Easy No Chill Sugar Cookie Recipe

This no-chill sugar cookie recipe is so delicious and perfect for frosting with our no-fail buttercream frosting – though if you prefer royal icing, they work well with those, too. This no-spread sugar cookie recipe has a sour cream base and it’s a favorite year-round – but especially Christmas-time! If you love easy cookie recipes, you’ll love this recipe.

Sugar cookies might be the most classic of all cookies. They elicit so many memories of childhood for people around the world, and they are just totally delicious. However, they aren’t always the easiest cookie recipes around. However, this is our favorite recipe for soft sugar cookies that we know you’ll come back to year after year. Some sugar cookies are a little harder in texture, but if you are looking for a softer cookie, this is the one for you.

These sugar cookies are Santa’s favorite, and he is very excited when he sees them by the fireplace on Christmas Eve.

They are fluffy, tasty, fool-proof cookies that are the perfect Christmas treat.

We make these a dozen times every year to decorate with the kids, give to neighbors as gifts, and, of course, leave out for Santa. They are great for really any holiday season because you can easily customize them with different cookie cutters and frosting.

This recipe walks you through the process step by step and includes a never-fail frosting buttercream recipe to top your perfect cookies.

Why we love this recipe:

What makes these cookies great is that they’re straightforward, easy to make, and taste absolutely amazing.

• They require NO chilling time due to how much flour, and they are super soft.
• They are perfect for cutting out with your favorite cookie cutters
• They don’t have crisp edges, and we think these are the best for decorating and eating.
• It does not require cream of tarter, which makes them even easier (and faster) to make.
• They stay fresh for days if you’re able to resist eating them freshly frosted.
• They are thicker, which allows them to hold more frosting
• And the frosting is delish and simple. Perfect!

If you are looking for the best sugar cookie recipe around, look no further. You’ll love making these cut-out sugar cookies almost as much as you’ll love eating them!

These cookies are a little thicker, so they hold a good amount of frosting. They are sturdy enough for little fingers who find special joy in decorating cookies for Santa.

Sugar Cookie FAQs

Why does this recipe use sour cream?

Sugar cookies are supposed to be sweet, but they often turn out boring and forgettable. These cookies do not suffer that fate because they have sour cream, which adds a little bit of richness and zip that is really enjoyable and makes for absolutely delicious cookies.

But don’t worry, it doesn’t taste sour. Sour cream and yogurt are regularly used in baking, especially when you want extra moistness that you can’t get from butter or milk alone. The result is a soft, moist cookie that will stay fresh for several days. It really is the secret to the perfect sugar cookie recipe

Do I need a stand electric mixer or can I mix these by hand?

We definitely recommend using a stand electric mixer, such as the Bosch, but if you don’t have one a hand mixer or a wooden spoon will work just fine.

Can I use low fat sour cream?

.

Use full-fat sour cream for these cookies. This is not the place to cut calories!

Do I need to chill the dough?

Most doughs that are rolled out require a chilling step, which adds time to the process.

This dough doesn’t require chilling, because there’s enough flour in the recipe to overcome the sweet stickiness you usually run into with a sugar cookie.

However, as always, if the dough becomes unworkable or is being worked in a very warm kitchen, it’s best to chill it in the fridge for 15 minutes.

How thick do I roll the dough?

One reason these cookies are so great is that they are thick and soft. To accomplish this, roll the dough out a bit thicker than you would for a pie crust or gingerbread house.

Aim for 1/4 inch thick, or the thickness of a pencil. If you’re a regular baker, investing in a rolling pin with adjustable ends is a good idea.

A rolling pin like this one on Amazon by Joseph Joseph has been a lifesaver in my kitchen. I use it for cookies, rolls, pie crusts, and more. The discs on the end can be adjusted to ensure an even, accurate thickness every time.

The only limitation is you’re restricted by the width of the pin, but that’s not a problem with this recipe.

This rolling pin has removable discs that help you ensure an even, accurate thickness every time.

What are the best cookie cutters?

There are so many great cookie cutters out there – you can even get them at the Dollar Tree! During the Christmas season, you can find great Christmas cookie cutter sets on Amazon, Joann’s, Hobby Lobby, and even the grocery store!

What should you use to color royal icing?

You can use almost any coloring or dye for making colored royal icing. But not all of them work. For example, you can always use gel food coloring to make royal icing colors, but the color won’t be as strong as it would be if you used liquid or powder food dyes. You can also use dry spices, like paprika and turmeric, to color royal icing – although the color will only be pale and not very vibrant.

Can you freeze sugar cookie dough?

Yes! If you have any remaining dough leftover, sugar cookie dough can be frozen for up to 3 months in an airtight container or freezer bag. If you want to freeze the dough so it’s ready for Christmas, pack it in a freezer bag and put the date on it. Then place it inside of another freezer bag, or wrap tightly with saran wrap and foil to prevent freezer burn before putting into the freezer.

How long do sugar cookies bake?

It all depends on what type of sugar cookies and how big they are. For larger cookies, plan on baking for 10-12 minutes. For smaller, delicate sugar cookies that won’t be cut out, bake for 6-8 minutes.

How long do sugar cookie dough and royal icing keep in the fridge?

Sugar cookie dough keeps in the fridge for 2 days (although it’s even better if you can make it the day before). Royal icing should be kept in an airtight container and will keep up to 3 days (or longer) in the fridge.

Why do sugar cookies sometimes spread too much?

There are many reasons why this might happen. First of all, make sure you don’t over-beat your cookie dough. Another reason might be that the oven is too hot, so the cookies expand too fast and lose shape. You can try lowering your oven temperature by 25 degrees or so. And finally, you might need to let your sugar cookie dough sit for a few minutes before rolling it out – especially if it’s room temperature (which often causes the cookies to lose shape and spread when they’re rolled out).

Do sugar cookies need to be refrigerated?

No, they don’t have to be refrigerated. You can keep them at room temperature for a couple of days, or keep them in an airtight container for up to two weeks.

How do you make sugar cookies without powdered sugar?

To make sugar cookies without powdered sugar, simply boil some water and corn syrup together until it gets thick and syrupy. Then mix the syrup with your cookie dough instead of using powdered sugar. Keep in mind that this dough will probably be slightly more crumbly than regular sugar cookie dough, so it’s best to roll it out right away before it has time to harden.

How long can you keep sugar cookies?

You can keep them at room temperature for a couple of days when kept in an air-tight container, or eat them over the course of several weeks if they’re kept in an airtight container.

Sugar Cookie Recipe

Ingredients

• 1/2 cup butter, softened (margarine is an acceptable substitute)
• 1/2 cup sour cream, room temperature
• 1 cup sugar
• 1 egg
• 1/2 tablespoon vanilla extract (almond extract is yummy too)
• 3 1/4 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Instructions

1. Whip the butter and sour cream together for two minutes in a large bowl, until fluffy with a hand mixer or stand mixer.
2. Add sugar and blend until incorporated, and it turns white and shiny. This takes a few minutes.
3. Add the egg and beat, then add vanilla.
4. Finally, add the dry ingredients to the wet ingredients (flour, baking soda, and salt). Mix until fully combined, being sure that everything is fully blended. Scrape the sides and bottom of the bowl to be sure.
5. Once the cookie dough is fully incorporated, turn it out on a well-floured surface and roll out to 1/4 inch thick.
6. Cut out the shapes, place on prepared baking sheets, and bake at 350 degrees for 8-11 minutes.
7. Watch for them to be fully risen, about double in height, and smooth, not shiny.
8. They can begin to turn slightly golden on the tips, but do not let them burn.
9. After the first round of shapes have been cut from the dough, the second rollout needs less flour on the surface, as it has more flour in the dough.
10. When the cookies are done, let them cool completely before frosting or storing. Cookies can be stored in an airtight container for five days.
11. They are best stored unfrosted.
12. If you frost them before storing, line each layer with parchment paper and be absolutely sure the frosting has had ample time to set before stacking.
13. This recipe will make about 30 cookies, depending on the thickness of the dough and the size of the cookie shapes.

More Cookie Recipes You May Enjoy:

• Easy Ginger Snap Cookies Recipe That Really Snap
• The Best Pumpkin Chocolate Chip Cookies
• Copycat Jack Jack Cookie Num Num Recipe
• Two Ingredient Cookie Muffins – With Hershey Kiss Centers
• Easy Linzer Cookies Recipe
• The BEST Easy Thumbprint Cookies

And there you have – perfect sugar cookies for frosting. This recipe is sure to become part of your holiday traditions because it is so simple and tasty. It’s a fun part of our celebrations every year, one we look forward to most of all! Merry Christmas!