The Best Sugar Cookie Recipie -No Spread & Soft Bite
sugar cookie recipie are soft, buttery, and hold their shape beautifully—no spreading, no puffing, just perfect edges every time. Whether you’re baking for Christmas, birthdays, or just because, this recipe gives you cookies that are delicious plain and perfect for icing and decorating.
With simple ingredients and a reliable no-chill dough, these cut-out sugar cookies come together fast and bake up evenly with a soft, tender bite. It’s the kind of recipe that quickly becomes your go-to for every celebration.
| Nutrient | Amount |
|---|---|
| Calories | 165 kcal |
| Total Fat | 8.5 g |
| Saturated Fat | 5.2 g |
| Cholesterol | 25 mg |
| Sodium | 90 mg |
| Total Carbohydrate | 22 g |
| Sugars | 10 g |
| Dietary Fiber | 0.3 g |
| Protein | 2 g |
Step 1: Cream the Butter and Sugars
- Add 1 cup cold butter (cubed), 1 cup brown sugar, and ½ cup white sugar to your mixing bowl.
- Mix on low speed until it forms a smooth, thick paste. Don’t over-whip—this keeps your cookies from spreading.
Step 2: Add Eggs
- Crack in 2 eggs, one at a time.
- Mix until just combined. It’s okay if the mixture looks slightly separated.
Step 3: Add Flavoring
- Mix in 1 tbsp vanilla extract and 1 tbsp butter emulsion.
- Tip: Butter emulsion adds rich flavor that doesn’t bake out. Use almond extract as a substitute if needed.
Step 4: Add Dry Ingredients
Sprinkle in:
- 1 tsp baking powder
- 1 tsp salt
- 1 tbsp cornstarch (makes cookies soft but sturdy)
- Mix on low until combined.
Step 5: Add the flour
- Gradually add 4½ cups all-purpose flour in thirds.
- Mix on low speed to avoid overworking the dough.
- Stop when the dough pulls away from the bowl and isn’t sticky.
Step 6: Roll the Dough
- Divide dough into portions.
- Roll between two sheets of parchment paper using a rolling pin with thickness guides for even cookies.
- Dough should be firm, not sticky.
Step 7: Cut Out Cookies
- Use cookie cutters to shape your dough.
- Gently lift cookies from the parchment and place on an ungreased baking sheet.
- Set dough scraps aside to re-roll later.
Step 8: Chill Before Baking
- Chill the shaped cookies in the fridge for 10–15 minutes.
- Cold dough helps cookies hold their shape while baking.
Step 9: Bake the Cookies
- Preheat oven to 350°F (175°C).
- Bake cookies for 13–14 minutes, or until edges are lightly golden.
- Let them cool on the pan, then transfer to a wire rack.
Final Tips
- Don’t skip chilling. Cold butter = clean edges.
- Cornstarch and cold butter = soft centers with minimal spread.
- These cookies are perfect for decorating with royal icing, holiday baking, or gifting.
Read more recipie And enjoy with your family.
Sugar Cookie Recipe – FAQs
1. Why is my sugar cookie dough sticky?
Sticky dough usually means there’s not enough flour or the butter was too soft. Add 1–2 tablespoons of flour at a time until the dough pulls away from the bowl and is no longer tacky.
2. How do I stop sugar cookies from spreading?
To prevent spreading:
- Use cold cubed butter
- Don’t over-whip the dough
- Chill the shaped cookies before baking
- Add cornstarch for structure
3. Can I skip butter emulsion?
Yes. You can:
- Replace with almond extract or butter extract
- Just use vanilla extract if you prefer classic sugar cookie flavor
4. How thick should I roll the dough?
Roll dough to about ⅜ inch (9–10 mm) thickness for cookies that bake evenly and hold shape well.
5. Do I need to chill the dough before baking?
Yes, chilling is crucial. It helps firm up the butter so the cookies won’t spread and will bake with clean edges.
6. How long do sugar cookies stay fresh?
Plain sugar cookies last up to 1 week in an airtight container at room temperature. Iced cookies can last 2–3 weeks, depending on the icing used.
7. Can I freeze the dough or baked cookies?
Absolutely!
- Freeze raw dough (well-wrapped) for up to 3 months
- Freeze baked cookies (unfrosted) in layers between parchment for up to 2 months
