No-Spread Sugar Cookie Recipe

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No-Spread Sugar Cookies

Susan Trianos is well known for her gorgeous cookies but did you know they are also delicious? In this recipe, you will learn how to make a tender cookie dough that keeps it's shape when you bake it! You'll also learn how to customize the flavors to any combination you can think of without compromising the delicious dough!

Prep Time 2 hours 30 minutes
Cook Time 15 minutes
Total Time 2 hours 45 minutes
Servings 12 cookies (number of cookies varies depending on size of cookie cutter)
Author Susan Trianos


  • 1 cup Salted butter Room temperature. Can be unsalted butter if you add your own salt to recipe. Add 1/2 tsp of salt if using unsalted butter.
  • 1 cup Granulated sugar
  • 1 large Egg
  • 1 tsp Vanilla extract
  • 3 cups AP flour
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Nutmeg
  • 1 tsp Milk


  1. Place room-temperature butter, (salt if unsalted butter) and 1 cup of granulated sugar in stand mixer with paddle attachment and mix on low until smooth. Creamed butter should be fluffy and pale yellow in color.

  2. Add 1 large egg at room temperature and mix on medium (4 on Kitchenaid mixer) in stand mixer until fully incorporated. Scrape bowl when necessary to make sure egg incorporates.

  3. Add 1 tsp of vanilla extract. Mix until just incorporated.

  4. In a separate bowl, whisk dry ingredients (AP flour, baking powder, nutmeg) together. 

  5. Add dry ingredients into stand mixer with a scoop (about 1/3 of total dry ingredients at a time) and mix until fully incorporated. Start mixer on slow until flour starts to incorporate, then turn up to medium. Scrape bowl as needed to fully incorporate.

  6. Add 1 tsp of milk once flour is fully incorporated. Continue to mix on slow until dough becomes a solid mass. 

  7. Scrape out mixer bowl, wrap up sugar cookie dough in plastic wrap and chill in refrigerator for 2 hours. 

  8. Knead cookie dough and roll out cookie dough until thin to cut cookie shapes. Use a cookie cutter to cut out uniform shapes.

  9. Place cookies on a baking sheet lined with parchment paper. Put cookie sheet back in refrigerator for about 15 minutes to chill again.

  10. Bake chilled cookies at 350ºF for 10-14 minutes depending on size of cookie. Cookies will be slightly golden brown on the edge. Chilled cookie dough will keep it's shape in the oven and not expand or warp.

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