No-Spread Sugar Cookie Recipe

cut out each cookie and place on cookie sheet

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These sugar cookies keep their shape and make nice crisp lines, making them perfect for cookie decorating with lots of icing!


  • 480 grams all purpose flour
  • 1 cup granulated sugar (200g)
  • 60 grams cornstarch
  • 3/4 tsp. salt
  • 2 eggs at room temp
  • 2 teaspoons vanilla extract
  • 1 cup room temp unsalted butter (226g)


  1. Sift flour, cornstarch, salt. Mix the dry ingredients together into a bowl.
  2. Cream butter and sugar until light and fluffy into a separate large bowl. (Use a standing mixer or handheld electric mixer with whisk attachment for best results).
  3. Add one egg at a time.
  4. Add vanilla.
  5. Add all the flour mixture.
  6. Roll out the dough with a rolling pin on plastic wrap 1/4-1/8 inch thick and chill for 20 minutes before cutting.
  7. Chill again for 10-15 minutes after cutting out cookies before baking.
  8. Bake 375° for 12(ish) minutes (will depend on your oven and thickness) until pale golden brown.


Be sure to chill them before cutting or baking to help them keep their shape!