No chill sugar cookies made with a quick, reliable dough that rolls easily, holds its shape perfectly, and bakes straight away with no resting time.
This no chill sugar cookie recipe is the one I use when I don’t want to wait and still want neat, reliable cookies.
These cookies are easy to make, roll out smoothly, and bake evenly every time, even without resting the dough.
Why you’ll love these no chill sugar cookies
- Ready to bake right away, no waiting
- Easy dough that rolls out smoothly
- Cookies keep their shape with a soft texture
Ingredients you need
- Butter: Unsalted butter, softened but still cool to the touch (not greasy).
- Sugar: Powdered sugar for a smooth dough and clean edges.
- Egg: One small egg, at room temperature.
- Vanilla: Vanilla extract for a simple, classic flavor.
- Flour: All-purpose flour.
- Salt: Fine salt to balance the sweetness.
Tips before you start
- Use butter that is soft but not too warm, around 18–20 °C
- Mix just until combined to avoid warming the dough too much
- Roll the dough between two sheets of parchment paper for easy handling
- Do not roll the dough too thin so the cookies stay soft
- Make sure the oven is fully preheated before baking
How to make no chill sugar cookies
This recipe is based on my sugar cut-out cookies, lightly adapted to skip the chilling time.
Cream the butter and sugar until just combined and smooth.
Add the egg and vanilla and mix gently until incorporated.
Mix the dry ingredients in a separate bowl.
Combine the dry ingredients with the dough just until it comes together.
Roll the dough between two sheets of parchment paper to the desired thickness.
Cut the cookies and place them on a lined baking sheet.
Bake in a fully preheated oven until the cookies are set but still pale.
Cool briefly on the baking sheet, then transfer to a wire rack.
Decorating ideas
These cookies are sturdy enough for simple decorating without spreading.
- Keep them plain for a clean sugar cookie look
- Dust lightly with powdered sugar once cooled
- Decorate with simple buttercream piping
- Add sprinkles or colored sugar before baking
Storage
Store the cookies in an airtight container at room temperature for up to 3 days.
Recipe variations
- Vanilla almond: Add a small amount of almond extract
- Chocolate sugar cookies: Replace a small part of the flour with cocoa powder
- Holiday cookies: Use seasonal cookie cutters and colored sprinkles
For a chocolate version, I use the same base dough in my chocolate sugar cut-out cookies, without chilling.
Recipe Questions
Do I really not need to chill the dough?
No, this dough is designed to roll and cut right away.
Why did my cookies spread too much?
The butter may have been too warm or the dough overmixed.
Can I freeze the dough?
Yes, freeze the rolled dough or cut cookies and bake from frozen.
More Cut-out Cookie recipes
I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!
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No Chill Sugar Cookies
- Total Time: 30 minutes
- Yield: About 20 cookies
Description
These no chill sugar cookies are soft, easy to roll, and ready to bake right away. A simple vanilla cookie dough that keeps its shape perfectly, without chilling.
Ingredients
- 100 g unsalted butter, softened but not too soft
- 80 g powdered sugar
- 1 small egg (45 g)
- ½ teaspoon vanilla extract
- 200 g all-purpose flour
- 1 pinch of fine salt
Instructions
- Preheat the oven to 175 °C (350 °F), conventional oven, and line a baking sheet with parchment paper.
- In a bowl, cream the butter and powdered sugar until smooth and just combined.
- Add the egg and vanilla and mix gently until incorporated.
- Add the flour and salt and mix just until a soft dough forms.
- Roll the dough between two sheets of parchment paper, not too thin.
- Cut out the cookies and place them on the prepared baking sheet.
- Bake until the cookies are set but still pale.
- Let cool briefly on the baking sheet, then transfer to a wire rack to cool completely.
Notes
Storage: Store the cookies in an airtight container at room temperature for up to 3 days. Freeze the unbaked cut cookies on a tray, then store in an airtight container for up to 2 months.
Tips:
- Use butter that is soft but not warm, around 18–20 °C
- Do not overmix to keep the dough easy to handle
- Roll the dough between parchment paper for clean shapes
- Avoid rolling the dough too thin
- Bake in a fully preheated oven for best results
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: cookies, shortbread
- Cuisine: American
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