No-Spread Sugar Cookies
These no-spread sugar cookies are the perfect cut-out cookies! These cutouts keep their shape even without chilling the dough and can be decorated with everything from sprinkles to your favorite sugar cookie frosting.
Servings 36 cookies
Ingredients
- 1 cup unsalted butter softened
- 1 ¼ cups granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 3 ½ cups all-purpose flour
- 1 pinch fine sea salt
Instructions
- Preheat oven to 375°F. Line cookie sheets with parchment paper. Set aside.
- In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy. Add in the eggs and vanilla and beat until combined.1 cup unsalted butter, 1 ¼ cups granulated sugar, 2 large eggs, 1 teaspoon pure vanilla extract or vanilla bean paste
- Slowly add the flour and salt, stirring just until combined. Turn dough out onto a lightly floured work surface and use your hands to form into a disk. Roll the dough to 1/4-inch thick and cut with lightly floured cookie cutters. Place cookies on the prepared baking sheets.3 ½ cups all-purpose flour, 1 pinch fine sea salt
- Bake cookies for 10-12 minutes, or just until the edges barely start to turn golden. Remove from the baking sheets to a rack to cool before decorating.
Notes
- If you’d like to decorate these cookies with colored sparkling sugar, add it to the cookies before baking.
- After baking and cooling, cookies can be decorated with sugar cookie frosting or your favorite royal icing.
- Exact yield will depend on the size of the cookie cutters used.
