Looking for a quick, no-chill, no-spread cutout cookie recipe? If so, you have found the best one! Break out your cookie cutters and get baking! These are delicious, chewy, and melt in your mouth! This post contains affiliate links.
Sugar cookies, those classic treats that evoke memories of childhood baking adventures and holiday celebrations, are a timeless favorite. Their versatility allows them to be enjoyed plain or adorned with intricate designs, making them a perfect choice for any occasion. And with this simple and straightforward recipe, you’ll be whipping up batches of these delightful cookies in no time.
For my cut-out cookies, I used a snowman cookie cutter from Walmart and a metal tree cookie cutter from Target. I find that plastic and metal cookie cutters work just fine with this recipe and do not stick. I didn’t have to grease them either which was a baking win! I used this snowman kit from Wilton (available at Walmart) to add faces to my snowman cooks.
Recipe Tips for Baking Success
- Use room-temperature butter and eggs for optimal results.
- Chill the dough for at least 30 minutes If it is very hot and humid in your home.
- Use a light hand when rolling out the dough to avoid overworking it and resulting in tough cookies.
- Bake the cookies on parchment paper to prevent sticking and ensure easy removal from the baking sheets.
- Do not overbake the cookies. Slightly golden edges indicate they are done.
- Allow the cookies to cool completely before decorating to prevent frosting from melting or spreading.
- Add a teaspoon of almond extract for added depth of flavor.
FAQS
What Kind of Flour Should I Use?
All-purpose flour is the best type of flour to use for this recipe. It is a versatile flour that can be used for a variety of baking purposes. Unfortunately, this recipe has only been tested to work with whole wheat flour. I am not sure if it will work with gluten-free flour or other varieties.
What is the Best Way to Soften Butter?
The best way to soften butter is to leave it at room temperature for at least a couple of hours. If you are short on time, you can also microwave the butter on low power for 10-15 seconds, or until it is just soft enough to press with your finger. However, make sure you do not melt it or these will not work as intended.
How Can I Make Sure My Cookies Don’t Stick to the Baking Sheet?
There are a few things you can do to prevent your cookies from sticking to the baking sheet:
- Line the baking sheet with parchment paper.
- Lightly grease the baking sheet with butter or nonstick cooking spray.
- Chill the dough for at least 30 minutes before rolling it out.
- Do not overbake the cookies.
How Long Should I Bake the Cookies?
The cookies should be baked for 7-8 minutes, or until the edges are lightly golden brown. Do not overbake, as the cookies will continue to firm up as they cool.
How Can I Decorate My Cookies?
There are many ways to decorate your cookies. You can use royal icing, buttercream, or other frosting options. You can also use sprinkles, edible glitter, or other decorations. For me, powdered sugar is my favorite decorating tool for cut-out cookies. It is super easy and a quick way to add some pizzazz to the cookies versus going the frosting route.
How Do I Store My Cookies?
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in an airtight container for up to 3 months. I love using my food saver to preserve my cookies for freezer storage to protect them from any unwanted flavors.
More Holiday Christmas Cookies to Try Today!
The BEST Sugar Cookie Cutouts (No Spread No Chill Recipe)
Equipment
- baking sheets
- measuring cup
- measuring spoons
- Rolling Pin
- parchment paper
- Stand mixer fitted with paddle attachment
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup sugar
- 1 large egg room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour Add an additional tablespoon for rolling out cookies.
- 1 teaspoon baking powder
- ¼ teaspoon salt
Instructions
- In a stand mixer fitted with a paddle attachment, cream together the softened butter and granulated sugar on medium speed until the mixture is light and fluffy. This step is crucial for achieving the perfect texture and consistency of your cookies.
- With the mixer still running, gradually add the room-temperature egg and vanilla extract to the butter-sugar mixture. Continue beating until all ingredients are well combined and a smooth batter forms.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt until the dry ingredients are evenly distributed.
- With the stand mixer running on low speed, slowly add the dry ingredients to the wet ingredients. Continue mixing until the dough just comes together, ensuring there are no dry pockets remaining. Avoid overmixing, as this can lead to tough cookies.
- Transfer the dough to a lightly floured surface and use a rolling pin to roll it out to an even thickness of ¼ inch. The reserved tablespoon of flour will come in handy here to prevent the dough from sticking to the rolling pin or work surface.
- Using cookie cutters of your choice, cut out desired shapes from the rolled-out dough. Get creative and have fun with different shapes and sizes to add a touch of personality to your cookies.
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper to prevent sticking. Arrange the cut-out cookies on the prepared baking sheets, leaving about an inch of space between each cookie to allow for even baking and prevent spreading.
- Bake the cookies for 7-8 minutes, or until the edges are lightly golden brown. Do not overbake, as the cookies will continue to firm up as they cool. Once baked, let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once the cookies have cooled completely, unleash your creativity and decorate them with your favorite frosting designs. Use royal icing, buttercream, or other frosting options to personalize your cookies and add a festive touch.
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