The Ultimate No-Spread Cut-Out Sugar Cookie Recipe for Perfect Holiday Baking
There’s a special kind of magic that fills the air during the holidays, and for many, it begins in the kitchen with the sweet aroma of freshly baked sugar cookies. These classic treats aren’t just a holiday essential; they are a cherished tradition, a canvas for creativity, and a delight for the senses. Our recipe for cut-out sugar cookies delivers a truly exceptional result: cookies that are wonderfully tender, perfectly buttery, and delightfully crisp around the edges. As far as we’re concerned, they truly embody perfection in every bite.
What sets this recipe apart is its reliability. These cookies maintain their shape beautifully, refusing to spread during baking, which makes them absolutely ideal for intricate cookie cutters and elaborate decorations. Beyond their impeccable structure, the dough is incredibly easy to mix, coming together smoothly without any fuss. While making these cookies is a beloved annual tradition in our home, things have evolved slightly over the years. My daughter, who once loved every step of the process, has now decided her true passion lies solely in the artistry of decorating. That means the crucial tasks of rolling and cutting the dough have become my exclusive domain. It’s a little bittersweet, but seeing her joy in creating edible masterpieces makes it all worthwhile!
Why You’ll Love This No-Spread Sugar Cookie Recipe
This isn’t just another sugar cookie recipe; it’s *the* recipe you’ll turn to year after year, especially for holidays and special occasions. Here’s why these cookies consistently earn rave reviews and become a cherished part of your baking repertoire:
- Achieves the Perfect Sugar Cookie Profile: These cookies strike an exquisite balance of textures and flavors. They are buttery and rich, with a delicate tenderness that melts in your mouth, complemented by a subtle crispness at the edges. Every bite is a harmonious blend of classic, comforting flavors.
- Guaranteed No-Spread Baking: One of the most common frustrations with cut-out cookies is watching your carefully shaped designs spread and lose their definition in the oven. Our meticulously developed recipe ensures your cookies hold their form perfectly, emerging from the oven with crisp edges and precise details, ready for decorating. This feature is particularly important for intricate cookie cutters and impressive presentations.
- Exceptional for Gift Giving and Celebrations: Their beautiful appearance, combined with their sturdy yet tender texture, makes these sugar cookies ideal for gifting. Whether you’re assembling festive cookie platters for neighbors, creating personalized treats for teachers, or bringing a delightful dessert to a party, these cookies travel well and always impress. They also provide a fantastic base for all kinds of creative decorations, turning a simple cookie into a work of edible art.
- Surprisingly Easy to Make: Despite their impressive results, the process of making these cookies is straightforward and enjoyable. With clear, simple steps and readily available ingredients, even novice bakers can achieve stunning, professional-looking results. The dough comes together quickly and handles wonderfully, making the entire baking experience a joy.
- Versatile for Any Occasion: While they shine during the holidays, these cut-out sugar cookies are perfect for any celebration. Use different cookie cutters and decorations to adapt them for birthdays, baby showers, weddings, or seasonal events. Their classic flavor makes them a universal crowd-pleaser.
Crafting Your Perfect Cut-Out Sugar Cookies: Step-by-Step Guide
Creating these delightful sugar cookies is a rewarding process, and following a few key steps will ensure your success. It all starts with preparing the dough, chilling it to perfection, and then rolling and cutting with ease.
The journey to perfect sugar cookies begins with combining your simple ingredients. First, you’ll sift together the dry components: all-purpose flour, baking powder, and salt. Sifting isn’t just for lumps; it aerates the flour, contributing to a lighter, more tender cookie. Set this mixture aside. In a large bowl of an electric stand mixer, cream together softened unsalted butter and granulated sugar until the mixture is light in color and fluffy. This step is crucial, as it incorporates air, which is vital for the cookie’s texture. Next, incorporate the beaten egg and heavy cream, mixing until just combined. Reduce the mixer speed to low and gradually add the dry flour mixture, beating only until the dough comes together and pulls away from the sides of the bowl. Be careful not to overmix, as this can develop too much gluten, resulting in tough cookies. Once the dough is ready, divide it in half, wrap each portion tightly in plastic wrap, and refrigerate for a minimum of 2 hours. This chilling period is non-negotiable for no-spread cookies! It allows the butter to firm up, preventing the cookies from losing their shape in the oven, and makes the dough much easier to handle.
When you’re ready to roll, preheat your oven to 375°F (190°C). Instead of traditional flour, sprinkle your rolling surface generously with confectioner’s sugar. Using powdered sugar instead of flour helps keep the cookies tender and prevents them from absorbing excess flour, which can lead to a dry texture. I highly recommend using a sturdy, non-moving surface like a clean kitchen counter or a heavy wooden cutting board for this step. Trust me on this one: a flimsy pastry mat will slide around with the cold, stiff dough and only lead to frustration. I speak from experience! My Boos Board is an absolute lifesaver for achieving perfectly even dough. Take one wrapped portion of dough from the refrigerator at a time, sprinkle your rolling pin with powdered sugar, and roll the dough out to about 1/4-inch thick. Periodically move the dough around and check underneath to ensure it’s not sticking. If the dough starts to become too warm and soft during rolling, simply place a cold cookie sheet on top for 5-10 minutes to chill it back down.
Once your dough is rolled, use your favorite cookie cutters to create desired shapes. Carefully transfer the cut-out cookies to a baking sheet lined with parchment paper or a silicone baking mat. You can place them about one inch apart, as they truly do not spread! This allows you to maximize your baking sheet space without worrying about cookies melding together. If you’re decorating before baking, this is the time to add colored sugars or other non-meltable sprinkles. And a little side note from my resident decorator: my daughter wanted everyone to know that she did ALL of the decorating on these batches pictured! She truly outdid herself, didn’t she?
Pop the baking sheets into your preheated oven for 7 to 9 minutes. Baking times can vary slightly depending on your oven, so keep an eye on them. The cookies are done when the edges are just beginning to turn a very light golden brown. They should still appear pale in the center. Once baked, remove them from the oven and let them rest on the hot baking sheet for about 2 minutes. This brief resting period helps them set and prevents breakage. After that, carefully transfer them to a wire rack to cool completely. Allowing them to cool fully is essential, especially if you plan to decorate them with icing.
For more detailed insights and additional tips on achieving the perfect cut-out sugar cookies, make sure to check out our updated post Cut-Out Sugar Cookies here.
And speaking of masterpieces, I was also “informed” (with a very proud smile!) that I absolutely had to share that my daughter took this stunning photo of the finished cookies. Another excellent job, don’t you agree? It just goes to show how much joy and creativity these simple cookies can inspire.
Explore More Delicious Cookie Recipes
If you’ve enjoyed baking these classic sugar cookies, you might be ready to expand your cookie repertoire! We have a variety of other delightful cookie recipes perfect for any occasion, from comforting classics to unique seasonal treats. Here are a few to get you started:
- Old Fashioned Peanut Butter Cookies: A timeless favorite with that irresistible criss-cross pattern and rich peanut butter flavor.
- Eggnog Cookies: Perfect for holiday festivities, these cookies capture the creamy, spiced essence of classic eggnog in a tender bite.
- Maple Glazed Shortbread Cookies Recipe: Indulge in the buttery crispness of shortbread elevated with a sweet, aromatic maple glaze.
Classic No-Spread Sugar Cookies Recipe
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Ingredients
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 large egg, beaten
- 1 tablespoon heavy cream
- 1/2 cup Powdered sugar for rolling out dough
Instructions
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Sift together flour, baking powder, and salt into a medium bowl. Set aside.
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In a large bowl of an electric stand mixer, cream the softened butter and sugar together until light in color and fluffy, about 2-3 minutes.
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Add the beaten egg and heavy cream to the butter mixture and beat until just combined. With the mixer on low speed, gradually add the sifted flour mixture, beating until the mixture forms a dough that pulls away from the side of the bowl. Do not overmix.
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Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours (or up to 2 days). This step is crucial for preventing spread.
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When ready to bake, preheat your oven to 375 degrees F (190°C).
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Lightly sprinkle your rolling surface (like a sturdy kitchen counter or heavy wood board) with powdered sugar. Avoid using flour, as it can make the cookies tough.
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Remove one wrapped pack of dough from the refrigerator at a time. Lightly sprinkle your rolling pin with powdered sugar and roll the dough out to an even 1/4-inch thickness. Periodically move the dough and check underneath to ensure it isn’t sticking. If the dough becomes too warm, place a cold cookie sheet on top for 10 minutes to chill it before continuing.
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Using your desired cookie cutters, cut out shapes and carefully place them about 1-inch apart on a baking sheet lined with parchment paper or a silicone baking mat. If decorating with colored sugars before baking, do so now.
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Bake for 7 to 9 minutes, or until the edges of the cookies are just barely beginning to turn a very light golden brown. The centers should still appear pale. Let the cookies sit on the baking sheet for about 2 minutes after removal from the oven to set, then transfer them to a wire rack to cool completely.
Notes
The total number of cookies yielded will vary based on the size and shape of your cookie cutters.
Nutrition
This timeless recipe, offering consistent quality and delightful flavor, was originally adapted from the expertise of Alton Brown. We’ve fine-tuned it over the years to ensure it remains your go-to for perfect, non-spreading sugar cookies, ideal for all your creative baking adventures.