No chill sugar cookie cut outs!

No chill sugar cookie cut outs!

Two meanings here: First of all, this recipe is definitely a no chill one, meaning no worries. It’s easy to put together and the results are fantastic. Secondly, they are literally a no chill sugar cookie. If there is one thing that stops me from trying a new recipe, it’s the “chill for an hour” step. Such a turn off! Me want cookies now! (Channeling my best cookie monster impression as I typed that). Coincidentally, I tried out my new “love” cookie cutter to surprise my hubby on Valentine’s Day and they turned out great!

Spread the Love!!

Liz from “” was kind enough to let me post her sugar cookie recipe for all of you to enjoy. I’ve never been a big sugar cookie baker because they just seemed like too much work but I am a changed woman thanks to Liz! Check out her other fantastic recipes here:

  • 2 ½ sticks butter (or, 1c & 4tbsp butter, softened at room temp. I always use salted butter because I prefer the flavor, but unsalted can be used)
  • 1 c granulated sugar
  • 1 egg
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 3 c all purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp fine salt (feel free to omit if using salted butter)
  • Preheat the oven to 325 degrees. Prepare baking sheets with parchment paper. 
  • In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the butter & sugar and light and fluffy.
  • Add in the egg, egg yolk & vanilla. Beat until well combined.
  • In a separate medium bowl, whisk together the flour, baking powder & salt.  
  • Add half of the flour mixture to the butter mixture and gently mix. Once the flour is about absorbed, add the remainder of the flour mixture and mix until just combined. Do not over mix and be sure to thoroughly scrape the sides and bottom of your bowl while mixing. 
  • If you are ready to roll, start with about 1/4 of the dough and roll out on a lightly floured surface (ensuring your rolling pin is also lightly floured). 
  • Roll to a 1/4 inch thickness. Cut using your desired cookie cutters and place the cookies on the prepared tray. If you are decorating with sprinkles, this is when you would sprinkle your cookies. 
  • Bake time for me has been about 13 minutes, but since all ovens vary, I suggest starting your timer with 10 minutes and see how they look. These cookies are done when they are barely golden brown on the edges. 
  • Allow to cool on the pan for 5 minutes and transfer to a baking rack to finish cooling. Decorate as desired. 

One key to making cookies that hold their shape is to make sure your butter is properly at room temp before mixing. If it’s too cold it won’t mix well and if it’s too warm or melted, you’ll end up with a dough that’s way too soft. You should leave the butter to sit at room temp for at least 2 hours. You should be able to press into it with your finger easily and it should hold the shape of the indentation.

Special thanks to:

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