Easy No-Chill Cut-Out Sugar Cookies that are perfect to bake and decorate for any holiday!
I’m finally, finally, finally getting around to sharing my favorite cut-out sugar cookie recipe that I’ve been making and perfecting for years. I can’t even tell you how many times I’ve emailed or texted this recipe to a friend asking for it so it’s about time I share it on here with all of you.
Watch Me Make No-Chill Sugar Cookies
Join me in the kitchen to make these scrumptious sugar cookies!
The Best Sugar Cookie Recipe
It’s the perfect sugar cookie dough recipe. Most importantly, the cookies taste delicious! We’re talking chewy and perfectly sweetened with a simple sugar icing that compliments it so tastefully.
No-Chill, No-Wait
They’re so easy to make, super kid-friendly when it comes to rolling out the dough and cutting into shapes with our favorite cookie cutters, and no chilling required which means you can mix the dough and have your first batch in the oven in no time. Because seriously, who really has the patience when it comes to waiting for cookies?? Especially the kiddos!
The dough is balanced perfectly to hold its shape through baking, icing, sprinkling, serving and enjoying.
I like to flavor the dough with almond extract, but vanilla extract and peppermint extract turn out super tasty too. Feel free to use your favorite or switch it up each time. I also like the results I get from using half-and-half in both the dough and the frosting. It adds just the right amount of rich moisture to the texture of the cookies and thickness of the icing.
We bake this recipe all throughout the year. Whether it’s a birthday party, a football watch party, Valentine’s Day hearts for the school party, the Christmas cookie exchange or just our family in the kitchen having fun, this recipe is a success for any occasion.
How to Make Easy No-Chill Cut Out Sugar Cookies
Preheat oven to 350°F. Line two baking sheets with parchment paper or spray with non-stick cooking spray.
In the bowl of an electric mixer fitted with the paddle attachment, beat the cold butter and sugar just until creamy. Try not to over beat the dough so the butter stays cold. Beat in the half-and-half* and almond extract and then the eggs, one at a time, until mixture is well combined. Add the flour, baking powder and salt. Mix on low speed until a thick dough forms. *If the dough seems too wet, add an additional 1/4 cup of flour at a time until it comes together smoothly.
On a floured surface, roll half of the dough out to 1/4-inch thickness with a rolling pin. Cut into desired shapes. Repeat with remaining dough until you’ve used it all.
Place cookies about an inch apart on the prepared baking sheets. Bake for about 7-9 minutes, rotating cookie sheets after 5 minutes, or until cookies are just set and starting to turn light brown around the edges. Let cool on baking sheets for 5 minutes before transferring to a wire cooling rack to cool completely.
To make the icing: whisk 3 cups powdered sugar and 1/4 cup half-and-half in a medium bowl until smooth and spreadable. Spread a thin layer of icing on one cookie at a time and immediately garnish with sprinkles before the icing sets. Repeat with remaining cookies.
Store cookies at room temperature in an airtight container for up to five days.
*For my audience outside of the United States, half-and-half is a mixture of half cream, half milk.
I hope baking, decorating and eating these sugar cookies brings sweet memories and delicious enjoyment to you and your family and friends for years to come. If you make these Easy No-Chill Cut-Out Sugar Cookies, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Easy No-Chill Cut-Out Sugar Cookies
- Prep Time: 20 mins
- Cook Time: 9 mins
- Total Time: 29 mins
- Yield: 4 dozen 1x
- Category: Dessert
Description
Easy, chewy, no-chill, cut-out sugar cookies that are perfect to bake and decorate for any holiday!
Ingredients
Cookies:
- 1 cup (2 sticks) unsalted COLD butter, sliced into tablespoon portions before mixing
- 2 cups white granulated sugar
- 2 tablespoons COLD half and half
- 1 teaspoon almond extract, vanilla extract or peppermint extract
- 3 COLD large eggs
- 4 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon kosher salt
Icing:
- 3 cups powdered sugar
- 1/4 cup half and half
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper or spray with non-stick cooking spray.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the cold butter and sugar just until creamy. Try not to over beat the dough so the butter stays cold. Beat in the half and half and almond extract and then the eggs, one at a time, until mixture is well combined. Add the flour, baking powder and salt. Mix on low speed until a thick dough forms. *If the dough seems too wet, add an additional 1/4 cup of flour at a time until it comes together smoothly.
- On a floured surface, roll half of the dough out to 1/4-inch thickness. Cut into desired shapes. Repeat with remaining dough until you’ve used it all.
- Place cookies about an inch apart on the prepared baking sheets. Bake for about 7-9 minutes, rotating cookie sheets after 5 minutes, or until cookies are just set and starting to turn light brown around the edges. Let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- To make the icing, whisk 3 cups powdered sugar and 1/4 cup half and half in a medium bowl until smooth and spreadable. Spread a thin layer of icing on one cookie at a time and immediately garnish with sprinkles before the icing sets. Repeat with remaining cookies.
Notes
Baked cookies can be frozen for up to 6 months. Let cookies cool completely, stack with parchment paper in between each layer of cookies and store in a freezer safe container or resealable plastic bag. Lay out to thaw completely before icing.
Cookie dough can also be frozen up to 6 months. Wrap the cookie dough tightly in plastic wrap and then place in a freezer safe resealable plastic bag to freeze. Let defrost in the refrigerator overnight before rolling out and cutting into shapes to bake.
I’ve baked cookies using this recipe multiple times now. Best sugar/cut-out cookies ever! I’ve never had an issue with my dough being too wet or sticky. I do use a lot of flour when rolling, but probably no more than other cut-out recipes I’ve used. This recipe is so easy and quick; it’s my new go-to!
Hi, Patricia! I love hearing that. I am so happy you enjoy it!
The cookies did spread so I won’t be using this recipe again.
★★★
Hi, Pretti! Oh dear! I’m wondering if your butter was cold enough. As I’m sure you know already, spreading happens when the butter melts too quickly for the flour to firm up, so it’s also possible the oven too hot (an oven-safe thermometer is the only way to know) or if there wasn’t quite enough flour. I’m so bummed the recipe didn’t turn out the way its supposed to for you.
These were by far the best tasting cookies I have ever made but they spread terribly and look awful. The dough turned out beautifully.
These cookies taste amazing. I followed the recipe to the T but had to add at least an extra cup of flour (I lost track of how much I added). They were so super wet and sticky without the extra flour. Mine also took about 18 minutes to bake at 350. Frosting tomorrow:)
★★★★
I’ve made this recipe three times now and it’s my favorite sugar cookie recipe I’ve come across.
I made heart shaped sugar cookies for Valentine’s day and today I made round funfetti cookies with my daughter. I have a gas oven and turned the heat down to 325°F and they came out perfectly on metal cookie sheets.
They reminded me of soft grocery store sugar cookies which are my favorite – soft but not doughy. I did chill the second batch while the first was in the oven and it came out perfectly. Make sure the butter doesn’t get warm or it will be too sticky.
★★★★★
This is the easiest and best tasting sugar cookie we’ve made! Thank you!! I didn’t have half and half so used part heavy cream and part whole milk. I also added nutmeg and the flavor was super!
★★★★★
Just made them today. W-a-y too wet. No clue how much flour we added extra. Yes we followed the recipe exactly. Are you by any chance packing the flour in measuring cup? I spoon mine in measuring cup. Otherwise taste great. Decorating tomorrow.
This has been my go-to recipe for the last year and a half since I first tried it. I do cheat and add a tablespoon instead of a teaspoon of almond extract because we love it!! But making cookies with this recipe isn’t such a chore when you don’t have to refrigerate. Great texture, great flavor, thanks for sharing!!
★★★★★
My grandson wanted cut out cookies. I was limited time, only 2 cups of regular flour & no half & half. So I cut it in half, substitute yogurt for half & half & used 1 extra large egg. They turned out very well. The butter was only out long enough for me to cut them, put in the stand mixer & take out other ingredients with his help. We did not over mix. I had to use bread flour for counter top, and sprinkle over before rolling out. It did stick a little in one area – so I’m thinking about chilling my stone rolling pin a bit before using it. All other recipes for sugar cookies will be deleted- these taste SO good. We filled 2 cookie sheets. I think it’s better not to roll too thin & I stuck my metal spatula in some flour before transferring to cookie sheet. I baked 7 minutes, removed from oven & let sit on cookie sheet until cool. BTW -We live at 10 ft above sea level, it humid here but In a/c.
Hi Sonomi! So happy to hear you baked and enjoyed them. Thanks for sharing your substitutions and tips. Continue to enjoy!
So disappointed, but I’m not the best baker. I tried everything, but the dough just stayed sticky. Couldn’t roll it out at all.
Hi Lali! Did you use cold butter? Sometimes if you overwork the dough or prepare the dough in a warm environment, the ingredients will warm and make the dough sticky. I would recommend making sure the butter, half & half and eggs are cold when mixing the dough and also try not to over beat the dough. You can also add more flour (1/4 cup at a time) until the dough is thicker and easy to roll out. Hope this helps. Enjoy!