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    Home » Recipes » Sweets

    No Spread Sugar Cookies

    September 12, 2021 by Chenée Lewis

    1.1K shares
    No-Chill, No-Spread, Perfect Edges Cutout Sugar Cookies Recipe | Chenée Today

    The best no spread sugar cookies for decorating! These are soft, easy no spread sugar cookies - no chill needed! We're making these no spread sugar cookies with powdered sugar and an easy recipe for sugar cookie icing! This is my go-to cut out sugar cookie recipe!

    cut out sugar cookies decorated with icing and sprinkles, placed on a wire cooling rack with sprinkles and more cookies on the side
    No Chill, No Spread Sugar Cookies
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    *This post contains affiliate links — as an Amazon Associate I earn from qualifying purchases. Please see my disclosure for details*.

    If you like this no spread cookie recipe, check out my Chocolate Orange Shortbread Cookies, my Salted Caramel Thumbprint Cookies with Cinnamon Sugar, or my Key Lime Cookies!

    Easy No Spread Sugar Cookies for Decorating

    These aren't just any sugar cookies -- these are the easiest, no-chill, no-spread cut-out sugar cookies you can ask for, with festive sprinkles and a super simple dipped icing! The perfect cookies for holiday gatherings or any celebration!

    Jump to:
    • Easy No Spread Sugar Cookies for Decorating
    • How do you make sugar cookies not spread?
    • Ingredients for these Foolproof No Chill, No Spread Sugar Cookies
    • Equipment
    • How do you make sugar cookies not spread?
    • More F.A.Q. for the BEST No Spread Sugar Cookies
    • 📖 Recipe
    • 💬 Comments

    Growing up, my family would always make a cut out sugar cookie recipe and watch movies on Christmas Eve. And it's a tradition we keep alive today! These no chill, no spread sugar cookies continue that tradition -- and make it even better!

    These cookies are made with simple ingredients, with the vanilla and almond flavors of a classic sugar cookie recipe, with just the right amount of sweetness. They're firm, yet tender with a melt-in-your-mouth texture, and crisp edges. Best of all, they keep the exact shape you cut them into, with NO spreading in the oven!

    stack of sugar cookies before decorating
    No Spread Sugar Cookies with Powdered Sugar

    How do these sprinkle sugar cookies have such great texture while keeping their shape so well? Well, one of the secrets to the best sugar cookie recipe is the type of sugar we're using in the dough!

    How do you make sugar cookies not spread?

    For these soft no spread sugar cookies, we're using powdered sugar instead of regular granulated sugar, which adds a lighter, and more tender texture to our cookies, making them soft instead of chewy. This is because powdered sugar contains cornstarch, which means these cookies have less gluten.

    Typically, granulated sugar in sugar cookies will make the cookies more likely to spread while baking, because the sugar melts in the oven, and also contributes to more browning. Using powdered sugar minimizes both of those effects because it dries out your dough a bit more. So your cut out sugar cookie recipe will come out perfect every time!

    Now that we know what sugar to use in this cut out sugar cookie recipe, let's keep going with the rest of the ingredients!

    no spread sugar cookies ingredients
    No Spread Sugar Cookies Ingredients

    Ingredients for these Foolproof No Chill, No Spread Sugar Cookies

    • salted butter - you guys know I almost always use salted butter. It just cuts out that one extra step and brings out the flavor in baked goods in a way that really works for me. If you prefer unsalted butter, feel free to use it and then add ¾ teaspoon of salt to your dry ingredients. Either way, make sure your butter is room temperature: it should indent to the touch, but not be greasy or overly soft. You want it to be just soft enough to work with, but still slightly cool to the touch.
    • powdered sugar - measured by weight using a kitchen scale (see tips below).
    • egg - your egg should also be room temperature - I like to let my eggs sit in a bowl of warm water for about 10 minutes to get them to room temp quickly.
    • vanilla & almond extract - to me, the best combination of flavors for sugar cookies with sprinkles! Make sure you're using pure vanilla and almond extracts! Check out my post on how to make vanilla extract at home with just 2 ingredients!
    • all-purpose flour - like the powdered sugar, I'd recommend measuring your flour by weight with a kitchen scale for the best accuracy. See tips below for more details!
    • baking powder - baking powder gives our cookies a bit of a lift, especially since we're only using one egg.
    sugar cookie dough cut with cookie cutters
    Cut Out Sugar Cookies Recipe

    Equipment

    So to make this no spread sugar cookies recipe, you'll need a few basic cut-out cookies tools, like cookie cutters, a baking sheet, and either parchment paper or a silicone baking liner.

    You'll also want an electric mixer to cream your butter and a rolling pin to roll out your dough, either a stand mixer or a hand mixer and a large bowl. Another great tool I love for rolling out dough is a pastry mat. This is the one I use: it's nonstick, nonslip, and has measuring lines up to 16 inches, which really comes in handy for pie crust! Here are all my equipment recommendations for these cutout sugar cookies with sprinkles!

    How do you make sugar cookies not spread?

    These no chill no spread sugar cookies are an easy treat any time of year ! The full detailed instructions are in the recipe card below, but to make sure you have no trouble making these cookies look and taste perfect, here are a few of my best tips:

    Measure your flour and powdered sugar by weight

    One way this cookie dough works without chilling is that there's a higher amount of flour and we're using powdered sugar instead of granulated sugar. Unfortunately both of those ingredients are difficult to measure accurately by volume, so there's a chance you'll end up with too much flour or sugar and your dough will have a hard time coming together.

    To be on the safe side, I always measure flour and powdered sugar by weight using a kitchen scale for best results. I highly recommend picking one up if you love to bake! Otherwise, you can improve accuracy by using the spoon-and-level method for both your flour and powdered sugar.

    stack of decorated sugar cookies on a wire rack
    No Spread Sugar Cookies

    Minimize handling of the dough

    Because we're not chilling this dough, it's even more important to avoid warming it up, so that the butter can say as cold as possible. So try to bring the dough together after mixing with as little kneading as possible. Also, you'll be using a rolling pin to roll it out (I recommend this marble one), but you might also want to use a bench scraper to pick up your cookie pieces after they've been cut and transfer them to your cookie sheet.

    Dust everything in flour

    Whatever you're touching your dough with should be dipped or dusted in flour. So you'll want to dust some flour on your work surface, then on your hands before you knead your dough together, and then some on your rolling pin before you roll out the dough.

    You'll also want to dip your cookie cutters and bench scraper in flour. This will keep your dough from sticking and prevent any related mishaps.

    Check your oven temperature

    I mentioned this in my White Chocolate Peppermint Cookie Recipe, but one factor that contributes to cookies spreading in the oven is the oven temperature. The higher heat helps to solidify the outside of the cookie before the butter on the inside has a chance to melt, thereby keeping their shape.

    We're baking these sugar cookies at 375 degrees, but many ovens run a little cold, so an oven thermometer will let you know the accurate temperature of your oven so that you can adjust if necessary.

    Decorated sugar cookies with sprinkles on parchment paper
    No Spread Sugar Cookies

    Don't overbake your cookies!

    Assuming your oven temperature is accurate to 375 degrees and your cookies are rolled out to ¼-inch thick, then 8 minutes should be great for this no spread sugar cookie recipe. I would say as little as 7 or as much as 9 minutes. Anything more than that will brown them too much and affect the tender texture of this cut out sugar cookie recipe.

    How to decorate cut out sugar cookies

    We're making a super easy, 3-ingredient vanilla icing for this sugar cookie recipe. And to make it even easier, we'll dip our sugar cookies right into the icing before dotting them with sprinkles. It's so simple:

    1. This is true for most baked goods, but to ensure a neat look you'll want to let the cookies cool completely on a wire rack before dipping them in the icing.
    2. Once your icing is all mixed, just grab a cookie by its outside edges, and dip it face down into the icing. Make sure all corners of the face of the cookie come into contact with icing.
    3. Bring the cookie out of the icing. Then hold it face down for about 20 seconds to let the excess icing drip off.
    4. Quickly and carefully flip the cookie over so that the icing is on top. Lay it on parchment paper to set. Now's the time to add your sprinkles! And if you love sprinkles, check out my Birthday Rice Krispie Treats!
    stack of decorated sugar cookies with a glass of milk and more cookies in the background, and a spoon with sprinkles in the foreground
    Cut Out Sugar Cookie Recipe

    More F.A.Q. for the BEST No Spread Sugar Cookies

    What do you put in cookies if they aren't spreading?

    Additional sugar or butter can cause cookies to spread, since both liquify when they are heated. One way this no spread sugar cookies recipe counteracts the effect of sugar in cookie dough is by using powdered sugar to dry out the dough a bit.

    Why is my sugar cookie dough spreading?

    You may have too much moisture in the dough, or your dough may have warmed too much before baking. It's important to measure your flour and liquid ingredients accurately, and to be sure to use room temperature butter, but not butter that is overly soft. It's also important to avoid handling your dough by hand too much, so that it doesn't get too warm.

    Does cornstarch help cookies from spreading?

    Yes, one way to prevent spreading is to make your no spread sugar cookies with cornstarch. But with this no spread cookie recipe, the powdered sugar we're using contains a bit of cornstarch already, so it's not necessary.

    Why are my cookies flat and thin?

    There are a few possible reasons -- first, you may not have added enough flour to your dough. Your oven may not be the correct temperature -- I'd suggest getting an oven thermometer to ensure accurate oven temperature. Also, your baking powder my be expired -- check the expiration date or buy a fresh container before baking. Finally, your butter may be too soft -- make sure your butter is slightly softened, but still cool to the touch before adding it in. See above for a few more tips to make these no chill no spread sugar cookies your favorite cutout cookies!

    Why do sugar cookies puff up?

    Sugar cookies get their lift from baking powder. So in this cut out sugar cookie recipe, our cookies get a bit of puffiness in the oven, but because of our sugar and flour, they don't spread too much.

    stack of undecorated sugar cookies

    What should be done before storing baked cookies?

    First, your cookies should be completely cooled and any decoration should be set and hardened before storing. Place cookies in layers in an airtight container, separated by sheets of parchment paper. Seal container and store at room temperature for up to one week or in the freezer for up to one month.

    How far ahead can you make Christmas cookies?

    You can definitely make these cookies ahead of time -- they'll last for up to a week at room temperature, but if you're not planning to eat them within a few days, you should freeze them in an airtight container for the most freshness. To thaw, just let the container sit, still sealed, at room temperature.

    Can I leave sugar cookies out overnight?

    Sure! You can store cut out sugar cookies for up to a week at room temperature. Just make sure they're in an airtight container so that they don't lose their texture.

    Why is my sugar cookie dough dry and crumbly?

    You may have added too much flour, or not enough liquid. See my post on how to fix crumbly cookie dough!

    What are some other favorite cookie recipes I can try?

    I've got so many different recipes for your cookie tin! I love these Peppermint White Chocolate Sugar Cookies -- they look like freshly-fallen snow! These Lemon Curd Cookies come out irresistible every single time! And if you love cake mix cookies, you've got to try my Ginger Crinkle Cookies! Finally, check out my list of the 19 Best Cookies for Cookie Exchange Swaps This Year, and happy baking!

    📖 Recipe

    cut out sugar cookies decorated with icing and sprinkles, placed on a wire cooling rack with sprinkles and more cookies on the side

    No Spread Sugar Cookies - No Chill Recipe

    4.95 from 80 votes
    Print Pin Recipe Rate Recipe Save RecipeSaved!
    The best no spread sugar cookies for decorating! These are soft, easy no spread sugar cookies - no chill needed! We're making these no spread sugar cookies with powdered sugar and an easy recipe for sugar cookie icing! This is my go-to cut out sugar cookie recipe!
    Prep Time: 20 minutes minutes
    Cook Time: 9 minutes minutes
    Total Time: 29 minutes minutes
    Course: Dessert, Snack
    Cuisine :American
    Servings: 30 cookies
    Calories: 174kcal
    Recipe Source: Chenée Lewis

    Equipment you may need

    • ¾ sheet baking pan
    • silicone baking mat
    • parchment paper
    • hand mixer
    • stand mixer
    • rubber spatula
    • whisk
    • mixing bowls
    • measuring cups and spoons
    • nonstick pastry mat
    • food scale
    • rolling pin
    • bench scraper
    • cookie cutters
    • cooling rack

    Ingredients

    • 1 cup (227 g) salted butter - room temperature
    • 2 cups (230 g) powdered sugar - sifted
    • 1 large egg - room temperature
    • 1 teaspoon (5 ml) pure vanilla extract
    • 1 teaspoon (5 ml) pure almond extract
    • 3 ½ cups (448 g) all-purpose flour - plus more for dusting
    • 2 teaspoon (10 ml) baking powder

    Vanilla Icing

    • 2 cups (230 g) powdered sugar
    • ¼ cup (61 g) milk - plus more if needed
    • ½ teaspoon (2 ml) pure vanilla extract
    • liquid food coloring - as needed (optional)
    • sprinkles, nonpareils, and/or sanding sugar - for decoration (optional)

    Instructions

    • Preheat oven to 375°F and line a large baking sheet with parchment paper or a silicone baking liner.
    • In a large bowl, mix butter on medium speed with an electric mixer. Add powdered sugar gradually, and cream together for 3 minutes, scraping sides of bowl as needed.
      2 cups powdered sugar, 1 cup salted butter
    • Mix in egg, followed by extracts, until smooth.
      1 large egg, 1 teaspoon pure vanilla extract, 1 teaspoon pure almond extract
    • In a separate bowl, whisk together flour and baking powder.
      3 ½ cups all-purpose flour, 2 teaspoon baking powder
    • While mixing on low speed, add dry ingredients to butter mixture slowly, until just barely combined. Dough will be very thick, and you will likely need to help bring it together by hand.
    • Turn dough out onto a floured surface and, with floured hands, form into a ball.
    • Dust rolling pin with flour and roll dough out to approximately ¼-inch thick.
    • Coat cookie cutters with flour and cut dough into shapes.
    • Use a bench scraper to transfer cut cookie dough to prepared baking sheet. Bake for 7-9 minutes in preheated oven.
    • Remove from oven and let sit on baking sheet for 10 minutes; then transfer to a cooling rack to cool completely.

    Easy Vanilla Icing

    • In a bowl, whisk together powdered sugar, vanilla, and milk. Mixture should be thick but pourable. Add additional milk if needed for desired consistency. Whisk in food coloring, if using.
      2 cups powdered sugar, ¼ cup milk, ½ teaspoon pure vanilla extract, liquid food coloring
    • One at a time, hold a cooled cookie upside-down by the outside edges and dip face-down into the icing. Be sure that the whole surface of the cookie is in contact with the icing.
    • Lift cookie up and allow excess to drip from the surface of the cookie back into the bowl for about 15-20 seconds.
    • Carefully flip cookie, without allowing any dripping icing to spill onto the sides, and place on parchment or cooling rack.
    • Immediately add sprinkles before icing sets, if using. Allow icing to set before serving.
      sprinkles, nonpareils, and/or sanding sugar
    Last Step!Click here to leave a review and a star rating! It helps spread the word and allows me to keep sharing free recipes! 🥰

    Video

    Notes

    Yield: Please note that the amount of sugar cookies this recipe bakes up will vary depending on the size of cookie cutters you use.  I used this set from Target that are about 3-inches wide, and baked about 24 cookies.
    Storage/Freezing: These sugar cookies with sprinkles will be fresh at room temperature, kept in an airtight container, for up to 3 days.  They can also be refrigerated for up to a week, or frozen for up to 2 months. Like most basic cookie recipes, these freeze very well! The only issue with storage is the decoration. Once the icing is set, the cookies can be stacked on top of each other, but depending on your decoration, you may find that storing the cookies damages your sprinkles a bit.  If that's a concern, try to store them in a single layer, or at least place parchment paper between each layer of cookies.
    Measuring flour and powdered sugar: be sure to measure your flour and powdered sugar correctly, either by weight using a kitchen scale or by using the spoon-and-level method. 

    Nutrition

    Serving: 1 cookie | Calories: 174 kcal | Carbohydrates: 28 g | Protein: 2 g | Fat: 7 g | Saturated Fat: 4 g | Cholesterol: 23 mg | Sodium: 48 mg | Potassium: 55 mg | Fiber: 0.4 g | Sugar: 16 g | Calcium: 22 mg | Iron: 1 mg
    Nutrition Disclaimer
    Did you try this recipe? Rate it below!I can't wait to see (and share) your results! Follow me on Instagram at @chenee_today and tag #cheneetoday!

    PIN this no spread sugar cookies recipe for later!

    Last Updated on February 25, 2025 by Chenée Lewis

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    1.1K shares

    Comments

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    1. Martha says

      January 09, 2025 at 11:41 pm

      5 stars
      We decorate sugar cookies every year as a family at holidays and this year my college age grandson’s new girlfriend joined us for Christmas cookie decorating! She has celiac disease so I searched for a good gluten free cookie recipe and found yours! The dough was perfect for cookie cutters and as you promised, they did not spread when backed. I will come back for more GF recipes as she continues to join our family dinners and desserts. Thanks for the good recipe!

      Reply
      • Chenée Lewis says

        February 12, 2025 at 12:21 pm

        I'm so glad th recipe worked for you! Thanks!

        Reply
    2. Tayler Ross says

      November 27, 2023 at 12:53 pm

      5 stars
      This is my absolute favorite cutout cookie recipe. My family uses it every year for our cookie trays!

      Reply
      • Chenée Lewis says

        December 11, 2023 at 10:48 am

        We do too! Thanks!

        Reply
    3. Katherine says

      November 27, 2023 at 11:22 am

      5 stars
      They turned out perfectly! I needed a no fail no spread cutout cookie recipe for an intricate reindeer cutter and it worked great!

      Reply
      • Chenée Lewis says

        November 28, 2023 at 6:50 pm

        Glad to hear it! Thanks!

        Reply
    4. Holley says

      November 27, 2023 at 10:23 am

      5 stars
      Seriously the easiest sugar cookies yet! Fun for the whole family and delicious!

      Reply
      • Chenée Lewis says

        November 28, 2023 at 6:50 pm

        I'm so glad you all liked them!

        Reply
    5. Carrie Robinson says

      November 27, 2023 at 9:18 am

      5 stars
      Sugar cookies are definitely one of my favorites during the holiday season! I hate when they spread though, so I can't wait to try this recipe. 🙂

      Reply
    6. Angela says

      November 25, 2023 at 7:50 am

      5 stars
      This is the perfect sugar cookie recipe! I use it all the time and love that the shapes hold and don't spread. So good!

      Reply
      • Chenée Lewis says

        November 26, 2023 at 9:19 am

        I love these cookies too! Thanks!

        Reply
    7. Cathleen says

      November 24, 2023 at 8:10 pm

      5 stars
      I always mess up sugar cookies, but this recipe truly was a no fail recipe! Thank you so much for this! I will be making this over and over for the holidays 🙂

      Reply
      • Chenée Lewis says

        November 26, 2023 at 9:16 am

        So glad you liked them!

        Reply
    8. Sara Welch says

      November 24, 2023 at 5:21 pm

      5 stars
      These are such fun and festive cookies! Excited to make these this holiday season; looks too good to pass up, indeed!

      Reply
    9. Kim says

      November 24, 2023 at 2:22 pm

      5 stars
      I love that these don't spread! I can't wait to make them for our cookie exchange!

      Reply
      • Chenée Lewis says

        November 25, 2023 at 3:39 pm

        I'm sure they'll be a hit!

        Reply
    10. Casey says

      November 24, 2023 at 2:20 pm

      5 stars
      I've made these before but they come out perfect every time!

      Reply
      • Chenée Lewis says

        November 25, 2023 at 2:29 pm

        Great to hear that!

        Reply
    « Older Comments
    No-Chill, No-Spread, Perfect Edges Cutout Sugar Cookies Recipe | Chenée Today

    About Chenée

    I’m Chenée (kinda rhymes with “today”) and I love all types of baking and cooking! But my favorite recipes are ones that are quick and easy, and still yield impressive results. The ones you can't help but make again and again! That's what I share here, and I hope I can make your life a little easier along the way. MORE ABOUT CHENÉE >>

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