It is my hope that this post will save you time scrolling Pinterest to find a manageable rolled sugar cookie recipe to decorate cookies for the holidays. A cookie that 1. doesn’t lose its shape 2.doesn’t call for bizarre ingredients 3. doesn’t have 6,000 steps to make 4. only takes a bit of time instead of all afternoon 5. you’ll love the taste and the ease to make it.
Well, here is it. The perfect sugar cookie to decorate (and eat).
Easy No-Chill Rolled Sugar Cookie Recipe
1 cup butter, room temperature
1 cup granulated white sugar
1 1/2 teaspoon vanilla extract
3 cups all purpose flour
Other things you’ll need: parchment paper (not wax paper), baking sheets, rolling pin, cookie cutters, mixer, turner spatula, rubber spatula, measuring cups, measuring spoons
Then, collect all of your ingredients and measure them out separately before you start. This will prevent you from measuring one ingredient and then taking a child to the bathroom, removing a Barbie doll from the new doll spa (aka sink), answering the pediatrician’s phone call and forgetting if you’ve already scooped one or two teaspoons into the dough mix. At least if this happens, you haven’t poured it in the batter yet! Also of note, my favorite all purpose flours are King Arthur and Bob’s Red Mill.
Preheat your oven to 350 degrees. Once your butter is soft at room temperature, cream butter and sugar just until smooth in a mixing bowl. I use my stand mixer on a low/medium speed. Do not over whip this at it will put more air into the dough. Now, go ahead and beat in your vanilla and egg until combined scraping down the bowl a few times. Then you’ll add the flour a little at a time to get it all mixed in. Scrape down the bowl as needed to evenly mix the ingredients. The dough will come together and be a little stiff.
Here’s the amazing part, no chill time! Go ahead and take the dough into a workable section and shape it into a disk with your hands. Roll out the dough with a rolling pin between two pieces of parchment paper. This eliminates some of the messy flour dusting and prevents dough from sticking to your rolling pin. If you do need a little flour, you won’t need much. You can also turn the dough easily to keep the rolling even. My favorite rolling pin is the Joseph Joseph Adjustable Rolling Pin Plus and can be found at Crate and Barrel and Williams-Sonoma. You’ll get even dough every time without the stress. Roll the dough out to 1/4 or 3/8 inch. I like thicker cookies so I go with the 3/8 inch. Cut out your dough with a cookie cutter and a firm hand and transfer them to the parchment lined cookie sheet. Arrange cookies about 1 1/2 in apart and only bake one baking sheet full of cookies at a time.
Bake at 350 degrees for about 8 minutes. The cookies should still be a pale color but with firm, dry looking edges. The cookie bottom will just starting to become a golden color. Pull them out and let them cool on the baking sheet for a few minutes before pulling the parchment paper and cookies off the sheet. Let them completely cool before attempting to decorate or frost them. You can also freeze these undecorated cookies for months! Think about making a very big batch and freezing some for an upcoming birthday party, next holiday or playdate.
I was not compensated in any way to promote the products included in this blog post. I personally own and love every item and the opinions are all my own.
- 1 cup butter, room temperature
- 1 cup granulated white sugar
- 1 1/2 teaspoon vanilla extract
- 1 egg, room temperature
- 3 cups all purpose flour
- Allow butter to come to room temperature by sitting on counter for a few hours
- Preheat oven to 350 degrees
- In mixer bowl, cream butter and sugar just until smooth
- Beat in extract and egg
- Add flour a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer, you can knead by hand with damp hands.
- Do not chill dough. Divide into workable batches and roll out between parchment paper sheets or onto a lightly floured surface. Roll dough out to about 1/4 in. to 3/8 in. thick, no thinner.
- Bake for about 8 minutes. DO NOT OVER BAKE. The sides should look dry but not browning yet. Bottoms will just be turning golden. Let cool on baking sheet until firm enough to transfer.
- Let cook completely before decorating.
- Recipe easily doubles.
- Undecorated cookies can be frozen in zip bag for a few months.