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No-Spread Sugar Cookies

These no-spread sugar cookies hold their shape when baked, so you'll have perfectly-shaped cut out cookies with nice straight edges and flat tops for decorating with sweet vanilla buttercream.
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 2 hours
Servings 24 cookies
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Ingredients
  

  • 3 cups all-purpose flour
  • 1 cup confectioners' sugar
  • ½ teaspoon salt
  • 1 cup cold 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 salt
  • 1 cup butter, softened
  • 1 teaspoon pure 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

Storage: Store frosted cookies 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.
No Food Processor? To make these cookies without a food processor, whisk together the flour, sugar, and salt in a large bowl. Then work in the butter with a pastry cutter, two forks, or your fingers until the dough begins to clump together. Add the milk, vanilla and almond extract. Stir (or use your hands) to combine and form dough-like clumps.