Have you ever needed to make sugar cookies urgently? Well, it happens to me sometimes. I have on occasion been really late to make the dough and then realize – oh no… I forgot about the cookies. I’m not a cookie decorator, but being a cake decorator gets people to automatically assume that I also do cookies. So often, I get the job of baking cookies for the kid’s school bake sale or other events. These and my no-spread sugar cookies are always there to my rescue.
Why make these cookies?
The best part is you do not need to chill the dough before you roll these, nor do you need to chill the cookies before you bake them. A big bonus is that they do not spread when baking. So, no chill, no spread, sugar cookies. The recipe needs only 4 main ingredients: butter, sugar, flour, and eggs. Pus salt and vanilla extract which are simple pantry staples that are always on hand. The dough as well as the cookies, have a great shelf life. You can prepare the dough and keep it in the fridge for up to a month. Perfect for the busy holiday season. They are amazing to roll and cut into shapes. I also used this cookie recipe to make my Marbled Sugar Cookies and when I made my Valentine Heart Cookies.
Ingredients and substitutes
Unsalted butter – I like to use unsalted butter in all my baking so I can control the amount of salt. And yet, if you must use salted butter just omit the salt in the recipe. All-purpose flour – I always use all-purpose flour with great success. You do not need any other flour. Sugar – Use fine grain sugar similar to castor sugar. This will dissove easily in the butter giving you a light and fluffy dough. Vanilla extract – You can use vanilla extract, vanilla bean paste as well as vanilla sugar.
Step-by-step: No Chill Sugar Cookies
Oven: Preheat the oven to 350°F / 177°C / Gas Mark 4. Line two baking trays with parchment paper. Dry ingredients: Sift together the flour and salt (as well as cocoa powder for the chocolate sugar cookies). Wet ingredients: In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy. Add vanilla extract followed by the eggs, one at a time, mixing each until well incorporated. Dry to wet: Next, combine the flour mixture well, but do not overmix. Divide the dough into two discs. Wrap well and set aside. It is easier to work with smaller portions rather than the whole batch at once. Roll: Transfer the dough to a lightly floured surface. Dust the rolling pin and surface of the dough lightly with more flour as needed. Roll the dough to 1/4 to 1/8 inch thickness. You can roll them thinner than 1/4 inch, but I would not recommend rolling them below 1/8 inch, as the cookies will bake crisp. Shape: Cut the dough using the desired shaped cookie cutters and place them on a cookie sheet one inch apart. If necessary, transfer the cookies to a baking tray lined with parchment paper. Bake cookies from the center rack for 8 to 10 minutes, depending on their thickness. When baked, cool on the cookie sheet for 7 to 10 minutes, then transfer to a cooling rack to cool further. Store in an airtight container. These are delicious or can be frosted with buttercream, royal icing, fondant, or sugar glaze. Sugar glaze: In a bowl, combine the powdered sugar with milk until it has a thick pouring consistency.
Storage
This cookie recipe can be halved or double without any issues. The dough can be kept in the fridge for up to 4 days. Or, it can also be frozen for up to three months. If frozen, thaw in the fridge over-night before you roll out. The baked cookies will stay at room temperature for up to 2 weeks but best eaten within a few days.
Best Vanilla Sugar Cookies – chocolate sugar cookies Soft Almond Sugar Cookies No Spread Sugar Cookies Recipe Gingerbread Sugar Cookies Cinnamon sugar cookies Rice flour sugar cookies See all cookie recipes
Frequently asked questions
Creative ways to serve sugar cookies
Custom Cookie Shapes: Use cookie cutters to create sugar cookies in various shapes that match the theme of your event or celebration. You can make custom shapes like initials, animals, or objects related to the occasion. Cookie Decorating Station: Set up a DIY cookie-decorating station with plain sugar cookies, different-colored icings, sprinkles, edible glitter, and other toppings. Let guests unleash their creativity and decorate their own cookies. Stuffed Sandwich Cookies: Pair two sugar cookies together with a layer of flavored frosting, ganache, or Nutella in between to create delectable sandwich cookies. Cookie Pops: Insert lollipop sticks into the back of freshly baked and cooled sugar cookies to make cookie pops. Decorate them with royal icing or melted chocolate for added flair. Cookie Ice Cream Bowls: Mold freshly baked sugar cookies into the shape of small bowls using the back of a muffin tin. Once they cool, fill these edible bowls with scoops of ice cream and toppings. Cookie Trifle: Layer crumbled sugar cookies with whipped cream or custard and your choice of fruits in a trifle dish to create a delightful and visually appealing dessert. Cookie Milkshakes: Blend crumbled sugar cookies with milk, ice cream, and a dash of vanilla extract to create a unique sugar cookie-flavored milkshake. Top it with whipped cream and cookie crumbles. Cookie Breakfast Cereal: Cut sugar cookies into small bite-sized pieces and use them as a crunchy topping for yogurt, ice cream, or as a mix-in for breakfast cereals. Cookie Pizza: Press the dough into a round pizza pan to create a giant sugar cookie pizza pizza. Once baked and cooled, top it with cream cheese frosting and an assortment of colorful fruits and candies. Cookie Sundaes: Crumble sugar cookies and layer them with ice cream, hot fudge, whipped cream, and other toppings to make a delightful cookie sundae.
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