Let’s be real for a second—waiting for cookie dough to chill in the fridge is the absolute worst part of baking. Who has time for that when the craving hits right now? That’s why we’re breaking the rules and skipping the chill time completely! I remember the first time I decided to ignore the “chill for 2 hours” instruction; I felt like a rebel, but when these soft, buttery wonders came out of the oven holding their shape perfectly, I knew I was never going back.
These aren’t your rock-hard, cardboard cutout cookies, either. We are talking about soft, tender bites that melt in your mouth, thanks to a little secret weapon in the dough. You can roll them, cut them into wild shapes, and bake them all in under 20 minutes. Get your sprinkles ready, because we are about to make the fastest, most delicious sugar cookies of your life!
Why You’ll Be Obsessed
- Speed Demon Status: You go from mixing bowl to eating warm cookies in literally 20 minutes. It is instant gratification at its finest!
- Soft & Tender Texture: By swapping granulated sugar for powdered sugar, we keep these cookies incredibly soft and tender rather than crunchy. They are pillowy perfection.
- Perfect Shapes: Even without chilling, these hold their shape like magic. No spreading into unrecognizable blobs here—your stars will actually look like stars!
No Chill Sugar Cookies
- Total Time: 20 mins
- Yield: 24 cookies
- Diet: Vegetarian
Description
Skip the fridge and dive straight into baking with these ultra-soft, buttery sugar cookies that hold their shape perfectly without any chill time. Using powdered sugar for a melt-in-your-mouth texture, these treats are ready to decorate and eat in just 20 minutes.
Ingredients
- 1 cup unsalted butter, cool room temperature
- 1 cup powdered sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone mats.
- In a large bowl, beat the cool room temperature butter and powdered sugar for 2–3 minutes until smooth and creamy.
- Add the egg and vanilla extract, beating until well combined.
- Stir in the flour, baking powder, and salt, mixing just until the flour disappears.
- Roll the dough to 1/4-inch thickness on a surface sprinkled with powdered sugar and cut into shapes.
- Bake for 7–9 minutes until pale and soft, then let set on the baking sheet for 5 minutes before moving to a wire rack.
Notes
To ensure your cookies don’t spread, make sure your butter is cool to the touch—it should dent when pressed but not feel oily or melty. Using powdered sugar instead of granulated sugar is the secret to the soft texture and helps the cookies maintain their shape without chilling. Always spoon and level your flour rather than scooping directly from the bag to keep the dough from becoming too dry.
- Prep Time: 11 mins
- Cook Time: 9 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
The Pantry Stash
We keep it simple so you can get to the fun part faster. Here is what you need to grab to make this magic happen:
- Butter: You need this at “cool room temperature.” Not melting, not rock hard. It should dent when you press it but still hold its shape.
- Powdered Sugar: The MVP of this recipe! This contains cornstarch which keeps the cookies soft and prevents them from spreading too much.
- Egg & Vanilla: The binding agent and the flavor booster. Use pure vanilla extract for that classic bakery taste.
- All-Purpose Flour: The structure of the cookie. Make sure you measure this correctly!
- Baking Powder & Salt: Just a little lift and flavor balance to keep things interesting.
Let’s Break Some Rules
Step 1: Prep the Zone
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats. We want zero sticking when these babies come out.
Step 2: Cream the Butter
In a large bowl, beat your cool room temperature butter and powdered sugar together. Go for about 2–3 minutes until it looks smooth and creamy. This is the base of your flavor, so give it some love!
Step 3: Add the Wet Stuff
Toss in the egg and vanilla extract. Beat it again until everything is combined and smelling amazing.
Step 4: Mix the Dry
Stir in the flour, baking powder, and salt. Mix just until the flour disappears. Don’t overwork it, or you’ll end up with tough cookies, and nobody wants that.
Step 5: Roll and Cut
Here is a pro move: Sprinkle your surface with powdered sugar instead of flour to keep the dough from sticking. Roll the dough out to ¼-inch thickness. Use your favorite cutters to punch out shapes and place them on the baking sheet about 2 inches apart.
Step 6: Bake and Cool
Bake for 7–9 minutes. Watch them closely! They should not brown. You want them pale and soft. Let them stand on the hot baking sheet for 5 minutes to set, then move to a wire rack.
Riley’s Secrets for Success
- The Temperature Matters: When I say “cool room temperature” for the butter (about 65°F), I mean it! If your butter is too warm or oily, the cookies might spread. If you are looking for other quick cookie solutions that are forgiving, getting your butter right is always step one.
- Don’t Overbake: These cookies are deceptive. They will look undone when you pull them out, but they finish cooking on the hot pan. If they turn brown, they will be crunchy!
- Measure Like a Pro: Use a kitchen scale for your flour if you can. If you don’t have one, fluff your flour, spoon it into the cup, and level it off. Scooping directly packs it down and leads to dry cookies.
Mix It Up & Go Wild
- Flavor Bomb: Swap the vanilla extract for almond extract or lemon extract for a totally fresh vibe. Almond extract gives it that classic “wedding cookie” flavor.
- Funfetti Explosion: Knead a handful of sprinkles directly into the dough before rolling it out for instant party vibes inside the cookie.
- Frosting Mountain: These are sturdy enough to handle a massive pile of buttercream. If you want that rough-edge look, check out our Swig sugar cookies for inspiration on frosting techniques.
- Chocolate Dipped: Bake them round, cool them, and dip half the cookie in melted chocolate. Add crushed nuts or candy bits before the chocolate sets!
Party Mode Engaged
These cookies are the ultimate blank canvas for a party. Set up a decorating station with bowls of different colored frostings and every sprinkle type imaginable. It’s a great activity for kids or just a fun Friday night with friends. If you want to get really decadent, top these with a swirl of pink frosting to make your own Crumbl cookie recipe copycat right at home. Serve them on a big platter and watch them disappear!
The Sweet Finish
There you have it—warm, soft, homemade sugar cookies in less time than it takes to watch a sitcom episode. We have officially proven that patience is overrated when it comes to cookies! If you loved the speed of this recipe, you absolutely have to try our no chill chocolate chip cookies next for another instant-gratification treat.
A huge shoutout to our friends at I Heart Eating for inspiring the love of no-wait baking. Now, go grab that rolling pin and make some magic happen!
Share your cookie creations with us!
