No Chill Sugar Cookies

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

I’m an impatient person. I won’t even pretend otherwise.

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

It’s really no surprise that all of my bosses, especially my restaurant managers, have always loved me for my “great sense of urgency.”

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.

Turns out, waiting for dough to chill is soooo not my four-year-old’s thing either. A real shocker that we would have that in common.

So it only makes sense that these no chill sugar cookies are the go-to cut-out sugar cookie recipe in our house.

My favorite no chill cut-out sugar cookies

These no chill sugar cookies are the perfect cut-out sugar cookie recipe. 

I spent months fiddling with and tweaking this recipe to make sure that the dough would hold any cutter shape without chilling. I’ve made this recipe into basic shapes (like you see here), as well as with detailed cookie cutters and even my favorite sugar skull cookie stamps. 

They’ve all baked up beautifully every time. 

I have even used this no chill sugar cookie recipe as a base for Chai Sugar Cookies, Stained Glass Cookies and Raspberry Linzer Cookies. It would also work great for fun seasonal treats like mummy sugar 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 extract a try! Winter? Peppermint should do the trick.

Keep in mind that these are not a chewy sugar cookie, but rather a cut-out cookie that is perfect for icing. If you’re looking for chewy sugar cookies, try chewy lemon sugar cookies or grandma’s best sugar cookie recipe.

Easy 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 my 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.

If you want an icing that will harden, try the icing from my chai sugar cookies instead. Or, if you’re feeling brave, you can always try your hand at royal icing!

Or pair a lemony version of these cookies with lemon icing! So many options.

How to make no chill sugar cookies

This recipe comes together so much faster and easier than you’d expect a cut-out sugar cookie recipe to. That means it’s perfect for making with kids, making when you are short on time, or simply making when you are feeling impatient and hungry for cookies.

Ingredients you’ll need

This recipe uses a handful of very basic ingredients, so you probably already have what you need on hand. For the cookie dough, you will need:

• 1 cup softened unsalted butter
• 1 1/4 cups granulated sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1 teaspoon flavor extract of your choice
• 3 1/2 cups all-purpose flour

As I mentioned above, you can use your favorite flavor extracts to make these cookies your own. My very favorite is almond extract, but lemon and peppermint are both great options as well.

You can also omit the flavor extract for a simple (but delicious) vanilla sugar cookie. If you do, I recommend increasing the vanilla to at least 1 teaspoon, but you could add as much as 2 teaspoons.

I have also made this recipe with half brown sugar and half granulated sugar for a bit of a twist. They still hold their shape perfectly and are so delicious!

For the buttercream, you will need:

• 1/2 cup softened unsalted butter
• 3 1/4 cups sifted powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon of the same flavorextract that you used in the cookies

Again, if you want to omit the flavor extract, use 1/2 teaspoon of vanilla instead.

Making these cookies

To make the cookie dough, use a stand mixer fitted with the paddle attachment or an electric hand mixer to cream the butter and sugar together until light and fluffy. This will take 3-5 minutes, so don’t try to rush it.

Add the eggs, vanilla, and flavor extract to the bowl. Beat until well combined.

Now slowly add the flour, stirring until the dough is just combined. 

Lightly flour a clean work surface. Turn the dough out onto the surface and use your hands to form it into a disk. 

Use a rolling pin to roll the dough to 1/8-inch to 1/4-inch thick. Cut the dough into shapes using lightly floured cookie cutters. 

Place the cookies on parchment-lined baking sheets. You can also use silicone mats instead of parchment. Since the cookies won’t spread, you can place them pretty close to each other.

Bake the sugar cookies at 375°F for 10-12 minutes. They are done when the edges just barely start to turn golden. 

Let the cookies cool on the baking sheet for a couple of minutes, then move them to a wire rack to finish cooling before you decorate them.

To make the icing, beat the butter with an electric mixer until smooth. Mix in the powdered sugar, then add the mix and extract.

Mix until well combined. Add more milk or powdered sugar as needed if you would like the icing to be thinner or thicker. If you want to add food coloring, do so now.

Spread or pipe the icing onto the cookies and allow it to “crust up” before storing them in an airtight container at room temperature for up to 5 days.

Decorating tips

I’ve already admitted that I’m not always the best cookie decorator. For me, this buttercream icing is the way to go – it gives these no chill sugar cookies a “rustic” look that I’m perfectly fine with.

If you want to use food coloring in your icing, I recommend using gel food coloring. Remember to start with just a couple of drops – you can always add more, but you can’t take it out! 

You can also add sprinkles. If using sprinkles, add them immediately after the icing, while it is still wet.

If you want to skip icing the cookies, you can add sugar sprinkles (or decorating sugar) to the cookies before baking.

You could even use frosting and turn these no chill sugar cookies into cookie sandwiches or use them to make piñata cookies.

Frequently asked questions

No Chill Sugar Cookies

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!

4.42 from 63 votes

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 12 minutes mins

Cooling Time 1 hour hr

Total Time 1 hour hr 47 minutes mins

Servings48 cookies

Equipment

• KitchenAid 9-Speed Hand Mixer
• Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet, 2-Pack,
• Wire cooling rack

Ingredients

  

1x2x3x

For the cookies:

• ▢ 1 cup unsalted butter softened
• ▢ 1 1/4 cup granulated sugar
• ▢ 2 eggs
• ▢ 1/2 teaspoon vanilla extract
• ▢ 1 teaspoon flavor extract of your choice see notes
• ▢ 3 1/2 cups all-purpose 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

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Instructions

 

• Preheat oven to 375°F. Line cookie sheets with parchment paper. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment or with an electric hand mixer, cream the butter and sugar together until light and fluffy, 3-5 minutes. 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 powdered 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

You can use your favorite high-quality flavor extract to customize these cookies. My favorite flavors to use in this recipe are pure almond extract or pure lemon extract. Peppermint is also a great choice for holiday cookies! If you don’t wish to use a flavor extract, feel free to add more vanilla extract or vanilla bean paste instead.

Store cookies in an airtight container at room temperature for up to 5 days. 

The icing included in this recipe will crust up but will not fully harden. If stacking cookies in a container, I recommend placing a sheet of parchment paper between the layers.

Nutrition

Serving: 1cookie | Calories: 139kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 4mg | Potassium: 15mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 188IU | Calcium: 5mg | Iron: 0.5mg

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