No-chill Cutout Sugar Cookies

This is a nice sugar cookie which doesn't require that you chill the dough before you roll it out. We recommend you roll it out between two sheets of waxed paper to prevent sticking.

Makes about 24

1 cup butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 teaspoons baking powder
3 cups all-purpose flour

Preheat oven to 375°F. In a large bowl, cream butter and sugar with an electric mixer. Beat in eggs and vanilla. Add baking powder and flour one cup at a time, mixing after each addition. Dough will be stiff. Do not chill dough. Divide dough in half. Roll each half about 1/8 inch thick. Dip cutters into flour before each use. Bake cookies on ungreased cookie sheet on middle rack of oven for 8-12 minutes, or until cookies are lightly browned.

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Reviews of No-chill Cutout Sugar Cookies:

6-15 of 190 reviews << Previous - Next >>

Try the Original Recipe First Before Experimenting. in MN Dec 19, 2009
Would make this again.
I just have my first batch popping out of the oven, I like the shape and color, at first they are a little bland, i think next time i might add peppermint extract substitute. They baked well, i did add a dab of warm water when i was roling them out.
My motto is, try the original recipe at least once before you experiment with it, remember, experimenting can turn out fabulous!! I just came up with the most fantastic hot chocolate recipe by experimenting with the ingredients.
Happy Cooking! three stars

Popocatepetl in Mexico City Dec 19, 2009
Would make this again.
Simple, quick, easy. Similar to a teacake, and much easier to work with than refrigerated dough. Use soft, low protein, low gluten flour; sift it, and the dough will not be dry. Try lemon zest, coconut or almond extract as variations in place of vanilla. Utilitarian recipe for kids, rerolling not a problem. four stars

A cookie baker Dec 19, 2009
Would make this again.
I too found that the dough was very dry and could not form a ball but I rolled it between the two pieces of wax paper (as suggested) and it rolled very nicely, I like this recipe because it doesnt have to chill, very quick and easy :) five stars

Elizabeth in Cleveland Dec 18, 2009
Would make this again.
I gave this a 5 because the recipe worked perfectly. It LOOKED terribly dry while mixing but once I began to roll it out the texture came together and was perfect for cookie cutting. Not super sweet or chewy, but more like a shortbread. OH and for an extra christmassy touch I added 1/4 tsp of peppermint flavoring and it added a very subtle flavor, a hint of mint with the sweetness. Very good! four stars

debbie in Illinois Dec 18, 2009
Would make this again.
I love this recipie--you do not have to wait for dough to chill but you can if you like...They are delicious! five stars

A cookie baker Dec 18, 2009
Would make this again.
Best cookies ever and do not have towiat while batter chills!!! five stars

Marianne in NY Dec 17, 2009
Would make this again.
I thought the dough was perfect. I had no trouble rolling the dough and the taste was wonderful. I am saving this recipe for my friends because I know I am going to have to give it out after this Christmas Party. five stars

Emma in The Pocono Mt., Pa. Dec 13, 2009
Would make this again.
I will have these on my list to make
every year! A great cut out cookie. I made them with real butter. The nicest dough to work with, and the best tasting cut out cookie I ever ate!!!Don't pass it up. five stars

Michelle in Virginia Dec 9, 2009
Would make this again.
I tried a Joy of Cooking recipe first and they were a disaster! Even after refridgerating for 3 hours they stuck like crazy and lost shape when baked. But these cookies came out PERFECT! No refridgeration and NO sticking. The shapes held perfectly. I also like that they are not too sweet as I made them for a christmas party and I'm putting out frosting and sprinkles for the kids to decorate them with. five stars

A cookie baker in michigan Dec 8, 2009
Would make this again.
this recipe was fast and easy and the cookies were devoured by everyone. four stars

Recipe Info

four point three stars
86% would make this again

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