The Best No Spread Sugar Cookies

no spread sugar cookies decorated with flowers in a wood box.

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These no spread sugar cookies are the best! Only one bowl, no chilling, and sharp edges, you can have perfect cut-out cookies all year round!


Units Scale
  • 1 flax egg (1 tablespoon ground flax + 3 tablespoons warm water. Mix and let sit for 5 minutes)
  • 1 stick softened salted butter
  • 3/4 cup white sugar
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt


  1. Preheat your oven to 350 degrees F and line a baking sheet with parchment paper
  2. In a large bowl make the flax egg by mixing 1 tablespoon ground flax seed with 3 tablespoons warm water and letting it sit for 5 minutes until "jelled"
  3. After 5 minutes, add the softened butter, sugar, and vanilla extract to the bowl. Use a hand mixer on medium speed to cream the wet ingredients until pale in color
  4. Next, add the flour, cream of tartar and salt and mix on low speed just until fully combined
  5. Lightly dust a piece of parchment paper with flour and dump out your sugar cookie dough. Use a rolling pin to roll it out to 1/4 inch thick
  6. Use your favorite cookie cutters to cut out the rolled dough, making sure to reroll the scraps
  7. Place cut-out cookies onto your parchment lined baking sheet and bake for 7-8 minutes until the edges are very lightly brown or even pale
  8. Carefully pull the baking sheet out of the oven and let the cookies cool on it for 5 minutes before transferring to a wire cooling rack to cool completely
  9. Decorate and enjoy!


  • Make sure your butter isn't too soft
  • Let the flax egg sit for 5 minutes until it has "jelled" before adding the other ingredients
  • Don't overmix the dough or you'll end up with tough cookies
  • Bake on parchment paper or a silicone mat to prevent sticking
  • The bottom of the cookie should look very lightly golden brown or even still pale
  • Let them cool completely before decorating with any sort of icing