The Best No-Chill Roll Out Sugar Cookies Recipe

Introduction

These no-chill roll-out sugar cookies are perfect for any occasion, offering a soft texture and a delicious buttery flavor. Easy to make and quick to bake, they hold their shape beautifully for decorating. Plus, you can customize them with your favorite frostings and toppings.

Ingredients

• 2 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups powdered sugar (for the dough)
• 1 large egg, at room temperature
• 1 tablespoon vanilla extract or vanilla bean paste
• 1 teaspoon almond extract
• 1 1/2 sticks unsalted butter, softened (for the frosting)
• 1 tablespoon vanilla extract (for the frosting)
• 1-2 tablespoons heavy cream or milk
• 3-4 cups powdered sugar (for the frosting, depending on consistency)
• Food coloring, optional
• Sprinkles or colored sugar, optional

Instructions

1. Step 1: Preheat the oven to 350 degrees F. Line baking sheets with silicone mats or parchment paper and set aside.
2. Step 2: In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Step 3: In a large mixing bowl or stand mixer fitted with a paddle attachment, cream 1 cup of softened butter on medium speed until fluffy, about 3-4 minutes.
4. Step 4: Add 1 3/4 cups powdered sugar and mix for another 2-3 minutes until creamy. Then add the vanilla extract, almond extract, and egg, mixing until combined.
5. Step 5: Gradually add the dry ingredients to the wet mixture on low speed until just combined. The dough should be tacky but not sticky; add a tablespoon or two of flour if it’s too sticky.
6. Step 6: Transfer the dough to a floured surface and roll out to about 1/4 inch thickness. Use cookie cutters to cut into desired shapes.
7. Step 7: Place cookies on prepared baking sheets and bake for 8-11 minutes until the edges are slightly golden but the center remains soft. Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
8. Step 8: For the frosting, beat 1 1/2 sticks butter in a bowl until light and fluffy, about 2-3 minutes. Add vanilla extract and heavy cream or milk, mixing to combine.
9. Step 9: With the mixer on low, gradually add powdered sugar, 1/2 cup at a time, mixing well after each addition. Continue until desired frosting consistency is reached; you may not need all 4 cups.
10. Step 10: Spread or pipe the frosting onto cooled cookies. Decorate with food coloring, sprinkles, or colored sugar as desired.

Tips & Variations

• If the dough feels too sticky, add more flour a tablespoon at a time until manageable but still soft.
• Use vanilla bean paste instead of vanilla extract for a richer flavor.
• For a dairy-free version, substitute butter with a non-dairy alternative and use plant-based milk for the frosting.
• Add food coloring to the frosting to match holiday themes or personal preferences.
• Store rolled dough in the refrigerator for up to 24 hours before baking if you prefer a chilled dough.

Storage

Store baked cookies in an airtight container at room temperature for up to one week. If decorated with frosting, keep them in a single layer to prevent smudging. For longer storage, freeze unfrosted cookies for up to 3 months and frost after thawing. Reheat briefly in a low oven if desired, but frosting is best served chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do I have to chill the dough before rolling and cutting?

No, this recipe is designed to be a no-chill dough, so you can roll and cut it immediately after mixing. This helps speed up preparation while still maintaining a good texture.

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free blend suitable for baking. Make sure the blend contains xanthan gum or add it separately to help with the dough’s structure.

The Best No-Chill Roll Out Sugar Cookies Recipe

Print Recipe

★★★★★

4.9 from 85 reviews

These no-chill roll out sugar cookies are perfectly soft, slightly golden, and ready to decorate in no time. With a simple dough that requires no chilling and a creamy, smooth vanilla buttercream frosting, these cookies are ideal for holiday treats, parties, or anytime you crave a classic sugar cookie with a delightful texture and taste.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: About 24 medium-sized cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Sugar Cookies:

• 2 3/4 cups All-purpose flour
• 2 tsp Baking Powder
• 1/2 tsp Salt
• 1 cup Unsalted Butter, softened
• 1 3/4 cups Powdered sugar
• 1 large Egg, at room temperature
• 1 tbsp Vanilla Extract or vanilla bean paste
• 1 tsp Almond Extract

For the Frosting:

• 1 1/2 sticks Unsalted Butter, softened (about 12 tablespoons)
• 1 tbsp Vanilla extract
• 1–2 tbsp Heavy cream or Milk
• 3–4 cups Powdered Sugar, depending on consistency
• Food Coloring, optional
• Sprinkles or colored sugar, optional

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with silicone mats or parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a small bowl, combine the all-purpose flour, baking powder, and salt, mixing well. Set aside for later use.
3. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment or a large mixing bowl, cream the softened butter on medium speed until fluffy, about 3-4 minutes. Gradually add powdered sugar and continue to mix for another 2-3 minutes until creamy and light.
4. Add Flavorings and Egg: Mix in the vanilla extract, almond extract, and the egg until fully incorporated.
5. Combine Dough: Slowly add the dry ingredients to the wet mixture on low speed until just combined. The dough should be tacky but not overly sticky. If it feels too sticky, add a tablespoon or two of flour as needed.
6. Roll and Cut: Turn the dough onto a floured surface and roll out to approximately 1/4 inch thickness. Use cookie cutters to cut into desired shapes and place them on the prepared baking sheets.
7. Bake Cookies: Bake for 8-11 minutes until the edges are slightly golden but the centers remain soft. Remove from oven and allow cookies to cool slightly on the baking sheets, then transfer to a wire rack to cool completely before frosting.
8. Prepare Frosting: In a stand mixer or using a hand mixer, beat the softened butter until light and fluffy, about 2-3 minutes. Add vanilla extract and heavy cream, mixing until combined.
9. Add Powdered Sugar: With the mixer on low speed, add powdered sugar in 1/2 cup increments, mixing until smooth and creamy after each addition. Continue until the frosting reaches your desired consistency. Add food coloring if using.
10. Decorate Cookies: Spread or pipe the frosting onto the cooled cookies. Decorate with sprinkles or colored sugar as desired for festive finishing touches.

Notes

• This recipe requires no chilling of the dough, so you can bake and decorate right away.
• Be careful not to overbake the cookies; they should be slightly soft in the center when you remove them from the oven.
• The frosting consistency can be adjusted with more or less powdered sugar or cream depending on whether you want to pipe or spread it.
• You can store baked cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• For dairy-free alternatives, substitute butter and cream with plant-based alternatives that whip well.

Keywords: sugar cookies, roll out cookies, no chill dough, vanilla buttercream frosting, holiday cookies, easy sugar cookies