The No-fail, No-chill, No-Spread Cutout Sugar Cookie Recipe You Need

Hey Besties! Raise your hand if you’ve dreaded making cutout cookies before?! Or when you cut out fun shapes only to open the oven and see they’ve all morphed into blobs? Been there! Well look no further friends, cutout cookies don’t have to be a pain! In fact, they can be super easy, quick and fun! I’m thrilled to share the sugar cookie recipe we use every day for our bakery’s cookies.

If you are looking for a delicious sugar cookie recipe that is easy to work with, holds its shape without spreading and does not require chilling, YOU’VE FOUND IT! I have tried countless recipes and have played in the kitchen for years and THIS is the sugar cookie recipe I always come back to. I love that I can whip up a batch of cookies so quickly – under 10 minutes to prep and I’m rolling, cutting and baking!

I’m going to keep this short and sweet because I know what you’re after! And while this vanilla sugar cookie recipe is always delish, you have a whole collection of fun flavored cutout cookie recipes available HERE! While vanilla is always a safe choice, you’re seriously missing out if you don’t try these amazing flavors!

Cutout Sugar Cookie Recipe

Without further ado, I hope you love this recipe as much as our family, friends and customers do!

The Best Vanilla Sugar Cookie Recipe

The only vanilla cutout cookie recipe you need! No-chill makes them super quick, and no-spread makes them perfectly keep all your fun shapes! Soft and chewy or bake longer for a crispier cookie!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 8 minutes mins

Course Dessert

Cuisine American

Ingredients

  

• 1 cup (227g) Unsalted Butter Chilled
• 1 cup (200g) Granulated White Sugar
• 1.5 tsp (7.5g) Vanilla Extract
• 1 Large Egg Chilled
• 2 tsp (9.5g) Baking Powder
• 1/2 tsp (3g) Salt
• 3 cups (360g) All-Purpose Flour

Instructions

 

• Preheat oven to 350 degrees F.
• I use Reynolds parchment sheets or perforated baking mats on my cookies sheets and reuse them for all my batches that day.
• Cream butter and sugar until smooth, about 2 minutes.
• Beat in vanilla and egg.
• In a separate bowl, combine baking powder, salt and flour. Add to wet ingredient mixing bowl a little at a time.
• Mix until thoroughly blended. Dough should be pulling away from the bowl.
• Chilling the dough is not necessary! I have tried many different ways of rolling out dough and always come back to the old-fashioned way; a sheet of wax paper that has been floured.
• I usually divide the dough into 3 chunks and roll out each onto a floured surface and cut. In my experience, this dough works best for cookies at 1/4" thick. I use my Joseph Joseph rolling pin which does the measuring for me – genius!
• Bake at 350 for 7-8 minutes, depending on size of cookie. I also suggest baking similar-sized cookies together.
• Cool cookies on cookie sheet until firm enough to transfer to cooling rack.

Notes

Cookie Consistency Notes:

The dough should be pulling away from the sides of the mixer. If dough seems too crumbly or dry, it has not come together yet. Mix for another minute.

If dough seems to sticky after blending, add small amounts of flour while rolling out the dough on a floured surface.

Keyword Best Cutout Cookie Recipe, Best Sugar Cookie Recipe, Easy Cutout Cookie Recipe, Vanilla Sugar Cookie Recipe

Flavoring Variations:

1. Replace the vanilla extract with Cookie Nip (specific product which adds a delicious flavor)
2. Instead of 1.5 tsp of vanilla, if you like almond flavor, use 1 tsp vanilla extract and 1/2 tsp almond extract

If you found this recipe post helpful, make sure you’ve subscribed to receive out weekly newsletter! Don’t miss out on future cut out cookie recipes, drop cookie recipes, techniques, products recommendations, Featured Bakers and free printables! Happy Baking, Bestie!