Name: No Spread Sugar Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Yield: 18
Ingredients: 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; 1 pound powdered sugar; 1/4 cup corn syrup; 1/4 cup water; 1/2 teaspoon vanilla; Gel Food Colors

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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

Mixer
Rolling Pin
Food Color
Parchment paper
Piping Bags (if you’re going that route)

Yield: 18