No Chill Christmas Sugar Cookies
These No Chill Christmas Sugar Cookies have become my holiday season secret weapon. They maintain their shape beautifully, have that ideal tender-yet-sturdy texture, and best of all – you can roll, cut, and bake them immediately after mixing the dough. No more planning a day ahead or waiting impatiently while cookie dough chills in the refrigerator!
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Cooling Time 10 minutes mins
Total Time 45 minutes mins
Course Dessert
Cuisine American
Servings 24 cookies
Calories 145 kcal
Baking Sheets
Parchment Paper
Mixer
Rolling Pin
Cookie Cutters
Cooling Rack
Cookie Dough
- 3 cups all-purpose flour sifted (375g)
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter room temperature (226g)
- 1 cup granulated sugar (200g)
- 1 large egg room temperature
- 2 tsp vanilla extract
- 1/4 tsp almond extract optional but recommended
Simple Icing (Optional)
- 2 cups powdered sugar (240g)
- 2-3 tbsp milk
- 1/2 tsp vanilla extract
- food coloring as desired
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the sifted flour, baking powder, and salt.
In a large bowl using a hand mixer (or in your stand mixer with the paddle attachment), beat the room temperature butter and sugar together on medium-high speed for 2-3 minutes until light and fluffy.
Beat in the egg, vanilla extract, and almond extract (if using) until completely incorporated. Scrape down the sides of the bowl to ensure everything is evenly mixed.
Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Stop mixing as soon as no dry flour remains.
On a lightly floured surface, roll the dough to approximately ¼-inch thickness. Cut with your favorite Christmas cookie cutters, transferring shapes to the prepared baking sheets about 1 inch apart.
Bake cookies for 8-10 minutes, rotating the pan halfway through. Look for slightly golden edges while the centers remain pale.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
If making the optional icing, mix powdered sugar, milk, vanilla extract, and food coloring until smooth. Decorate cooled cookies as desired.
For softer cookies, remove them at the 8-minute mark; for crisper cookies, bake the full 10 minutes.
The butter should be soft enough to make an indent with your finger, but not so soft that it looks shiny or melted – this specific consistency is key to avoiding refrigeration.
Dip your cookie cutters in flour between cuts to create clean edges that maintain their shape perfectly during baking.
For a dairy-free version: Replace butter with solid coconut oil or a plant-based butter stick.
For a gluten-free option: Use a 1:1 gluten-free flour blend with xanthan gum included. Calories: 145kcalCarbohydrates: 19gProtein: 1.5gFat: 7gSaturated Fat: 4.2gCholesterol: 22mgSodium: 55mgFiber: 0.3gSugar: 8.5g
Keyword Christmas Cookies, Sugar Cookies, No Chill Cookies, Holiday Baking