(Almost) No-Spread Cookies

Want neat edges and clear shapes? Try my (almost) no-spread cookies, ideal for cookie houses or neat cut-out cookies.

(Almost) No-Spread Cookies

(Almost) No-Spread Cookies

Prep Time: 1 hour 12 minutes
Cook Time: 8 minutes
Total Time: 1 hour 20 minutes

Tasty and practical (almost) no-spread cookies.


  • 225 grams of Butter*
  • 225 grams of Granulated Sugar
  • 2 eggs*
  • 450 grams of Flour OR 100 grams of Cocoa Powder AND 350 grams of Flour
  • 60 grams of Cornstarch
  • 1 teaspoon vanilla extract
  • Optional: Food Colouring


  1. Combine the flour and cornstarch (optional: and cocoa powder).
  2. Beat the butter and sugar together until well combined.
  3. Mix in the eggs, one by one, and add the vanilla extract.
  4. Add in the flour mixture and mix until fully incorporated.
  5. Gather the dough and wrap it in some plastic wrap.
  6. Refrigerate the cookie dough for an hour.
  7. Preheat your oven to 180 degrees Celsius.
  8. Roll out the dough to about 4 millimetres thick.
  9. Use cookie cutters to cut out shapes.
  10. Place the cookies onto a baking tray lined with baking paper.
  11. Place the tray into the oven and bake for about 6-8 minutes.
  12. Let them cool completely.

When are they done?

You'll know the cookies are done when the edges start to brown slightly.


*Make sure this ingredient is at room temperature.

TIP: Repeat steps 5 through 12 for any leftover cookie dough.

Used in the following recipes:


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