No Chill Sugar Cookies
Coooking Temperature: 356°F/ 177°C/ Gas Mark 4.
Calories: 164kcal
Adjust Servings Here: 24 cookies
Description
This is one of my favorite sugar cookie dough recipes because they are my no-spread, no-chill sugar cookies. Soft, chewy cookies made with just four main ingredients that take 10 minutes to prep, 10 minutes to cut shapes, and 10 minutes to bake.
Ingredients
No-Chill Vanilla Sugar Cookies
- 4 cup (500 g) All-purpose flour
- 1 cup (227 g) Butter unsalted, room temperature
- 2 cups (400 g) Sugar
- 2 Eggs large
- ¼ teaspoon Salt
- 2 teaspoon Vanilla extract
No-Chill Chocolate Sugar Cookies
- 3 ½ cup (435 g) All-purpose flour
- ½ cup (50 g) Cocoa powder
- 1 cup (227 g) Butter unsalted room temperature
- 2 cup (400 g) Sugar
- 2 Eggs large
- ¼ teaspoon Salt
- 2 teaspoon Vanilla extract
Sugar glaze (optional)
- 3 cups (360 g) Powdered sugar
- ¼ cup (60 ml) Milk (or half and half )
Instructions
Prepare dough
- 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.
Roll, cut-out, and bake
- 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 ¼ to ⅛ inch thickness. You can roll them thinner than ¼ inch but I would not recommend below ⅛ 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.
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.
Recipe Notes
- Always use room-temperature ingredients for the cookies.
- Cream butter and sugar until the batter is light and fluffy this will give light and airy cookies.
- Roll the cookies between ¼ and ⅛ inch thickness. Too thin will cause the cookies to become hard and too thick will keep the center soft.
- Cool the baking tray between cookies, never bake cookies on a hot baking tray.
- Never crowd the cookie sheet, making to leave enough room for air circulation.
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 overnight before you roll out.
- The baked cookies will stay at room temperature for up t0 2 weeks but are best eaten within a few days.
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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