Description

Delightfully soft and buttery no-spread chocolate chip cutout cookies that are easy to make and perfect for decorating. These cookies hold their shape well during baking, allowing you to use your favorite cookie cutters without worrying about spreading. With mini chocolate chips adding a sweet touch and a tender texture from cornstarch, these cutout cookies are a perfect treat for any occasion.

Ingredients

Scale

Cookie Dough

1 cup butter (softened)
1 cup granulated sugar
1/2 tsp salt
1 tbsp vanilla extract
2 large eggs (at room temperature)
4 cups all-purpose flour
2 tbsp corn starch
1/8 tsp baking powder
1 tbsp milk
1 cup mini chocolate chips

Instructions

Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside to ensure easy cookie removal and even baking.
Cream Butter and Sugar: In a large bowl or the bowl of a stand mixer, cream together the softened butter and granulated sugar for 3-4 minutes until the mixture is light and fluffy. This step incorporates air for a tender texture.
Add Wet Ingredients and Mix: Add the eggs, vanilla extract, and milk to the creamed mixture. Continue mixing for another 2-3 minutes until well combined and smooth.
Incorporate Dry Ingredients: Gradually add the flour, cornstarch, and baking powder into the wet mixture. Mix just until the flour mixture disappears to avoid overworking the dough. Then gently fold in the mini chocolate chips to distribute them evenly.
Roll and Cut Dough: On a parchment-lined surface, lightly sprinkle flour, place your cookie dough on top, and sprinkle a bit more flour over it. Roll the dough out to about 1/3 inch thickness. Use your favorite cookie cutters to cut out shapes from the dough.
Bake the Cookies: Transfer the cutout cookies to the prepared baking sheet. Bake larger cookies for 9-10 minutes and smaller ones for 6-7 minutes at 350°F. The cookies should be lightly golden but still soft in the center.
Cool and Decorate: Allow the cookies to cool completely on a wire rack before decorating them as desired. This ensures your decorations will set properly.

Notes

Make sure your eggs are at room temperature to help create a smooth, cohesive dough.
Do not overmix the dough once you add the flour to prevent tough cookies.
If the dough is too sticky to roll, chill it in the refrigerator for 30 minutes.
You can substitute mini chocolate chips with regular size chips if preferred, but mini chips distribute more evenly.
Store baked cookies in an airtight container at room temperature for up to one week.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: no spread cookies, chocolate chip cookies, cutout cookies, soft chocolate chip cookies, easy cookie recipe, holiday cookies