EASY Sugar Cookies Recipe (No Chill, No Spread) + Tips

I’m sharing my Soft Sugar Cookie Cutout Recipe that uses just six ingredients, needs no chilling, and still keeps its shape so you can whip up perfectly decorated cookies in no time.

I love a recipe that looks trickier than it is because honestly who has time. These no chill, super soft sugar cookies keep their shape and come together fast with only a few pantry staples.

I was sure there was a catch but they slice clean, hold delicate cutters, and frost without sagging, which made me proud and also a little suspicious. Using unsalted butter and vanilla extract gives them a real, familiar flavor thats not too sweet or fake.

This is the kind of Sugar Cookie Cutout Recipe No Chill that makes you wonder what you’ve been doing wrong all these years. Try them.

Ingredients

Ingredient Quantities

• 2 3/4 cups all purpose flour
• 1 teaspoon baking powder
• 1 cup unsalted butter softened (about 2 sticks)
• 1 cup granulated sugar
• 1 large egg room temp
• 1 teaspoon vanilla extract

How to Make this

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat.

2. In a medium bowl whisk together 2 3/4 cups all purpose flour and 1 teaspoon baking powder, set aside.

3. In a large bowl cream 1 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy, about 2 to 3 minutes with an electric mixer or 4 to 5 by hand. If your butter is too soft and greasy, pop it in the fridge for 5 minutes to firm up.

4. Beat in 1 large room temp egg and 1 teaspoon vanilla extract until combined, scraping the bowl so nothing hides on the sides.

5. Add the flour mixture in two additions and mix on low speed just until the dough comes together. Dont overmix or the cookies will be tough.

6. Turn the dough onto a lightly floured surface and knead a few times to smooth, or place between two sheets of parchment and roll to about 1/4 inch thick for even baking.

7. Cut shapes with cookie cutters or a floured glass, transfer shapes to the prepared sheet about 2 inches apart. No chill needed, these hold their shape well.

8. Bake 8 to 10 minutes until the edges are just set and cookies are still very pale golden. Rotate the pan halfway if your oven runs hot.

9. Let cookies cool on the baking sheet 3 to 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container to keep them super soft.

Equipment Needed

1. Baking sheets (two), lined with parchment paper or a silicone baking mat so cookies wont stick
2. Mixing bowls, one medium for the flour mix and one large for creaming the butter and sugar
3. Electric mixer or a sturdy whisk, either will work though a mixer makes it faster
4. Measuring cups and spoons for the flour, sugar, baking powder, egg and vanilla
5. Rubber spatula to scrape the bowl and fold in the flour
6. Rolling pin or a flat bottle to roll the dough to about 1/4 inch thick
7. Cookie cutters or a floured glass for cutting shapes
8. Wire cooling rack to cool cookies so they dont go soggy
9. Oven mitts and a timer for safe handling and timing the 8 to 10 minute bake

FAQ

EASY Sugar Cookies Recipe (No Chill, No Spread) + Tips Substitutions and Variations

EASY Sugar Cookies Recipe (No Chill, No Spread) + Tips

• 2 3/4 cups all purpose flour
• 1 teaspoon baking powder
• 1 cup unsalted butter softened (about 2 sticks)
• 1 cup granulated sugar
• 1 large egg room temp
• 1 teaspoon vanilla extract

Quick directions
1. Preheat oven to 350 F and line a baking sheet with parchment.
2. In a bowl whisk flour and baking powder. In a larger bowl cream butter and sugar until light and slightly fluffy, about 2 to 3 minutes. Beat in egg and vanilla. Add dry mix and stir until just combined. The dough should hold together and not be sticky. If it seems too soft add a tablespoon or two of flour.
3. Scoop tablespoon sized balls, flatten slightly with the palm of your hand or the bottom of a glass, spacing two inches apart. Bake 9 to 11 minutes until edges are set and centers look just done. Let cool on the pan a few minutes then transfer to a rack.
4. These cookies wont spread much so you can press them thinner if you want thinner cookies. They’re simple, fast and almost fool proof.

Baker tips and hacks
– Use room temperature egg and butter for fastest mixing and best texture, but if your butter is a little colder you can microwave in 5 second bursts until soft not melted.
– Want cut outs? Press dough to about 1/4 inch thickness and use cookie cutters. No chill needed.
– For extra flavor add the zest of half a lemon or a pinch of cinnamon. Not required but it wakes the cookies up.
– Bake one test cookie first if you changed anything, ovens vary.

Substitutions

• All purpose flour: use a gluten free 1:1 baking blend that contains xanthan gum in the same 2 3/4 cup amount. Texture will be slightly more crumbly but flavour stays close.
• Unsalted butter: if you only have salted butter use 1 cup salted butter and skip any extra salt. For a dairy free swap try 1 cup solid coconut oil measured solid; expect a light coconut note and a slightly different crumb.
• Granulated sugar: swap with 1 cup light brown sugar for a chewier, more caramel tasting cookie. Dough may be a touch darker but bake time stays about the same.
• Large egg: for an egg free option mix 1 tablespoon ground flaxseed with 3 tablespoons water, let sit 5 minutes and use in place of the egg. Cookies will be a bit cakier but still tasty.

Pro Tips

– Weigh your flour if you can. Cup measurements vary a lot, and too much flour makes the cookies dry and crumbly. If you dont have a scale spoon the flour into the cup and level it with a knife instead of scooping.

– Aim for butter thats cool but soft. Press your thumb in it, it should dent but not collapse. If its super greasy chill it a bit, if its rock hard youll struggle to cream it properly.

– Roll everything to the same thickness so cookies bake evenly. Use two pieces of parchment as guides or lay a ruler beside the dough, and if you want really crisp cutter edges pop the shaped cookies in the fridge for 10 to 15 minutes before baking.

– Watch for color not time, take them out when the edges are just set and the cookies are still pale, they firm up as they cool. Let them rest on the sheet a few minutes before transferring to a rack, and store in an airtight container with a slice of bread or an apple wedge to keep them soft.