These cut-out no-chill sugar cookies are simple, quick, easy, and sweet! It's a perfect go-to recipe if you're looking to make a big batch of sugar cookies in no time!
When I have last-minute company or I'm getting ready to decorate sugar cookies at Christmastime, this is one of my absolute favorite recipes to keep on hand. I've broken it out so many times in the 11th hour, and no matter what, it's always a big hit!
If you're someone who ever feels like there's never enough time in the day, I highly recommend keeping this easy sugar cookie recipe on hand for when you need something simple and delicious!
It is the easiest sugar cookie recipe I know and much fun to make, especially if you have kids who have special fun with cookie cutting and are always eager to help!
- Unsalted Butter - room temperature
- Granulated Sugar
- Baking Powder
- Kosher salt
- Egg - medium-sized
- Vanilla Extract
- All Purpose Flour
See the recipe card for quantities.
Since this dough needs neither wrapping in plastic wrap nor any chill time, it is prepared very quickly. Therefore, preheat the oven to 180 °C top and bottom heat right at the beginning and cover two baking trays with baking paper.
To make these easy sugar cookies, start off by combining your softened, room temperature, unsalted butter, and granulated sugar.
You'll need to get out your hand mixer and whip them together for about 2-3 minutes. Start at medium speed and gradually work up to high speed.
Keep mixing while adding the whole egg, salt, vanilla, and baking powder, and start adding spoon by spoon of flour. If the dough becomes too tough for your mixer, mix the rest of the flour by kneading it with your hands. Please consider that this no-chill sugar cookie dough is more sticky and soft. Make sure to stop as soon as the flour gets incorporated into the dough evenly.
Next, dust some flour over a parchment paper sheet or silicone mat, and put the dough over it so you're working with a floured surface. Dust the dough with a little more flour, and using a rolling pin, roll out the dough to 0.5 cm thickness (¼ inch).
You can use any cookie cutters with a simple shape and start punching out the dough.
Once you've got all your cutouts, I recommend using either a pallet knife or a butter knife start removing the excess dough.
You can also repeat the process with the excess dough on another parchment paper sheet.
Distribute your cut-out cookies on the prepared baking sheet.
After you have all of your cutout cookies, you'll only need to bake them for about 10 minutes in a preheated oven at 180 °C / 350 °F. You'll know they're done when they start to brown.
Let them cool on a cooling rack after baking, before you store them in an airtight container.
- Baking sheet
- Hand-held electric mixer or stand mixer with a whisk attachment
- Large Bowl or the bowl of your stand mixer
- Parchment Paper
- Rolling Pin
🌡 Storage & Tips
This recipe will make about 40 homemade sugar cookies, and they'll last you for at least five days, so if that's too much for you to finish, I recommend getting some cute sandwich bags and gifting the rest away to friends and family or even your co-workers! They are perfect as small gifts at Christmas time.
If you're preparing them ahead of time, make sure you store your baked cookies in an airtight container.
If this dough is a little too soft for your taste, you can add a little flour. Just make sure you don't add too much – otherwise, the cookies will come out too dry and crumbly.
I also highly recommend using simple shapes for these cutout cookies. This is a great no-chill recipe, but using complicated cookie cutter shapes without chilling them before baking will not give the best results. If your favorite cookie cutters are a little more intricate, this might not be the best recipe for you.
Fancy sugar cookies, like I do? Then try this awesome edible sugar cookie dough!
The short answer is no, you don't always need to chill cut-out cookie dough! You can skip out on chilling your dough only if you're planning to use simple shapes. Anything too intricate, and you'll risk ending up with less-than-stellar results.
This no-chill sugar cookie recipe will give you soft sugar cookies that might be a little thinner than chilled sugar cookies – but they'll be just as delicious, and the best part is they take a fraction of your time!
A lot of recipes call for chilling your cookie dough for a few hours before rolling it out, but with our favorite sugar cookie recipe, no chilling and waiting is required.
Other Recipes for You to Try
- Christmas Cookie Baking Basics
- Divine Leftover Egg Yolk Cookies
- Sour Cream Cookies with Pearl Sugar
- Austrian Coconut "Brusserl" Cookies
- How To Make Delicious Linzer Cookies
If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This would be awesome! You can also sign up for our Newsletter or follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don't miss it.
Cutout Sugar Cookies - No Chilling Required!
- Baking pan
- Hand mixer or food processor with a whisk attachment
- Rolling Pin
- Butter knife or pallet knife
- ½ cup Butter unsalted
- ¾ cup Granulated sugar
- ½ teaspoon Baking powder
- 1 pinch Salt
- 1 Egg medium-sized
- 1 tablespoon Vanilla extract
- 2 cups All Purpose Flour
- Using a hand mixer, combine ½ cup Butter (room temperature) and ¾ cup Granulated sugar for 2-3 minutes, starting at medium speed and gradually going to high speed.
- Keep mixing while adding 1 Egg, 1 pinch Salt, 1 tablespoon Vanilla extract, and ½ teaspoon Baking powder, and start adding spoon by spoon of 2 cups All Purpose Flour.
- Place the dough on a flour-dusted surface. Dust the dough with flour, and using a rolling pin, roll out the dough to 0.5 cm thickness (¼ inch).
- Use a cutout shape with a simple form and punch in the cutouts.
- Using a pallet knife or a butter knife, start removing the excess dough around the cutouts. Repeat the process with the excess dough.
- Bake the cookies for about 10 minutes in a preheated oven at 180 °C / 356 °F until they start to brown.
- Place the baked cookies on a cooling rack and let them cool entirely.
- Store the cookies in an airtight container.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For further information, check Safe Food Handling - FDA.