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No-Chill Sugar Cookies

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Perfect no-chill sugar cookies maintain their shape and don’t require any chilling time. Plus, use any flavor extract to flavor your cookies however you like!

No-Chill Sugar Cookies
I’m an impatient person. I won’t even pretend otherwise.

I grew up hearing my mother constantly tell me, “Patience is a virtue.” I usually mentally responded with something along the lines of, “Well, being prompt is also a virtue.”

It’s really no surprise that my restaurant manager from my college server days loved me for my “great sense of urgency.” My current boss finds this same sense of urgency to be quite an asset, as well.

I suppose you could say that I have found my people.

So, when I want cookies…I don’t really want to have to wait for them. The Whirling Dervish over here wants to be able to make them, throw them in the oven, and have cookies in front of my face 12 minutes later.

Waiting for dough to chill? So not my thing.

As such, these No-Chill Sugar Cookies are my new go-to cut-out sugar cookies.

NO-CHILL SUGAR COOKIE CUTOUT RECIPE

No-Chill Sugar Cookies are a perfect cut-out cookie recipe. They are not a chewy cookie, but are ideal for icing.

The dough for No-Chill Sugar Cookies has been fiddled and tweaked until it holds it shape quite excellently without any chilling. This means that I can be frosting my sugar cookie cut-outs in no time.

I have even used my No-Chill Sugar Cookie cutout recipe as a base for Chai Sugar Cookies, Stained Glass Cookies and Raspberry Linzer Cookies.

Plus, you can use any flavor extract you like in your No-Chill Sugar Cookies, allowing you to customize them to the season.

Fall? Try almond extract. Spring? Give lemon a try! Winter? Peppermint should do the trick.

No-Chill Sugar Cookies are indeed a thing of beauty.

No-Chill, Cut-Out Sugar Cookies

SUGAR COOKIE ICING

I am not a great sugar cookie artist, so royal icing is not exactly my thing.

A simple buttercream icing, though? I’m all about that.

The super simple buttercream icing for No-Chill Sugar Cookies uses the same flavor extract as the cookies for an extra hit of flavor.

While this icing does not harden like a royal icing, it will crust up, allowing you to gently stack the cookies. I do recommend separating layers with parchment or waxed paper, though, to keep things extra clean

BE A GOOD COOKIE

A few loyal readers may remember last year’s Pumpkin Cinnamon Chip Cookies and how I proclaimed my eternal love for cinnamon chips and also introduced you to a special partnership between OXO and Cookies for Kids’ Cancer.

I am supporting the partnership again this year with these No-Chill Sugar Cookies. This fall, while you are out and about, keep your eyes peeled for the following symbol on a number of specially-marked OXO products:

Screen Shot 2013-09-24 at 1.14.06 AM
For every stickered item sold, OXO will donate 25 cents in support of pediatric cancer research as a part of its $100,000 pledge to C4CK*.

So now when you purchase helpful items such as this 3-Piece Cookie Cutter Set or this Bent Icing Knife, you can know that you are not just supporting your cookie habit, you are also supporting a great cause.

Cut-Out Sugar Cookies
Yield: About 4 dozen cookies

No-Chill Sugar Cookies

No-Chill Sugar Cookies
Prep Time 45 minutes
Cook Time 12 minutes
Total Time 57 minutes

Ingredients

For the cookies:

  • 1 cup unsalted butter, softened
  • 1 1/4 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1 teaspoon flavor extract of your choice*
  • 3 1/2 cups flour

For the icing:

  • 1/2 cup unsalted butter, softened
  • 3 1/4 cup sifted powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon same flavor extract as used in the cookies

Instructions

Preheat oven to 375 degrees. Line cookie sheets with parchment paper. Set aside.

In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy. Add in the eggs, vanilla, and flavor extract and beat until combined.

Slowly add the flour, stirring just until combined. Turn dough out onto a lightly floured work surface and use your hands to form into a disk. Roll the dough to 1/8 to 1/4-inch thick and cut with lightly floured cookie cutters. Place cookies on the prepared baking sheets.

Bake cookies for 10-12 minutes, or just until the edges barely start to turn golden. Remove from the baking sheets to a rack to cool before icing.

For the icing, beat the butter with an electric mixer until creamy. Beat in the powder sugar, then add the milk and flavor extract. Beat until combined, adding more milk or more powdered sugar as needed to achieve desired spreading consistency. If coloring, beat in food coloring. Spread onto cookies and allow to set before storing.

Notes

*Please use a high-quality flavor extract. My favorite for these cookies is Nielsen-Massey Pure Almond Extract or Nielsen-Massey Pure Lemon Extract.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Yield

48

Serving Size

1 cookie

Amount Per Serving Calories 137Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 23mgSodium 5mgCarbohydrates 20gFiber 0gSugar 13gProtein 1g
Support OXO and Cookies for Kids’ Cancer on social media:

Twitter: @OXO@Cookies4Kids

Instagram: @OXO@Cookies4Kids

Facebook: facebook.com/OXOfacebook.com/CookiesForKidsCancer

Pinterest: pinterest.com/OXOpinterest.com/Cookies4Kids

*In 2014, OXO will donate up to $100,000 to Cookies for Kids’ Cancer through specially marked baking tools, bake sale matches and other fundraising efforts. Cookies for Kids’ Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids’ Cancer fund pediatric cancer research.

During the month of September, OXO will donate $100 to C4KC for each blog post dedicated to this campaign. I received samples of specially-marked products as part of the campaign, but received no other compensation for this post. All opinions are my own and simply reflect my desire to support a worthy cause!

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sonny

Monday 12th of April 2021

hi stephanie!! ive been making these cookies since you 1st published them in 2014! shape hold is always consistent as is the taste!!! i noticed you tweaked the flour amount in this post to 1/2 less than original...may i ask why you did so? ty ;)

Vicky

Wednesday 29th of July 2020

I just baked these yesterday,

I'm a newbie at cookies and my cutters were quite intricate. Flouring them well did the trick. I can tell you one thing-they turned out DELICIOUS. Good thing I doubled up on the dough LOL.

Thank you for this recipe!!!!

Ethel

Sunday 8th of December 2019

Delicious & easy! I just made these cookies with my 5 y/o Grandson & he was able to roll out & cut the cookies himself. Mom will help with the frosting. Great recipe!! I’ll try to post a pic on PIN

Laney Williams

Sunday 29th of September 2019

How many cookies does this recipe make?

Stephie

Monday 14th of October 2019

Hi Laney - This makes around 4 dozen cookies, although it will depend on how big you cut them. Hope this helps!

Cate

Thursday 27th of December 2018

Now that my sugar cookie hang over has passed.. I wanted to tell you that this is the most amazing recipe I have ever seen. These cookies came out BEAUTIFUL and SO FREAKING GOOD. I made 105 cookies for Christmas.. every single coolie was perfect. I will be using this recipe for EVERY holiday and reason that there is for cookies. haha Thank you for helping me fall in love with baking cookies again. <3

Stephie

Friday 28th of December 2018

Oh, thank you so much for your comment, Cate! Knowing that this recipe sparked your love for cookie baking makes me so very happy. <3