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–+ servings

No Spread Sugar Cookies

This is the BEST cut out no spread sugar cookies recipe! Chills for 5 minutes, cookies hold their shape, soft and flavorful, perfect for decorating.
5 from 1 vote
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Total Time: 45 minutes
Servings: 24 cookies

Ingredients

For the cookies:

  • 16 Tablespoons (2 sticks) unsalted butter, cold and cut in pieces
  • 1 cup sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 3 cups flour*
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

For the icing:

  • 2 1/2 - 3 cups powdered sugar
  • 2 1/2 Tablespoons meringue powder
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon butter flavoring
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 4-6 Tablespoons hot water
  • Red and green food coloring

Instructions

For the cookies:

  • In a stand mixer fitted with the paddle attachment, combine butter and sugar until smooth, about 2 minutes.
  • Add the egg, vanilla, and almond extract.
  • Add the flour, baking powder, and salt until just barely combined.
  • Sprinkle some powdered sugar on your workspace, the dough, and the rolling pin. Roll out dough to 1/2-inch thickness. You want your cookies thick!!! Use a cookie cutter to cut out cookies.
  • Transfer cookies to a plate and refrigerate for 10 minutes before baking.
  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Transfer cold cookies to a parchment paper lined baking sheet. Bake for 8-10 minutes. Don’t overbake! Cookies won’t look done but they are.
  • Let cookies cool completely before icing.

For the icing (If you make the icing too early and it hardens):

  • Whisk together icing ingredients until smooth. Should be the consistency of cake batter.
  • Divide the icing into 3 bowls. Stir in red food coloring to one bowl and green food coloring to another bowl so you have red, green, and white icing. Amount of food coloring to add depends on how concentrated your food coloring is.
  • Transfer each icing color to a sandwich plastic bag. Cut the tip of the icing bag off. Squeeze two or all of the icing out onto the cookies. Use a toothpick to swirl/spread out the icing. Let set until the glaze has hardened.

Notes

To make these gluten free: my favorite flour is Cup 4 Cup. I use about 1-2 Tablespoons less than 3 cups of flour for gluten free so they aren't dry!