Cut Out Cookie Recipe with No-Chill Dough

A plate full of cut out sugar cookies with sprinkles on top with a baking sheet on the side

Cut Out Cookie Recipe with No-Chill Dough

This quick cut out cookie recipe makes perfect sugar cookies for Christmas and other holidays. The no-chill dough doesn't spread!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings cookies

Calories 54kcal

Author Liz Marino

Ingredients

1 cup salted butter softened (2 sticks)
1 cup granulated white sugar
1 egg
3 tablespoons milk
1 teaspoon vanilla extract
4 drops food coloring optional - may need more
3 cups all-purpose flour
1 ½ teaspoons baking powder

Instructions

Preheat the oven to 400℉ and line a baking sheet with parchment paper.
In the bowl of a stand mixer (or use a mixing bowl and electric hand mixer), beat the butter and sugar until pale yellow and creamy.
Add egg, milk and vanilla extract and mix on medium speed until well combined. Add food coloring, if using.
Stir in flour and baking powder until just combined. Do not over mix the dough.
On a floured surface, roll the dough to a thickness of ¼ - ⅙-inch. I recommend using this rolling pin for perfectly rolled cookies.
Use your favorite cookie cutter shapes to cut out the dough. Use a thin metal spatula to transfer cookies to the prepared baking sheet. Sprinkle with colored sugar or sprinkles, if desired.
Bake in preheated oven for 5-8 minutes, until lightly browned on edges.
Helpful Tip: Add a piece of scrap dough to your cookie sheet. You can lift this scrap piece to check if the bottom of your cookies is golden brown rather than damaging one of your perfect cut out cookies!
Cool the cookies on the baking sheet for 3-4 minutes, until they’re firm, then move to a wire cooling rack to finish cooling.
Store in an airtight container for up to 2 weeks for freshness!
Note: Once you roll the dough/put your cookies on the sheet, gather your scraps, form into a ball. Roll it out again and cut out more sugar cookies. Don’t waste!

Notes

Gram's Cookie Baking Tip: Add a piece of scrap dough to your cookie sheet. You can lift this scrap piece to check if the bottom of your cookies is golden brown rather than damaging one of your perfect cut out cookies!

Watch when baking! These go from perfectly golden brown to burnt quickly!

Measure your ingredients correctly - It is super important to measure your ingredients correctly, specifically the flour! Check out this tutorial on how to measure flour correctly.

Use flour when rolling out the dough. Make sure to flour your work surface and the top of the dough/rolling pin when rolling out the cookie dough. Otherwise the dough will stick/be difficult to transfer the cut out cookies to a baking sheet

How long can you keep cut out sugar cookies? Up to 2 weeks if stored correctly. These cookies stay fresh in an airtight container at room temperature for up to 2 weeks (if you don't eat them all before then!)

Nutrition