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The best, SOFT cut out sugar cookie recipe that doesn’t spread! Perfect for any occasion, these soft & pillow-y cut out sugar cookies with real vanilla bean flecks are perfect for Christmas, Valentines, and birthday cookies!
Sugar cookies are so much fun! They are versatile, you can make them any shape and almost any flavor. You can use them for birthdays, baby showers, weddings, or any time at all! I can remember being a kid and always looking forward to the holidays, because that was the only time of year I got to see my grandma. As you all know, grandma = cookies!
Since then, my cookie recipe has changed a few times. This is my recipe for my signature vanilla almond sugar cookies, and the one I use for almost all my orders for my cookie side gig. It is soft and pillow-y, and a beautiful uniform color (so now brown edges). The cookies aren’t too sweet, which is what you want when you are planning on piling on the icing!
This recipe requires minimal chilling (it’s actually optional), and they don’t spread! No-spread cookies are important when using intricate cutters, because you don’t want a blob where your pretty flower was supposed to be (Pinterest fail, anyone?).
I use a food scale for my sugar and flour measurements, but if you don’t have one, you can definitely just use measuring cups. Okay, let’s get to it!
Here’s what you’ll need:
- 2 sticks of room temperature salted butter (or 1 cup)
- 175 grams of powdered sugar (or 1 1/2 cups)
- 1 egg
- 1 tablespoon of vanilla bean paste (vanilla extract is fine if you don’t have this)
- 1/2 tablespoon of almond bakery emulsion (if you don’t want to use almond, you can make this vanilla or another flavor)
- 420 grams of all-purpose flour (or 3 1/4 cups)
- 1/2 tablespoon of baking powder
First, you are going to cream the butter and powdered sugar together. Slowly add the sugar to the butter a little at a time until fully incorporated. Mix on medium speed until the butter is almost white, light, and airy.
Next, you are going to add in your egg, vanilla bean paste and almond extract.
Mix on low-medium speed until well mixed and batter is even. Scrape down the sides of the bowl.
Sift your flour and baking powder together, and add it to the mixing bowl one cup at a time on low speed until all your flour is coated.
Bump up your mixer speed to low-medium and mix until the dough starts pulling away from the sides of the bowl and begins sticking to the paddle. You should be able to grab the dough and make an indentation without it sticking to your fingers.
Optional tip: Cover your dough with plastic wrap and let it rest for 30 minutes to let it firm up some. This will make it easier to work with.
Preheat your oven to 350 degrees.
Roll out your dough between two sheets of parchment paper to 1/4″ thickness. I use this rolling pin to ensure my cookies are even every time.
Optional tip: Place your rolled out dough into the freezer for 5-10 minutes with the parchment paper still attached. This will make it much easier to cut your dough into your desired shapes.
Cut your cookies with your cutters and transfer them to a baking sheet.
Optional tip: You can pop your cut shapes back into the freezer for another 5 minutes just to let them firm up. This will ensure the absolute minimal spreading occurs while baking if you are using an intricate cutter with lots of detail.
Line your baking sheet with a silicone baking mat or parchment paper and bake for 8 minutes at 350 degrees.
Sugar cookies bake at a very quick rate, so make sure you keep your eye on them! I take them out right at the 8 minute mark. You will want them to be a tiny bit shiny in the center, this will go away as the cookies continue to bake outside of the oven.
Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a cooling rack. If you are decorating them the same day, make sure you allow the cookies to fully cool before applying icing, or it will melt.
Enjoy your cookies! Store them in airtight container, they will keep for 5-7 days.
The Best No-Spread Sugar Cookies
Equipment
- stand mixer (a hand mixer will work if you don't have one)
- spatula
- measuring spoons
- food scale
Ingredients
- 2 sticks salted butter room temperature. if you're using unsalted butter just add a dash of salt to your dry ingredients
- 175 grams powdered sugar or 1 1/2 cups
- 1 large egg
- 1 tablespoon vanilla bean paste you can use regular vanilla extract if you don't have this
- 1/2 tablespoon almond emulsion if you don't want to use almond, you can make this vanilla as well (or any other flavor)
- 420 grams all-purpose flour or 3 1/4 cups
- 1/2 tablespoon baking powder
Instructions
- Cream butter and sugar together, slowly adding the powdered sugar to the butter on medium speed until fully incorporated. The butter should be very light and no longer yellow.
- Add egg, vanilla bean paste and almond emulsion and mix on low-medium speed until fully blended.
- Scrape down sides.
- Sift flour and baking powder together (you will add your dash of salt here if you are using unsalted butter). Add it to your wet ingredients one cup at a time, scraping down sides every so often on low speed until mixed.
- Turn up the speed to low-medium and mix until the dough starts to pull away from the sides of the mixing bowl and begins to stick to the paddle.
- Optional: Cover the dough with plastic wrap and let the dough rest for 30-ish minutes. This will allow the dough to firm up and make it easier to work with.
- Preheat the oven to 350 degrees.
- Roll out cookies to 1/4" between two sheets of parchment paper. I use this rolling pin to make ensure my cookies are perfect height.
- Optional: Pop the rolled dough into the freezer (with parchment paper still attached) for 5-10 minutes. This will make it much easier to cut and transfer your cookies.
- Cut your cookies out!
- Optional: Put your cookie shapes into the freezer for another 5 minutes before putting them into the oven. This is just an extra step to make sure your cookies spread as little as possible, especially if you are using an intricate cutter shape.
- Line your baking sheets with a silicone baking mat (or parchment paper) and bake at 350 degrees for 8 minutes. Sugar cookies bake at a rapid pace, so keep your eye on them! You will want them to look a tiny bit shiny in the center, this will go away as the cookies continue to bake outside of the oven.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack. Make sure your cookies are completely cooled before decorating them, or the icing will melt.
- Enjoy!
Did you try this recipe? Was it delicious? Comment below to let me know and share it with your friends!
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