No Chill Rolled Sugar Cookies Recipes

NO ROLL SUGAR COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees.
• Using a stand mixer or hand mixer in a large bowl, combine powdered sugar, sugar, and softened butter. Mix well until combined.
• Add egg, vanilla and lemon extracts, baking soda, cream of tartar, and flour. Beat until mixed well.
• Using a tablespoon or a small cookie scoop, roll into balls and place on a greased cookie sheet. Flatten with a glass dipped in sugar.
• Bake for 8-10 minutes until cookies are just set. Remove and cool on a cooling rack.

EASY NO-CHILL SUGAR COOKIES

Steps:

• Preheat oven to 400 degrees.
• In mixing bowl, cream butter with sugar until light and fluffy. Beat in egg and vanilla.
• Mix flour, baking powder, and salt in a separate bowl; add to butter mixture 1 cup at a time, mixing after each addition.
• Do not chill dough. Divide dough into two balls. On a floured surface roll each ball into a circle approximately 12" wide and 1/8" thick. Dip cookie cutter in flour and cut out cookies.
• Bake on ungreased cookie sheet for 6 - 7 minutes or until cookies are lightly browned. It helps to line pans with parchment paper for easy cookie removal.

NO CHILL SUGAR COOKIES

Steps:

• Preheat the oven at 350°F / 177°C / Gas Mark 4.
• Sift together the flour and salt (as well as cocoa powder for the chocolate sugar cookies).
• In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy.
• Add vanilla extract followed by the eggs, one at a time, mixing each until well incorporated. Pro tip - Incorporating each egg well before adding the next will ensure the dough does not curdle.
• Next, add the flour mixture and combine well but do not overmix. Pro tip - We do not want to activate the gluten and make our cookies tough. So, just bring it all together until no dry flour is visible.
• Divide the dough into two discs. Wrap well and set aside. It is easier to work with smaller portions rather than the whole batch at once. Pro tip - If you are not using immediately this dough can be stored in the fridge for 2 to 3 days or frozen for up to a month.
• Transfer the dough to a lightly floured surface. Dust the rolling pin and surface of the dough lightly with more flour as needed.Pro tip - Use only enough flour as necessary and dust off excess to prevent the cookies from drying out.
• Roll the dough between 1/4 to 1/8 inch thickness. You can roll them thinner than 1/4 inch but I would not recommend below 1/8 inch as the cookies will bake crisp. Pro tip - I like using a rolling pin with spacers so I know the dough is even all over.
• Cut the dough using the desired shaped cookie cutters and place them on a cookie sheet one inch apart.Pro tip - I like to cut the cookies on parchment paper and remove the excess dough around the cut shape. This will ensure the cut shape is not distorted.
• If necessary, transfer the cookies to a baking tray with parchment paper. Bake the cookies from the center rack for 8 to 10 minutes depending on the thickness of the cookies. Pro tip - The cookies will bake white and should have a slight color on the bottom. So, do not overbake these cookies.
• When baked, let cool on the cookie sheet for 7 to 10 minutes then transfer to a cooling rack to cool further. Pro tip - The cookies will continue to bake with the residue heat on the cookie sheet until cooled completely.
• Store in an airtight container. These are delicious on their own or can be frosted with buttercream, royal icing, fondant, or sugar glaze.
• In a bowl, combine the powdered sugar with milk until you have a thick pouring consistency. Pro tip - It is better to keep the consistency for icing thick. Thinner icing will flow outside easily and not dry as well.

BEST NO-ROLL SUGAR COOKIES

Steps:

• Heat oven to 375°F. Line cookie sheets with cooking parchment paper; set aside.
• In large bowl, beat 1 cup granulated sugar and butter with electric mixer on low speed or with spoon until light and fluffy. Stir in vanilla, nutmeg and egg. Stir in flour and baking soda. Shape dough by teaspoonfuls into balls. Place 2 inches apart on lined cookie sheets. Flatten slightly with bottom of glass dipped in sugar.
• Bake 9 to 11 minutes or until set. Remove from cookie sheets to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.

BEST SUGAR COOKIE RECIPE

Steps:

• PREHEAT oven to 350° F.
• In the bowl of your mixer, CREAM butter and sugar until smooth, at least 3 minutes
• BEAT in extracts and egg. (PLEASE NOTE there is 1 egg in this recipe.)
• In a separate bowl, COMBINE baking powder and salt with flour and add a little at a time to the wet ingredients.
• IMPORTANT NOTE: If the dough looks crumbly keep mixing for 30 seconds to 1 minute longer. The dough should be pulling away from the sides of the mixer.
• If the dough still looks too dry or stiff for your mixer, turn out the dough onto a countertop surface, flour surface as needed. Wet your hands and finish off kneading the dough by hand.
• DO NOT CHILL THE DOUGH. Divide into workable batches (2-3 chunks), roll out onto a floured surface, and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).
• Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

NO-CHILL CUTOUT SUGAR COOKIES

Steps:

• Preheat oven to 375°F. In a large bowl, cream butter and sugar with an electric mixer. Beat in eggs and vanilla. Add baking powder and flour one cup at a time, mixing after each addition. Dough will be stiff. Do not chill dough. Divide dough in half. Roll each half about 1/8 inch thick, between two sheets of waxed paper sprinkled with flour. Dip cutters into flour before each use. Bake cookies on ungreased cookie sheet on middle rack of oven for 8-12 minutes, or until cookies edges of cookies are lightly browned.
• If desired, when cool, decorate with one of our frosting, icing, or glaze recipes, or decorate with purchased decorators frosting.

NO ROLL SUGAR COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
• Cream butter or margarine, shortening, white sugar and confectioners' sugar together until light and fluffy. Beat in the egg and the vanilla.
• Sift the flour, baking soda, salt and cream of tartar together. Add the flour mixture to the sugar mixture and blend.
• Shape dough into walnut-sized balls and place on the prepared baking sheets. Dip a glass in white sugar and press balls flat. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes or until lightly browned.

NO CHILL ROLLED SUGAR COOKIES

Steps:

• 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.

EASY NO CHILL CUT OUT SUGAR COOKIES

Steps:

• Preheat the oven to 350 F.
• In the bowl of a stand mixer use the paddle attachment to beat the butter and sugar together at medium-high speed for 1 minute. (Or beat by hand or use hand held electric mixer.)
• On medium speed, beat in the egg, vanilla, almond extract, baking powder and salt.
• Measure the flour correctly (see note) and add to the mixer 1 cup at a time, beating until combined after each addition.
• Don't chill the dough!!! Divide it into two balls and roll out to exactly 1/4" thick on a clean piece of parchment paper using just enough flour on your rolling pin to prevent sticking. Scraps of dough can be gathered up, kneaded together until they are a uniform ball and then rolled out again. Repeat as needed until used up.
• When removing cut cookie dough from the parchment paper use a thin, flexible metal spatula. Quickly slide the spatula under each cookie and use the spatula to put the cookie on the baking sheet.
• Line cookie sheets with clean parchment paper. Space out cookies on sheets with enough room to rise. Bake at 350F for 6-8 minutes. The cookies will not be brown at all. They will be dead white but look set. (For crisp cookies instead of soft bake an additional 2-3 minutes until edges start to brown.)
• After removing from the oven let the cookies cool on the sheets for several minutes until firm enough to move without breaking. Use a spatula to put the cookies on a wire rack. Cool completely before frosting.
• Decorate with vanilla buttercream (below) and store tightly covered for up to five days.

NO CHILL ROLL OUT SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees.
• In the bowl of your stand mixer, cream butter and sugar on medium-high for 3 minutes.
• Add in eggs & vanilla & mix for another minute.
• Combine flour, baking powder and salt in a separate bowl, and whisk together. Add to mixture one cup at a time. Continue to mix until all flour has been incorporated.
• Divide dough into 3 balls, and roll out one at a time on a floured surface.
• Flour a cookie cutters & cut shapes, and then move the shapes to your baking sheet lined with foil, parchment paper or silicone baking mat.
• Bake for 6 minutes for a soft cookie.
• Let cool for 5 minutes on pan, and then move cookies to finish cooling on a wire rack.
• After cookies are completely cool, decorate!

NO-CHILL CHOCOLATE SUGAR COOKIES

Steps:

• Preheat oven to 350° F (180C).
• In a large bowl, using an electric mixer, cream butter and sugar until smooth.
• Beat in vanilla extract and egg.
• In a separate bowl combine baking powder, salt, flour, cinnamon and cocoa powder. Add a little at a time to the wet ingredients. Stir with a spatula or with your hand until the dough comes together.
• DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut out ¼-inch-thick shapes rather than 1/8.
• Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
• Sift powdered sugar and cinnamon on each.

NO CHILL SUGAR COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with silicone baking mat or spray with nonstick cooking spray; set aside.
• Whisk together flour, baking soda, cream of tartar, and salt; set aside.
• In another mixing bowl, beat together powdered sugar, granulated sugar, and butter with an electric mixer until light and fluffy, about 1 minute. Beat in oil, eggs, and vanilla. Gradually add flour mixture and mix just until incorporated.
• Roll dough into ping pong sized balls. Flatten with bottom of glass dipped in sugar.
• Bake 9-12 minutes or until center is set. Cookies will not brown! Don't overbake.
• Meanwhile, make the frosting; with an electric mixer, beat butter until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined. Add milk and mix until smooth and spreading consistency. Spread over completely cooled cookies and top with sprinkles.

NO CHILL, NO SPREAD, VEGAN, GLUTEN-FREE ROLLED SUGAR COOKIES

Steps:

• Preheat the oven to 350ºF
• Line cookie sheets with parchment paper or silicone baking mats
• In a stand mixer with the paddle attachment, cream together the margarine, shortening, and sugar on low, until just combined
• While the fats and sugar are creaming, sift together dry ingredients in a separate bowl
• Beat aquafaba, one tablespoon at a time, and vanilla into the sugar mixture on low just until incorporated
• Add the dry ingredients while mixer is on low, a half a cup at a time until it is no longer sticky and resembles Play-Doh.
• Separate your dough into equal halves, and wrap one in plastic wrap to keep it moist for when you're done rolling and cutting the first half
• Flour countertop and top of dough, and roll out the uncovered half of your dough - 1/4″ for crispy cookies and 3/8″ for soft cookies.
• Cut out cookies with your cutters of choice
• Place cookies onto parchment or silicone mat lined cookie sheets, and bake for 10-12 minutes (they should not be browning but should look dry on top if you want a soft cookie)
• Let the cookies rest for 4-5 minutes on the cookie sheet before transferring to a cooling rack
• Feel free to re-roll the scraps as many times as needed until all your dough has been used! We did a total of six times and all the cookies came out great!

THE BEST ROLLED SUGAR COOKIES

Steps:

• Preheat oven to 400*F''
• Prepare 2 baking sheets and set aside. This can be done by greasing them with butter or Crisco, non-stick spray, parchment paper, non-stick foil or a baking mat. Whatever your preferred method is.
• Cream together sugar and butter for 3 minutes or until fluffy.
• Add eggs and mix again.
• Add salt, and baking powder. Blend.
• Add 1/4 cup buttermilk, vanilla and almond extract. Blend.
• Add 2 1/2 cups flour (1/2 cup at a time).
• Add remaining 1/4 cup buttermilk.
• Then remaining flour (for a total of 4 1/2 cups). Batter should be smooth, elastic like and slightly sticky. If too sticky, add more flour a little at a time (up to 1 cup - be careful to not put TOO much flour in the dough).
• When ready to roll out, sprinkle surface with powdered sugar, not flour. These are SUGAR cookies. Roll them out in sugar! Roll to 1/4 in thickness.
• Cut out with favorite shape and transfer to prepared pan.
• Bake 10 minutes. Watch carefully as every oven bakes differently. You want the cookies to be a hint of golden under them, not dark golden. Edges should not start to show golden, you'll have to gently flip a cookie to see for sure.
• Allow cookies to cool completely then frost.

FOOLPROOF AND PERFECT NO-CHILL CUT-OUT SUGAR COOKIES

Steps:

• Preheat oven to 400 degrees F. Line 2 or 3 baking sheets with parchment paper; set aside.
• In the bowl of a stand mixer, cream together the butter and confectioners' sugar together with the paddle attachment until light and fluffy, about 2 minutes. Add in the egg, beating well and scraping down the sides of the bowl if needed, followed by the vanilla extract and lemon zest (or almond extract, if using), beating well. Lastly, add in the baking powder, salt, and flour and mix on low speed until a soft dough has formed and everything is incorporated.
• On a clean, flat work surface, add some confectioners' sugar - about a Tablespoon or two. (I like using confectioners' sugar to roll out dough over flour because it doesn't leave a floury taste, however, flour may be used). Add half of the dough and roll out with a rolling pin until it reaches about 1/4 inch thickness.
• Using your favorite cookie cutters, begin cutting shapes out of the dough and place 1" apart (2" apart if using larger cutters) on the prepared baking sheets.
• Bake for 8-10 minutes for miniature cookies, 10-12 minutes for larger cookies, rotating pans halfway through baking time to ensure even baking for both pans. Cool on the baking sheets for about 10 minutes, then transfer to a wire rack to finish cooling completely. Repeat recipe with remaining dough until all the cookies are baked.
• For the royal icing glaze: In a medium bowl, whisk together the warm water, corn syrup, vanilla extract and confectioners' sugar until a smooth glaze comes together. It should be thick but still pourable. If desired, divide the glaze among smaller bowls and tint each bowl a different color.
• For the most low-maintenance cookie ever, dunk the top side of the cookie face-down into the glaze, allowing excess to drip off. Return to the wire rack and leave plain or top with sprinkles, as I recommend. Allow the glaze to set completely - about 20 minutes - before stacking, packing or serving.

CUT OUT SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
• Whisk together the flour and baking powder, set aside.
• In a large bowl using an electric mixer, cream together the butter and sugar until smooth and creamy. Blend in the egg and both extracts. Gradually add the flour mixture and beat until just combined, scraping down the bowl, as needed, including the bottom.
• The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl until it comes together.
• Roll on a floured surface to about 1/4" to 3/8" thick, and cut into shapes using cookie cutters.
• Place on the prepared baking sheets 2 inches apart and then transfer to the freezer for 10 minutes, while you preheat the oven to 350 degrees F.
• Bake for 10-12 minutes until just barely golden on the bottoms. Watch them carefully and don't over-bake.
• Let sit for a few minutes on the sheet, then transfer to a cooling rack to cool completely before icing.
• Enjoy plain or decorate and allow to set (usually 3 hours or overnight) before stacking.
• NOTE: Don't miss all the tips in the full article for optimal results and watch the video for visual help.

HONEY GRAHAM ROLL OUT SUGAR COOKIES

Steps:

• Preheat oven to 375° F. Line baking sheets with silicone baking mats or parchment paper.
• Cream the butter and sugar together. If you have any brown sugar lumps, you should crush them up or pull them out. If your brown sugar is especially lumpy or hard, you can microwave it in 10 second bursts until it softens.
• Add the honey and mix until blended.
• Add the eggs, vanilla, cinnamon, salt, and baking powder. Mix thoroughly.
• Add the graham flour and all-purpose flour all at once and mix on low until the dough comes together and forms a ball. (If you are going to roll out right away - use 3 1/2 cups of all-purpose flour. If you plan to let the dough chill in the refrigerator or freezer for more than 4-6 hours, use only 3 cups of all-purpose flour.)
• Bake at 375°F. If you roll your dough to 1/4" - Bake for 7-8 minutes. If you roll your dough to 3/8" - Bake for 10-12 minutes.