This easy, no-spread sugar cookie recipe is a perfect for decorating because won’t spread too much in baking but is still a medium soft texture and perfect for eating. Delicious!
It can be flavored in any way you like using extracts and spices.
| Prep Time | 10 |
| Cook Time | 8 - 10 minutes |
| Passive Time | 1 hour |
| Servings |
cookies
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Ingredients
- 1.5 cups softened butter
- 2 cups white sugar
- 4 large eggs
- 5 cups all purpose flour
- 1 teaspoons baking powder
- 1 teaspoon salt
- 1 - 3 teaspoons extract, flavoring or spice of choice
Ingredients
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Instructions
- In a large bowl, cream together butter and sugar until smooth. Beat in eggs and extract. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight)
- Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on parchment lined cookie sheets
- Place cookie sheet in freezer for 10 minutes. This helps the cookies not spread and distort the shape when baking
- Bake 8 to 10 minutes in preheated oven. Cool completely
Share this Recipe
Hi Shani, I absolutely love you Mother’s Day Cookies and I ordered everything from your links provided and some of the things will be here today, but others not till Monday and the scribes not till Wednesday. I thought it would all come today so I made the sugar cookies yesterday to chill overnight. And now I really don’t want to bake them until I have all my supplies. Should I freeze them or will the dough be ok refrigerated for 6 days? Please help. And thank you for your wonderful tutorials they are great. Also your recipes.
Hi Debbie, I’m so glad you loved the recipe and tutorial! Yes the dough will absolutely be ok in the fridge for even several weeks. Just wrap it well in parchment paper and then a layer of plastic wrap. I usually put it in a ziplock baggie as well. Keeps it from drying out at all. It can also be frozen this way for up to 6 months. That being said, you can also use a toothpick instead of the scribes. They are not as thin and precise but work just fine if you are anxious to get started on your project! Have fun!
Thank you Shani for your quick response. And thank you so much for the lily tutorial I loved it. Can’t wait to try some more of your beautiful work. I will double wrap and put the cookie dough in a vacuum bag until all my supplies get here thank goodness it’s all from Amazon thanks for you links. They sometimes say 3 to 5 days but, with prime it sometimes comes faster. Hopefully so I really can’t wait to try the decorated cookies have mostly just done cakes in the past and still working on improving those skills.
Hi Shani, sorry to bother you again but, my first batch of cookies turned out wonderful. Thank you so much. I was wondering about the recipe I thought you had added cardamon and orange to your cookie recipe but, I couldn’t find the amounts to add to the recipe.
Hi Debbie, I’m so glad you cookies turned out good! For my orange spice cookies I add a half teaspoon of orange extract and a teaspoon of ground cardamom. it’s my favorite sugar cookie flavor!
Thank you Shani for everything, those will be my favorite also I am thinking. I love cardamon and orange.
Hi Shani, how should I store and keep the cookies fresh before I serve them? Maybe one day or two days beforehand? Thank you!
Hi Zoi. I would keep them in a sealed bag or container. These cookies keep very well. I deal them individually in a cellophane bag. They will keep fresh that way at least a few weeks and they can be frozen for several months.
Hello Zoi. The cookies will stay fresh up to 2 weeks in a sealed container or bag. I use heat sealed cellophane cookie bags to individually package them. But you can use ziplock bags as well