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Decorated no-spread cut-out sugar cookies on a festive table

No-Spread Cut-Out Sugar Cookies

These no-spread cut-out sugar cookies are perfect for decorating, gifting, and stacking. With crisp edges and a tender center, they hold their shape beautifully while maintaining a balanced sweetness for icing.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 ¾ cups all-purpose flour Use bleached or unbleached flour for best results.
  • 1 teaspoon baking powder Use fresh baking powder for consistent lift.
  • ½ teaspoon salt Fine kosher or table salt is recommended.
Wet Ingredients
  • ¾ cup salted butter, softened at room temperature Real dairy butter is recommended.
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature Room-temperature eggs mix better.
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
Icing
  • 3 cups powdered sugar, sifted For icing.
  • 3-4 tablespoons milk Adjust for icing consistency.
  • 2 tablespoons light corn syrup Helps icing set shiny.
  • ½ teaspoon vanilla extract For the icing.
  • Gel food coloring (optional)

Method
 

Preparation
  1. Whisk together the flour, baking powder, and salt in a large bowl and set aside.
  2. In a separate bowl, cream the softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
  3. Add eggs one at a time, mixing well after each. Then add vanilla and almond extracts and mix until incorporated.
  4. Gradually add the flour mixture to the butter mixture, mixing on low speed until a soft dough forms. Avoid overmixing.
  5. Divide the dough into two equal portions and roll between two sheets of floured parchment paper to a 1/4 inch thickness.
  6. Refrigerate rolled dough for at least 1-2 hours, or overnight.
Baking
  1. Preheat oven to 375°F (190°C).
  2. Cut the chilled dough into shapes and arrange on baking sheets lined with parchment.
  3. Bake for 8-10 minutes until edges are lightly browned. Rotate pans if necessary.
  4. Cool on the pan for 5 minutes before transferring to a wire rack.
Icing and Decorating
  1. For the icing, whisk together sifted powdered sugar, milk, corn syrup, and vanilla until smooth.
  2. Decorate cooled cookies and allow the icing to set completely for about 2 hours.

Notes

Chill the rolled dough to maintain shape, and use room-temperature eggs for better mixing. Store undecorated cookies in an airtight container for up to 5 days or freeze for up to 3 months.