With crispy edges and a soft chewy center, these easy sugar cookies are a delight! The best part is that they don’t spread either, which means beautiful and delicious cookies every single time!
Use your favorite cookie cutters, and have fun decorating. Or eat them as is, they’re definitely just as delicious with just the right amount of sweetness.
About This Recipe
- These sugar cookies are made with simple ingredients that everyone has in their pantry.
- This dough yields cookies that are crispy on the edges, but chewy and soft in the middle, best of both worlds!
- The cookies do not spread while baking, this is thanks to the corn starch which binds with liquids in the dough causing them to spread less.
- These cookies will stay soft for days.
What You Need To Make This Recipe
How To Make This Recipe
Step 1: In a bowl sift and mix together all of the dry ingredients. In a separate bowl cream the butter and sugar till creamy. Add in the egg and vanilla extract. Mix well. Fold in the dry mixture.
Step 2: Fold the dough in a large piece of plastic wrap and roll it out. Refrigerate the dough for at least an hour. Transfer the dough onto a floured surface, and roll out up to a 1/4 inch thickness. Use any cookie cutter and cut out your shapes. Transfer onto a lined baking tray and bake for 12-13 min at 375 degrees Fahrenheit (190 degrees Celsius). Let it cool completely.
Step 3: Decorate how ever you’d like!
Pro Tips
- Use room temperature butter, this make a huge difference when creaming the butter and sugar together.
- Divide the dough into two parts to make it easier to roll out.
- Don’t skip the corn starch, this is the key ingredient that help these sugar cookies to keep their shape and makes then nice and soft in the center.
- Chilling is must. This also ensures the cookies don’t spread. Chill the rolled dough for at least an hour or up to two days.
- Decorating: there are no rules when comes to decorating sugar cookies, let your creativity come to life. Here I made a father’s day inspired sugar cookie set.
- I used royal icing to decorate my sugar cookie.
Check out my YouTube Channel for detailed recipe tutorials! Made one of my recipes? Tag me on Instagram, I would love to see your creations!
FAQ’s
Can I skip chilling the dough?
No! This step is crucial for getting sugar cookies with nice sharp edges, skipping this step will result in the cookies loosing their shape.
Can I make the dough ahead of time?
Of course, the dough can be refrigerated for up to 2 days, just let it sit on the counter for 5 minutes before cutting out the shapes.
How thick should I roll the dough?
Roll the dough to 1/4 inch thickness, this produces extra thick and soft cookies!
Storing the cookies
Store these sugar cookies in an air tight container for few days or refrigerate for up to a week.
Freezing Sugar Cookies
You freeze both the baked cookies or the cookie dough.
To freeze the cookie dough: roll the dough into small balls and place on a parchment-lined baking tray. Freeze for at least 3 hours, then transfer to a zip-lock bag and freeze up to three months.
To freeze the baked cookies: let the cookies cool completely. Then place onto a parchment-line baking tray next to each other. Freeze for at least three hours. Then transfer to a zip-lock bag or a freezer safe container and freeze up to two months.
Recipe Card
Easy No-Spread Sugar Cookies
With crispy edges and a soft chewy center, these easy sugar cookies are a delight! These sugar cookies don’t spread either, which means beautiful and delicious cookies for all.
Prep Time: 20 min
Chill Time: 2 hrs.
Cook Time: 12min
Total Time: 2hrs. 32min
Course: Dessert
Servings: 12 cookies
Calories: 188kcal
Ingredients
- 2 cups all-purpose flour (250g)
- 2 1/2 Tbsp corn starch (35g)
- 1/4 tsp salt
- 1/2 cup granulated sugar (100g)
- 1/2 cup butter (113g), room temp.
- 1 egg, room temp.
- 1/2 tsp vanilla extract
Instructions
- In a medium-sized bowl sift together the flour, cornstarch, and salt. Give it a mix and set aside.
- In a separate bowl, beat the butter and sugar until pale and creamy. 2-3 minutes. (hand or stand mixer)
- Add in the egg and vanilla, and mix until fully incorporated.
- Add the dry mixture to the butter mixture and fold until fully combined.
- Put the dough onto a large piece of plastic wrap and fold one side of the plastic wrap over the dough to cover it. Roll it out to 1/4 inch thickness. Refrigerate for 2 hours.
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Place the chilled dough onto a floured surface and dust some more flour. If needed roll it out more. Cut out the shape using your choice of cookie cutters, then place carefully onto a parchment-lined baking sheet.
- Roll out excess and repeat the same process until all of the dough is used up.
- Bake for 12 minutes then let them cool completely before decorating.
- Enjoy!
Notes
If you’re oven has a fan setting(convection oven) then reduce the temperature by 20 degrees.
If you like your cookies more brown then bake for an additional 3-4 minutes.
Nutrition
Calories: 188.31kcal
Total Fat: 8.19g
Carbs: 25.96g
Sugars: 8.41g
Protein: 2.7g
Sodium: 55.37mg
Fiber: 0.58g
Why do you say use one half of 1/3 cup of cornstarch and then never say what to do with the other half of it?
I’m sorry if you didn’t understand, you only need half of 1/3 cup of corn starch. 1/3 cup is approx. 5 Tbsp so you would need 2.5 Tbsp of corn starch.
If you were to double the recipe, you would need the entire 1/3 cup of corn starch, I hope that makes sense.
I will change it to Tbsp so it makes more sense, thanks for asking!