Sugar Cookie Recipe: Easy Soft No-Spread Cookies for Perfect Frosting

Let me tell you, the aroma of sweet butter and vanilla swirling through my kitchen when I bake this sugar cookie recipe is pure happiness. It’s like every holiday memory rolled into one scent—warm, nostalgic, and so inviting you can actually feel it tugging you toward the oven. These cookies have a soft, pillowy texture that practically melts as soon as you bite in, with just the right hint of vanilla and a gentle sweetness that never feels over the top. The first time I made these sugar cookies, I remember pulling a tray out and standing there, grinning as the steam hit my face—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Years ago, when I was knee-high to a grasshopper, my grandma used to bake cookies for every occasion. But honestly, her sugar cookies were always a little crispier than I liked. I wanted something softer, more comforting—the kind you could frost and stack for a bake sale or sneak from the jar late at night. I stumbled on this version during a rainy weekend, tweaking and testing (in the name of research, of course) until I found the magic formula: a no-spread dough that actually holds its shape but stays tender. My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). Even my picky nephew, who usually turns up his nose at anything not covered in sprinkles, was all in.

What I wish I’d discovered years ago is how dangerously easy these are to whip up. Whether you’re prepping for a class party, a festive cookie exchange, or just want to brighten up your Pinterest board with perfectly frosted cookies, this recipe is a staple for family gatherings and gifting. It feels like a warm hug in edible form, and you’re going to want to bookmark this one. Soft, no spread, and so ready for your wildest frosting dreams—let’s get cozy!

Why You’ll Love This Sugar Cookie Recipe

You know what? After baking my way through dozens of sugar cookie recipes (seriously, my kitchen was a floury mess for weeks), I can tell you this one is a keeper. Here’s why:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or those last-minute baking urges.
• Simple Ingredients: No fancy grocery trips needed—you likely already have everything stocked in your pantry. I love that you don’t need anything wild; just the basics and some good vanilla.
• Perfect for Decorating: The no-spread dough means your cookie cutter shapes come out picture-perfect, ready for frosting, sprinkles, or a drizzle of chocolate.
• Crowd-Pleaser: These soft sugar cookies get rave reviews from both kids and grown-ups (my neighbor demanded the recipe after one bite—true story).
• Unbelievably Delicious: The texture is next-level comfort food—tender, soft, and never dry, with just enough sweetness to make you smile.

What sets this sugar cookie recipe apart from all the others? For starters, the special blend of butter and cream cheese creates a soft, dreamy crumb that’s sturdy enough for decorating but never tough. I tested chilling and rolling techniques until I found the one that keeps the dough from spreading—so your stars stay stars and your hearts don’t turn into blobs. Plus, a little cornstarch in the mix is my secret weapon for softness. It’s not just another sugar cookie; it’s the best version, with all the flavor and none of the fuss.

This is comfort food reimagined—faster, easier, but with the same soul-soothing satisfaction as grandma’s classic (without the crisp edges). Whether you want to impress guests or just treat yourself to a little afternoon joy, these cookies always deliver. Honestly, it’s the kind of recipe that makes you close your eyes after the first bite and just sigh with happiness. That’s why I keep coming back to it—and I think you will, too.

What Ingredients You Will Need

This sugar cookie recipe uses simple, wholesome ingredients to deliver big flavor and the soft, no-spread texture we all crave. Almost everything here is a pantry staple, which means you can bake up a batch without any special shopping trips.

• For the Cookie Dough:
  • Unsalted butter, softened (1 cup / 226g) – For richness and a tender crumb. I like using Kerrygold for extra flavor.
  • Cream cheese, softened (2 oz / 56g) – Adds softness and a subtle tang. (Trust me, this is the secret weapon for super-soft cookies.)
  • Granulated sugar (1 cup / 200g) – The classic sweet backbone.
  • Large egg (1) – Brings everything together and adds a little lift.
  • Pure vanilla extract (2 tsp / 10ml) – For that signature sugar cookie flavor. I recommend Nielsen-Massey if you want to splurge.
  • Almond extract (1/2 tsp / 2.5ml, optional) – Just a hint for extra depth. You can skip it or swap for lemon extract if you prefer.
  • All-purpose flour (2 3/4 cups / 345g) – Gives the dough structure. King Arthur flour works great here.
  • Cornstarch (2 tbsp / 16g) – Adds that magic softness and keeps the cookies from spreading.
  • Baking powder (1/2 tsp / 2g) – A gentle lift so the cookies don’t turn out dense.
  • Salt (1/4 tsp / 1g) – Balances the sweetness.
• For Rolling & Baking:
  • Extra flour – For dusting your surface and rolling pin.
  • Parchment paper – Keeps the cookies from sticking and helps with even baking.
• For Frosting (optional):
  • Powdered sugar (2 cups / 240g)
  • Unsalted butter, softened (1/4 cup / 56g)
  • Milk (2-3 tbsp / 30-45ml, or dairy-free alternative)
  • Vanilla extract (1/2 tsp / 2.5ml)
  • Food coloring & sprinkles – For decorating (optional, but let’s face it, kids love ‘em)

Ingredient Tips: If you need gluten-free cookies, swap the all-purpose flour for a 1:1 gluten-free blend (I’ve had good luck with Bob’s Red Mill). For dairy-free, you can use plant-based butter and cream cheese—just watch for texture differences. In summer, I’ve even added a little lemon zest for a fresh twist. The best part? This dough is forgiving, so you can experiment with flavors (try orange or almond extract for a change-up), and it holds up beautifully to all your creative decorating ideas.

Equipment Needed

Baking these soft sugar cookies doesn’t require any fancy gadgets, but a few trusty tools make things smoother. Here’s what you’ll need:

• Large mixing bowl – For creaming together the butter and sugar.
• Hand mixer or stand mixer – Makes beating the dough a breeze (I’ve used both; a sturdy whisk works in a pinch if you want an arm workout).
• Rolling pin – For even thickness. If you don’t have one, a clean wine bottle works surprisingly well!
• Cookie cutters – Any shape you like; hearts, stars, trees. I once used a drinking glass for simple rounds and it worked just fine.
• Baking sheets – Heavy-duty ones help avoid burning (I use rimmed sheets for easy handling).
• Parchment paper – Keeps things nonstick and easy to clean up.
• Wire cooling rack – For cooling the cookies evenly.
• Spatula – Thin and flexible works best for transferring cookies.

If you’re on a tight budget, most of these can be found at thrift stores or dollar shops. Just make sure your rolling pin is smooth and your baking sheets aren’t warped (trust me, I’ve learned the hard way). After each use, wipe down your cookie cutters and let them dry fully to avoid rust. Maintenance here is easy—just treat your baking tools with a little TLC and they’ll last you years.

Preparation Method

1. Cream the butter, cream cheese, and sugar:
   • Add 1 cup (226g) unsalted butter and 2 oz (56g) cream cheese to a large mixing bowl. Beat together with a hand mixer or stand mixer on medium speed until light and fluffy—about 2-3 minutes. The mixture should look pale and creamy. (If your butter isn’t fully softened, you may get lumps, but they’ll smooth out as you mix.)
   • Add 1 cup (200g) granulated sugar and continue beating for 1-2 minutes until airy.
2. Mix in the egg and extracts:
   • Add 1 large egg, 2 tsp (10ml) vanilla extract, and 1/2 tsp (2.5ml) almond extract (if using). Mix on low until fully combined.
   • If the mixture looks a bit separated, don’t worry—it’ll come together once you add the flour.
3. Combine dry ingredients:
   • In a separate bowl, whisk together 2 3/4 cups (345g) all-purpose flour, 2 tbsp (16g) cornstarch, 1/2 tsp (2g) baking powder, and 1/4 tsp (1g) salt.
   • Gradually add this dry mix to the wet ingredients, beating on low until just combined. If the dough seems too sticky, add another tablespoon of flour.
4. Chill the dough:
   • Turn out the dough onto a piece of parchment paper. Pat into a disc about 1-inch thick, wrap, and refrigerate for at least 1 hour (up to 24 hours is fine). Chilling is key—this step keeps your cookies from spreading.
5. Preheat oven and prepare baking sheets:
   • Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
6. Roll and cut out cookies:
   • On a floured surface, roll dough to 1/4-inch (6mm) thickness. If it sticks, dust with a little extra flour.
   • Use cookie cutters to cut out shapes, transferring each to the baking sheet with a thin spatula. (If the dough gets soft, pop it in the fridge for 10 minutes.)
7. Bake:
   • Bake cookies for 9-11 minutes, or until edges are just set and centers look slightly underdone. They won’t brown much—if they do, they’re overbaked.
   • Rotate pans halfway for even baking. (My oven runs hot in the back, so this helps a ton.)
8. Cool:
   • Let cookies cool on the sheet for 3 minutes before transferring to a wire rack. They’ll firm up as they cool.
9. Frost (optional):
   • Beat together 2 cups (240g) powdered sugar, 1/4 cup (56g) unsalted butter, 2-3 tbsp (30-45ml) milk, and 1/2 tsp (2.5ml) vanilla until smooth. Color and spread as you like.

Troubleshooting: If cookies spread, double-check your chilling time and flour measurement. Too little flour or warm dough will lead to spread. If cookies seem dry, reduce baking time by a minute or two next round. And if you’re like me (impatient!), you can freeze the dough for 30 minutes instead of chilling overnight. The sensory cues are key: look for pale, matte tops and barely golden edges. That’s your sweet spot.

Cooking Tips & Techniques

Here’s the real deal: a few tricks I’ve learned from years of sugar cookie baking (and, let’s face it, a handful of flops along the way).

• Cold Dough is King: Always chill your dough—at least an hour. Warm dough is a recipe for cookies that spread and lose their shape. I’ve skipped this step before (regret!), and ended up with weird, oversized blobs.
• Even Rolling: To get perfectly uniform cookies, roll your dough between two sheets of parchment. It prevents sticking and helps keep things tidy. Use rolling pin rings for consistent thickness (or stack two wooden spoons on either side for a homemade hack).
• Batch Management: Only bake one sheet at a time if you want totally even results. Multiple sheets can lead to uneven baking—trust me, I’ve burned a few snowmen this way.
• Don’t Overmix: Once you add the flour, mix just until combined. Overmixing can toughen the cookies. I’ve made that mistake on autopilot before and ended up with hockey pucks instead of soft, dreamy cookies.
• Cool Completely Before Frosting: Let cookies cool fully before decorating, or your frosting will melt right off. If you’re in a rush, pop them in the freezer for 10 minutes.
• Test One Cookie: Bake a single cookie as a tester before committing the whole batch. If it’s too soft or spreads, tweak your flour or chill time accordingly.

Consistency is all about keeping things cool and not rushing. Multitasking is your friend—while dough chills, whip up your frosting or prep sprinkles. And remember, minor imperfections are totally okay! Homemade cookies are meant to look (and taste) like home.

Variations & Adaptations

This cozy sugar cookie recipe is endlessly adaptable. Here are a few tried-and-true tweaks you can make:

• Gluten-Free: Swap the all-purpose flour for a certified gluten-free 1:1 baking blend. I’ve used King Arthur and Bob’s Red Mill with good results. The texture stays soft, and nobody notices the difference!
• Dairy-Free: Use plant-based butter and cream cheese. There are some great vegan options out there now—just be sure to chill the dough a little longer, as these versions can be softer.
• Flavor Twists: Add 1-2 tsp lemon or orange zest for a citrusy spin, or swap almond extract for peppermint around the holidays. One winter, I mixed in a spoonful of cinnamon and nutmeg—instant snickerdoodle vibes!
• Seasonal Shapes: Switch up your cookie cutters for every occasion—pumpkins for fall, bunnies for spring, or even simple rounds for everyday snacking.
• Frosting Options: Try cream cheese frosting for tang, or use a royal icing for precise designs. My kids love colored buttercream and lots of sprinkles.

For allergen substitutions, you can use coconut oil instead of butter (but chill the dough extra well), and flax egg in place of regular egg (1 tbsp ground flaxseed + 2.5 tbsp water). I’ve tested all these for family and friends with dietary needs, and the results are always delicious. My personal favorite? Lemon zest in the dough with a light vanilla glaze—so bright and cheerful. Don’t be afraid to play!

Serving & Storage Suggestions

These soft sugar cookies taste best at room temperature—perfectly tender and ready for frosting. If you want the classic Pinterest-worthy look, stack them in a pretty tin or arrange on a tray with colorful sprinkles and piped icing.

• Serving: Pair with hot cocoa, milk, or coffee for a cozy treat. They make a sweet addition to brunch tables, holiday platters, or even as party favors tucked into clear bags.
• Storage: Store frosted cookies in an airtight container, with layers of parchment between to prevent sticking. They’ll stay soft for up to 4 days at room temp.
• Freezing: Freeze unfrosted cookies in a zip-top bag for up to 2 months. Thaw at room temperature, then frost as desired. (I’ve frozen whole batches for gift-giving—works like a charm!)
• Reheating: If cookies get a little firm, microwave for 5-10 seconds to revive that softness.
• Flavor Development: Honestly, these cookies taste even better the next day as the flavors meld. If you can wait, bake ahead and decorate later for best results.

Whether you’re packing them for school lunches or displaying them for guests, these cookies hold up beautifully without losing their cozy texture.

Nutritional Information & Benefits

Each soft sugar cookie (without frosting) contains approximately:

• Calories: 120
• Fat: 6g
• Carbohydrates: 16g
• Protein: 2g
• Sugar: 8g

Health Benefits: Using real butter and cream cheese provides a dose of calcium and vitamin A. For gluten-free or dairy-free options, you can easily adapt the recipe with alternative flours and plant-based fats. These cookies contain no artificial preservatives and can be made nut-free by omitting almond extract. Watch for potential allergens (wheat, egg, dairy), and always check your ingredient labels if making for a crowd.

Personally, I love knowing these cookies are made from scratch with simple ingredients—no funny stuff, just sweet, nostalgic comfort. They’re a treat worth savoring, especially when shared with loved ones.

Conclusion

So, why is this cozy sugar cookie recipe worth a spot in your baking rotation? For starters, it’s soft, no-spread, and perfect for frosting—exactly what you need for holiday parties, rainy day baking, or just a sweet pick-me-up. You can customize it to fit any season, dietary need, or decorating whim, and it always comes out delicious.

I love this recipe because it brings back childhood memories and creates new ones every time I bake it. There’s something about watching my family gather around the kitchen table with cookies and frosting everywhere that just feels right.

If you try this recipe, I’d love to hear your thoughts! Drop a comment below, share your wildest decorating ideas, or tag me on social media with your cookie creations. Bake up a batch, frost with abandon, and enjoy every cozy, sweet moment—these cookies are made for sharing!

FAQs

Can I make the sugar cookie dough ahead of time?

Absolutely! You can chill the dough for up to 24 hours before rolling and baking, or freeze it for up to a month. Just thaw overnight in the fridge before using.

Why did my sugar cookies spread during baking?

Usually, it’s because the dough wasn’t chilled long enough, or you used too little flour. Be sure to measure flour correctly and chill the dough for at least an hour.

Can I use margarine instead of butter?

Yes, you can substitute margarine, but the flavor and texture may be a bit different—less rich and possibly softer. Butter really gives the best taste!

How do I get vibrant colors in my frosting?

Use gel food coloring for bright, bold colors without thinning your frosting. Add a little at a time until you reach the shade you want.

Can these cookies be made gluten-free?

Definitely! Use a 1:1 gluten-free baking flour—just make sure it contains xanthan gum for structure. The cookies will still be soft and perfect for frosting.

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