Soft cut out sugar cookies that hold their shape! The perfect no-spread recipe, melt-in-your-mouth with a light crisp bite, ideal for decorating.
No Spread Sugar Cookies
If you’ve ever tried to make cut out sugar cookies only for them to puff up, spread, or lose their shape, this recipe is for you! These soft cut out sugar cookies hold their shape perfectly, making them the ideal base for decorating with royal icing, buttercream, or ganache. With a melt-in-your-mouth texture and a light crisp bite, these cookies are perfect for holidays, birthdays, or any special occasion.
Whether you’re baking these delicious raspberry flower sugar cookies or Christmas cookies, Easter bunnies, or heart-shaped Valentine’s treats, this will be your go to foolproof no-spread sugar cookie recipe.
More Raspberry Bakes
Ingredients
- 450g plain flour– The base of the cookie dough. Provides structure and stability so the cookies hold their shape.
- 35g cornflour– Adds tenderness and keeps the cookies soft. It also helps prevent spreading by giving the dough extra stability.
- ¾ tsp baking powder– A small amount for a light lift without making the cookies puff up too much. Keeps them soft but not cakey.
- ¾ tsp salt– Balances the sweetness and enhances all the flavours.
- 225g unsalted butter (room temperature)– The fat that creates richness, flavour, and that melt-in-your-mouth texture. Using unsalted butter gives you control over the saltiness.
- 200g caster sugar– Sweetens the cookies and helps them achieve a light, crisp bite on the edges.
- 1 large egg– Adds structure and moisture, helping to bind the dough together.
- 1 egg yolk– Provides extra richness and a slightly chewier texture. The fat in the yolk keeps the cookies soft and tender.
Why You’ll Love This Recipe
- No Spread– The dough holds its shape beautifully, so your flowers, stars, hearts, and festive cut outs look perfect after baking.
- Soft with a Crisp Bite– Buttery, melt-in-your-mouth cookies with just the right amount of snap.
- Perfect for Decorating– Smooth tops that are ideal for icing, piping, or adding sprinkles.
- Make-Ahead Friendly– Dough can be chilled, frozen, and baked when you’re ready.
How To Make No Spread Cut Out Sugar Cookies
1.Make the Dough
In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy.
Add the egg and egg yolk, one at a time. gradually add in the flour mixture and mix until everything is well incorporated. (If you want to flavour this sugar cookie raspberry, you could add freeze dried Raspberries Now or raspberry flavouring).
2.Chill the Dough
Divide the dough into two discs, wrap in clingfilm, and chill for at least 1 hour. Chilling ensures the cookies won’t spread while baking.
You could roll your dough out on a lightly floured surface (I use icing sugar) and wrap in clingfilm and chill the dough pre-rolled.
3.Roll and Cut
Preheat oven to Gas mark 5 (190c). Roll the dough out on a lightly floured surface to about ¼ inch thickness. Use your favourite cookie cutters to cut out shapes. For this recipe I used a flower cutter, depending on your flower cutter shape or cutter, you may get more or less cookies.
4.Bake
Place cookies on a lined baking tray and bake for 8–10 minutes, or until edges are just turning golden. Let them cool completely before decorating.
5.Decorate
- In a stand mixer or using an electric hand whisk, beat your butter until light and fluffy. Add in your icing sugar, freeze dried raspberry powder and food colouring. Add your milk in slowly until you get a Pipe-able buttercream.
- If you’re decorating like flowers, pipe a medium sized dollop of buttercream onto each petal of the cookie.
- Using a spoon, pull the buttercream into the middle of the flower. Top the middle of the cookie with a raspberry. (See photos below).
No Spread Sugar Cookies Tips
- Always chill the dough before baking to avoid spreading.
- Roll evenly for consistent baking. Aim for about ¼ inch thick. Too thin = crispy and fragile, too thick = under-baked centres.
- Flour lightly– Dust your work surface and rolling pin with just enough icing sugar to stop sticking, but not too much (I like to use icing sugar as too much extra flour can make cookies tough).
- Store in an airtight container for up to a week, or freeze un-decorated cookies for up to 3 months.
- Adjust baking time if needed. Keep an eye on your cookies after around 8 Minutes, if they start getting golden brown edges, remove them from the oven.
- Personalise with any cookie cutter (christmas, halloween, easter etc). Cookie dough can be cut into any shape or size with cookie cutters. If you choose to use smaller cutters to create smaller cookies, check your cookies are baked after 8 minutes.
Frequently Asked Questions
1. Why do my sugar cookies spread in the oven?
Usually because the dough wasn’t chilled enough or too much butter/sugar was used. This recipe is designed to hold its shape when chilled properly.
2. Can I make the dough ahead of time?
Yes! The dough can be made 2–3 days in advance and kept in the fridge, or frozen for up to 2 months. Just thaw overnight in the fridge before rolling.
3. Do I have to use cornflour?
Cornflour (cornstarch) helps keep the cookies soft and tender. You can leave it out, but your cookies will be slightly firmer.
4. Can I flavour the dough?
Absolutely! Add 1–2 tsp of vanilla, almond, or lemon extract for extra flavour. Zested citrus peel also works well.
5. How do I get sharp edges on cut out cookies?
Chill your dough before cutting shapes, and then chill again briefly (10 minutes in the fridge) after cutting, before baking.
6. What’s the best way to decorate these cookies?
Royal icing for crisp, detailed designs; buttercream for softer, fun decorations; or a simple dusting of icing sugar if you want them quick and easy.
Recommended Equipment
- Electric hand whisk
- Stand mixer (Use code BITEOFBAKES for 20% off!).
- Freeze Dried Raspberries
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Raspberry Sugar Cookies
Equipment
- Stand Mixer or Electric Hand Whisk
- Cookie Cutter (I used a flower cutter but you can use any cutter you'd like).
- Rolling Pin (You can also use this to ground your freeze dried raspberries in a zip lock bag or use a food processor).
- Baking tray
- Baking paper/ Parchment paper
- Utensils (Tsp and Spatula ).
- Food scale/Kitchen scale
Ingredients
Sugar Cookies-
- 225g Unsalted Butter
- 200g Caster Sugar
- 1 Medium Egg (50g).
- 1 Egg Yolk
- 450g Plain Flour
- 35g Cornflour
- 3/4 tsp Baking Powder
- 3/4 tsp Salt
Raspberry Buttercream-
- 200g Unsalted Butter
- 400g Icing Sugar
- 3-4 tbsp Milk (I use semi-skimmed but any milk will work).
- 15g Freeze Dried Raspberries (Ground into a powder).
- 12 Raspberries (Decoration).
Instructions
- In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy.
- Add the egg and egg yolk, one at a time. Gradually add in the flour mixture and mix until everything is well incorporated. (If you want to flavour this sugar cookie raspberry, you could add freeze dried raspberries now or raspberry flavouring).
- Divide the dough into two discs, wrap in clingfilm, and chill for at least 1 hour. Chilling ensures the cookies won’t spread while baking. You could roll your dough out on a lightly floured surface (I use icing sugar) and wrap in clingfilm and chill the dough pre-rolled.
- Preheat oven to Gas mark 5 (190c) and line a baking tray with baking paper/parchment paper. Roll the dough out on a lightly floured surface to about ¼ inch thickness. Use your favourite cookie cutters to cut out shapes. For this recipe I used a flower cutter, depending on your flower cutter shape or cutter, you may get more or less cookies.
- Place cookies on a lined baking tray and bake for 8–10 minutes, or until the edges are just turning golden. Let them cool completely before decorating.
Raspberry Buttercream-
- In a stand mixer or using an electric hand whisk, beat your butter until light and fluffy. Add in your icing sugar, freeze dried raspberry powder and food colouring. Add your milk in slowly until you get a pipe-able buttercream. If you're decorating like flowers, pipe a medium sized dollop of buttercream onto each petal of the cookie. Using a spoon, pull the buttercream into the middle of the flower. Top the middle of the cookie with a raspberry. (See photos and tips and tricks above).
- Finally, eat!
Notes
- Store in an airtight container for up to a week, or freeze un-decorated cookies for up to 3 months.
- These are the freeze dried raspberries I use Freeze Dried Raspberries