These Perfect Non Spread Sugar Cookies are thick, soft, sweet, keep their shape and never spread. The dough is just perfect for rolling and using with cookie cutters. So scrumptious!
Table of Contents
WHY YOU WILL LOVE THIS RECIPE
- The dough is easy to make and work with and only needs to chill for about 30 minutes before rolling.
- These cookies are soft and delicious and the flavors can be adapted.
- If you like to decorate cookies, these are perfect because they keep their shape and never spread.
- This recipe is consistent and never disappoints!
I’ve been making these perfect non spread sugar cookies for years and they are always my go-to recipe. You can make this recipe for any holiday using different cookie cutters and sprinkles and everyone loves them.
Ingredients
- unsalted butter, softened
- sugar
- egg
- light corn syrup
- vanilla extract
- all-purpose flour
- salt
See recipe card for quantities.
Instructions
Step 1: Whisk together all-purpose flour and salt in a medium-sized mixing bowl. Set aside.
Step 2: Beat softened butter in the bowl of a stand mixer or a large bowl with a hand mixer until light and fluffy.
Step 3: Add sugar to butter and beat until combined and light in color. (About 2 minutes.) Scrape down the bowl as needed with a rubber/silicone spatula.
Step 4: Add the egg to the butter and sugar mixture and mix until just combined.
Step 5: Add corn syrup and vanilla to the butter, sugar and egg mixture and mix until combined.
Step 6: Add the flour mixture to the batter and start mixing on low so that the flour doesn’t splatter everywhere. Gradually increase the speed to medium and mix until combined and the batter comes away from the sides of the bowl.
Step 7: Turn cookie dough out onto a piece of waxed paper or a floured surface, shape into a disc and cut in half.
Step 8: Turn one cookie dough disc out in between two sheets of waxed paper or put onto a flour-dusted counter to roll out. (I roll my cookie dough in between two sheets of waxed paper. It makes it so much easier to roll.)
Step 9: Roll out dough with between the two sheets of waxed paper evenly with a rolling pin.
Put dough into the refrigerator right on the cookie sheet for 30 minutes before cutting out with cutters. If you’re not using waxed paper and you’re just using a floured surface, you can chill for 30 minutes and then roll out.
Step 10: Preheat oven to 375° F. Line two cookie sheets with parchment paper or a Silpat. (You don’t have to do this step, but it just makes it easier to remove the cookies. They don’t usually stick though.)
Step 11: Remove dough from the refrigerator onto the counter. Remove the top piece of waxed paper.
Dip cookie cutter into flour to prevent sticking. Push cutter into the dough and wiggle the cutter around to get the shape you want.
Step 12: Carefully place shapes onto prepared cookie sheet about 1 1/2 to 2 inches apart. Bake for 8-10 minutes in preheated oven until edges are just starting to brown.
Re-roll dough again and repeat the process until you’ve finished your cookies.
Step 13: Remove cookies from the oven and let them cool on a cooling grid.
Step 14: Once your cookies are cool, decorate them with your favorite royal icing or buttercream frosting and sprinkles.
Hint: I love the Joseph Joseph rolling pin because the guards on the side ensure an evenly rolled surface for your cookie dough.
Variations
- Add 1 cup of mini chocolate chips to your dough.
- Add the 2-3 tablespoons of lemon or orange zest for a citrus flavor.
- Add one cup of rainbow sprinkles to your dough for some colorful fun!
Equipment
- stand or hand mixer
- medium and large mixing bowl
- measuring cups and spoons
- 2 cookie sheets
- Silpat or parchment paper (Optional)
- rolling pin
- cookie cutters of your choice
- Cooling grid
- rubber/silicone spatula
- cookie spatula
Storage
Store cookies at room temperature in an airtight container or sealed food storage bag for up to one week. They can be stored in the refrigerator for up to two weeks. (If you store them in the refrigerator they may dry out more than if stored at room temperature.)
Cookies can be frozen for up to 3 months in an airtight freezer bag or container.
Top Tips
If you don’t want to make your cookies right away, you can store the dough covered in the refrigerator for up to 5 days. You can also freeze the dough for up to 3 months in an airtight freezer bag or container.
Related
Looking for other cookie recipes? Visit my cookie page!
Perfect Non Spread Sugar Cookies
Equipment
- stand or hand mixer
- medium and large mixing bowl
- measuring cups and spoons
- 2 cookie sheets
- Silpat or parchment paper (Optional)
- Rolling Pin
- cookie cutters of your choice
- Cooling grid
- Rubber/silicone spatula
- regular or cookie spatula
Ingredients
- 1 cup (226g) unsalted butter, softened
- 2/3 cup (132g) sugar
- 1 large egg
- 1 tablespoon light corn syrup
- 1 tablespoon vanilla extract
- 3 1/2 cups (420g) all-purpose flour (Plus about 1/2 cup more for dipping the cutters.)
- 1/2 teaspoon salt
Instructions
- Whisk together all-purpose flour and salt in a medium-sized mixing bowl. Set aside.
- Beat softened butter in the bowl of a stand mixer or a large bowl with a hand mixer until light and fluffy.
- Add sugar to butter and beat until combined and light in color. (About 2 minutes.) Scrape down the bowl as needed with a rubber or silicone spatula.
- Add the egg to the butter and sugar mixture and mix until just combined.
- Add corn syrup and vanilla to the butter, sugar and egg mixture and mix until combined.
- Add the flour mixture to the batter and start mixing on low so that the flour doesn’t splatter everywhere. Gradually increase the speed to medium and mix until combined and the batter comes away from the sides of the bowl.
- Turn cookie dough out onto a piece of waxed paper or a floured surface, shape into a disc and cut in half.
- Turn one cookie dough disc out in between two sheets of waxed paper or put onto a flour-dusted counter to roll out. (I roll my cookie dough in between two sheets of waxed paper. It makes it so much easier to roll.)
- Roll out dough between the two sheets of waxed paper evenly with a rolling pin.
- Put dough into the refrigerator right on the cookie sheet for 30 minutes before cutting out with cutters. If you're not using waxed paper and you're just using a floured surface, you can chill for 30 minutes and then roll out.
- Preheat oven to 375° F. Line two cookie sheets with parchment paper or a Silpat. (You don’t have to do this step, but it just makes it easier to remove the cookies. They don’t usually stick though.)
- Remove dough from the refrigerator onto the counter. Remove the top piece of waxed paper.
- Dip cookie cutter into flour to prevent sticking. Push cutter into the dough and wiggle the cutter around to get the shape you want.
- Carefully place shapes onto prepared cookie sheet about 1 1/2 to 2 inches apart. Bake for 8-10 minutes in preheated oven until edges are just starting to brown.
- Re-roll dough again and repeat the process until you’ve finished your cookies.
- Remove cookies from the oven and let them cool on a cooling grid.
- Once your cookies are cool, decorate them with your favorite royal icing or buttercream frosting and sprinkles.
Notes
Once you find a sugar cookie recipe you like, you don’t let it go. I got this recipe from a cookbook I checked out at the library years ago. I just did a search to find out which book it was and found it was the Betty Crocker’s Cooky Book, 1963 edition. (That was not the year I checked it out! I was probably 1997 thereabouts. LOL) I was so happy I was able to find it and I’m going to order it!
I hope you love these cookies as much as we have for so many years!
Sweet regards,
Michele
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