Easy No Chill Sugar Cookies Recipes

BEST SUGAR COOKIE RECIPE

Steps:

• PREHEAT oven to 350° F.
• In the bowl of your mixer, CREAM butter and sugar until smooth, at least 3 minutes
• BEAT in extracts and egg. (PLEASE NOTE there is 1 egg in this recipe.)
• In a separate bowl, COMBINE baking powder and salt with flour and add a little at a time to the wet ingredients.
• IMPORTANT NOTE: If the dough looks crumbly keep mixing for 30 seconds to 1 minute longer. The dough should be pulling away from the sides of the mixer.
• If the dough still looks too dry or stiff for your mixer, turn out the dough onto a countertop surface, flour surface as needed. Wet your hands and finish off kneading the dough by hand.
• DO NOT CHILL THE DOUGH. Divide into workable batches (2-3 chunks), roll out onto a floured surface, and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).
• Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

NO CHILL SUGAR COOKIES

Steps:

• Preheat the oven at 350°F / 177°C / Gas Mark 4.
• Sift together the flour and salt (as well as cocoa powder for the chocolate sugar cookies).
• In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy.
• Add vanilla extract followed by the eggs, one at a time, mixing each until well incorporated. Pro tip - Incorporating each egg well before adding the next will ensure the dough does not curdle.
• Next, add the flour mixture and combine well but do not overmix. Pro tip - We do not want to activate the gluten and make our cookies tough. So, just bring it all together until no dry flour is visible.
• Divide the dough into two discs. Wrap well and set aside. It is easier to work with smaller portions rather than the whole batch at once. Pro tip - If you are not using immediately this dough can be stored in the fridge for 2 to 3 days or frozen for up to a month.
• Transfer the dough to a lightly floured surface. Dust the rolling pin and surface of the dough lightly with more flour as needed.Pro tip - Use only enough flour as necessary and dust off excess to prevent the cookies from drying out.
• Roll the dough between 1/4 to 1/8 inch thickness. You can roll them thinner than 1/4 inch but I would not recommend below 1/8 inch as the cookies will bake crisp. Pro tip - I like using a rolling pin with spacers so I know the dough is even all over.
• Cut the dough using the desired shaped cookie cutters and place them on a cookie sheet one inch apart.Pro tip - I like to cut the cookies on parchment paper and remove the excess dough around the cut shape. This will ensure the cut shape is not distorted.
• If necessary, transfer the cookies to a baking tray with parchment paper. Bake the cookies from the center rack for 8 to 10 minutes depending on the thickness of the cookies. Pro tip - The cookies will bake white and should have a slight color on the bottom. So, do not overbake these cookies.
• When baked, let cool on the cookie sheet for 7 to 10 minutes then transfer to a cooling rack to cool further. Pro tip - The cookies will continue to bake with the residue heat on the cookie sheet until cooled completely.
• Store in an airtight container. These are delicious on their own or can be frosted with buttercream, royal icing, fondant, or sugar glaze.
• In a bowl, combine the powdered sugar with milk until you have a thick pouring consistency. Pro tip - It is better to keep the consistency for icing thick. Thinner icing will flow outside easily and not dry as well.

EASY NO-CHILL SUGAR COOKIES

Steps:

• Preheat oven to 400 degrees.
• In mixing bowl, cream butter with sugar until light and fluffy. Beat in egg and vanilla.
• Mix flour, baking powder, and salt in a separate bowl; add to butter mixture 1 cup at a time, mixing after each addition.
• Do not chill dough. Divide dough into two balls. On a floured surface roll each ball into a circle approximately 12" wide and 1/8" thick. Dip cookie cutter in flour and cut out cookies.
• Bake on ungreased cookie sheet for 6 - 7 minutes or until cookies are lightly browned. It helps to line pans with parchment paper for easy cookie removal.

EASY NO CHILL SUGAR COOKIES

Steps:

• 1. Preheat oven to 375 degrees. Get your pans ready, lightly spray with cooking spray or use parchment paper
• 2. Combine flour, baking soda, baking powder and salt in a medium bowl and set aside
• 3. Cream butter and sugars in a large mixing bowl on medium speed until light and fluffy
• 4. Add the egg and mix till combined
• 5. Add the vanilla and mix till combined
• 6. Add dry ingredients slowly until combined. It will be thick and shouldn't be sticky. You may need to use a rubber spatula to bring it all together
• 7. I use a tablespoon and make a ball with the dough. roll it in the extra sugar and place on the cookie sheet
• 8. Bake for 9-11 minutes. They will be puffy, take them out just before they start to brown

FOOLPROOF AND PERFECT NO-CHILL CUT-OUT SUGAR COOKIES

Steps:

• Preheat oven to 400 degrees F. Line 2 or 3 baking sheets with parchment paper; set aside.
• In the bowl of a stand mixer, cream together the butter and confectioners' sugar together with the paddle attachment until light and fluffy, about 2 minutes. Add in the egg, beating well and scraping down the sides of the bowl if needed, followed by the vanilla extract and lemon zest (or almond extract, if using), beating well. Lastly, add in the baking powder, salt, and flour and mix on low speed until a soft dough has formed and everything is incorporated.
• On a clean, flat work surface, add some confectioners' sugar - about a Tablespoon or two. (I like using confectioners' sugar to roll out dough over flour because it doesn't leave a floury taste, however, flour may be used). Add half of the dough and roll out with a rolling pin until it reaches about 1/4 inch thickness.
• Using your favorite cookie cutters, begin cutting shapes out of the dough and place 1" apart (2" apart if using larger cutters) on the prepared baking sheets.
• Bake for 8-10 minutes for miniature cookies, 10-12 minutes for larger cookies, rotating pans halfway through baking time to ensure even baking for both pans. Cool on the baking sheets for about 10 minutes, then transfer to a wire rack to finish cooling completely. Repeat recipe with remaining dough until all the cookies are baked.
• For the royal icing glaze: In a medium bowl, whisk together the warm water, corn syrup, vanilla extract and confectioners' sugar until a smooth glaze comes together. It should be thick but still pourable. If desired, divide the glaze among smaller bowls and tint each bowl a different color.
• For the most low-maintenance cookie ever, dunk the top side of the cookie face-down into the glaze, allowing excess to drip off. Return to the wire rack and leave plain or top with sprinkles, as I recommend. Allow the glaze to set completely - about 20 minutes - before stacking, packing or serving.

EASY NO CHILL CUT OUT SUGAR COOKIES

Steps:

• Preheat the oven to 350 F.
• In the bowl of a stand mixer use the paddle attachment to beat the butter and sugar together at medium-high speed for 1 minute. (Or beat by hand or use hand held electric mixer.)
• On medium speed, beat in the egg, vanilla, almond extract, baking powder and salt.
• Measure the flour correctly (see note) and add to the mixer 1 cup at a time, beating until combined after each addition.
• Don't chill the dough!!! Divide it into two balls and roll out to exactly 1/4" thick on a clean piece of parchment paper using just enough flour on your rolling pin to prevent sticking. Scraps of dough can be gathered up, kneaded together until they are a uniform ball and then rolled out again. Repeat as needed until used up.
• When removing cut cookie dough from the parchment paper use a thin, flexible metal spatula. Quickly slide the spatula under each cookie and use the spatula to put the cookie on the baking sheet.
• Line cookie sheets with clean parchment paper. Space out cookies on sheets with enough room to rise. Bake at 350F for 6-8 minutes. The cookies will not be brown at all. They will be dead white but look set. (For crisp cookies instead of soft bake an additional 2-3 minutes until edges start to brown.)
• After removing from the oven let the cookies cool on the sheets for several minutes until firm enough to move without breaking. Use a spatula to put the cookies on a wire rack. Cool completely before frosting.
• Decorate with vanilla buttercream (below) and store tightly covered for up to five days.

NO CHILL SUGAR COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with silicone baking mat or spray with nonstick cooking spray; set aside.
• Whisk together flour, baking soda, cream of tartar, and salt; set aside.
• In another mixing bowl, beat together powdered sugar, granulated sugar, and butter with an electric mixer until light and fluffy, about 1 minute. Beat in oil, eggs, and vanilla. Gradually add flour mixture and mix just until incorporated.
• Roll dough into ping pong sized balls. Flatten with bottom of glass dipped in sugar.
• Bake 9-12 minutes or until center is set. Cookies will not brown! Don't overbake.
• Meanwhile, make the frosting; with an electric mixer, beat butter until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined. Add milk and mix until smooth and spreading consistency. Spread over completely cooled cookies and top with sprinkles.

NO CHILL SUGAR COOKIES

Steps:

• Preheat oven to 350˚F and line a baking sheet with parchment paper.
• In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
• In a large bowl with an electric mixer, beat vegan butter (or vegetable shortening) with sugar until light and fluffy, about 2 minutes.
• Add almond milk, extract, followed by the eggs, one at a time, beating until smooth.
• Add the flour mixture, about 1/2 cup at a time, beating each additional until incorporated. The dough should easily pull away from the mixer bowl when the dough is ready. If dough is too wet, add an additional 1/4 cup of flour at a time, as needed.
• Roll dough to 1/4" thickness and cut out cookies as desired.
• Bake for 8 - 9 minutes, or until cookie tops have set.
• Remove from oven and allow cookies to cool for about 5 minutes on the cookie sheet before transferring to a cooling rack.
• In a large bowl with an electric mixer, beat the frosting ingredients until light and fluffy.
• Frost cookies as desired.

CUT OUT SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
• Whisk together the flour and baking powder, set aside.
• In a large bowl using an electric mixer, cream together the butter and sugar until smooth and creamy. Blend in the egg and both extracts. Gradually add the flour mixture and beat until just combined, scraping down the bowl, as needed, including the bottom.
• The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl until it comes together.
• Roll on a floured surface to about 1/4" to 3/8" thick, and cut into shapes using cookie cutters.
• Place on the prepared baking sheets 2 inches apart and then transfer to the freezer for 10 minutes, while you preheat the oven to 350 degrees F.
• Bake for 10-12 minutes until just barely golden on the bottoms. Watch them carefully and don't over-bake.
• Let sit for a few minutes on the sheet, then transfer to a cooling rack to cool completely before icing.
• Enjoy plain or decorate and allow to set (usually 3 hours or overnight) before stacking.
• NOTE: Don't miss all the tips in the full article for optimal results and watch the video for visual help.

NO CHILL ROLLED SUGAR COOKIES

Steps:

• Preheat your oven to 350 degrees F (175 degrees C) and line a baking sheet(s) with parchment paper.
• In a large bowl, or the bowl of your stand mixer, cream together the butter and sugar. *The butter should be (preferably) at room temperature, but still firm. If your working with cold butter, it will take longer to cream together but can be cut in to the sugar using a pastry cutter to help your dough stay chilled during the mixing process.
• Once the butter and sugar are combined, add the extracts and egg, baking powder and pinch of salt. Combine thoroughly.
• Add the flour, starting with 2 cups. Work the flour into the dough, even with only 2/3 of the flour mixed in the dough may seem crumbly but it will all come together when turned out and kneaded (like bread) before rolling out to cut shapes.
• Once the first 2 cups of flour has been incorporated, turn the dough out onto a well floured surface or pastry mat and work the remaining flour into the dough until you have a firm cookie dough for rolling. *Typically, I use 2 3/4 cups of the flour at this point and save the remaining 1/4 cup of flour for working with the dough while rolling.
• Roll out sugar cookie dough to your desired thickness (usually 1/4 - 1/2 inch depending on your preference) and cut into shapes. Transfer to baking sheet(s) and bake for 6-9 minutes at 350 degrees F (175 degrees C). Remove from the oven before any browning starts on the bottom edges of your cut out sugar cookies.
• Allow your cookies to remain on the baking sheet for 5-6 minutes as they will continue to bake on the baking sheet. Transfer to a wire cooling rack to cool completely before storing or decorating. *I recommend allowing your cookies to sit for several hours (and preferably overnight) before decorating with icing, as they can absorb the icing and become too soft.