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NO SPREAD SUGAR COOKIES WITHOUT BAKING POWDER

Discover how to make the ultimate no-spread sugar cookies that hold their shape perfectly in the oven! These delightful cut-out cookies, made without baking powder or baking soda, use simple ingredients and have a soft, melt-in-your-mouth texture. Plus, you’ll find plenty of baking tips, decorating ideas, and 9 delicious flavor variations!

Ingredients

  • 2/3 cup (135 g / 4.8 oz) unsalted butter, softened for 10 to 15 minutes
  • 3/4 cup (150 g / 5.3 oz) granulated sugar (white sugar)
  • 1/4 teaspoon salt
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 2 1/4 cups (275 g / 9.7 oz) all-purpose flour, spooned and leveled

Instructions

Cream Butter and Sugar:

  • In a stand mixer with the paddle attachment or using a handheld mixer, beat the softened butter, granulated sugar, and salt on high speed until creamy and pale, about 2 minutes.

Add Wet Ingredients:

  • Add the egg, vanilla extract, and almond extract. Mix on medium speed until fully incorporated, scraping down the sides of the bowl as needed.

Add Dry Ingredients:

  • Reduce the mixer speed to low and gradually add the flour. Mix until there are no visible streaks of flour—be careful not to overmix. The dough may appear crumbly, which is normal.

Divide Dough:

  • Gently knead the dough together until smooth. Divide it into 2 equal portions and shape each piece into a flat disk. You can either continue with the next steps or wrap each disk in plastic wrap and refrigerate until ready to bake.

Preheat Oven:

  • Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper or non-stick baking mats.

Roll Out Cookie Dough:

  • Dust your work surface and rolling pin with flour. Roll out one dough disk at a time to about 1/4 inch (6 mm) thick, starting from the center and working your way outwards. Occasionally turn the dough to prevent sticking.

Cut Out Shapes:

  • Use cookie cutters to cut out shapes, pressing down firmly to create clean edges. Transfer the cut-out shapes to the prepared baking sheets.

Repeat:

  • Repeat the process with the remaining dough, re-rolling scraps as necessary. If the dough becomes too warm, chill it in the fridge.

Bake:

  • Bake the cookies for 8 to 10 minutes, or until the edges start to turn lightly golden.

Cool:

  • Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

    Notes

    Flavor Variations

    • Chocolate: Replace 1/8 cup of flour with 1/8 cup unsweetened cocoa powder.
    • Citrus: Add the finely grated zest of 2 to 3 lemons or oranges.
    • Coffee: Dissolve 1 tablespoon instant coffee powder in 1 tablespoon boiling water, let cool slightly, and add when creaming the butter and sugar.
    • Hazelnut: Replace 1/3 cup flour with 1/2 cup ground hazelnuts; knead in extra flour if the dough becomes too soft.
    • Brown Sugar & Spices: Swap white sugar for brown sugar and add 1 tablespoon ground cinnamon.
    • Peppermint: Use 1 teaspoon vanilla extract and 1/2 teaspoon peppermint extract; tint the dough with pink gel food coloring if desired.
    • Chocolate Chip: Knead in 1/2 to 1 cup mini chocolate chips, pressing any that fall out back into the dough.

    SUPER FLAVORFUL BROWN GRAVY RECIPE

    This Brown Gravy recipe sounds amazing! The caramelized onions and garlic as a base bring depth and richness, and straining them out ensures a silky, lump-free texture. Thickening the gravy to perfection while infusing it with beef broth and seasonings makes it ideal for mashed potatoes—or even roasted meats and vegetables. This technique ensures a balanced flavor that’s both savory and satisfying. Yum! Would you like suggestions for variations or pairing ideas? 

    EQUIPMENT

    • Large skillet
    • Whisk (a flat whisk is ideal)

    INGREDIENTS

    • 3 Tbsp. butter
    • ½ large yellow onion – sliced into ¼-inch rings
    • 2 garlic cloves – lightly cracked
    • 2 ¼ cups beef broth, divided
    • 1 cup water
    • 3 tsp. Worcestershire sauce
    • 1 tsp. beef base (such as Better Than Bouillon)
    • ½ tsp. onion powder
    • ½ tsp. garlic powder
    • ½ tsp. black pepper
    • 1 bay leaf
    • 3 Tbsp. cornstarch

    INSTRUCTIONS

    • Melt Butter: In a large skillet over medium-low heat, melt the butter.
    • Caramelize: Add the sliced onions and cracked garlic. Cook, stirring occasionally, for about 15 minutes or until the onions are golden and caramelized around the edges.
    • Deglaze: Pour in 2 cups of beef broth and use a whisk or spatula to scrape up any browned bits from the bottom of the skillet for extra flavor.
    • Add Liquids & Seasonings: Stir in the water, Worcestershire sauce, beef base, onion powder, garlic powder, black pepper, and bay leaf. Whisk everything together and let it simmer over medium-low heat for 5 minutes.
    • Strain: Using a slotted spoon or mesh sieve, remove the onions, garlic, and bay leaf. (You can leave the onions and garlic if preferred—just discard the bay leaf.)
    • Make a Slurry: In a small bowl, mix the cornstarch with the remaining ¼ cup of beef broth until smooth.
    • Thicken: Bring the gravy back to a simmer and whisk in the cornstarch slurry. Cook for 2–3 minutes until the gravy thickens to your desired consistency.
    • Taste & Serve: Adjust the seasoning if needed, then serve the silky, flavorful gravy over mashed potatoes or your favorite dish.

    Enjoy your rich, homemade brown gravy!