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.
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.
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.
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.
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