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Sugar Cookie Dough (No Spread)

15 mins

3 Dozen

What you are creating

The perfect sugar cookie. It doesn't spread and is ideal for all your cookie projects!


  1. In a 5qt mixer or a large bowl, cream the butter and sugar until fluffy. Add the eggs, mix. Add vanilla and Lemon extract, mix.

  2. In a separate bowl, mix the flour, baking powder and salt together. Gradually add to the butter mixture until incorporated. TIP: For 3D cookies it is best to hold back a bit on the flour (5 1⁄4 or 5 1⁄2 cups). Scrape bowl and mix until dough comes together.

  3. Wrap dough in plastic wrap and refrigerate for at least 1 hour.

  4. Roll out cookies on parchment paper, cut shapes leaving space between the cookies, then place the parchment paper with the cookies onto a cookie sheet.

  5. Bake cookies at 350 degrees in a regular oven or 300-325 degrees in a convection oven until golden brown around the edges.


For flavor variations add any of the LorAnn Bakery Emulsions.

  • 2 cups unsalted butter

  • 2 cups bakers sugar

  • 2 eggs

  • 1 teaspoons vanilla extract

  • 2 teaspoons Lemon Extract (LorAnn Bakery Emulsions)

  • 5 1⁄2 to 6 cups all purpose flour

  • 3 teaspoons baking powder

  • 1 teaspoon salt

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baking, Sugar Cookies, Cookies, no spread cookies, No Spread Sugar Cookie Recipe, Sugar Cookie Recipe, Cookie Recipes


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