These are the most awesome No Chill Perfectly Shaped Sugar Cookies. They turn out perfect every single time! With a hint of vanilla and a soft butter texture.
I think that at almost every holiday we decide to pull out the cookie cutters, sprinkles, and powdered sugar. A holiday is the perfect excuse to make cookies, right? Well, in our house you don’t need an actual holiday as an excuse to make cookies, but for some reason we do only make these no chill perfectly shaped sugar cookies for the holidays.
I have tried at least a dozen different sugar cookie recipes throughout the years. The problem is that they either a) don’t hold their shape or b) you have to chill the dough for two hours. Who actually has time to make a mess mixing together dough, only to turn around and stash it in the fridge for two hours to “chill”? Not I, my friends, not I. Plus, when I’m in a cookie baking mood I want to do it all right then. These are perfect for those of us who either, don’t have time to wait, or those that just don’t want to wait.
I have used this particular recipe for years. When I plan on breaking out any cookie cutters, this recipe is my go to. It’s not only a recipe that doesn’t require you to chill the dough before rolling it out and cutting it, it’s also darn tasty! There is a hint of vanilla and the soft buttery texture is amazing. Your going to love these cookies as much as we do!
Make sure to stop by Monday – I’ll be sharing with you my favorite frosting for these cookies! It’s sweet, but not too sweet, and perfect with or without sprinkles, decorating sugar, etc.
No Chill Perfectly Shaped Sugar Cookies
- 3 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 1 1/2 teaspoon vanilla extract
- 1 cup butter softened
- 1 egg
Preheat oven to 350 degrees and line your baking sheets with parchment paper.
In a medium sized bowl mix together the flour, baking powder, and salt. Set aside.
In a large bowl cream together your sugar and butter.
Beat in your vanilla and egg.
Once mixed, start adding your dry ingredients, one cup at a time. Making sure to thoroughly incorporate it before adding another cup.
Once all combined, divide the dough into two balls, and roll out one ball at a time on a lightly floured surface, 1/4 inch thick.
Cut out your cookies, re-rolling the dough as needed, until all the dough has been cut out.
When laying your cookies on your cookie sheets, make sure that you give just enough room for them to rise.
Bake for 8 to 9 minutes.
Your cookies should not brown! They will be white.
Allow the cookies to rest on the baking sheet for 2 to 3 minutes before removing them to the cooling racks, by lifting the parchment paper off the baking sheets and laying that on the cooling racks, or your counter.
Allow the cookies to cool completely before frosting.