, cut cleanly, and bake fast.
If you want cut-outs that look pro without complicated steps, this is the recipe to bookmark. For a different take on royal icing techniques, try the linked guide below in the text.
Why You’ll Love This No-Spread Cut-Out Sugar Cookies
- Holds shape perfectly for detailed cutters and embossed designs.
- Easy to roll and chill; dough is forgiving for beginners.
- Balanced sweetness that works with a bright royal-style icing.
- Fast bake time yields consistent results every batch.
- Flavors are classic — butter, vanilla, and a hint of almond.
- Great for holiday cookie swaps, parties, and edible gifts.
- Icing sets shiny and smooth thanks to corn syrup in the glaze.
These cookies have a tender, slightly crumbly interior with clean, crisp edges. The texture is firm enough to decorate but soft enough to bite into pleasantly. The almond and vanilla notes peek through without overpowering the buttery base.
"Five stars — I iced 50 cookies for a party and every shape stayed sharp. Easy to make, easy to transport, and everyone loved the texture!" — A happy reader
Key Ingredients for No-Spread Cut-Out Sugar Cookies
All-purpose flour
Flour is the structure builder. Use a bleached or unbleached all-purpose flour that you spoon and level for consistency. If you substitute with cake flour the cookies will be too soft and spread more; using bread flour makes them tougher.
Baking powder
This leavening gives a small lift so cookies aren’t dense. Use fresh baking powder for reliable rise. If you omit it, cookies will be flatter and the texture will be heavier.
Salt
Salt brightens flavor and balances sweetness. Use fine kosher or table salt measured accurately; if substituting with sea salt, use slightly less to avoid large salty pockets.
Salted butter, softened at room temperature
Butter is the main flavor and controls spread. Use real dairy butter (not margarine) for the best taste. If you switch to unsalted butter, add an extra 1/4 teaspoon salt to maintain balance.
Full Ingredient List for No-Spread Cut-Out Sugar Cookies
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup salted butter, softened at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 3 cups powdered sugar, sifted (for icing)
- 3-4 tablespoons milk (for icing)
- 2 tablespoons light corn syrup (for icing)
- ½ teaspoon vanilla extract (for icing)
- Gel food coloring (optional)
Step-by-Step Instructions for No-Spread Cut-Out Sugar Cookies
Step 1: Combine the dry ingredients
Whisk together the flour, baking powder, and salt in a large bowl and set the mixture aside while you cream the butter and sugar. This aerates the baking powder and evenly distributes salt for predictable performance.
Pro Tip: The dry mix should look uniform with no visible clumps; when you tilt the bowl the flour should move freely.
Step 2: Cream butter and sugar
In a separate large bowl, use an electric mixer to cream the softened butter and granulated sugar on medium speed until the mixture is light in color and fluffy, about 2–3 minutes. Proper creaming traps air which gives a slight lift without spreading.
Pro Tip: The creamed mixture should look pale and slightly airy, not shiny or greasy.
Step 3: Add eggs and extracts
Add the eggs one at a time, mixing to combine after each addition. Then add the vanilla and almond extracts and mix until fully incorporated. Room-temperature eggs mix more uniformly and reduce the chance of curdling.
Pro Tip: The batter should flow slowly off the beater and smell warmly of vanilla and almond.
Step 4: Bring dough together
Gradually add the flour mixture to the butter mixture, mixing on low speed until a soft dough forms. Avoid overmixing; stop when there are no visible streaks of flour.
Pro Tip: The dough should be pliable but not sticky; it holds together in a soft ball.
Step 5: Divide and roll
Divide the dough into two equal portions and roll each between two sheets of floured parchment paper to a 1/4-inch thickness. Rolling between parchment prevents sticking and keeps the dough uniform.
Pro Tip: The rolled dough should be smooth and even, with no cracks along the edges.
Step 6: Chill thoroughly
Refrigerate the rolled dough for at least 1–2 hours or overnight. Chilling firms the butter so the cookies retain their shapes during baking.
Pro Tip: The dough should feel cold and firm to the touch, not soft or tacky.
Step 7: Preheat and cut shapes
Preheat your oven to 375°F. Cut the dough into shapes and arrange the cookies 2 inches apart on baking sheets lined with parchment or silicone mats to allow air circulation.
Pro Tip: Cookie edges should be sharp and clean after cutting; if dough sticks, briefly chill the cut shapes.
Step 8: Bake
Bake for 8–10 minutes until cookies are just lightly browned at the edges. Rotate pans halfway through if your oven has hot spots.
Pro Tip: Cookies will look set on top but not deeply browned; bottoms should be pale golden.
Step 9: Cool
Cool cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely before icing. This brief rest helps cookies finish setting.
Pro Tip: Cookies should feel firm and not soft in the center when fully cooled.
Step 10: Prepare icing and decorate
For the icing, whisk together the sifted powdered sugar, milk, corn syrup, and vanilla until smooth. Adjust consistency with more milk for flood icing or extra powdered sugar for piping. Use gel food coloring as desired.
Pro Tip: The icing should be glossy and flow slowly off a spoon for flooding; thicker icing holds piping details.
Step 11: Allow icing to set
Decorate cooled cookies and allow the icing to set completely for about 2 hours before stacking or packaging. Corn syrup helps the icing dry with a shiny finish and prevents cracking.
Pro Tip: The icing surface should be dry to the touch and no longer tacky after two hours.
Pro Tip: If you want royal-icing-style stiffness, see a detailed tutorial on professional techniques here: soft sugar cookies with professional royal icing.
Expert Tips for No-Spread Cut-Out Sugar Cookies
- Chill is everything: Always chill the rolled dough for at least 1 hour; longer chills make cutting and transfer easier.
- Room-temperature eggs: Using eggs at room temperature ensures smooth emulsification and prevents grainy texture.
- Measure flour correctly: Spoon and level flour with a knife; too much flour yields dry, cracked cookies.
- Bake time precision: Remove at 8–10 minutes; overbaking produces hard, dry cookies that break when stacked.
- Equipment: Use a metal or sharp plastic cutter for clean edges and a thin offset spatula for transfer.
- Texture troubleshooting: If cookies are too crumbly, add 1 extra teaspoon of milk to the dough next time.
- Common mistake — overworking dough: Roll briefly and reroll as little as possible to avoid toughness.
- Icing consistency: For flood icing aim for a ribbon that disappears in 10–15 seconds; thicker for outlines.
For a creative twist on flavors and fillings, try techniques used in this sandwich cookie tutorial: sugar cookie sandwich recipe.
Storage & Freezing for No-Spread Cut-Out Sugar Cookies
Refrigerator storage: Store undecorated cookies in an airtight container for up to 5 days. Layer with parchment to prevent sticking.
Freezer storage — baked cookies: Freeze baked, uniced cookies in a single layer on a baking sheet until firm, then stack with parchment and store in a freezer-safe container for up to 3 months.
Freezer storage — dough: Roll dough between parchment, wrap tightly in plastic, and freeze flat for up to 2 months. Thaw overnight in the refrigerator before cutting.
Thawing: Thaw frozen baked cookies in their container at room temperature for about 1–2 hours to avoid condensation making the icing tacky.
Reheating: For a freshly-baked warmth, reheat a single cookie at 300°F for 3–4 minutes; this refreshes texture without melting icing.
For seasonal presentation ideas and storage-in-tin tips, see this themed cookie guide: shamrock sugar cookies.
Variations & Substitutions for No-Spread Cut-Out Sugar Cookies
Almond-scented cookies
Increase almond extract to 1 teaspoon and reduce vanilla slightly. The result is a pronounced marzipan-like flavor that remains delicate when iced.
Lemon zest and juice
Add 1 tablespoon lemon zest and replace 1 tablespoon milk in the icing with fresh lemon juice. Cookies taste brighter and the icing gains a subtle tartness that cuts sweetness.
Chocolate-dipped bottoms
Dip cooled cookies halfway into melted dark chocolate and let set. This adds a crisp chocolate contrast and stabilizes the cookie base for stacking.
Spiced holiday version
Add 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg to the dry mix. The warm spices pair with vanilla and almond for a festive aroma perfect for winter gatherings.
For creative filling ideas inspired by cheesecake and cookie butter, explore this flavor inspiration: Biscoff cookie butter cheesecake cookies.
Frequently Asked Questions About No-Spread Cut-Out Sugar Cookies
What makes these cookies "no-spread"?
This recipe balances fat, flour, and leavening so the butter is cold enough and the dough is firm after chilling. The 1/4-inch thickness and refrigeration prevent the butter from melting and causing lateral spread, so shapes remain crisp.
Can I make the dough ahead of time?
Yes. You can chill the rolled dough overnight or freeze it for up to 2 months. Thaw the dough in the refrigerator before cutting for best results.
Why are my cookies too soft after baking?
Soft cookies usually mean they were underbaked or rolled thicker than 1/4 inch. Also, insufficient chilling can let butter keep the cookie soft. Bake until edges are just golden and cool fully on a rack.
How do I get smooth, shiny icing?
Use sifted powdered sugar, the right amount of corn syrup, and a flooded consistency. Corn syrup adds shine; thin the icing with milk for flooding and allow it to set undisturbed for at least 2 hours.
Can I use margarine or shortening instead of butter?
Butter gives the best flavor and helps with controlled spread. Shortening increases stability but changes taste and texture. If using unsalted butter, add 1/4 teaspoon salt to the dough.
Final Thoughts on No-Spread Cut-Out Sugar Cookies
These No-Spread Cut-Out Sugar Cookies are a reliable base for decorating projects and seasonal baking. If you enjoyed this recipe, please leave a star rating in the recipe card below and pin it to Pinterest.
For a softer no-spread variation, compare techniques at Soft No-Spread Sugar Cookies.
If you’d like another professional approach to cut-outs, see this companion tutorial: No Spread Sugar Cookies – The Kitchen Prep Blog.
For an alternate easy cut-out recipe with step-by-step photos, try Easy Sugar Cookies (Tender, Cut-Out, No-Spread) – Preppy Kitchen.
No-Spread Cut-Out Sugar Cookies
Ingredients
Method
- Whisk together the flour, baking powder, and salt in a large bowl and set aside.
- In a separate bowl, cream the softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add eggs one at a time, mixing well after each. Then add vanilla and almond extracts and mix until incorporated.
- Gradually add the flour mixture to the butter mixture, mixing on low speed until a soft dough forms. Avoid overmixing.
- Divide the dough into two equal portions and roll between two sheets of floured parchment paper to a 1/4 inch thickness.
- Refrigerate rolled dough for at least 1-2 hours, or overnight.
- Preheat oven to 375°F (190°C).
- Cut the chilled dough into shapes and arrange on baking sheets lined with parchment.
- Bake for 8-10 minutes until edges are lightly browned. Rotate pans if necessary.
- Cool on the pan for 5 minutes before transferring to a wire rack.
- For the icing, whisk together sifted powdered sugar, milk, corn syrup, and vanilla until smooth.
- Decorate cooled cookies and allow the icing to set completely for about 2 hours.