These cut-out no-chill sugar cookies are quick, simple, and sweet — the perfect go-to when you want a big batch of sugar cookies without the wait.
Whenever I have last-minute guests or need to decorate cookies for the holidays, this is one of my favorite recipes to pull together. It’s fast, child-friendly, and reliably delicious.
If your days are short and your to-do list is long, keep this easy sugar cookie recipe in your repertoire for a stress-free baking option. Kids especially enjoy cutting shapes and helping with the process.
🥘 Ingredients
- Unsalted butter — room temperature
- Granulated sugar
- Baking powder
- Kosher salt (or a pinch of regular salt)
- 1 medium egg
- Vanilla extract
- All-purpose flour
See the recipe card below for exact quantities.
🔪 Instructions
This dough requires no chilling, so it comes together quickly. Preheat the oven to 180 °C (350 °F) and line two baking sheets with parchment paper.
Start by creaming the softened unsalted butter with granulated sugar. Use a hand mixer and beat for 2–3 minutes, starting at medium speed and increasing to high until light and fluffy.
With the mixer running, add the egg, a pinch of salt, vanilla extract, and baking powder. Gradually add the flour, spoon by spoon, until the dough comes together. If the dough becomes too stiff for the mixer, finish incorporating the flour by hand. Note: this no-chill dough is softer and a bit stickier than chilled dough — stop once the flour is evenly incorporated.
On a floured piece of parchment paper or a lightly floured silicone mat, place the dough and dust the surface with a little more flour. Roll the dough to about 0.5 cm (1/4 inch) thickness.
Use simple cookie cutters to punch out shapes. Transfer the cut cookies to the prepared baking sheets. Use a palette knife or butter knife to remove excess dough; reroll scraps and repeat.
Bake the cookies in the preheated oven for about 10 minutes, or until the edges begin to brown lightly. Remove from the oven and cool completely on a wire rack before storing in an airtight container.
🍽 Equipment
- Baking sheet
- Hand mixer or stand mixer with whisk attachment
- Large bowl (or bowl of stand mixer)
- Parchment paper or silicone mat
- Rolling pin
- Palette knife or butter knife
🌡 Storage & Tips
This recipe yields about 40 cookies. Stored in an airtight container, they keep well for at least five days. If you’ve made too many, pack extras in small bags to gift to friends, family, or co-workers.
If the dough feels too soft, add a little more flour, but take care not to add too much or the cookies may turn dry and crumbly.
Stick to simple cookie cutter shapes for best results. Because this dough isn’t chilled, intricate cutters may lose detail during baking.
🙋🏻 FAQ
Not always. You can skip chilling if you’re using simple shapes. For very detailed cutters, chilling helps maintain crisp edges.
No-chill cookies tend to be softer and a little thinner than chilled versions, but they’re still tasty and much faster to make.
Many recipes recommend chilling, but this particular no-chill recipe is designed to be rolled and cut without refrigeration.
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If you try this recipe, please leave a rating and a comment to share how it went. Tag your photos with @combinegoodflavors and use #combinegoodflavors so the creator can see your cookies.
Cutout Sugar Cookies – No Chilling Required!
Equipment
- Baking pan
- Hand mixer or stand mixer with whisk attachment
- Microwave
- Bowl
- Parchment paper
- Rolling pin
- Butter knife or palette knife
Ingredients
- ½ cup Butter unsalted
- ¾ cup Granulated sugar
- ½ tsp Baking powder
- 1 pinch Salt
- 1 Egg medium-sized
- 1 tbsp Vanilla extract
- 2 cups All Purpose Flour
Instructions
- Using a hand mixer, combine ½ cup unsalted butter (room temperature) and ¾ cup granulated sugar for 2–3 minutes, starting at medium speed and gradually increasing to high.
- Continue mixing while adding 1 egg, a pinch of salt, 1 tbsp vanilla extract, and ½ tsp baking powder. Add 2 cups all-purpose flour spoon by spoon until the dough comes together.
- Place the dough on a floured surface, dust the top with flour, and roll to 0.5 cm (1/4 inch) thickness.
- Use simple-shaped cutters to cut out cookies.
- Use a palette or butter knife to remove excess dough and reroll scraps to cut more cookies.
- Bake at 180 °C (350 °F) for about 10 minutes, or until the edges begin to brown.
- Cool completely on a cooling rack.
- Store in an airtight container.
Video
Nutrition
| Calories: 67kcal
| Carbohydrates: 9g
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⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C) when preparing dishes that require fully cooked protein.
- Do not use the same utensils for cooked food that touched raw meat.
- Wash hands thoroughly after handling raw meat or eggs.
- Don’t leave perishable food sitting at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a high smoke point to reduce harmful compounds.
- Ensure good ventilation when using a gas stove.
For further guidance, consult official food safety resources.