Buttery No-Spread Cut-Out Sugar Cookies
These cut-out sugar cookies stay true to their shape and taste like vanilla-scented butter. The dough is a dream to work with, and the baked cookies have clean, crisp edges that are ready for any decorating idea you have.
Make them for a birthday, a holiday, or just a quiet afternoon of baking. The recipe is straightforward, the results are consistent, and you will have a lot of fun with your favorite cookie cutters.
What Makes These Cookies So Reliable
This dough is the one I come back to because it does not fight you. It rolls out smoothly after a good chill and holds every curve and point of the cutter. The cookies bake up pale and tender, with a light snap at the edge and a soft center.
The flavor is classic and clean. Real butter and a splash of almond extract give them a bakery-like taste without being complicated. I like them plain, but they are also a fantastic blank canvas for royal icing or a simple glaze.
Ingredients
- 3 cups all-purpose flour: spooned and leveled, not scooped
- ½ tsp baking powder: just enough to keep the cookies tender
- ½ tsp salt: fine sea salt or table salt
- 1 cup unsalted butter, softened: let it sit at room temperature for about 30 minutes
- 1 cup granulated sugar: standard white sugar works best for a clean sweetness
- 1 large egg: cold or room temperature, both work here
- 2 tsp vanilla extract: pure vanilla gives the best flavor
- ½ tsp almond extract, optional: adds a subtle bakery note
Variations / Substitutions
- Swap the extract: use 2 teaspoons lemon zest or 1 teaspoon peppermint extract instead of almond extract for a different flavor.
- Make them gluten-free: replace the flour with a 1-to-1 gluten-free baking blend that contains xanthan gum. The dough may be a bit more fragile, so handle it gently.
- Dairy-free: use a stick-style vegan butter with at least 75 percent fat. The cookies will still hold their shape.
- Add spice: mix 1 teaspoon cinnamon or ½ teaspoon cardamom into the flour for a warm spiced version.
Brown the butter first and let it cool if you want a deeper nutty flavor, like in these Chewy Brown Butter Cookies.
How to Make Cut-Out Sugar Cookies
Step 1: Cream the Butter and Sugar
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In the bowl of a stand mixer, beat 1 cup softened unsalted butter and 1 cup granulated sugar together on medium speed until light and fluffy, about 3 minutes.
You will see the mixture turn pale and almost fluffy, like whipped frosting. Scrape down the sides of the bowl once to make sure everything combines evenly.
Step 2: Mix in the Egg and Flavorings
Stop the mixer and scrape down the sides again. With the mixer on low, add 1 large egg, 2 teaspoons vanilla extract, and the ½ teaspoon of almond extract if you are using it. Beat just until the egg is fully incorporated, about 30 seconds. Do not overmix.
The dough will look glossy and a bit sticky at this point. That is normal. The flour will tighten it up in the next step.
Step 3: Add the Dry Ingredients
Whisk together 3 cups all-purpose flour, ½ teaspoon baking powder, and ½ teaspoon salt in a medium bowl. With the mixer on low, gradually add the flour mixture to the butter mixture. Mix just until no dry streaks remain, scraping the bowl once or twice. Stop as soon as the dough comes together.
The dough should form a soft mass that pulls away from the sides of the bowl. If it feels too sticky to handle, add an extra tablespoon of flour, but try not to add much more than that.
Step 4: Shape and Chill the Dough
Turn the dough out onto a lightly floured surface and divide it in half. Pat each half into a flat disc about 1 inch thick. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days.
Chilling is the secret to no-spread cookies. The cold dough firms up the butter so it does not melt too quickly in the oven. This is how you get those clean edges.
Step 5: Roll, Cut, and Bake the Cookies
On a floured surface, roll out one disc of chilled dough to ¼-inch thickness. Use cookie cutters to cut out shapes and place them on the prepared baking sheets about 1 inch apart. Re-roll the scraps once and cut as many as you can.
Bake the cookies for 8 to 10 minutes, until the edges are just set and the tops look dry but not brown. They will still be very pale. Let them cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely before icing. The cookies will have a light snap at the edge and a soft, buttery center.
A Few Tips Before You Start
- Keep the dough cold.: While you work with one disc, leave the other in the fridge. If the dough gets too soft while you are cutting, slide it onto a baking sheet and pop it in the fridge for 5 minutes.
- Rolling between parchment paper: saves you from adding too much extra flour, which can make the cookies tough. Place the disc between two sheets, roll, then peel off the top sheet and cut directly.
- Dip your cookie cutters in flour: between shapes to keep them from sticking, especially for intricate cutters with small details.
- Underbaking is okay.: These cookies will not look done when you pull them out. They will set up as they cool, so trust the time and resist the urge to leave them in longer.
Bake times by thickness:
| Thickness | Bake Time |
|---|---|
| ⅛ inch | 6 to 8 mins |
| ¼ inch | 8 to 10 mins |
| ⅜ inch | 10 to 12 mins |
Storing These Cookies
- Refrigerate: Keep baked, undecorated cookies in an airtight container at room temperature for up to a week. If they are frosted, layer them with wax paper and store them in the fridge for up to 5 days.
- Freeze: Freeze unfrosted cookies in a single layer on a baking sheet, then transfer them to a zip-top bag. They keep for about 2 months. You can also freeze unrolled dough discs for up to 3 months.
- Reheating: These are not reheated. Let frozen cookies thaw at room temperature, then decorate.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes. The wrapped dough discs can sit in the fridge for up to 2 days, or in the freezer for up to 3 months. Thaw frozen dough in the fridge overnight before rolling.
Do I need a stand mixer or can I use a hand mixer?
A hand mixer works just as well. The mixing times will be about the same. You just might need to hold the bowl steady when you add the flour.
Why did my cookies turn out hard?
They likely baked a minute too long or the dough was rolled thinner than ¼ inch. Check them at the earliest time listed and pull them when the edges are set but the tops are still pale.
Can I use this dough for gingerbread cookies?
You can. Add 1 teaspoon ground ginger, 1 teaspoon cinnamon, ¼ teaspoon cloves, and ¼ teaspoon nutmeg along with the flour. The dough will be just as shape-friendly.
Buttery No-Spread Cut-Out Sugar Cookies Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C). Cream butter and sugar until light and fluffy.
- Mix in the egg, vanilla extract, and almond extract until just combined.
- Gradually add the whisked flour, baking powder, and salt. Mix just until a soft dough forms.
- Divide dough into two discs, wrap, and chill at least 1 hour.
- Roll one disc to ¼-inch thickness, cut shapes, and bake on parchment-lined sheets for 8 to 10 minutes until edges are just set. Cool on the sheet for 2 minutes, then transfer to a rack.
