No-Spread Christmas Sugar Cookies
These No-Spread Christmas Sugar Cookies are soft, buttery, and perfectly shaped every time — no puffing, no spreading! Tested over 9 times for foolproof results, they’re the ultimate cut-out cookies for decorating. With a rich vanilla-almond flavor and tender crumb, they hold their festive shapes beautifully and make every holiday moment extra sweet.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Total Time: 4 hrs 30 mins
- Yield: 24 cookies
- Category: Dessert, Cookies, Christmas
- Method: Baked
- Cuisine: American
Ingredients
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup granulated sugar
1 tablespoon vanilla extract
1 tablespoon almond extract (optional)
1 large egg
½ teaspoon salt
½ teaspoon baking powder
2¾ cups all-purpose flour
Instructions
In a large mixing bowl, beat softened butter on medium speed until light and creamy, about 1–2 minutes.
Gradually add sugar and continue beating for 5 minutes until pale and fluffy.
Mix in vanilla extract, almond extract (if using), and egg on low speed until just combined.
In a separate bowl, whisk together salt, baking powder, and half the flour. Gradually add to the wet mixture.
Add remaining flour and mix on low until almost combined. Finish folding by hand until no flour streaks remain.
Divide dough in half and roll each portion to about ⅜ inch thickness between sheets of plastic wrap.
Cover and chill the rolled dough for at least 4 hours, or overnight, until firm.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Cut chilled dough into shapes with cookie cutters and place 2 inches apart on prepared sheets.
Bake 10–14 minutes, until edges are just golden and tops are set.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
Notes
**Sophie’s Expert Tips**
• Use truly room temperature butter — soft enough to indent but not greasy.
• Cream butter and sugar for a full 5 minutes to aerate and prevent spreading.
• Chill dough thoroughly to maintain shape; do not skip this step.
• Roll dough to an even ⅜ inch for uniform baking.
• If re-rolling scraps, combine gently and re-chill if needed.
**Decoration Ideas**
• Use royal icing for crisp designs, or buttercream for a softer texture.
• Try natural colorings (beet, spirulina, turmeric) for a healthier twist.
• Add sprinkles, edible glitter, or crushed candy canes for festive flair.
**Storage**
• Undecorated cookies: airtight container, up to 7 days at room temperature.
• Decorated with royal icing: up to 2 weeks once icing hardens.
• Dough: refrigerate up to 3 days or freeze up to 3 months.
• Baked cookies: freeze up to 3 months in airtight layers.