Sugar Cookie Recipe

Sharing is caring!

You’re going to fall in love with this sugar cookie recipe. It’s SO much easier to cut shapes out with and when you bake them the cookies will not spread.

Instead of rounded pillows that only slightly resemble the shape you cut thin into, you’ll have super-sharp edged cookies PERFECT for decorating. 

Steps to Make Sugar Cookies

How to make sugar cookies

1. Sift your the flour, corn starch and salt in a large bowl. Give it a whisk.
2. In your standing mixer fitted with a paddle attachment, cream the butter and sugar together.
3. Add the eggs while mixing. Scrape down sides of the bowl.
4. Add 1 tsp vanilla extract.
5. Pour in the flour mixture and mix until everything is well incorporated.
6. Put the dough in a plastic bag, flatten it together, then chill it in the refrigerator so it firms up.
   Once the dough is chilled, place it on a rolling mat, sprinkle with flour and roll out with a rolling pin. Move the dough around so to prevent it from sticking. Use a circular cookie cutter to cut out your cookies. Take away extra scraps to re-roll for more cookies. Place them on a non-stick baking sheet and bake at 375F for 12 minutes.

How to stop your cookies from spreading in the oven

• Add cornstarch to the dry ingredients. I would recommend starting with a tablespoon of cornstarch per cup of flour. See how you like the consistency and adjust from there. 
• For cookies that spread less avoid using leavening agents like baking soda and powder. Your cookie will be a bit more dense but it will not puff up in the oven nearly as much. 
• For a recipe like this the chill time is only there to let you handle the dough without marring the surface of the cookies. It’s not about how they spread in the oven. Recipes without cornstarch may need hours of chill time for the dough to fully set up. 

I have a GIANT box of cookie cutters but the round ones are my favorite. I have a whole set of graduated circles and they get constant use! I’ve used them to make the buttercream orchid cookies above, mini-rose cookies and my pink and white striped funfetti cookies. 

Pro Tips for Sugar Cookies

• I often use 1/2 cup of corn start for this recipe as if gives you LASER sharp edges but recently reduced it to a 1/3 cup. This gives a slightly softer cookie  while still retaining almost all of the shape during baking. If you want a really soft cookie just add a 1/4 cup and you cookie dough will still be pretty manageable. 
• If your butter isn’t room temp just cut the sticks into a few slices and microwave on 50% power in 5 second bursts. Flip the butter with every burst.
• Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
• Scrape your bowl down a few times. If you have a glob to two of butter that doesn’t get mixed with the flour it will loose shape and melt when baked.
• Use a high-quality vanilla if you can. Aside from the butter it’s the main flavor you’ll taste and worth the splurge!

If you love these sugar cookies check these recipes out!

Striped pink and white Funfetti cookies

Cake Mix Cookies

Classic Shortbread Cookies

Chocolate chocolate chip cookies

Peanut butter cookies

If you’ve tried this sugar cookie recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!

Print

Sugar Cookie Recipe

This no-spread sugar cookie recipe is perfect for cutouts and totally delicious. Best of all the dough is easy to work with and needs minimal chilling.

Course Dessert, Snack

Cuisine American

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Servings 24 Cookies

Calories 192 kcal

Author John Kanell

Ingredients

INGREDIENTS:

• 4 cups flour 480g, sifted
• 1/3 cup corn starch 40g
• 3/4 tsp salt 4g
• 1 cup unsalted butter 227g
• 1 cup sugar 200g
• 2 eggs
• 1 tsp vanilla extract 5mL

Instructions

INSTRUCTIONS:

1. Sift your the flour, corn starch and salt in a large bowl. Give it a whisk.
2. In your standing mixer fitted with a paddle attachment, cream the butter and sugar together.
3. Add the eggs while mixing. Scrape down sides of the bowl.
4. Add 1 tsp vanilla extract.
5. Pour in the flour mixture and mix until everything is well incorporated.
6. Put the dough in a plastic bag, flatten it together, then chill it in the refrigerator so it firms up.
7. Once the dough is chilled, place it on a rolling matt, sprinkle with flour and roll out with a rolling pin. Move the dough around so to prevent it from sticking.
8. Use a circular cookie cutter to cut out your cookies. Take away extra scraps to re-roll for more cookies.
9. Place them on a non-stick baking sheet and bake at 375F for 12 minutes.

Recipe Video

Recipe Notes

I often use 1/2 cup of corn start for this recipe as if gives you LAZER sharp edges but recently reduced it to a 1/3 cup. This gives a slightly softer cookie  while still retaining almost all of the shape during baking. If you want a really soft cookie just add a 1/4 cup and you cookie dough will still be pretty manageable. 

Nutrition Facts

Sugar Cookie Recipe

Amount Per Serving (28 g)

Calories 192 Calories from Fat 72

% Daily Value*

Total Fat 8g 12%

Saturated Fat 5g 25%

Cholesterol 34mg 11%

Sodium 80mg 3%

Potassium 30mg 1%

Total Carbohydrates 27g 9%

Dietary Fiber 1g 4%

Sugars 8g

Protein 3g 6%

Vitamin A 5.1%

Calcium 0.7%

Iron 5.8%

* Percent Daily Values are based on a 2000 calorie diet.