No Chill No Spread Cut Out Cookies

no spread cut out cookies on a cookie sheet.

4.75 from 4 votes

No Chill No Spread Cut Out Cookies

This No Chill, No Spread Sugar Cookie Recipe makes delicious, soft sugar cookies that hold their shape perfectly when baked and look beautiful decorated with glossy sugar cookie icing or fluffy buttercream. Perfect sugar cookie recipe for Christmas time or any special occasion.

Prep Time10

Cook Time8

Total Time18

Course: Dessert

Cuisine: American

Servings:

Calories: 128kcal

Author: Cara Lanz

Equipment

Rolling Pin
Rolling pin guides I use dowels, but you can buy them, too
Parchment paper
Christmas cookie cutters

Ingredients

1 cup unsalted butter, room temperature (see notes)
1 cup granulated sugar
1 egg, room temperature
2 teaspoons vanilla extract
¼ teaspoon almond extract, optional
3 cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon salt
powdered sugar or flour, for rolling, optional

Sugar Cookie Icing Options

Instructions

Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, mix butter and sugar at medium-high speed until light and fluffy, 2-3 minutes. Beat in the egg, then the vanilla and almond extract until well combined.
Sift in the flour, baking powder, and salt. (You can also whisk dry ingredients together in a separate bowl before adding them to the wet ingredients).
Mix on low speed just until the dough comes together in large clumps.
Use your hands to form the dough into two portions. Roll each portion to ¼" thickness between two sheets of parchment paper or on a surface lightly dusted with flour or powdered sugar.
Cut the dough with cookie cutters, re-rolling and cutting the scraps. Place cookies 2 inches apart on the prepared baking sheet.
Bake cookies for 8-10 minutes or until the bottoms just start to turn light brown. Cool the cookies on the pan for 2 minutes then transfer to a wire baking rack to cool the rest of the way.

Notes

Room-temperature butter is cool to the touch and leaves an indent when pressed with your finger. Butter that is too soft may make the dough sticky.
Roll the dough between sheets of parchment or on a surface lightly dusted with flour or powdered sugar. Powdered sugar may give the cookies a crackly appearance.

*Nutritional data is for cookies and does not include frosting or icing.

Nutrition