EASY Sugar Cookies Recipe (No Chill, No Spread) + Tips

I finally nailed sugar cookies that stay super soft, hold every sharp edge, and need zero chill time. With just 6 ingredients, this is the only sugar cookie recipe I keep coming back to.

I’m obsessed with these sugar cookies because they do exactly what I want: stay thick, soft, and clean-edged without making me wait around. The bite is tender but not cakey, sweet but not bland, with that buttery bakery-style flavor I always crave.

I love that they hold their shape and still taste like a cookie I’d sneak straight off the tray. And the dough tastes rich from unsalted butter and pure vanilla extract.

No fussy mood. No sad spreading.

Just simple, sturdy sugar cookies that look cute, stack well, and disappear fast. But honestly, I’d make them even without frosting.

Ingredients

• All purpose flour gives the cookies structure, so they hold those cute cutout shapes.
• Baking powder adds just enough lift without making them puff up like cupcakes.
• Softened butter brings that rich, classic bakery taste and helps with tender edges.
• Granulated sugar keeps them sweet, crisp around the edges, and lightly golden.
• The egg helps bind everything together, so the dough isn’t crumbly or weird.
• Vanilla extract adds cozy flavor, because plain sugar cookies still need personality.
• Plus, room temperature ingredients mix smoother, which makes the dough way easier.
• Basically, this combo gives you soft centers, clean edges, and no chill drama.

Ingredient Quantities

• 3 cups (360 g) all purpose flour
• 1 teaspoon baking powder
• 1 cup (227 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract

How to Make this

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

2. In a bowl whisk together 3 cups (360 g) all purpose flour and 1 teaspoon baking powder; set aside.

3. In a large bowl beat 1 cup (227 g) softened unsalted butter and 1 cup (200 g) granulated sugar together until light and fluffy, about 2 to 3 minutes.

4. Add 1 large room temperature egg and 1 teaspoon pure vanilla extract to the butter mixture and beat until combined.

5. Gradually add the flour mixture to the wet ingredients and mix until a soft dough forms, scraping the bowl as needed; do not overmix.

6. Scoop or roll dough into 1 to 1 1/2 tablespoon portions and place them 2 inches apart on the prepared baking sheets.

7. Lightly flatten each ball with the bottom of a glass or your palm to about 1/2 inch thick so they keep their shape while baking.

8. Bake for 9 to 12 minutes until the edges are set and the centers look slightly soft; rotate pans halfway through if baking more than one sheet at a time.

9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

10. Store cooled cookies in an airtight container at room temperature for up to 4 days.

Equipment Needed

1. Oven
2. Baking sheets
3. Parchment paper
4. Mixing bowls (one large, one medium)
5. Electric mixer or hand mixer
6. Whisk and rubber spatula
7. Measuring cups and spoons
8. Cookie scoop or tablespoon
9. Wire cooling rack

FAQ

EASY Sugar Cookies Recipe (No Chill, No Spread) + Tips Substitutions and Variations

• All purpose flour: substitute with 3 cups cake flour plus 3 tablespoons all purpose flour for a slightly more tender cookie, or use 3 cups white whole wheat flour for a nuttier, denser result (may need a touch more liquid).
• Baking powder: replace each teaspoon with 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar, used immediately for reliable leavening.
• Unsalted butter: use 1 cup salted butter and omit any added salt, or use 1 cup vegetable shortening for a firmer, less spread-prone cookie and slightly different mouthfeel.
• One large egg: swap with 1/4 cup unsweetened applesauce or 3 tablespoons plain yogurt to keep moisture and binding for a slightly cakier texture, or use a commercial egg replacer following package directions.

Pro Tips

1. Chill the scooped dough for 15 to 30 minutes if your kitchen is warm. It helps the cookies hold their shape and prevents excessive spreading without changing texture.

2. Use a small cookie scoop for even sizes, then gently press each ball to the same thickness with a glass dipped in granulated sugar or parchment to avoid sticking. Even thickness means uniform bake times.

3. Start checking at the earlier end of the bake time. Pull them when the edges are just set and the centers still look slightly soft. They will firm up as they cool and you avoid overbaking dry cookies.

4. For best flavor and texture, let cookies cool on the baking sheet for 5 minutes, then move to a wire rack. Store completely cooled cookies in an airtight container with a piece of parchment between layers; they stay tender up to 4 days.