THEEPICUREANMOUSE.COM

No Spread Sugar Cookies 

THEEPICUREANMOUSE.COM

These no spread sugar cookies are going to be your go-to cookie this holiday season. They are soft and tender and are the perfect cut out cookie to decorate with royal icing.

THEEPICUREANMOUSE.COM

STEP 1:  In a mixer, cream together butter and sugar.  Next, add egg and vanilla bean paste. 

THEEPICUREANMOUSE.COM

STEP 2:  Next, add flour and salt.  Mix until dough comes together.  Do not over mix.  

THEEPICUREANMOUSE.COM

STEP 3:  Divide dough in half.  Form dough into two round flat discs.  

THEEPICUREANMOUSE.COM

STEP 4:  Place dough onto a lightly floured parchment paper.  Roll dough 1/4" thick.  Cover with plastic wrap and chill for 2 hours or overnight.  

THEEPICUREANMOUSE.COM

STEP 5:  Use cookie cutters to punch out shapes.  Chill dough for 30 minutes.

THEEPICUREANMOUSE.COM

STEP 6:  Place chilled cut out cookies onto a parchment lined sheet pan, 1 1/2" apart.  Bake at 350 degrees for 10-12 minutes.  

THEEPICUREANMOUSE.COM

STEP 7:  Once cookies are cool, decorate with royal icing, sprinkles, and sugars.   

THEEPICUREANMOUSE.COM

STEP 8:  Let cookies dry for 24 hours.  Place cookies in an airtight container.  They will stay fresh for up to 2 weeks. 

THEEPICUREANMOUSE.COM

CLICK THE BUTTON BELOW FOR THE RECIPE