Quick Cut-Out Sugar Cookies (No Chill)
If you’re like me and hate waiting for cookie dough to chill then this quick cut out sugar cookie recipe is for you! These holiday cookies can be made in 30 minutes or less and use a mixture of powdered sugar and white sugar for a texture like no other cut out cookie. There’s no chill time and they hold their shape incredibly well! They are the perfect holiday cookie to make, especially when iced with this easy (no meringue powder) royal icing.
During the holidays or for special occasions I love to make a fun themed decorated cut out cookie. As a professional baker, and someone who ran a custom cake and cookie shop for 5 years, this is what I call fun! The only thing is that I hate the time it takes to chill cookie dough and don’t want to have to wait 2 hours to bake them.
Thats why I came up with this recipe for these super quick and easy NO CHILL cut out sugar cookies which can be done in less than a half hour!
They are different from my soft and chewy sugar cookies (which are also amazing btw) because those are classic drop cookies rolled in sugar and these are the cut out ones that you decorate for Christmas or the holidays. You can even make them into a chocolate version with these chocolate sugar cookies!
To decorate, I used my emergency royal icing (which doesnt use meringue powder) to make them festive and fun! You can also frost these with my easy cookie icing or with any kind of homemade frosting or glaze.
As for texture, my secret ingredient is powdered sugar. Instead of using 1 cup of regular sugar like most other recipes, I use half powdered sugar and half regular sugar. This gives the cookie a really nice crunchy texture that isn’t too hard. It’s almost border line shortbread tasting. It also makes the dough super smooth and easier to work with than just using white sugar.
Go on, grab your favorite cookie cutter and let’s get started.
Start with softened butter
I’m sure you have read to use softened butter for so many recipes but did you know its actually still pretty cold? Softened butter should only leave a small imprint when pressed. You shouldnt be able to push your whole finger through it and it shouldnt be greasy. If it is, it can change the consistency of cookies, especially if theres no chill time included.
Making the cookies
Mixing tip
Because this cookie recipe is no chill, we have to use more flour than a chilled cookie recipe would use. That’s what helps hold the shape. When adding in the flour, make sure to add it in slowly (over a minute or so) so that the butter/sugar/egg mixture has time to absorb it all.
If you dump it all in at once it can change the texture of the cookies to dry and crumbly. Make sure to mix extra well if that happens accidentally.
Quick Cut-Out Sugar Cookies (no chill)
Ingredients
- 1 cup unsalted butter, 227g
- 1/2 cup powdered sugar, 53g
- 1/2 cup white sugar, 100g
- 1 egg, large
- 2 tsp vanilla extract
- 3 1/2 cup all purpose flour, 420g
- 1 1/2 tsp baking powder
- 1/2 tsp kosher salt
Instructions
- Preheat the oven to 350° F and line two sheet trays with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the 1 cup softened butter, 1/2 cup powdered sugar, and 1/2 cup white sugar. Mix on medium speed for 2 minutes until a thick fully paste forms.
- Stop and scrape down the mixer. Add the egg and 2 tsp vanilla extract. Mix again for 30 seconds.
- With the mixer on low speed, slowly add in the 3 1/2 cups all purpose flour. This could take up to 1 minute. Add in the 1 1/2 tsp baking powder and 1/2 tsp kosher salt. Mix for another 30 seconds to a minute to combine well.
- Dump the dough out onto a lightly flour surface and shape into a round ball. It should be smooth and not sticky.
- Roll the dough out to 1/4" thick and cut with cookie cutters. Place the cookies on a baking sheet. They can be quite close as they wont spread- about 1/2 inch to 1 inch apart.
- Bake for 10-13 minutes. This will depend on how thick the cookies are. They are done when the bottoms turn slightly golden brown.
- Repeat with the remaining scraps and decorate with royal icing.
I just love them!
Thank you so much Ellie!
I’m so thankful for this recipe. It was so easy and the tip about using the butter when it is still cold, not totally softened, was a game changer. They kept their shape, didn’t puff up and were delicious. I’ve never been able to make a cookie that kept its shape so I could decorate it.
So glad Lindy, thank you! Happy the butter tip helped! It really does make a difference. Thank you so much for your 5 star reviews and letting me know how these went!
I have never been able to make cut out Christmas cookies that held their shape. I’ve done them with my children and grandchildren and I was always disappointed. I made them with my grandboys. The recipe was so fast and easy. They had a blast. The cookies were perfect and delicious.
I do know this author but seriously, I am really thankful. I think there are so many people in the world want to be successful at holiday time to make pretty cookies. I know that might sound silly but I think it’s true.
Hi Lindy, thank you so much for such a nice rating and review! I’m so happy you loved this recipe and you had a great time with your grandkids. And I agree, I think that lots of people want to make pretty cookies, so I made this recipe to help! Happy Holidays!
Can you use blanched almond flour instead of all purpose flour without changing ingredients??
Hi Kris, sorry I cant say, I dont bake with almond flour because of an allergy.
These cookies are fabulous! So easy to makes and cut out! The texture of the cookie is so delicate and wonderful! And your instructions are perfect. Thank you so much!
Thank you so much Karen! So glad to know this was easy to make and follow, yay!
This recipe is AMAZING! Anyone who bakes with kids needs this in their arsenal! So helpful for children who can’t wait hours for the dough to chill!
We were also able to roll, and re-roll the dough so many times as happens with kids lol. Very forgiving. Best of all they taste heavenly. A shortbread sugar cookie.
Finally, thank you for actually writing your recipes and blog with your own words and ideas instead of an AI formula. Incredibly refreshing and I read every word.
Finally, finally lol Thank you for the tips on how to soften butter!!!!!!!
Ahh Marilyn, this might be my favorite comment ever- thank you so much! Firstly, so glad you enjoyed making this with your kids, its why I made this recipe- we cant wait for 2 hours to chill the dough either! So happy you were able to roll it over and over, it really is so forgiving. I so so so appreciate you reading my post and making my home tested recipes!! Youre the best! I hope you had an amazing holiday season.
Worked just as described. It’s a keeper!
Thank you Renee!!
My granddaughter and I have a tradition of baking Christmas cookies for gifts. This recipe was quick enough and easy enough. One thing is that the dough became crumbly and unusable after the third batch of cut outs. Help please! Recommendations on how not to make the cookie [dough]crumble. We had lots of dough left that’s unusable.
Hiya! I have never had that problem even after rolling out multiple times. Were you using a lot of extra flour when rolling out? That could have added to much to make it crumbly.
These are the best! Taste like yummy shortbread and the dough is easy to work with. I might add another teaspoon of vanilla extract or even some orange extract for a bit more flavor.
Delish! Thank you so much Steph, so happy you found these easy to work with!!
Thank you soooo much foe this recipe! It was easy step by step with images or an overview. My last pan is out if the oven now and they taste so amazing! I haven’t even frosted then yet.
I had made them to take to work, but now I really want to eat them all myself.
Haha thank you Abigail! I hope you were able to enjoy one before bringing them to work. Thank you so much for making my recipes!
Quick and easy but lacking on taste. I’m not an icing person and like most sugar cookies plain. These have a dry, bland flavor to them. Sprinkling sugar on them helped. I’m sure those who like iced cookies would think this a good option.
Hi! Thank you for trying these! These cookies are definitely designed to be iced which is why the flavor is more neutral on their own. Sprinkling sugar on top is such a great idea for those who prefer them plain! If you want more flavor without icing, adding an extra teaspoon of vanilla or even some almond extract to the dough could help a lot!