Ultimate No-Spread Cookie Recipe

Ultimate No-Spread Cookie Recipe

Simple Sugar Cookies Recipe

Prep Time: 30 minutes

Cook Time: 6-10 minutes

Total Time: 40 minutes


  • 280 grams plain flour
  • 150 grams granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 170 grams unsalted butter at room temperature
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon optional flavoring (any)


  1. Stage one - Prepare the ingredients:
    • Take 3 bowls; in the biggest one add your butter and sugar.
    • Middle size gets flour, baking powder, and salt (give it a little mix).
    • In the smallest one, crack your egg and add your extracts/flavors.
  2. Stage two - Mixing:
    • Beat the butter and sugar together with a mixer (or by hand!) until it gets to a sort of scrambled egg-like texture, about 90 seconds if using a mixer. Make sure to scrape down any that gets stuck on the sides.
    • Add the egg and extracts and mix again until combined.
    • Add in the flour mix and combine slowly until a dough forms - it should be soft but not too sticky.
  3. Stage three - Chill:
    • Split the dough into 2 balls, cover in cling film, and pat into a disc shape.
    • Put your discs into the fridge, on a flat surface for at least 20 minutes.
    • An excellent time to clean up
  4. Stage four - Rolling and Cutting:
    • Flour your rolling surface well, dust some on your hands and rolling pin too.
    • Preheat your oven to 180 degrees Celsius.
    • Take one dough disc out of the fridge and roll it out to a thickness of around 8mm.
    • Take your cookie cutters and cut as many as you can, transferring them to your baking tray.
    • When you can't cut any more, or your baking tray is full, put the rest of the dough back into the fridge.
    • When your baking tray is full, put it in the fridge for around 5 minutes, and then straight into the oven.
  5. Stage five - Baking:
    • Once your tray is in the oven, keep a close eye on it; this won't take long.
    • Exact timings will depend on your dough thickness and shape, but it will be at least 6 minutes. Thin features will start to brown first.
    • When you see browning around the entire edge of the cookie, it's time to take them out. It's likely they'll get a bit darker from here.
    • Transfer them carefully to a wire rack and wait for them to cool; don't handle them too much when they're warm or they'll be misshapen.
  6. Stage six - Enjoy!
    • Eat them right away, or keep them in an airtight container for up to a week!
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