No spread sugar cookies

No Spread Sugar Cookies

No Spread Sugar Cookies

Prep Time: 15 minutes
Cook Time: 10 minutes 7 seconds
Additional Time: 3 minutes
Total Time: 28 minutes 7 seconds

These sugar cookies are fantastic for decorating with royal icing and buttercream. They don't spread and keep their shape when baked. The brown sugar adds some softness to this cookie, and the flavour is delicious.


  • 200g light brown sugar
  • 100 g granulated cane sugar
  • 227g room temperature butter
  • 1 tbsp vanilla extract
  • 2 tsp almond extract
  • 2 eggs
  • 560g all purpose flour
  • 1/8 tsp baking powder
  • 3/4 tsp Himalayan pink salt


    Preheat oven to 375F
    Cream butter and sugars until fluffy and colour becomes slightly lighter (5 minutes minimum).
    Sift flour, salt and baking soda into a large bowl.
    Add eggs and extracts to butter/sugar mixture and mix until well incorporated.
    Add dry ingredients to wet slowly, a half cup at a time. Stop adding once dough easily cleans the side of the bowl. The amount of flour you will need will change with humidity levels, which will vary day to day and time of year.
    I like to roll this dough out with a thickness of 3/8" (10mm) or 1/4" (6mm). Your bake time will change with thickness.
    Bake for 7-10 minutes.
    Cool on cookie sheet 1-2 minutes and carefully move to cooling rack.
    Decorate once fully cool.

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