No Chill Sugar Cookies - Vanilla Sugar Cookies
These no-chill sugar cookies recipe is a must-have on hand cookie dough for anyone who loves baking cookies. Soft, chewy vanilla sugar cookies made with just four main ingredients. The best part is you do not need to chill the dough before rolling or chill the cookies before baking. And these cookies do not spread when baking so they are the perfect sugar cookie for decorating.
Have you ever needed to make sugar cookies urgently? Well, happens to me sometimes. I have on occasion been really late to make the dough and then realize - oh no... I forgot about the cookies.
The truth is that I am very passionate about my recipe for vanilla sugar Cookies. Honestly, I think they are the world's best sugar cookie recipe. It took me a long time to perfect that cookie recipe and it has become a base for many of my other cookies as well. Including this and my no spread sugar cookies recipe.
I'm not a cookie decorator but being a cake decorator gets people to automatically imply that cookies are ok too. So often, I get the job of bringing cookies to the kids bake sale or such events. I love doing it but being a working mom juggling thru it all can really be hard sometimes.
About these no chill vanilla sugar cookies (no spread as well)
This is undoubtedly derived from my sugar cookie recipe. The best part is you do not need to chill the dough before you roll these, nor do you need to chill the cookies before you bake these. A big bonus is that they do not spread when baking too. So, no chill, no spread, sugar cookies.
I have made these many times and they turn out perfectly every single time. Love that they have a nice fair color despite the vanilla extract. I think you are going to love these cookies.
I also used this cookie recipe to make my Marbled Sugar Cookies when I made my Valentine Heart Cookies
Let's talk ingredients and substitutes (Save/Pin)
- Unsalted butter - I like to use unsalted butter in all my baking so I can control the amount of salt. And yet, if you must use salted butter just omit the salt in the recipe.
- All-purpose flour - I always use all-purpose flour with great success. You do not need any other flour.
- Powdered sugar - Also known as confectioners sugar or icing sugar. When looking for powder sugar always buy one made from cane sugar, not beet sugar. You will find the buttercream made from cane sugar does not have a grainy consistency.
- Vanilla extract - I like using vanilla extract. But it also has the tendency to color the dough. So, if you need a white or fair dough just add clear vanilla extract or rose essence. Having said that always use a good quality vanilla extract. I know it's expensive which is why I make my own vanilla extract, vanilla bean paste as well as vanilla sugar.
- Cornstarch - also known as cornflour - I never miss an opportunity to add a starch corn flour, rice flour, semolina. These add a nice crumbly melt in the mouthfeel. It lightens the cookie as well.
Useful Tips and Tools
- I'm not a slave to mixers but when a bake needs some good creaming method required I can't but help insist you bring that K-Mix or Kitchen Aid from the back of the cabinet.
- A good baking tray is always ideal for baking. Try using a light-colored baking tray. Or, line the baking tray with parchment paper.
- If you aren't going to fill or decorate these cookies a regular rolling pin will work just fine. But a cookie rolling pin in one where you have the side spacers which will help with even rolling so all your cookies are leveled. Leveled cookies also bake evenly.
- It is really important to cool cookies completely on all sides as soon as they come out of the oven. So, take them off the baking tray to prevent them from cooking further but place them on a cooking rack so they air circulates on all sides which prevents steam from going back into the cookie, thus, keeping them crisp not soggy.
- Always bake cookies on the center rack of your oven, if you have more than one tray either bake them one at a time. You can bake two trays but sometimes this can lead to the bottom one spreading too much in some cookies. You can also rotate the trays in between baking which is often helpful in some cookies.
- Most cookies usually bake between 10 to 12 minutes in general. These took me about 10 minutes. Because cookies bake quickly it is also an item that gets overbaked because we end up getting distracted at the last minute. My solution is a kitchen timer that is always set to 10 minutes default and I turn it on as soon as I place the cookies in. This has saved me many cookies in the oven because my kids always keep me busy.
How to make No-Chill Sugar Cookies (Save/Pin)
Ingredients - can be found below the recipe card with conversions.
Method
Prepare Dough
- Preheat the oven at 180C /356 F.
- Make sure the butter and eggs are room temperature.
- Sift together the flour and salt.
- Cream butter and powdered sugar until light and fluffy.
- Add vanilla followed by eggs one at a time, mixing each well until incorporated.
- When both the eggs are added, continue to mix for a minute more.
- Next, add the cornstarch - combine well.
- Followed by the flour (and cocoa powder). Do not over mix once the flour is incorporated.
- Bring the dough together and divide into two discs.
Roll, cut-out, and Bake
- Transfer to a lightly floured surface.
- Dust the rolling pin and surface of the dough lightly with more as needed.
- I roll my cookies a minimum 1/8 inch or 3 mm thick using a rolling pin with spacers.
( I often do 1/4 inch thick as well as you can see in the images below) - Cut out desired shaped cookies and place them on a cookie sheet one inch apart.
- Bake cookies for about 8 to 10 minutes depending on the thickness of the cookies.
- When baked let cool on the tray for 7 to 10 minutes then transfer to a cooling rack to cool further.
- You can eat these cookies as is or decorate them with royal icing or fondant.
Storage
- This cookie recipe can be halved or double without any issues.
- The dough can be kept in the fridge for up to 4 days, or
- Frozen for up to three months. If frozen thaw in the fridge over-night before you roll out.
- The baked cookies will stay at room temperature for up to 2 weeks but best eaten within a few days.
How to make the best Chocolate No-Chill Sugar Cookies
It is very easy to make these your best no-spread cookies too. Just replace some all-purpose flour with cocoa powder - Dutch-processed cocoa powder. Easy peasy. Detail recipe below
Frequently asked questions
It is always a good practice to chill cookies while the oven is preheating. Chilling cookie dough helps solidify the butter in the cookies which helps when baking preventing the cookie from spreading as chilled dough takes longer to melt compared to room temperature fat.
However, in these no chill sugar cookies, the starch added is a bit more than regular sugar cookies so that prevents the cookie from spreading too much.
Sugar cookies have a good shelf life as a dough as well as cookies. The dough, if wrapped well can usually stay in the fridge or 5 to 6 days before rolling and baking. You can even roll the cookies and place them on a parchment-lined tray wrapped well with cling wrap for about 3 to 4 days. Sugar cookies dough can be frozen for a month or more if wrapped well. A great dough to have on hand in the freeze during the busy festive season.
No, baked sugar cookies should not be refrigerated after they are baked. They can last for two weeks at room temperature if kept well in a cookie jar. Never leave cookies out for long as they tend to get soft.
Always, follow the recipe correctly unless you know and what the outcome different. Adding extra flour will give you dry crumbly cookies. Too much sugar or butter can make the cookies spread and lose their shape when baking. Rolling the cookies too thin will give you hard flat cookies.
Nope! You do not need to chill these and they do not spread when baking. Unlike other no chill sugar cookies which tend to be dense and hard, these are wonderfully light but soft and chewy. I used the fluted cookie cutter just so you can see.. they do not spread or lose shape when baking.
Save this recipe no chill no spread sugar cookies on Pinterest for later.
You can also find a collection of my tutorials and recipes here on Pinterest.
Description
Ingredients
No-Chill Vanilla Sugar Cookies
- 320 grams (2.56 cups) All-purpose flour
- 60 grams (0.47 cups) Cornstarch (cornflour)
- 228 grams (1 cups) Butter unsalted room temperature
- 187 grams (1.56 cups) Powdered sugar confectioners sugar/icing sugar
- 2 (2 ) Eggs large
- 1/4 tsp (1/4 tsp) Salt
- 2 tsp (2 tsp) Vanilla extract
No-Chill Chocolate Sugar Cookies
- 280 grams (2.24 cups) All-purpose flour
- 50 grams (0.58 cups) Cocoa powder
- 60 grams (0.47 cups) Cornstarch
- 228 grams (1 cups) Butter unsalted room temperature
- 215 grams (1.79 cups) Powdered sugar confectioners sugar/icing sugar
- 2 (2 ) Eggs large
- 1/4 tsp (1/4 tsp) Salt
- 2 tsp (2 tsp) Vanilla extract
Instructions
Prepare Dough
- Preheat the oven at 180C /356 F.
- Make sure the butter and eggs are room temperature.
- Sift together the flour and salt.
- Cream butter and powdered sugar until light and fluffy.
- Add vanilla followed by eggs one at a time, mixing each well until incorporated.
- When both the eggs are added, continue to mix for a minute more.
- Next, add the cornstarch - combine well.
- Followed by the flour (and cocoa powder). Do not over mix once the flour is incorporated.
- Bring the dough together and divide into two discs.
Roll, cut-out, and Bake
- Transfer to a lightly floured surface
- Dust the rolling pin and surface of the dough lightly with more as needed.
- I roll my cookies a minimum 1/8 inch or 3 mm thick using a rolling pin with spacers.
- ( I often do 1/4 inch thick as well as you can see in the images below)
- Cut out desired shaped cookies and place them on a cookie sheet one inch apart.
- Bake cookies for about 8 to 10 minutes depending on the thickness of the cookies.
- When baked let cool on the tray for 7 to 10 minutes then transfer to a cooling rack to cool further.
- You can eat these cookies as is or decorate them with royal icing or fondant.
Recipe Notes
Storage
- This cookie recipe can be halved or double without any issues.
- The dough can be kept in the fridge for up to 4 days, or
- Frozen for up to three months. If frozen thaw in the fridge over-night before you roll out.
- The baked cookies will stay at room temperature for up to 2 weeks but best eaten within a few days.
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Toilet queen
I had a pretty bad experience with this recipe. After following all the instructions and using the correct measurements my dough was still very wet and rolling out was completely impossible. I decided to split my mix in half and cook some as it was and add extra flour to the other half to try and make it more dough like. This experiment left me with some thin scones and some very floury cookies. I won’t be using this recipe again. I am very disappointed.
Veena Azmanov
Hey Lauren, sorry to hear you didn't have success with this recipe. Not sure why. I do have a video recipe for this. Please see the video and hopefully, it will guide you on what might have gone wrong.
amita
I really love this recipe especially it's no chill. I always have a hard time with chilling in between batches. Thank you for sharing.
Veena Azmanov
Thank you, Amita. Yes, no need to chill these - they work perfectly every time.
Leslie Haasch
I've definitely found myself in the position of needing a dessert on hand without enough time to wait for dough to chill - this will be a good recipe to save for the next time that happens to me!
Veena Azmanov
We've all been there Leslie. This is perfect for those and other times.
Marisa Franca
Two of my grandsons are due to come and visit tomorrow so I decided to try out your recipe. And it is just as easy as you said it was. I really like the idea of not having to chill the dough. They rolled out beautifully and they baked and tasted even better. This recipe is certainly a keeper.
Veena Azmanov
Thank you so much, Marisa. So happy to hear you and the kids had fun making these. yes, they are super easy and you don't need to chill them nor do they spread. I think it's like magic.
Analida Braeger
Horray! The hardest part about sugar cookies is that you have to wait sooooo long to eat them because of the chilling. I appreciate this super simplified process. Thanks so much for sharing.
Veena Azmanov
Thank you Analida. I hear you. I hate chilling time too. I love quick and easy.
Saima
No chill, no spread sugar cookies is cookie making heaven! As everyone is a sucker for cookies at my place, I'll be trying them for sure!
Veena Azmanov
Thanks, Saima. Glad you like it.
Nicoletta De Angelis Nardelli
They look lovely and perfect! A great recipe to have on hand with all your tips and suggestions that I always look forward to!
Veena Azmanov
Thanks Nicoletta
Corina Blum
These cookies look fantastic! It's brilliant that they don't spread at all in the oven and that they look so evenly baked too.
Veena Azmanov
Thanks Corina
Elaine Benoit
I love that this sugar cookie recipe is both no chill and no spread! Talk about perfect! They look so good and as I've seen a lot of your dessert recipes, I can believe that they are the best sugar cookie! I can't wait to try them.
Veena Azmanov
Thank you, Elaine. I hope you try this out - it's one of my favorite recipes.
Nicole
Where was this recipe around Christmas for me? I'm going to save this for next year. I definitely prefer not to chill if I can.
Veena Azmanov
It's an old recipe on my blog Nicole. Been here for a few years now. I hope you try it.
Aleta
No chill and no spread? This recipe is my new best friend! I hate having to wait for the dough to chill and it's always disapointing when the cookies lose their shape!
Veena Azmanov
Thank you, Aleta. I hear you. I hate having to wait too.