No-Chill, No-Spread Sugar Cookies

No-Chill, No-Spread Sugar Cookies : These soft, buttery sugar cookies are my #1 seller in my baking business — a no-chill, no-spread, no-fail recipe that rolls out beautifully and bakes up perfectly every time. The cookies hold their shape, stay soft, and taste amazing with or without icing.

Why You’ll Love This Recipe

• No chill required – Saves time and keeps your workflow smooth.
• No spread – Perfect for detailed cookie cutters.
• Soft, delicious texture – Lightly golden bottoms with tender centers.
• Freezer-friendly – Great for prepping dough or baked cookies ahead.

Ingredients

Sugar Cookies

• 1 lb butter (½ salted, ½ unsalted)
• 2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons almond extract
• 6 cups all-purpose flour

Royal Icing

• 1 (2 lb) bag powdered sugar
• 3 heaping tablespoons Wilton’s meringue powder
• 1 tablespoon vanilla extract
• 9 or more tablespoons water (adjust for desired consistency)
• Optional: 1 tablespoon almond extract (replace 1 tablespoon of water if using)

Step-by-Step Instructions

1. Make the Sugar Cookie Dough

1. Cream butter and sugar together until fully combined.
2. Add eggs, one at a time, mixing well after each addition.
3. Add vanilla and almond extracts; mix for 1–2 minutes until smooth.
4. Gradually add flour, 2 cups at a time, mixing only until incorporated.
5. Dough should pull away from the sides of the bowl and not stick to your finger when touched.

2. Roll and Cut the Cookies

1. Roll dough between parchment or wax paper to avoid adding extra flour.
2. Use a Joseph Joseph rolling pin or similar tool to roll the dough to ¼-inch thickness.
3. Cut out shapes using cookie cutters of your choice.

3. Bake

1. Preheat oven to 350°F (175°C).
2. Bake for 11 minutes for small cookies, 12 minutes for medium cookies, and 13 minutes for larger cookies.
3. Bake only until the bottoms are just lightly golden to keep the cookies soft.

4. Make the Icing

1. In a large bowl, mix powdered sugar, meringue powder, vanilla, and water until smooth.
2. Add more water as needed for your desired consistency (outline, flood, or piping).
3. Optional: Add almond extract for extra flavor, reducing the water slightly.
4. Mix only until smooth. Do not overmix.

Storage and Freezing Tips

• Dough: Freeze raw dough tightly wrapped for up to 3 months.
• Baked cookies: Freeze undecorated cookies for up to 2 months.
• Iced cookies: Store at room temperature in an airtight container once icing has fully set.

Yield

Makes 3 to 6 dozen cookies, depending on size.

Baker’s Notes

• Rolling between parchment prevents extra flour, allowing you to re-roll scraps easily.
• Always bake on light-colored pans for even baking.
• These cookies pair beautifully with vanilla or almond royal icing.

Easy TikTok Recipes to Try:

• 4-Ingredient Heath Toffee Cookies – Sweet, crunchy, & quick!
• Fruity Pebbles Cookies – Colorful fun for dessert lovers.
• TikTok Baked Feta Pasta
• TikTok Potato Bake