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After months of trying dozens of sugar cookie recipes, I have finally come up with a recipe that I love. This no chill no spread sugar cookie recipe works like a charm every time. When I first embarked on my sugar cookie journey, my cookies spread so much that every cookie was a different size. Now I am stacking my cookies like poker chips!
I know this picture might not look like much but those flat surfaces and sharp edges will make cookie decorating much easier. And I also know I said no chill, but technically there is a few minutes of chill time. But literally like 5-10 minutes max. Some recipes call for hours of chill time and some even overnight! Ain’t nobody got time for that. At least not in this household!
No Chill Sugar Cookie Recipe
- 4 cups flour
- 1/2 tsp baking powder
- 2 1/2 tbs corn starch
- 1 cup salted butter (softened)
- 1 cup sugar
- 2 eggs (room temp)
- 1 tsp vanilla extract (or vanilla bean paste)
- 1 tbs LorAnn butter vanilla emulsion
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a medium sized bowl, combine your flour, baking powder and corn starch and set aside.
- In your mixing bowl, cream your sugar and butter for a few minutes until combined. Make sure you are using your paddle attachment not the whisk!
- Add your eggs and flavorings and mix until completely combined with no lumps.
- Add your dry ingredients. I like to add half, mix and then add the remaining dry ingredients. You don’t want to overmix but you can tell when the dough is ready when it pulls away from the mixing bowl. This dough has the nicest texture and isn’t sticky.
- Separate your dough into two balls. I immediately roll mine out onto parchment paper topped with saran wrap (as seen in the photo above) and place them on two cookie sheets. Then put them in the fridge for five to ten minutes. You can go longer if you like but not necessary.
- Cut out shapes and place on parchment lined cookie sheets. Or on silicone mats, if you’re fancy!
- Baking time varies (especially depending on how thick you roll your cookies) but I bake mine at 350 for 7-8 minutes. I like to make sure that the edges are just barely turning golden brown. Another way you can tell that they are done is when the tops are no longer shiny. I like to roll mine out to 3/8″ and use this rolling pin that comes with multiple measuring rings.
Another tip is to make sure you are baking no more than 6 cookies at a time. You want there to be at least 2 inches between each cookie. You should also make sure all cookies are close in size. Meaning you aren’t going to want to bake 4 inch cookies at the same time as 2 inch mini’s. They just wouldn’t cook evenly. Another tip I picked up along the way is to poke your larger cookies in the center with a fork which also helps with even cooking. Enjoy!
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*recipe updated 11/2024
