Perfect Cut-Out Sugar Cookies (No Spread Recipe)
These Perfect Cut-Out Sugar Cookies are my all-time favorite, no-fail, go-to recipe. The dough rolls out beautifully, the cookies don’t spread in the oven, and they’re perfect for decorating.
One reader, Annie, commented: “Best recipe! Delicious and does NOT spread! I make this for my husbands teachers for Halloween, Thanksgiving and Christmas! ★★★★★“
I’ve been making these for years, and I always come back to this recipe because it never lets me down. Whether it’s Christmas, birthdays, or any cookie-cutter occasion, these cookies bake up golden at the edges, soft in the middle, and just the right amount of sweet. Trust me — this one’s a keeper.
Why We Love Perfect Cut-Out Sugar Cookies
• No spread – Your cookies will hold their shape perfectly.
• Easy to roll and cut – The dough is smooth, flexible, and doesn’t crack.
• Delicious flavor – Buttery, vanilla-scented, and perfectly sweet.
• Versatile – Great for any holiday, party, or cookie decorating project.
• Foolproof – Works every single time!
Ingredient Notes
• All-Purpose Flour – Measuring with a food scale (1 pound = 3 cups) ensures consistency, but scoop-and-level works too.
• Baking Powder – Gives just a touch of lift without puffing up the cookies.
• Unsalted Butter – Use room temperature for the best creaming.
• Granulated Sugar – Creates a tender crumb and just-right sweetness.
• Egg – Binds the dough and adds richness.
• Vanilla Extract – Classic flavor, but you could swap in almond extract for a twist.
How to Make Perfect Cut-Out Sugar Cookies
• Whisk dry ingredients. In a medium bowl, whisk together flour, baking powder, and salt.
• Cream butter and sugar. Beat until fluffy, about 3 minutes.
• Add egg and vanilla. Beat 1 minute more.
• Mix dough. On low speed, slowly add the dry ingredients until the dough pulls away from the bowl.
• Knead and chill. Knead dough a few minutes, divide in half, wrap, and chill for 30 minutes.
• Roll and cut. Roll between parchment to ⅛–¼ inch thick. Cut into 2.5″ shapes, remove excess dough, and transfer parchment to a baking sheet.
• Bake. Bake at 350°F for 8–10 minutes until edges are just golden. Cool completely.
• Repeat. Gather scraps, re-roll, and cut again until all dough is used.
Frosting Suggestions
While these cookies are delicious on their own, they’re also perfect for decorating!
Royal Icing – For crisp lines and detailed designs. Check out my Royal Icing recipe.
Buttercream Frosting – Soft, creamy, and great for spreading or piping. Here’s my Buttercream recipe (half the recipe is enough for these cookies).
Glaze Icing – Quick and glossy, perfect for a simple finish.
Candy Melts + Sprinkles – Fun and festive with no fuss (add to cookies before baking).
Frequently Asked Questions
• Why didn’t my cookies hold their shape? Make sure your dough is chilled and don’t skip the parchment when rolling. Overbeating butter can also cause spreading.
• Can I make the dough ahead of time? Yes! Wrap tightly and refrigerate for up to 3 days, or freeze up to 3 months. Thaw in the fridge overnight before rolling.
• How thick should I roll the dough? Between ⅛–¼ inch is ideal. Thinner dough = crispier cookies, thicker dough = softer cookies.
• Can I freeze baked cookies? Absolutely. Cool completely, then store in a freezer-safe container for up to 3 months. Decorate after thawing for best results.
Quick Tips
• Chill the dough at least 30 minutes before rolling – cold dough means sharp edges.
• Roll between parchment paper to avoid sticking and extra flour.
• Re-roll scraps until all the dough is used – no waste!
• Use a half-sheet pan with raised edges for even baking.
• Let cookies cool completely before decorating so frosting doesn’t melt
Related Recipes
Love this recipe? If you try it, be sure to tag me on @Instagram! You can also find me on Pinterest, YouTube and Facebook.
Perfect Cut-Out Sugar Cookies
Ingredients
- 3 cups all purpose flour (or 1 pound using a food scale)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 sticks unsalted butter, room temperature (or 1 cup)
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Equipment
Instructions
- Preheat oven to 350°F. In a medium bowl, add flour, baking powder, and salt (measuring the flour with a food scale is the most accurate, but not required). Whisk to combine and remove any lumps. Set aside.
- In a large bowl, add butter and sugar. Beat with an electric mixer for 3 minutes. Add the egg and vanilla and beat for another minute. With the mixer on low, gradually add the flour mixture. Mix until the dough begins to pull away from the sides of the bowl. Transfer the dough to a large piece of parchment paper and knead by hand for a few minutes. Divide the dough in half and wrap each portion in parchment. Chill in the refrigerator for about 30 minutes.
- To roll the dough, place another sheet of parchment on top and roll with a rolling pin until ⅛–¼ inch thick. Cut into 2.5" shapes and remove the excess dough, leaving the cut shapes in place. Gently slide the parchment with the cookies onto a baking sheet with raised edges, such as a half sheet pan. Repeat for remaining dough. Bake for 9–11 minutes, or until the edges are slightly golden. Let cool completely. Store cooled sugar cookies in an airtight container at room temperature for up to 1 week.
It was a bit touch and go to get ll the flour to work in. It did go and the final result was great! I used some of the dough right away and some the next day. Results were the same either way. This is a keeper for the holidays.
Best recipe! Delicious and does NOT spread! I make this for my husbands teachers for Halloween, Thanksgiving and Christmas!
Thank you so much, Annie! That makes me so happy to hear. I love that you make them for all the holidays!