Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cut Out Sugar Cookie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Brittany
  • Total Time: 20 minutes
  • Yield: 24 cookies 1x

Description

These classic cut out sugar cookies are soft, flavorful, and hold their shape perfectly—no chilling required. That’s right, this no-chill sugar cookie recipe lets you skip the wait and dive straight into rolling, cutting, and decorating. Whether it’s for holiday baking, a special celebration, or just because, these cookies are always a no-spread success!

Ingredients

Units Scale
  • 1/2 cup Unsalted Butter (room temperature)
  • 1 cup Granulated Sugar
  • 1 Egg (large)
  • 1 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Almond Extract
  • 2 1/2 cups All-Purpose Flour
  • 2 Tablespoons Corn Starch
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt (heaping)

Instructions

  1. Preheat & Prep: Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Combine Dry Ingredients: Whisk together all-purpose flour, corn starch, baking powder, and salt in a separate bowl.
  3. Butter: Add room temperature butter to stand mixer fitted with the paddle attachment, and mix on med-high for 1 min. Scrape sides, mix again for another 30 seconds.
  4. Creaming Butter & Sugar: Add the granulated sugar to butter and mix on medium until combined and fluffy.
  5. Egg & Extracts: Add the large egg, vanilla extract, and almond extract until just combined.
  6. Mix It Up! Add flour mixture on low until just combined. Don’t turn mixer on too high or you could end up with flour all over your kitchen! Mix until dough starts pulling away from the sides of the bowl and pause.
  7. Dough Consistency: The dough should be cleaning the sides of the bowl completely. No sticky dough here! 
  8. Parchment Paper: Roll out dough between two sheets of parchment paper using a guided rolling pin. This makes flipping cookies and transferring them to the baking sheet super easy—no warped shapes or broken edges.
  9. Cookie Cutting: Push down and slightly twist the cookie cutters to release the dough. This keeps the dough from stretching. 
  10. Transferring: Gently flip the cookie shapes from the parchment paper and place on the lined baking sheet. 
  11. Bake: Bake on middle rack for 8-10 minutes- depending on cookie thickness.
  12. Cool Completely: Cool completely before decorating. The cookie frosting will go on smoother and set up beautifully
  13. Frosting for Decorating: Top your cookies with your favorite sugar cookie frosting— vanilla buttercream frosting or my personal favorite, rolled buttercream, for the perfect finish!

Equipment

(affiliate)

Notes

Extra Tip: If you’re halving this recipe, weigh the egg using a food scale

(affiliate)

. Scramble it in a small mug, then add half of the egg to your dough. This keeps the cookie consistency just right—much better than trying to guess with a whole egg.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Did you make this recipe?

Share a photo and tag @coveandkitchen — I can't wait to see what you've made!

Find it online: https://coveandkitchen.com/cut-out-sugar-cookie-recipe-no-spread-no-chill/