No Chill Sugar Cookies Recipe
The best sugar cookies recipe to have on hand with just four ingredients and no need to chill. These no chill sugar cookies are soft chewy, simple and easy to make in less than 20 minutes. The best part is you do not need to chill the dough before you roll or chill the cookies before you bake them.
Servings 24 cookies
Calories 164kcal
Cost $10
Equipment
- Measuring Spoons
Ingredients
No-Chill Vanilla Sugar Cookies
- 2½ cup All-purpose flour
- 2 tbsp Cornstarch (cornflour)
- 8 oz Butter unsalted, room temperature
- 1½ cups Powdered sugar confectioners sugar/icing sugar
- 2 Eggs large
- ¼ tsp Salt
- 2 tsp Vanilla extract
No-Chill Chocolate Sugar Cookies
- 2 ½ cup All-purpose flour
- ½ cup Cocoa powder
- 2 tbsp Cornstarch
- 8 oz Butter unsalted room temperature
- 1¾ cup Powdered sugar confectioners sugar/icing sugar
- 2 Eggs large
- ¼ tsp Salt
- 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 ⅛ inch or 3 mm thick using a rolling pin with spacers.
- ( I often do ¼ 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.
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.
Nutrition
Calories: 164kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 56mg | Potassium: 23mg | Fiber: 0g | Sugar: 7g | Vitamin A: 265IU | Calcium: 7mg | Iron: 0.7mg