The Best No-Spread Sugar Cookie Recipe

If you have been searching for the best no-spread sugar cookie recipe, look no more!

I get it – cutout cookies can be a hassle. The chilling, the spreading…sometimes it feels like more trouble than it’s worth! 

But what if I told you perfect cutout cookies can be quick, stress-free, and incredibly tasty? This is THE no-chill, no-spread sugar cookie recipe you need in your life.

Love this recipe? Pin the image below so you can make these adorable cookies anytime! 📌

As you can see, we used this favorite no spread sugar cookie recipe to create these darling Easter Bunny mug sitter cookies … perfect for sitting on the edge of of a glass of milk. Thanks to this amazing recipe, they come together quickly and easily and they hold their shape!

It’s my go-to for busy days at home. From mixing to baking, you can have a batch of adorable cookies ready in record time. 

Baking Tip: Is your baking powder still fresh? Add a teaspoon to some hot water – if it bubbles, you’re good to go! I replace mine every 6 months and keep track of when I need to get more by writing when I purchased the container right on the can. 

FAQ for the perfect sugar cookie:

Can I freeze this dough?

Yes! Divide into discs, wrap tightly, and freeze for up to 3 months. Thaw overnight before rolling.

My cookies are too crumbly.

Help! Add a tablespoon or two of milk to the dough until it comes together.

How do I get perfectly crisp edges?

Bake a few minutes longer than the recipe suggests for a golden, crunchy cookie.

Equipment needed

• electric stand or hand mixer
• cookie sheets
• angled spatula
• cooling rack
• kitchen scissors
• cookie cutters, we used the Wilton 3 pack Easter set

INGREDIENTS

• 1 cup butter, cold
• 1 cup white sugar
• 1 tsp vanilla extract
• 2 large eggs
• 1 tsp baking powder
• 3 cups all-purpose flour
• cream cheese frosting (recipe below)
• Wilton icing coloring (we used pink)
• Wilton black icing
• Wilton heart sprinkles (we used the hearts out of the Wilton Pink Sprinkle Mix tub)
• Mini marshmallows

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats.

2. Cream butter and sugar until light and fluffy, about 2 minutes.

3. Beat in vanilla and egg.

4. In a separate bowl, whisk together baking powder, salt, and flour. Gradually add to wet ingredients, mixing until just combined. Dough should be pulling away from the sides of the bowl.

5. Divide dough in half. Roll each piece out to ¼-inch thickness between two pieces of parchment paper. Cut out desired shapes.

6. Bake at 350 degrees for 6-8 minutes, depending on the size of your cookie.

7. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.

8. Make cream cheese frosting and color it pink. Frost cookies, wipe your offset spatula clean with a wet washcloth, and then mimic curly fur with a swirling motion.

9. Transfer the Wilton black cookie icing into a small piping bag. Snip off a small part of the tip and give your bunny some eyes.

10. Cut a mini marshmallow in half and use as the decoration for his ears.

Variation:

• For extra flavor, try using half vanilla and half almond extract.

The only vanilla cutout cookie recipe you need! No-chill makes them super quick, and no-spread keeps those fun shapes intact. Soft and chewy or bake longer for a crispier cookie!

Say goodbye to shapeless cookie blobs! This easy no-spread sugar cookie recipe is your ticket to bakery-worthy cutouts that are fun AND delicious!

More Favorite Easter Recipes

And hey! How perfect was this recipe for these darling Easter Bunny Mug Sitter cookies? If you found this post while looking for Easter dessert inspiration, here are a few of our other favorite Easter recipes:

• Easter Candy Kabobs
• Secret Ingredient Carrot Cake
• Panoramic Sugar Easter Eggs

For the Cream Cheese Frosting:

• 8 oz cream cheese, room temperature
• 6 tablespoons butter, room temperature
• 4-6 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1 tablespoon fresh squeezed lemon juice

1. Combine the cream cheese, butter, powdered sugar, vanilla extract, and lemon juice. Beat until smooth. Refrigerate until ready to use.

The Best No-Spread Sugar Cookie Recipe

Yield: 36 cookies

Prep Time: 20 minutes

Cook Time: 8 minutes

Additional Time: 30 minutes

Total Time: 58 minutes

If you have been searching for the best no-spread sugar cookie recipe, look no more!

I get it – cutout cookies can be a hassle. The chilling, the spreading...sometimes it feels like more trouble than it's worth! 

But what if I told you perfect cutout cookies can be quick, stress-free, and incredibly tasty? This is THE no-chill, no-spread sugar cookie recipe you need in your life.

Print

Ingredients

• 1 cup butter, cold
• 1 cup white sugar
• 1 tsp vanilla extract
• 2 large eggs
• 1 tsp baking powder
• 3 cups all-purpose flour
• cream cheese frosting (recipe below)
• Wilton icing coloring (we used pink)
• Wilton black icing
• Wilton heart sprinkles (we used the hearts out of the Wilton Pink Sprinkle Mix tub)
• Mini marshmallows

Cream Cheese Frosting

• 8 oz cream cheese, room temperature
• 6 tablespoons butter, room temperature
• 4-6 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1 tablespoon fresh squeezed lemon juice

Instructions

1. Preheat oven to 350 degrees F. Line baking
   sheets with parchment paper or silicone baking mats.
2. Cream butter and sugar until light and
   fluffy, about 2 minutes.
3. Beat in vanilla and egg.
4. In a separate bowl, whisk together baking
   powder, salt, and flour. Gradually add to wet ingredients, mixing until just
   combined. Dough should be pulling away from the sides of the bowl.
5. Divide dough in half. Roll each piece out
   to ¼-inch thickness between two pieces of parchment paper. Cut out desired
   shapes.
6. Bake at 350 degrees for 6-8 minutes,
   depending on the size of your cookie.
7. Let cool on baking sheets for a few
   minutes before transferring to a wire rack to cool completely.
8. Make cream cheese frosting and color it
   pink. Frost cookies with a swirling motion to mimic curly fur.
9. Transfer the Wilton black cookie icing into a small piping bag. Snip
   off a small part of the tip and give your bunny some eyes.
10. Cut a mini marshmallow in half and use as
    the decoration for his ears.
    
    

Notes

Directions for the cream cheese frosting:
Combine the cream cheese, butter, powdered
sugar, vanilla extract, and lemon juice. Beat until smooth. Refrigerate until
ready to use.

Nutrition Information:

Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 448Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 35mgSodium: 101mgCarbohydrates: 89gFiber: 0gSugar: 80gProtein: 2g

*This calculation is just an estimate ~ results may vary!