Classic Sugar Cookies (No Chill)
Prep: 15 MinutesCook: 12 Minutes24 servings
EasyThese Classic Sugar Cookies (No Chill) are simple, buttery, and perfect for last‑minute baking. With plenty of real butter, sugar, and vanilla paste, the dough comes together quickly and bakes straight away—no waiting in the fridge. Ideal for easy baking recipes, these sugar cookies hold their shape with soft, tender centers and lightly crisp edges.
Calories: 145 kcalProtein: 2 gCarbs: 19 gFat: 7 g
Prep15 Minutes
Bake12 Minutes
Servings24
DifficultyEasy
Ingredients
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Steps
- Preheat the oven to 180°C (350°F). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and fine salt until evenly combined.
- In a large bowl, beat the unsalted butter (20–22°C) and granulated sugar with a hand mixer for 2–3 minutes, until pale, light, and fluffy.
- Beat in the egg (at about 20–22°C) and vanilla paste until the mixture is smooth and fully combined, scraping down the bowl as needed. Do not eat the raw dough.
- Add the dry ingredients to the butter mixture in two additions, mixing on low just until a soft, slightly tacky dough forms and no dry flour pockets remain. Do not overmix.
- Scoop about 25 g of dough per cookie and place on the prepared baking sheets, spacing them at least 5 cm apart. Gently roll each portion into a ball; lightly flatten the tops with your fingertips for even baking.
- Bake one sheet at a time for 9–11 minutes, until the edges look set, the tops appear matte (no shiny wet spots), and the bottoms are just turning light golden while centers still feel soft.
- Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer carefully to a wire rack to cool completely. The finished cookies should be crisp at the edges, soft and slightly chewy in the center, and evenly pale with only light golden bottoms.
