No-Chill Sugar Cookies That Hold Their Shape!
These sugar cookies are soft, buttery, and perfect for cut-outs with no chilling required. The dough rolls out like a dream, bakes without spreading, and gives you picture-perfect cookies every time.
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Servings:
Equipment
- Hand-held mixer
- Stand Mixer
Ingredients
- 1 cup 2 sticks unsalted butter, softened to room temperature (227g)
- 1 cup white sugar 200g
- 1 large egg
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract
- 3½ cups all-purpose flour 500g
- 1 tablespoon cornstarch
- ¼ teaspoon salt
Instructions
Preheat and Prepare
- Preheat oven to 350°F (180°C). Line baking sheets with parchment or silicone mats.
Cream the Butter and Sugar
- In a large bowl, cream butter and sugar with a mixer on medium speed until light and fluffy (2–3 minutes).
Add the Egg and Extracts
- Beat in the egg, vanilla, and almond extract until well combined.
Combine Dry Ingredients
- Whisk flour, cornstarch, and salt in a separate bowl. Gradually mix into the wet ingredients until a soft dough forms.
Roll and Cut
- Roll dough between two sheets of parchment to ¼ inch thickness. Cut into shapes and place on prepared baking sheets.
Bake and Cool
- Bake for 8–10 minutes until edges are just set. Cool 5 minutes on the pan, then transfer to a wire rack.
Decorate
- Once completely cooled, decorate with your favorite icing.
Notes
These no-chill sugar cookies are meant to be simple, stress-free, and super reliable. Whether you’re baking for a holiday, a party, or just because, here are a few tips to make this your favorite cut-out cookie recipe:
- No chill time needed. That’s right—none! You can roll, cut, and bake right after mixing the dough.
- Roll them slightly thick. I like to roll the dough to about ¼ inch or even a little thicker. It gives you a soft center with just the right amount of structure for decorating.
- Don’t wait for browning. These cookies should come out when they’re just set in the center. If the edges start to brown, they’ve gone too far.
- Freezing the dough is a breeze. Roll it between two sheets of parchment, wax paper, or plastic wrap, then lay the slabs flat on a cookie sheet and freeze. Once frozen, stack or store them in a freezer bag. When you’re ready to bake, just pull out a slab, cut your shapes, and pop them in the oven—no thawing required.
- Freeze baked cookies too. After baking and cooling, you can freeze the undecorated cookies in a single layer, then transfer them to a freezer bag. When you’re ready to decorate, let them thaw on a paper towel to soak up any moisture.
- Watch your bake time. I bake mine at 350°F for about 10 minutes, but every oven is different. Smaller cookies may take 8 minutes, larger ones up to 11. You’re looking for a cookie that’s set but still pale.
Need a frosting?
- For crisp, detailed designs, try my Royal Icing Recipe Using Meringue Powder.
- For a soft, spreadable option that tastes amazing, don’t miss my Buttercream Frosting for Cookies.
