No-Spread Sugar Cookies (with Buttercream Frosting)
Perfectly-shaped cut out sugar cookies with nice straight edges and flat tops for decorating with sweet vanilla buttercream.
These No-Spread Sugar Cookies are the perfect cut out sugar cookie. They’re soft, buttery, tender, and not too sweet. Flavoured with a hint of vanilla and almond. They’re absolutely delightful topped with sweet vanilla buttercream.
Why you’ll love these sugar cookies
- Perfect for decorating. These cookies hold their shape when baked, so you’ll have perfectly-shaped cut out cookies with nice straight edges and flat tops for decorating.
- Kid-friendly. Break out the cookie cutters and sprinkles and let the kids help with this one.
- Not too sweet. These cookies are mildly sweet and made for topping with buttercream or royal icing.
You’ll need these ingredients
- Flour: Plain all-purpose flour, spooned and levelled.
- Sugar: Confectioners’ sugar (aka icing sugar) adds a subtle sweetness and ensures a soft, light cookie.
- Butter: Unsalted butter gives these cookies a buttery flavour.
- Milk: Whole milk (or unsweetened soy milk) adds moisture to bring the dough together.
- Vanilla + Almond Extract: The combination of vanilla and pure almond extract adds a hint of warmth.
- Salt: Enhances the flavour. Omit the salt, if using salted butter.
How to make cut out sugar cookies
Step 1: In a food processor, pulse the flour, sugar, and salt until combined. With the food processor running, add the butter one cube at a time. Pulse to evenly distribute.
Step 2: Add the milk, vanilla and almond extract. Pulse to combine into dough-like clumps.
Step 3: Turn the dough out onto a clean work surface. Knead the dough together into a ball and shape into a flat disk. Wrap in plastic wrap and refrigerate for 20 minutes.
Step 4: Place the dough on a lightly floured surface and dust the dough and a rolling pin with flour. Roll out the dough to ¼-inch thick. Cut into cookie shapes. Place cookies 2 inches apart on parchment-lined baking sheets. Refrigerate for 1 hour.
Step 5: Preheat oven to 350°F. Bake for 10-12 minutes, until pale golden. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 6: Once cookies are completely cooled, frost with buttercream frosting.
Buttercream Frosting: To make the buttercream frosting, stir together the confectioners’ sugar, meringue powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium until creamy. Add the sugar mixture one spoonful at a time, until combined. Add the vanilla extract. Beat until light and fluffy, about 5 minutes. To adjust the consistency, add a tablespoon of milk to thin or more sugar to thicken.
How to store buttercream frosted sugar cookies
Frosted sugar cookies are best stored in an airtight container in the refrigerator for up to 1 week. Unfrosted cookies can be stored at room temperature for up to 1 week or frozen for up to 3 months.
Looking for more holiday cookie recipes? Don’t miss my favourite Scottish Shortbread. It’s buttery, tender, and there’s no cookie cutters or fancy shaping required!
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No-Spread Sugar Cookies
Ingredients
- 3 cups all-purpose flour
- 1 cup confectioners’ sugar
- ½ teaspoon fine sea salt
- 1 cup butter, cubed
- ¼ cup whole milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
For the buttercream frosting
- 2 cups confectioners’ sugar
- 2 teaspoons meringue powder
- 1 pinch fine sea salt
- 1 cup butter, softened
- 1 teaspoon vanilla extract
- 1 tablespoon milk, if needed
Instructions
- In a food processor, pulse the flour, sugar, and salt until combined.
- With the food processor running, add the butter one cube at a time. Pulse to evenly distribute.
- Add the milk, vanilla and almond extract. Pulse to combine into dough-like clumps.
- Turn the dough out onto a clean work surface. Knead the dough together into a ball and shape into a flat disk. Wrap in plastic wrap and refrigerate for 20 minutes.
- Place the dough on a lightly floured surface and dust the dough and a rolling pin with flour. Roll out the dough to ¼-inch thick. Cut into cookie shapes. Place cookies 2 inches apart on parchment-lined baking sheets. Refrigerate for 1 hour.
- Preheat oven to 350F.
- Bake for 10-12 minutes, until pale golden. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cookies are completely cooled, frost with buttercream frosting.
For the buttercream frosting
- In a medium bowl, stir together the confectioners’ sugar, meringue powder, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium until creamy, about 1 minute.
- With the mixer on low, add the sugar mixture one spoonful at a time, until combined.
- Add the vanilla extract. Beat on low for 30 seconds, then on medium-high speed for 4-5 minutes, until light and fluffy. To adjust the consistency, add a tablespoon of milk to thin or more sugar to thicken.
- Finish by beating the buttercream on low speed for 1 minute to reduce any big air bubbles.
Notes
Recipe adapted from Curly Girl Kitchen.
