Foolproof No Chill No Spread Sugar Cookies
This is the best Foolproof No Chill No Spread Sugar Cookies I’ve ever made! It is very easily customizable also! Below the recipe there are tons of tips and different ways to customize this dough. There are seriously endless possibilities so be creative and explore! Try more of our cookie recipes that don’t spread here!
HIGH ALTITIUDE TIP: I’m told that if you’re in a high altitude this recipe will work great if you reduce your flour by 1/2 cup.
Foolproof No Chill No Spread Sugar Cookies
Preheat oven to 325 degrees F. I always use an oven thermometer. Ovens can, and usually do, heat at a different temperature than what shows on your oven screen. For the best results in any of your baking, I highly recommend using an oven thermometer. Line your baking sheets with parchment paper.
In the bowl of a stand mixer with the paddle attachment, add your cool unsalted butter, sugar, and salt. The temperature of the butter and the fact that you use unsalted butter matter here. Tips and reasoning below!
Turn your mixer on the lowest speed available. We don't want to incorporate any air into the dough. Air will cause spreading! We only want to mix this until it starts to incorporate.
Add the 2 cold eggs and the vanilla (if you're customizing your flavors see below, but add your chosen flavor/s in now). Again, the temperature of the eggs matter. You want to use them cold.
Again, turn your mixer on to the lowest speed and mix just until the eggs and vanilla have incorporated into the butter and sugar. It will still look sort of lumpy or curdled. This is ok. You just don't want any big chunks of butter. Scrape down the bottom and sides of your bowl. If you need to, mix for a few more seconds.
Add the flour to your butter, sugar, egg mixture. If you're doing other flavor/s, follow the directions below!
Once more, turn your mixer on to the lowest setting, and mix until it all comes together. It will start to clean the sides of the bowl and gather onto the paddle. It doesn't take long, so don't walk away from it. Turn the mixer off and touch the dough. If you can leave an imprint with your finger without the dough sticking to it, its ready. I live in a humid area, but the amount of flour in the recipe is perfect 9 1/2 times out of 10.
I use a piece of parchment paper very lightly sprinkled with flour to roll my dough. I also use two pieces of 3/8 inch thick wood as my guide to roll my dough between. This will give you perfectly even cookies every time!
Take half of your dough, place it onto the very lightly floured parchment paper, and very lightly sprinkle some flour over the dough.
Place your cut dough onto your parchment paper covered cookies sheets and bake in your preheated oven for 10-14 minutes depending on the size of your cookies. I never have to bake over 14 minutes, even for my largest cutter (5 1/2 inches). You don't want your cookies to brown.
After removing from the oven, let the cookies set on the cookie sheet for 2-4 minutes.
Move them onto a cooling rack to cool completely.
I usually let my cookies sit in a tupperware container on a paper towel overnight before decorating. This will help grab any extra butter so you don't get that dreaded "butter bleed" after you've spent 2 days decorating them!
Enjoy your delicious, thick, soft (but sturdy), sugar cookies! Feel free to let your imagination run wild with the flavor possibilities!
- The butter should still be cool (not cold, but definitely not room temperature) otherwise this will cause spreading. Unsalted and salted butter have very different water percentage contents. Using salted butter can and often will cause spreading.
- Use cold eggs. This dough works best this way and will not spread if you follow the directions.
Unless specified, use the amount of vanilla that the recipe above calls for.
- Almond- Use 1 teaspoon of vanilla and 1 teaspoon almond extract in place of the 1 tablespoon of vanilla.
- Cream Cheese- Replace the vanilla with 1 1/2 teaspoons Cream Cheese Emulsion
- Vanilla Bean- Replace vanilla extract for 2 teaspoons Vanilla Bean Paste.
- Pecan- Use 5 1/2 cups flour and add in 1/2-3/4 cups chopped pecans.
- Cinnamon- Add 1 1/2 teaspoons cinnamon.
- Pumpkin Spice- Add 2 teaspoons Pumpkin Pie Spice
- Freeze Dried Fruits- Remove 1/4 cup of the flour called for in the recipe. In a food processor, grind up 1/2 cup of your freeze dried fruit and add it to your flour.
Here are some of the products that I use and recommend: