Yes – the internet needs another sugar cookie recipe! This is my favorite one yet.
Are you looking for sugar cookies that don’t spread? I’ve got a great recipe for you. This is probably one of the most worn index cards in my file.
I found this recipe years ago in an issue of Family Fun magazine. The editors claimed that they’d tried a lot of recipes over the years, but found this one to be the best. Who I am to argue with them?
Honestly, over the years, I also tried a few different recipes (mainly out of curiosity) and I ALWAYS come back to this one. These cookies hold their shape and they have a great flavor.
To ensure your cookies do not spread, keep your cutout cookies in the refrigerator until you are ready to bake them. Also keep in mind that once the dough feels warm to the touch, it must be re-chilled (this may happen if you double the recipe and are at the end of rolling the second half of the dough)
- 1 cup unsalted butter, softened
- ¾ cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ⅓ teaspoon salt
- 2½ cups flour
- Using an electric mixer, cream the butter and sugar at medium-high speed until lightened in color
- Add egg and mix until evenly distributed then blend in vanilla extract and salt
- With wooden spoon, combine the flour with the creamed ingredients
- The dough will seem soft, but will firm up when refrigerated.
- Divide dough in half, flatten each into disk shape, and seal in plastic wrap.
- Refrigerate overnight.
- To bake, preheat oven to 375 degrees.
- Roll dough to ¼ inch thickness, cut into desired shapes.
- Bake at 375 degrees for 8 to 10 minutes.