Home » Recipe Index » Recipe

No Spread Sugar Cookies

This post has affiliate links. As an Amazon Associate, I earn from qualifying purchases. Thank you.

Tired of those cutout sugar cookies that turn out like weird blobs instead of a Reindeer or Flower or a Snowman? Me too! But now that I’ve come up with these No Spread Sugar Cookies (with the PERFECT Sugar Cookie Glaze Recipe too no less) and those cookie blobs are a thing of the past.

I mean look at these CRISP edges!!

Perfect sugar cookies cutouts, baked to perfection, and topped with the Best Sugar Cookie Glaze Recipe? YOU GOT IT ALL RIGHT HERE!

And a Sugar Cookie Glaze Recipe too!

YES, these No Spread Sugar Cookies ALSO come with the BEST Sugar Cookie Glaze Recipe too. And oh this combo makes sugar cookie baking SO MUCH EASIER! You’ll have so much fun whipping professional-looking cookies in no time at all.

Why Do Sugar Cookies Spread?

The main reason sugar cookies spread is that they don’t have enough flour to balance the fat. Too much butter and not enough flour. As you can see this recipe has 3:1 ratio of flour/butter.

One thing you need to make sure of is that you’re measure the flour correctly too. You don’t want to make cookies with TOO MUCH flour. So gently loosen it by running a slotted spoon through it, don’t sift it that will loosen it too much and you won’t get enough flour in the recipe.

Of course, you CAN weigh the flour too. A cup of all-purpose flour comes in at 140 grams. So for this recipe, you need 210 grams of flour. But just remember you can be a solid baker using measuring cup, a scale just makes your attempts more precise!

Serve these cookies with

Serve these cookies with a big cold glass of milk, or a cup of cocoa. Or serve them with Christmas Ice Cream for a fun and festive holiday dessert!

Need Keto Cookies?

I get it, sometimes you need low-sugar cookies. Try these Keto Christmas Cookies. They’re sure to help out anyone low-carbs, diabetic and those of us keto diets!

How to Make Red Glaze OR Frosting OR Icing

First of all use a good gel food coloring, the liquid stuff can add too much liquid to your recipe. And THAT may just ruin a bowl of icing or frosting.

How to make red frosting, icing, or glaze!

To make red glaze, icing, or frosting tint it pink first. Once you’ve hit a bright pink color, add your red food color until you get the color you need. No matter how much red color you add to white frosting it will be pink. Make it deep pink first then add red and you’ll get the red you’re looking for. (I learned that from a chef I know!)

How to Make Black Glaze, Frosting, or Icing

Again use Gel Food Colors, they work best and don’t thin down your recipe. Tint it BROWN first, using 1-2 drops of brown gel. THEN add 2-3 drops of black food gel. This technique will give you a nice black color. Again these tips were shared by a chef!

How to Make Bright White Frosting, Icing, Or Glaze

YES! The Chef strikes again. This time you need to add 3-4 drops of WHITE gel food coloring to your already white mix. This will lighten and brighten your icing, glaze, or frosting color to be bright white.

What You Need to Make the Best No-Spread Sugar Cookies

Yield: 18

No Spread Sugar Cookies

Time to glaze some cookies.

Perfect sugar cookies cutouts, baked to perfection, and topped with the Best Sugar Cookie Glaze Recipe? YOU GOT IT ALL RIGHT HERE!

Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 20 minutes
Total Time 45 minutes


  • 1/2 cup softened butter
  • 1/2 cup light brown sugar
  • 1/4 cup white sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour+extra for rolling out

Sugar Cookie Glaze

  • 1 pound powdered sugar
  • 1/4 cup corn syrup
  • 1/4 cup water
  • 1/2 teaspoon vanilla
  • Gel Food Colors


  1. preheat oven to 350˚
  2. line a baking sheet with parchment paper
  3. cream together butter and sugars, 3-5 minutes, 3 if using a stand mixer, 5 if using a hand mixer
  4. add egg and vanilla, beat again
  5. add flour and salt, stir until the dough forms
  6. sprinkle the counter with some extra flour
  7. scrape the dough out on the counter and knead lightly
  8. lightly flour the top of the dough and make sure that anywhere the dough it going to touch is also floured
    Flour the dough really well!
  9. roll out the dough out to about a 1/4 inch thick
  10. cut out with floured cookies cutters, gently place on parchment-lined baking sheet
    Yes, even flour your sugar cookies!
  11. bake for 10-12 minutes or until set, don't brown them up!
  12. let them cool on the baking sheet for 15-20 minutes so they're set
  13. then move to a cooling rack
  14. make the icing by mixing all ingredients with a mixer
  15. color as desired, be sure to read about HOW to color red, black, and white glaze in the post, it's full of chef tips!
  16. use piping bags to dot or swirl color on your cookies, you can drag a toothpick to make some feathered designs

Would you pin this recipe?

Please leave a comment on the blog or share a photo on Pinterest

laura sampson

About Laura

Laura is on a mission to teach modern family oriented women how to make old-fashioned foods new again. A wife and mom of 3 boys, Laura understands the struggles of trying to serve a home-cooked meal each night. She provides recipes and cooking hacks for busy moms to create dishes they may think take more time or skill than they have to make. Read more...

Leave a Comment

Skip to Recipe