How to Make Easy No Spread Sugar Cookies

by Marina
16 cookies
17 min

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You know how there are some recipes that have a hundred variations out there, and it’s hard to find the one that your family actually loves? Well, if you’ve been on the hunt for a good sugar cookie recipe, you have to try this one. I’ve tried countless number of sugar cookie recipes, and can finally say this is, by far, my favorite, easy no spread sugar cookie recipe.

It does not bloat, or spread.

And when you bite into a cookie, you get that crisp bite, and just-the-right-amount-of-chewy insides.

Quick disclaimer-I didn’t create this recipe.

A chef friend of mine gave this to me, with full permission to share.

But the proof is in the pudding, right?

After tasting our first batch, it gets full points!

These no spread sugar cookies taste great as is, or with a thin layer of cream cheese frosting, or a glaze.

You could even bake a batch of sugar cookies, make 3 or 4 cream cheese frosting bags (with different colors), package everything in a box, and drop this off for a friend with kids.

What a fun Random Act of Kindness this would be, any time of the year, really. Not just at Christmas!

Ready for the recipe?

How to Make Easy No Spread Sugar Cookies

Ooh, something else I love doing is adding a dash of almond extract to my glaze or cream cheese frosting to make the overall flavor profile taste like marzipan.

Mmmm, yum!

Enjoy making these cookies with your kids.

Make those memories, ignore the imperfect shapes, the flour on the floor,

and just try to have a little fun.

How to Make Easy No Spread Sugar Cookies
Recipe details
  • 16  cookies
  • Prep time: 5 Minutes Cook time: 12 Minutes Total time: 17 min
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  • Cookie Dough:
  • 1/2 cup softened unsalted butter
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla
  • pinch of salt
  • 1.5 cup All Purpose flour
  • extra flour for rolling out
  • Glaze
  • 1 pound powdered sugar
  • 1/4 cup corn syrup
  • 1/4 cup water
  • 1/2 tsp clear vanilla (regular vanilla is fine but the glaze will need to be colored)
  • Red & Green GEL food colors.

Preheat the oven to 350F
Cream together butter and sugars (3-5 mins) depending on speed of mixer
Add egg and vanilla. Mix until incorporated.
Add flour and salt. Mix until dough forms.
Sprinkle a dusting of flour on your work surface.
Knead your dough gently to bring it together before rolling it out.
Lightly flour the top of the dough and make sure any exposed surface area your dough cantouch is floured.
Roll out dough.
Cut out shapes and place onto a parchment lined baking sheet.
Bake for 10-12 mins
Allow cookies to cool on pan 15-20 min before icing.
Glaze Icing Instructions:1. Add powdered sugar, corn syrup, water and vanilla to a bowl.
  • Notes for glaze:Gel colors are strongly recommended to change the color of the icing. Using a liquid basedcolor will change the consistency of the icing and also won’t be as vibrant.For a bright white icing, you’ll need some white gel coloring. Using the white color can also helpcreate pastel colors when mixed with darker tones.If the icing is “runny” add sifted powder sugar so that you avoid clumps in your icing.
  • To make dark colors it is a two step process:Red: Make deep pink icing (2-3 drops) then add 1-2 drops of red gel food coloring.Black: Make brown icing (1-2 drops) then add 2-3 drops black icingDo not try to make red icing without making it pink with pink gel color first. Red plus whiteequals pink. No matter how much red color you add to white icing it’s not going to turn a deepred
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