These Soft Decorated Sugar Cookies are one of my all time favorite treats!
They have a delicious melt-in-your-mouth texture and a sweet satisfying flavor. They are always one of the first things to go at parties and I have yet to meet someone who doesn't love them!
I've made these easy no spread sugar cookies countless times. These irresistible cutout cookies are addictive, easy to make, and great for ant occasion.
Once you try one bite you will crave them forever!
They have a soft and chewy texture, but aren't full of the strange flavor from preservatives and artificial flavors.
Plus, these are fun to make and decorate, the kids will love to help too!
What makes these so soft? They are made with amazing ingredients from scratch that give them the perfect texture!
This easy no spread sugar cookie recipe is easily worthy of having a space in your recipe box. What's not to love?
Ingredients Needed to Make Easy No Spread Sugar Cookies
2c. (4 sticks) unsalted of salted softened - I prefer salted because I do not have to add salt to the recipe. If you prefer unsalted , then you would use salt in the recipe. I have used plant based butter and it works great , but the need to be chilled a little longer.
2c. granulated sugar - while the cookies themselves do not come out very sweet once you add the icing they are perfect.
2 eggs - these need to be at room temperature.
2 tbsp. vanilla extract - the extracts boost the flavor of the cookies.
1 tbsp. almond extract - if there is an allergy this can be omitted.
1 tsp. salt - omit if using salted butter.
6 1/2 - 7 c. all-purpose flour - this is a staple ingredient to build the structure of the cookies. I do not recommend substitutions. I have used GF , but it does make them dry.
YES!!! That's it , only 7 ingredients. I bet you have most or all of these on hand right now!
How to make these Easy No Spread Sugar Cookies
Making your sugar cookie dough is so easy. First , I would recommend using a stand mixer if you have one. If not, an electric hand mixer with a little elbow grease works just as well. These are the ones I use...KitchenAid Artisan Series 5 Quart Tilt Head Stand Mixer , this has been a staple in my kitchen for a very long time. A great hand mixer is KitchenAid KHM512WH 5-Speed Ultra Power Hand Mixer.
The first step is to cream the butter and sugar together for at least 2 minutes. you want this to be light and fluffy!
Next, scrape the sides and add in your eggs, vanilla & almond extract, and salt (if using).
Finally, add in you Flour. I add 3 cups one at a time, then scrape the sides. The dough can look dry. Add the rest one cup at a time, and scrape the sides as needed. The dough should be that of play-dough consistency. If its too wet, add more flour, If it is too dry, add a little water. (1 tbsp. at a time) This dough is very forgiving.
Roll out and cut your dough. I roll mine on a lightly flour dusted mat with parchment paper. I prefer to roll mine with my adjustable roller at 5/16" my favorite is Rolling Pin and Silicone Baking Pastry Mat Set, others prefer different thickness. Try them all to see what you like. Use flour at this point for dusting only. Cut into desired shapes.
Chill for 15 Minutes. I find that chilling in the freezer for 15 -20 is best , but you can do 20-30 minutes in the refrigerator before baking.
Bake in a preheated oven at 375 degrees F for 10-12 minutes. My magic number is 11. I find that using non-stick silicone mats are user friendly, but parchment paper works great as well. So, use your favorite on lined baking sheets. These are my favorite sheets and mats... Nordic Ware 3 Piece Baker's Delight Set and the silicone mats that I love are great as well. You can always use parchment paper but this is just so much easier for me. Silicone Baking Mats, 3 Pack Non-Stick Mats
Remove and after 10 minutes transfer to a cooking rack .These are my favorite stackable ones Wilton Excelle Elite 3-Tier Cooling Rack. If in doubt if they are finished, gently press on the center of the cookie, if it springs back, then they are ready. A little bit of carmelization is okay, but be careful not to over bake.
This recipe makes around 3 dozen 2-3 inch cookies, depending on shapes and thickness.
So, what frosting should I use for these easy no spread sugar cookies?
I always use Royal Icing with these. It's my absolute favorite. I will link the recipe here....
With these amazing cookies, frosting and/ or icing is unlimited to what you can use and how.
Baking Notes:
Baking times are approximate. You must know your oven. Watch them the first few times you bake them. Get an oven thermometer, if needed, and test your oven so you don't overbake or under bake them.
To check your oven temperature, use an oven thermometer.
When chilling your dough, it can be done after the rolling out the dough, or after cutting them.
When gathering up the dough scraps, dampen your hands and the 'knead" the dough until it is soft and play-dough like again. This dough is easy to work with, there is no such thing as over kneading this dough.
Easy No Spread Sugar Cookies Storage
Store un-frosted sugar cookies in an air tight container until ready to ice or frost. They can be stacked and just placed in a ziplock bag as well. They will stay fresh while waiting for their frosting for 2-3 days. If you want to keep them longer than that, I would suggest to freeze them. They can stay frozen for up to 3 months. This is ideal for baking ahead when busy season is around.
Can I freeze Sugar Cookies?
YES ABSOLUTELY! They can be frozen with or without frosting. I usually use rubbermaid containers and even vacuum sealed bags for the best freshness. This is usually when they will be in there a few weeks.
