Featured Recipe

No Spread Sugar Cookies New

Name: No Spread Sugar Cookies New
Prep time: 25 min
Cook time: 20 min
Total time: 3 h 5 min
Yield: 12 servings
Ingredients: 1 cup cake flour; 1 ¼ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon cream of tartar; ¾ cup powdered sugar; ½ cup unsalted butter, softened; ¼ cup vegetable oil; 1 teaspoon vanilla extract; ¼ teaspoon almond extract; 1 large whole egg; 1 egg white; zest of half a lemon (optional); sugar for sprinkling

By Kate

Created on 17 January 2026

Sugar cookies with a firm edge, chewy center, no spreading. Uses cake and all-purpose flour combined, with baking powder and cream of tartar adjusted. Butter swapped for oil; powdered sugar replaces granulated. Chilling dough overnight is crucial—controls spread, develops flavor. Flattened with a cup bottom or cut from rolled dough. Baked till edges firm up, no browning. Sugar sprinkles added post-baking for crunch and sparkle. Adapted timing for tactile doneness over strict clocks. Reliable texture, straightforward with ingredient shifts for sunny pantry substitutions and a hint of lemon zest twist.

Prep: 25 min

Cook: 20 min

Total: 3h 5min

Serves: 12 servings

sugar cookies dessert baking tips

Introduction

Starting sugar cookie dough chilled is non-negotiable if you want control. No freaking out over rogue spreading or limp edges. Powdered sugar and oil sharpen texture; powdered cuts graininess, oil softens crumb. Cake flour adds tenderness; cream of tartar traps air, balances pH with baking powder. Almond extract here, lemon zest there twists up the familiar. Mixing dry separately avoids lumps that sneak under the radar. Hand mixing slow and steady keeps gluten from toughening your dough. Flattening with a glass is old-school but nails thickness uniformly every time. Baking at 370 lets edges firm not brown. Timing ranges because ovens lie—edge feel speaks volumes. Sprinkle sugar right out the oven—melts just enough to stick, crystalizes again as cool sets a snappy, sweet crust. Precision? Yes. Kitchen impatience? No. Worth it when cookies behave. Rest is coffee pairing and that first crisp bite. Done.

Ingredients

1 cup cake flour

1 ¼ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon cream of tartar

¾ cup powdered sugar

½ cup unsalted butter, softened

¼ cup vegetable oil

1 teaspoon vanilla extract

¼ teaspoon almond extract

1 large whole egg

1 egg white

zest of half a lemon (optional)

sugar for sprinkling

About the ingredients

Swapping granulated sugar for powdered changes dough hydration and texture; the fine sugar dissolves better, giving softer, less gritty body. Butter swapped halfway with oil adds moistness without sacrificing flavor anchor. Cake flour is key for tender crumb; no substitutions here. Cream of tartar supports rise and stability—don’t skip or replace with baking soda. Vanilla and almond extracts layer subtle nuttiness; lemon zest brightens the palette, optional but recommended. Eggs contribute structure and moisture; separating whole egg from egg white individually and adding gradually helps maintain emulsion, giving dough a supple feel. Saran wrap seals moisture in during overnight chill, preventing a dry crust on dough surface. Parchment paper essential to prevent sticking and promote even heat distribution on baking sheets. Sugar for sprinkling adds texture contrast and visual appeal—plain granulated works fine.

Method

Combine cake flour, all-purpose flour, baking powder, cream of tartar in large bowl. Whisk thoroughly to remove lumps. Set aside.

In a different large bowl, beat powdered sugar, softened butter, and vegetable oil with hand mixer till light, fluffy, pale. Add vanilla, almond extract, lemon zest. Beat in whole egg until integrated. Add egg white, continue beating until fully combined. Stop mixer, scrape sides with rubber spatula to avoid dry pockets.

Set mixer on low speed, slowly incorporate dry ingredients into wet, mixing until no visible streaks or flour lumps. Dough will look stiff.

Cover bowl tightly with plastic wrap, refrigerate for at least 4 hours, ideally overnight. Chilling controls spread—don’t skip!

Preheat oven to 370 F (choose slightly lower temp for better edge control). Line 2 baking sheets with parchment paper.

Scoop dough with about 2 tablespoons per ball. Place dough balls on sheets spaced 2 inches apart. Using flat-bottomed glass, gently press each ball to ½-inch thickness. Alternatively, roll dough on lightly floured surface to ½ inch thick; cut circles with cookie cutter.

Bake first sheet for 11-13 minutes. Watch edges carefully. Edges should firm up and slightly set; no browning.

Remove sheet from oven; immediately sprinkle sugar on tops—adds crunch and sparkle. Cool on pan for about 3 minutes before transferring to wire rack. Repeat with second sheet, bake 9-11 minutes, applying same sugar step.

Cool completely before storing or serving. Keeps for several days in airtight container.

Served with strong black coffee or tea—the subtle citrus twist and almond notes hold up well.

Technique Tips

Whisking dry ingredients separately frees stranded clumps of baking powder or cream of tartar. When adding wet to dry, fold gradually on low speed to avoid over-activating gluten; stiff dough is good here—stop mixing when flour streaks disappear completely but stop short of excessive kneading. Refrigeration time is your weapon against spreading; shorter chilling risks misshapen cookies. Adjust baking temperature slightly down from original (375 to 370) to slow crisping edge and prevent premature browning. Flatten dough balls consistently—use flat glass dipped in sugar or flour to avoid dough sticking. Baking times are a range; edges should feel set and firm but no brown spots, indicating ready cookie. Immediate sugar sprinkling after oven emerges allows sugar to lightly adhere and melt without burning. Cooling on hot baking sheet finishes cooking gently before transferring to racks; transferring too early risks breaking fragile cookies. Watch oven spots—rotate pans halfway if necessary. Last step: full cool before storing to maintain structure.

Chef's Notes

💡 Chilling dough isn’t optional. Overnight is best. It prevents spreading. Flavor develops too. Don’t rush this step or you’ll regret it.
💡 Use a flat-bottomed glass to press dough balls. Even thickness results. Don’t skip. Too thick, cookies won’t bake through; too thin, they spread.
💡 Check oven temperature—invest in a thermometer. Ovens lie. Bake at 370F; slower baking means good edges. Watch carefully; don’t brown the edges.
💡 Sugar sprinkles after baking helps with texture. Adds crunch, sparkle. Do it right when cookies come out. Melted sugar sticks, creating a crust.
💡 Mix dry ingredients first. Prevent lumps. Essential for even baking. Adding wet too fast risks consistency. Go slow—keep dough stiff but smooth.