The Best No Spread Sugar Cookies Recipe
No spread sugar cookies that are great topped with royal icing.
Ingredients
- 2 cups granulated sugar
- 2 cups salted butter
- 2 large eggs
- 2 tsp vanilla extract
- 1 tbsp vanilla bean paste or puree
- 6 cups flour
Instructions
- Set oven to 375 degrees.
- Cream together butter and sugar until incorporated.
- Add eggs, vanilla extract, and vanilla bean paste. Mix at low speed until blended.
- At a low speed, add 2 cups of flour at a time until all the flour is added. Your dough will be ready once it pulls from the sides of the bowl.
- Roll dough out to desired thickness. ( I use 3/8” thickness). Cut out cookies and put on top baking sheet with parchment paper.
- Bake for 10-15 min or until cookie edges are slightly brown. Bake similar size cookies on the same sheet. Yields about 24 cookies depending on size.
Notes
*To make this recipe vegan, substitute same amount of salted butter for vegan butter and use 1/2 cup of unsweetened applesauce instead of 2 large eggs.
Baking Tips
- If you plan to put royal icing on these cookies, let them sit overnight and ice them the next day. You want to let all the oil from the butter settle and cool.
- You can replace vanilla and add any flavor you like
- I use Watkins Baking Vanilla (sooo good— available at Walmart, Target, and Amazon)
- My favorite butter to use is off brand butter! (great value or winn dixie brand) I find it doesn’t brown as fast as a name brand butter so my cookies don’t come out too brown on the bottom
- Chilling dough is not necessary but you can roll out dough and chill for a few minutes to make it easy to cut out cookies.
- When rolling out dough, use 2 pieces of parchment paper one on the bottom of cookie dough and one on top. Use rolling pin on top of parchment paper. This way you don’t have to keep adding flour to rolling pin to prevent dough from sticking!