These easy, No Chill Rolled Sugar Cookies make your sugar cookie baking so much easier. Just mix them up, roll out your dough, and cut into your shapes for baking. No extra time is required to chill the dough!
Why Easy No Chill Sugar Cookies?
This easy, no-chill sugar cookie dough comes together very quickly.
This recipe goes a bit against what would be considered the 'norm' for sugar cookie baking. The dough will have a crumbly appearance, but when turned out onto your working surface, it will come together nicely when worked almost like kneading bread dough.
Make sure you aren't shy with the flour. Keep adding more to your dough until you have a nice smooth dough ball!
Quality cookie cutters make a big difference in how easy it is to cut shapes out of your cookie dough. I have always preferred good metal cutters (especially my Grandma's copper cookie cutters!).
Also, the number of cookies yielded will vary depending on the thickness of your rolled sugar cookie dough and the size of your cut-out sugar cookie shapes.
To Make No Chill Rolled Sugar Cookies
When I roll my dough out to approximately ¼ inch in thickness and use a pretty medium sized cookie cutter. (This recipe will yield about 2 dozen cookies).
However, if you would like to double the batch, this recipe easily adjusts (use the serving size on the recipe portion below to change the number of cookies yielded)!
Next, divide your dough into portions for rolling out and cutting shapes, and return unused cut-away dough to mix with fresh dough for re-rolling.
Top your super soft, baked sugar cookies off with some of our favorite sugar cookie frosting or royal icing, and enjoy!
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📖 Recipe Card
No Chill Rolled Sugar Cookies
Ingredients
- 1 cup butter (2 sticks, at room temperature but not softened)
- 1 cup sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 large egg
- 2 teaspoon baking powder
- 3 cups all-purpose flour
- 1 pinch salt (optional, use ½ teaspoon of salt if using unsalted butter)
(Note: 2x or 3x only changes the ingredient list)
Instructions
No Chill Rolled Sugar Cookies Instructions
- 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 ⅔ 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 ¾ cups of the flour at this point and save the remaining ¼ cup of flour for working with the dough while rolling.
- Roll out sugar cookie dough to your desired thickness (usually ¼ - ½ 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.
Anonymous says
This recipe makes the best cutout sugar cookies with great flavor.
Peggy says
how long can they keep before decorating?
Angela @ BakeItWithLove.com says
I like to set my cookies out overnight so they 'seal' before decorating anyway. You can decorate them a few days later but that cuts down on how long the cookies are good for once decorated too. If you need to wait a bit between baking and decorating, your best bet is to freeze the cookies until you're ready to do more.
Haley says
Your recipe is amazing. The cookie is crunchy but not rock hard like other recipe. They're basically melt in your mouth. I doubled the recipe and decorated the cookies with store bought fondant for my friend's baby shower and I received so many compliments on how tasty they are 🥰 thank you so much for sharing.
Anonymous says
These are my go to when my 3 year old demands to make cut out cookies! Thank you for sharing!
Carrie Jones says
Perfect with a dough hook on my KitchenAid! No need to work in any flour by hand, just let it mix until it all comes together - just under 3 cups in my case. So tender and melt-in-your mouth! Definitely my new favourite - and I’ve been baking for 35 years
Stella says
Helped with are bake sale
Skye says
I was so excited to be able to not have to wait hours until my cookie dough was ready! Unfortunately when I placed them into the oven 6 minutes later I pulled them out completely melted. I was bummed! But this is a good recipe when it is chilled! So there’s a positive for sure!
Angela @ BakeItWithLove.com says
Keep playing with your flour balance, or try a different fat (since butter is the most likely to spread using a combination of butter and shortening, or just shortening, might make these a snap for you).
Sylver says
One of The BEST rolled out cookie recipes EVER! (And I've been baking for 50 yrs!!) A true time saver. These are not 'delicate' (easily broken) cookies. And their flavor is Outstanding!
Candy says
I don't like vanilla so I used 1t Almond extract and 1/2t vanilla extract. These are the BEST sugar cookies I've ever tasted. The only problem is that I'm having a hard time sharing. Thank you for a great recipe!
Midwest Mom says
These were fantastic! I have my new go-to rollout sugar cookie recipe, thanks so much for sharing!
Krys says
These are AMAZING!!! I live in the south and I did have to add an additional 1/2 cup of flour to the dough (too much moisture in the air), but your description of said dough aided me in finding the perfect amount. The shapes did not budge! Cooked to perfection! Thank you so much!
Amber says
This recipe is great, and the cookies are delicious! I didn't plan ahead for my cookie making night so I didn't have time to chill the dough overnight. I had to find a new recipe, and I'm so glad I found this one. The dough was perfect to work with, the cookies turned out well baked and strong enough to frost (even for my 15 month old grandson). I doubled the batch so we'd have enough cookies and then realized I didn't have 2 cups of butter, so I used the 1 cup I had, then a package of cream cheese for the other cup. Such a great substitution! I will be saving this recipe for next year for sure!
Becca says
I just finished making these cookies with my kids and they were so good! With just a little flour, the dough rolls out beautiful and the texture is great. The taste was yummy as well. We will definitely be using this recipe in the future!