These easy, No Chill Rolled Sugar Cookies makes 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 required for chilling 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 be 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 1/4 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.
No Chill Rolled Sugar Cookies
- 1 cup butter (2 sticks, at room temperature but not softened)
- 1 cup sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 large egg
- 2 tsp baking powder
- 3 cups all-purpose flour
- 1 pinch salt (optional, use 1/2 tsp of salt if using unsalted butter)
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 2/3 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 3/4 cups of the flour at this point and save the remaining 1/4 cup of flour for working with the dough while rolling.
- Roll out sugar cookie dough to your desired thickness (usually 1/4 - 1/2 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.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!