Easy No-Chill Cut-Out Sugar Cookies that are perfect to bake and decorate for any holiday! Made with cold ingredients, there’s no need to chill the dough. So fast, so easy!
The Best Sugar Cookie Recipe
I’m finally, finally, finally getting around to sharing the recipe for my favorite Easy No Chill Cut-Out Sugar Cookies 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.
It’s the perfect sugar cookie dough recipe. Because most importantly, the cookies taste delicious! We’re talking chewy and perfectly sweetened with a simple sugar icing that complements it so tastefully.
Watch Me Make No-Chill Sugar Cookies
Join me in the kitchen to make these scrumptious sugar cookies!
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!
I 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.The dough is balanced perfectly to hold its shape through baking, icing, sprinkling, serving and enjoying.
Which Extract Is Best?
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.
The All-Holiday Sugar Cookie
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.
More Easy, Festive & Delicious Holiday Recipes
A collection of holiday recipes that are all so easy to make, festive to serve and sure to be enjoyed by all! These Easy, Festive and Delicious Holiday Recipes are sure to be a holiday hit!
What Do I Need to Make No-Chill Cut Out Sugar Cookies?
(see recipe card for measurements and details)
- Unsalted COLD butter
- White granulated sugar
- COLD half and half
- Almond extract, vanilla extract or peppermint extract
- COLD large eggs
- All-purpose flour
- Baking powder
- Kosher salt
- Powdered sugar
- Half and half*
- Electric mixer
- Rolling pin
- Baking sheets
*For my audience outside of the United States, half-and-half is a mixture of half cream, half milk.
About Those COLD Ingredients
This recipe is for a “no-chill” cookie dough. But if your butter, eggs, or half-and-half is warm–even a little bit warm–you’re going to want to chill your dough before rolling it out. This recipe relies on your ingredients being very cold to work as expected.
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. If the icing is too thin, add more powdered sugar and if the icing is too thick, add more half-and-half, until of desired consistency.
- 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.
How to Store Sugar Cookies
- Store cookies at room temperature in an airtight container for up to 5 days.
- Baked cookies (not iced or decorated) can be frozen for up to 3 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. Let thaw completely at room temperature before icing.
- Cookie dough can also be frozen up to 3 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.
More Christmas Cookies
Bring your A game to this year’s Christmas cookie exchange! I’ve got the Best Christmas Cookies to share at holiday cookie exchange or to gift to your neighbors this holiday season. They’re sure to spread tons of cheer! Plus, get tips on hosting your own Christmas cookie exchange party.
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
- 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
Store frosted cookies in an airtight container at room temperature for up to 5 days.
Baked cookies (not iced or decorated) can be frozen for up to 3 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. Let thaw completely at room temperature before icing.
Cookie dough can also be frozen up to 3 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.
These still turned out great! I only had 3 cups of flour and made these drop cookies and they are still amazing! Hoping to try again once we get more flour!
Taste delicious but had to chill. Tried more flour but just too sticky. Used cold butter.
This recipe is AMAZING! My cookies came out perfectly. I am so happy that I didn’t need to chill the dough.
Tried this tonight. I found the dough too soft. When cutting shapes, it was difficult to transfer without them stretching or deforming. Added almost half cup extra flour. Not sure what went wrong. They do smell yummy.
Hi Jenn! It sounds like your butter was either too soft or the room temperature was warm and causing the dough to soften. Adding the extra flour was definitely the right thing to do. If your dough is too wet, I always recommend adding 1/4 cup of flour at a time until it’s just soft enough to roll out. Also, be sure to flour your work surface well. Hope this helps. Enjoy!
Hi there! Just tried this recipe and it was really wet and sticky! I double checked that I followed the recipe exactly, my kitchen was not unusually hot or humid and my butter was cold. Any idea why this could be?
Hi Jen! How did you mix the dough? A stand mixer, hand mixer or by hand? Sometimes the way the dough is mixed can result in a wetter dough. It sounds like the batter got too warm in the process. If this happens again, try refrigerating the dough for just 5-10 minutes or add 1 tablespoon of flour at a time until the dough is no longer wet. Hope this helps. Enjoy!
I don’t have half and half, can I use milk?
Hi Precious! Yes, I would recommend whole milk though since it has a greater fat content and is thicker. Enjoy!
I made these for the first time today. I, too, had to add extra flour to be able to roll them out, as they were pretty sticky. However, they taste so good! My husband loved them. I will make them again. Thank you for the recipe!
The easiest sugar cookie recipe ever. I’ve been using it for 3 years now!!!! Comes out perfect every time! Thank you!!
Just made these last weekend. Fantastic recipe!
This by far is the best recipe for sugar cookies! The flavor is amazing! Easy to make, quick to make, and love the fact of no chilling. I have tried many different recipes and this one beats them all! Thank you!