“Tell you what I really think? Okay…”
No, these cookies aren’t super sassy or brutally honest. These sugar cookies are no-chill because they require no time in the fridge before rolling and cutting. They come out perfectly soft and buttery, won’t crumble if you decide to icing-decorate, and are all around a great utility cookie for add-ins if you want to get creative and add dry tea for flavor (a personal favorite is finely ground Earl Grey).
The Ingredients
3 cups all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup unsalted butter (softened to room temperature)
1 cup granulated sugar
2 teaspoons vanilla extract
1 egg
I promise you the crumbly dough you’re about to make will look like this, just knead it!
The Recipe
Sift together flour, baking powder, and salt. Set aside.
In a large bowl cream together butter and sugar until fluffy, then mix in your egg and vanilla extract.
Gradually mix in flour mixture until fully incorporated. Dough will look too crumbly but don’t add any extra liquid!! (This is also where you’ll add in that finely ground dry tea if you’re feeling adventurous
Start kneading the crumbly dough together with your hands—your body heat will soften the butter slightly and bring the dough together. When ready to roll the dough will have almost have the texture of play-dough.
Roll dough out to 1/4 inch thickness, cut with a cookie cutter, then transfer to a greased or parchment paper lined cookie sheet.
Bake for 7-8 minutes in a 350 degree oven.
Let the cookies sit until firm, about a minute, then transfer them to a cooking rack. This step is important, they will be very soft right out of the oven and will crumble or dent if you try to handle them too quickly
And we’re done!
Easy peasy sugar cookies you don’t have to wait to chill or wrestle with hard dough when you forget about it in the fridge for too long.
You’ll get about 2 dozen cookies from this recipe so you may want to double or triple it if you’re baking for a get-together or bake sale! Or if you’re just a sugar cookie junkie. I don’t judge.
Happy Cooking!
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