Soft, No Spread Sugar Cookies

I love a really good frosted sugar cookie. I like my sugar cookies soft and dense, which is normally the opposite of what rolled out sugar cookies are. Why is it that they are always thin, hard, and crispy when cookie cutters are involved?!

Okay, but these cookies, are soft and beautiful, dense, hold their shape like a dream, and they stay soft for days. I mean, I left mine on the counter for 2 days uncovered and they were still perfect.

The secret to these cookies is the cream cheese in the dough. The cream cheese is what keeps them soft! You’ll notice that there isn’t any baking powder or baking soda in these, that’s because we don’t want them to rise or spread like normal cookies, you want them to keep their shape.

With butter and cream cheese in the dough the chilling process is super important. Chilling the dough is going to make it not so sticky, easier to roll out without sticking to every surface, and keep the cookie’s perfect shape.

Now I know everyone always thing their buttercream frosting is the best, so I won’t be offended if you decide to use your own. But this one is delicious! I would eat it with a spoon if my husband didn’t raise his eyebrows at me when I do. It’s my all time favorite buttercream frosting!

These cookies are delicious and perfect for any occasion!



Soft, No Spread Sugar Cookies

Yield: about 30 small-medium cookies


  • ¾ cup butter, room temperature
  • 4 ounces (8 tablespoons) cream cheese, room temperature
  • 1 egg
  • 1 ½ cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons almond extract
  • 1 teaspoon salt
  • 3 cups of flour, measured correctly
    Buttercream Frosting;
  • 1-2lb bag (about 7 ½ cups) of powdered sugar
  • 2/3 cup butter, room temperature.
  • ½ teaspoon salt
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter extract
  • ¾ teaspoon almond extract
  • food coloring (optional)
  • Sprinkles (optional)


  1. Using either a stand mixer or hand mixer cream together cream cheese and butter until smooth. Add in sugar, egg, and extracts, and cream together for 3-4 minutes until light and fluffy.
  2. Scrape down the sides of the bowl; add in salt and flour stir in until just barely combined.
  3. Pull out a large piece of plastic wrap and spray it with cooking spray. Tip dough onto plastic wrap and tightly wrap. Refrigerate for 2 hours.
  4. Once dough is chilled, preheat oven to 350 degrees.
  5. Lightly flour your counter top or work surface and place unwrapped dough on top. Lightly flour the top of the dough and use a rolling pin to roll cookies out to be 3/8” thick. You can also place your dough between 2 sheets of wax paper or parchment paper and then roll the dough out if you are worried about your dough sticking to your rolling pin. You might be tempted to roll the dough out thinner so you can make more cookies, but trust me, 3/8” is the perfect width, you won’t want them thinner.
  6. Lightly dust your cookie cutters with flour and begin cutting out your different shapes. Place cut out shapes onto a greased and lined baking sheet, leave about 1” between your cookies and bake for 8-10 minutes.
  7. I like to stick any of my dough that has already been cut out, but is not baked yet into the freezer or fridge while it waits for its turn to go in the oven. This will make sure that your dough does not get too warm. Chilled dough is what helps these cookies to not spread and to hold their shape.
  8. Leave cookies on baking sheet for 5 minutes before transferring to a cooling rack. Cool completely before frosting.
  1. Using a hand mixer whip butter until light and fluffy, about 1 minutes. Alternate adding powdered sugar and milk, beating in between.
  2. Add in extracts, salt, and food coloring (if desired), and beat until frosting is smooth and equally colored throughout the batch.
  3. Make sure cookies are completely cool before frosting. I used a piping bag, but you can also use a knife to spread frosting on. Top with sprinkles (if desired).

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