No chill sugar cookies are the easiest sugar cookies to make! This quick, one bowl sugar cookie recipe can be made from scratch in just 20 minutes.
I’m a huge fan of simple, easy cookie recipes. And these quick no-chill sugar cookies don’t disappoint!
The cookies are made in one-bowl (fewer dishes!) and take just a few minutes to stir up. The cookies hold their shape beautifully and are the perfect base for fun and festive decorations.
Since they are so quick and easy, these sugar cookies are perfect for those times when you want to make homemade sugar cookies and don’t want to wait for hours for the dough to chill.
“I love these! They were the perfect chewy, and also crunchy texture that I love in sugar cookies! They held their shape perfectly! I had absolutely no problems with this wonderful recipe, and I would highly recommend this recipe to anyone else even a beginner! If a 14 year old can make these then so can everyone!” – Mackenzie
How to make no chill sugar cookies
Step 1: Begin by creaming the butter and sugar together until well-combined.
Step 2: Mix in the egg and vanilla until well-combined.
Step 3: Stir in the flour, baking powder, and salt until just combined.
Step 4: Roll out the dough to 1/4-inch thick on a powdered sugared surface.
Step 5: Cut the dough into desired shapes.
Step 6: Place the cut dough onto the prepared baking sheets and bake!
- Butter: The butter needs to be at the correct temperature to avoid the cookies baking out. Check out the section on the butter temperature above for more information.
- Powdered sugar: The powdered sugar helps to make the cookies tender. I also use powdered sugar in place of flour for rolling the sugar cookies.
- Vanilla: If you like a stronger vanilla flavor, feel free to increase the amount of vanilla to 1 tablespoon. You can also substitute in other flavors of extracts. Almond can be particularly good in sugar cookies.
- Flour: The key to making great sugar cookies is measuring the flour correctly. Packing in the flour will give you dry, crumbly cookies. I highly recommend weighing the ingredients to avoid this.
- Decorating: You can decorate the cookies with royal icing or with buttercream icing.
Cool room temperature butter is butter that’s about 65 F. The butter should dent when pressed but otherwise hold its shape.
Making sure that butter is the correct temperature will help the cookies to hold their shape. Warm butter can cause the cookies to spread as they bake.
Not with this recipe! This sugar cookie recipe doesn’t require any chilling before the cookies can be baked.
Store any leftover unfrosted cookies in an airtight container at room temperature. The cookies will keep for 3-4 days when properly stored.
I recommend storing frosted cookies in an airtight container in the refrigerator.
More Christmas cookie recipes!
If you’ve tried this no chill sugar cookie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
No Chill Sugar Cookies
- 1 cup butter at cool room temperature1
- 1 ⅓ cups powdered sugar plus extra for sprinkling
- 1 large egg
- 2 teaspoons vanilla extract
- 3 ¾ cups all-purpose flour2
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- Preheat oven to 375F. Line two baking sheet with parchment paper or silicone baking mats. Set aside.
- In a large bowl, beat the butter and sugar together until well-combined, about 2-3 minutes.
- Add the egg and vanilla. Beat until combined.
- Stir in the flour, baking powder, and salt.
- Sprinkle extra powdered sugar onto a surface.
- Roll out the cookie dough to ¼-inch thick on the powdered sugar surface.
- Use cookie cutters to cut desired shapes.
- Place cut dough on prepared baking sheet, spacing about 2 inches apart.
- Bake for about 7-9 minutes. Don’t overbake the cookies. The cookies should not brown.
- Let stand for 5 minutes on baking sheet.
- Remove to a wire rack to finish cooling before decorating.
- Cool room temperature means the butter should be about 65F. The butter should dent when pressed but shouldn’t be warm or smooshy.
- Measuring the flour correctly is key for this recipe! The flour is given in grams because it’s so important. If you don’t weigh ingredients, the approximate measurement in cups is given. To measure the flour in cups, sift the flour, lightly spoon into the measuring cup, and then level. If you pack in the flour, the cookies will be dry and crumbly.
- The number of cookies you get from this recipe will vary depending on the size of the cookie cutter used.
- Nutrition values are estimates.
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