No-Chill Sugar Cookies with Easy Sugar Cookie Icing
No-Chill Sugar Cookies with Easy Sugar Cookie Icing is a medium American recipe that serves 24. 155 calories per serving. Recipe by Sugar Spun Run on YouTube.
Prep: 34 min | Cook: 18 min | Total: 62 min
Cost: $3.63 total, $0.15 per serving
Ingredients
- 1 cup Unsalted Butter (softened but still slightly chilled; do not melt)
- 1 cup Granulated Sugar (regular white sugar)
- 1 large Large Egg (room temperature)
- 1 teaspoon Vanilla Extract (pure vanilla extract)
- 0.25 teaspoon Almond Extract (optional, adds depth of flavor)
- 2.75 cup All-Purpose Flour (bleached or unbleached; 345 g)
- 2 tablespoon Cornstarch (helps keep cookies tender and limits spread)
- 0.25 teaspoon Baking Powder (small amount for texture)
- 0.5 teaspoon Table Salt (fine salt)
- 2 tablespoon Sanding Sugar (optional, sprinkle on cookies before baking for sparkle)
Instructions
Preheat Oven
Set the oven to 350°F and let it preheat while you prepare the dough.
Time: PT5M
Temperature: 350°F
Prepare Butter
Cut the butter into cubes and let it sit at room temperature until just softened but still slightly chilled in the center.
Time: PT5M
Cream Butter and Sugar
Using the hand mixer on medium speed, beat the softened butter and granulated sugar together for about 2 minutes, until the mixture is light, pale yellow and free of butter lumps.
Time: PT2M
Add Egg and Extracts
Add the large egg, vanilla extract, and almond extract (if using). Mix on low speed until fully incorporated.
Time: PT1M
Combine Dry Ingredients
In a separate bowl, whisk together the all‑purpose flour, cornstarch, baking powder, and salt until evenly distributed.
Time: PT1M
Incorporate Dry Ingredients
Gradually add the dry mixture to the wet mixture in 3‑4 portions, mixing on low to medium speed after each addition. Scrape the bowl sides and bottom each time.
Time: PT5M
Form Dough Ball
Gather the dough into a single ball, lightly flour the top, and set aside.
Time: PT3M
Roll Out Dough
Lightly flour a clean work surface and a rolling pin. Roll the dough to about 1/4‑inch thickness.
Time: PT5M
Cut Shapes
Press cookie cutters into the rolled dough, remove shapes, and place them on a parchment‑lined baking sheet. Gather scraps, re‑roll (once or twice) and cut additional cookies.
Time: PT5M
Add Optional Topping
If desired, lightly sprinkle sanding sugar over the cut cookies before baking.
Time: PT2M
Bake Cookies
Bake in the preheated oven for 8 minutes, or until the edges turn a very light golden color. Check at 7 minutes to avoid over‑baking.
Time: PT8M
Temperature: 350°F
Cool
Allow the cookies to cool on the baking sheet for 5‑10 minutes, then transfer them to a cooling rack to finish cooling.
Time: PT10M
Optional: Decorate
Once completely cooled, decorate with easy sugar‑cookie icing or leave plain. Let icing dry completely (several hours) before stacking.
Time: PT30M
Nutrition Facts
- Calories
- 155
- Protein
- 0.8 g
- Carbohydrates
- 20 g
- Fat
- 8 g
- Fiber
- 0.1 g
Dietary info: Vegetarian, Contains gluten, Contains dairy, Contains nuts (optional)
Allergens: Egg, Milk (butter), Wheat (flour), Tree nuts (almond extract, optional)
Ingredient Substitutions
- Instead of Unsalted Butter: Margarine (unsalted), Plant‑based butter
- Instead of Granulated Sugar: Coconut sugar, Brown sugar (will affect flavor)
- Instead of Large Egg: Egg replacer (1 tbsp ground flaxseed + 3 tbsp water)
- Instead of Vanilla Extract: Vanilla paste, Almond extract (will change flavor)
- Instead of Almond Extract: Vanilla extract (increase to 1 tsp)
- Instead of All-Purpose Flour: Cake flour (reduce by 2 tbsp), Gluten‑free flour blend (may affect texture)
- Instead of Cornstarch: Potato starch
- Instead of Baking Powder: Baking soda (1/8 tsp) plus cream of tartar (1/8 tsp)
- Instead of Table Salt: Kosher salt (use 3/4 tsp)
- Instead of Sanding Sugar: Colored sanding sugar
Equipment Needed
- Oven
- Electric Hand Mixer
- Mixing Bowls (2)
- Rubber Spatula
- Whisk
- Measuring Cups and Spoons
- Rolling Pin
- Cookie Cutters (star, snowflake, etc.)
- Parchment Paper
- Baking Sheet
- Cooling Rack
- Toothpick (optional)
- Spatula (for lifting dough) (optional)
Critical Steps — Do Not Skip
- Butter must be softened but still slightly chilled; melted butter will require chilling later.
- Cream butter and sugar until light and pale – this creates the cookie’s tender texture.
- Add dry ingredients gradually to allow proper absorption and prevent a dry, tough dough.
- Roll dough to the correct 1/4‑inch thickness for even baking.
- Do not over‑bake; watch for a very light golden edge.
Chef Tips from the Video
- For extra crisp edges, sprinkle a pinch of sanding sugar on the cookies just before baking.
- If you want uniformly sized cookies, chill the rolled dough for 5 minutes; it makes cutting easier.
- A light dusting of powdered sugar on the finished cookies adds a festive sparkle without icing.
Troubleshooting
Dough is too sticky and spreads excessively during baking.
Make sure the butter was not too warm. Chill the dough for 10‑15 minutes and add a tablespoon of flour if needed.
Cookies are dry and crumbly.
Check that the butter was not too cold; it should be just softened. Also verify you measured the flour correctly – spoon and level, don’t pack.
Cookies bake unevenly or stick to the pan.
Use parchment paper or a silicone baking mat and give each cookie a little space on the sheet.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag; lasts up to 3 months.
Room temperature: Can sit at room temperature in a sealed container for 2‑3 days.
Make-Ahead Tips
- The dough can be wrapped tightly and refrigerated for up to 24 hours, though chilling is not required.
- Baked cookies freeze well; wrap individually in plastic wrap before placing in a freezer bag.
- If you plan to decorate, let the icing dry completely (several hours) before stacking or storing.
Last updated: August 20, 2026
