This No-Chill Sugar Cookie recipe makes the best sugar cookies you have ever tried! Not only is this Christmas Sugar Cookie recipe delicious but they are also super easy to make.
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❤️ Why this recipe works
- No need to wait for the dough to chill as the dough needs no chilling.
- These Christmas Cutout Sugar Cookies are super quick to make since they are a no chill cookie dough.
- Great for all occasions, no matter what holiday it is, you can use a cookie cutter to shape this dough into whatever design fits the occasion.
- This recipe is super easy to make and the dough comes together quickly there's no need for any special ingredients.
- This Cutout Sugar Cookie recipe really holds its shape well with a nice crispy edge to the cookie.
Ingredients
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- unsalted butter
- confectioners sugar
- egg
- vanilla extract
- baking soda
- cream of tartar
- all-purpose flour
Royal Icing Ingredients
- large egg white - see Note 1
- confectioner sugar
- cream of tartar
- vanilla extract
- red gel coloring
- green gel coloring
- water
- white sanding sugar
Equipment
- cookie sheets
- parchment paper
- large mixing bowls
- standing mixer
- cookie cutters
- cooling rack
- piping bottles
🔪 Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Preheat oven to 350°F. Line two cookie sheets with parchment paper. Set aside.
- In a large mixing bowl, use a hand mixer or a standing mixer, with the paddle attachment, beat the butter, powdered sugar, egg, and vanilla until creamy and light in color. Note 2
- Gradually mix in the baking soda, cream of tartar, and flour until combined and a dough forms. Knead the dough on a flour-dusted cutting board until the dough is not sticky anymore. Roll the dough out to about ¼ inch thick.
- Use the cookie cutters and cut of shapes
- Place the cookies onto the cookie sheets and bake for 10-12 minutes or until a light gold along the sides.
- Remove and allow to cool slightly before transferring to a cooling rack to cool completely.
- Royal Icing Instructions
- Using a standing mixer, beat the egg whites, cream of tartar, confectioners sugar, and vanilla extract until thick and stiff peaks form, about 7 minutes
- Scoop the frosting into three bowls.
- Leave one bowl white and mix in a few drops of the other colors into the other bowls. Scoop about ¼ of the frosting into the pipings bags with whatever decorating tips you choose.
- Thin the frosting by stirring in 1-2 Tablespoons of water until combined and the icing fall off a spoon like lava. Pour the three colors into their own piping bottles
- Decorate the cookies with the icings as you like! Allow the icing to harden for about 3 hours before enjoying it.
How to store and freeze
- These cookies can be stored in a covered airtight container for up to one week.
- The dough can be made ahead and frozen for up to 2 months in a freezer safe bag or container. Defrost in the refrigerator overnight. Then bring the dough to room temperature before continuing with making shapes and baking.
💭 Expert Tips
Expert Tip: Be sure to allow the butter to come to room temperature before mixing your cookie dough so that you get smooth cookie dough.
- Use egg whites and not a container of egg whites. The egg whites in a carton will not get the fluffy texture needed for the icing.
Frequently Asked Questions
Chilling is not necessary for this cookie recipe. The is a no-chill sugar cookie dough and it can be rolled out and cut right away.
The dough will slightly spread but the cookie shape will stay while baking.
📖 Variations
Do you want to change up this recipe? Here are some ways that you increase the flavor of this dish.
- Instead of using royal icing, you can pipe buttercream frosting on top of the sugar cookies.
- Top these cookies with crushed candy canes on top of the frosting cookies for a sweet peppermint crunch.
- These cookies would also be delicious when decorated with sprinkles, chocolate chips, or mini M&Ms.
Serving Suggestions
White Chocolate Peppermint Bark is the perfect blend of chocolate and peppermint flavors in one easy dessert.
Crispy Gingersnap Cookies are a great way to add some spice and flavor to your cookie platter.
You can never go wrong with peanut butter and chocolate cookies these classic Peanut Butter Blossom Cookies are always a hit.
Cherry Whipped Shortbread Cookies are the perfect blend of crunchy and buttery wrapped up into a single cookie.
Similar recipes
No holiday dessert table is complete without a creamy and Festive Holiday Cheesecake.
Cake Mix Crinkle Cookies are a great recipe to use when you are looking for a classic cookie flavor.
I have to admit that the Pecan Crescent Cookies are my favorite Christmas Cookie because they melt in your mouth.
These Oreo Melting Snowman Cookies are festive but don't even require you to turn on the oven!
Another favorite holiday cookie is Rugelach which is a cream cheese based cookie.
Whipped Shortbread Cookies are always a hit.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
No Chill Cut Out Sugar Cookies
As an Amazon Associate, I earn from qualifying purchases
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
Ingredients
How to make the sugar cookies
- 1 cup unsalted butter, softened
- 1 ½ cup confectioners sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 2 ½ cups all-purpose flour
Royal Icing
- 3 large egg white Note 1
- 4 cups confectioner sugar
- 1 teaspoon cream of tartar
- 2 teaspoon pure vanilla extract
- red gel coloring
- green gel coloring
- 1-2 Tablespoons water
- 8 ounce white sanding sugar, container
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Instructions
How to make the sugar cookies
- Preheat oven to 350°F. Line two cookie sheets with parchment paper. Set aside.
- In a large mixing bowl, use a hand mixer or a standing mixer, with the paddle attachment, beat the butter, powdered sugar, egg, and vanilla until creamy and light in color. Note 2
- Gradually mix in the baking soda, cream of tartar, and flour until combined and a dough forms. Knead the dough on a flour-dusted cutting board until the dough is not sticky anymore. Roll the dough out to about ¼ inch thick.
- Use the cookie cutters and cut of shapes
- Place the cookies onto the cookie sheets and bake for 10-12 minutes or until a light gold along the sides.
- Remove and allow to cool slightly before transferring to a cooling rack to cool completely.
- Royal Icing Instructions
- Using a standing mixer, beat the egg whites, cream of tartar, confectioners sugar, and vanilla extract until thick and stiff peaks form, about 7 minutes
- Scoop the frosting into three bowls.
- Leave one bowl white and mix in a few drops of the other colors into the other bowls. Scoop about ¼ of the frosting into the pipings bags with whatever decorating tips you choose.
- Thin the frosting by stirring in 1-2 Tablespoons of water until combined and the icing fall off a spoon like lava. Pour the three colors into their own piping bottles
- Decorate the cookies with the icings as you like! Allow the icing to harden for about 3 hours before enjoying.
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