Fast and easy sugar cookies with just a few simple ingredients you already have in your house.
Table of Contents
I am very happy to introduce you to the fastest, tastiest, and easiest cookies you will ever make. These sugar cookies are a family favorite of ours for a few reasons.
Firstly, the ingredients are always in the house. I can make them very last minute for visitors or as a quick gift. Second, the process is fool proof! This recipe is quite flexible. You can honestly throw everything into the mixer or bowl all at once. This isn’t technically the best practice for making cookies but the dough turns out perfect every single time. Lastly, this is such a great recipe for kids to help with to learn how to bake. My son helps me out every single time I make these. I love that this recipe is easy and fool proof for him. It helps any novice baker gain confidence with their baking skills.
The Ingredients You Already Have
Butter
Make sure your butter is not too soft or too hard. The butter should still hold its shape when you push your finger on it. However, you should be able to make an indent without too much pressure.
Sugar
This is one of those recipes that you need regular sugar for. Organic cane sugar works well if you want a slightly more wholesome option. I have tried to substitute this ingredient for a healthier choice but the cookies have never worked out.
Also a quick note on the 1/4 cup of sugar that is used for rolling the balls of dough in before baking. This can also be optional. If you want to make these with a little less sugar then leaving out this step is a good option. Sometimes I prefer them without the sugar on the outside. My son, however, would disagree.
Egg
A room temperature egg is best for keeping the butter and dough at the correct consistency. However, don’t stress about this. I have made these with a cold egg many times without much issue.
Vanilla and Almond Extract
The almond extract adds such a wonderful taste to these cookies. It is optional because they taste nice with just the vanilla. The almond flavor just takes these to the next level. I believe this is the secret to making these sugar cookies stand out over others.
Flour
This recipe needs all purpose flour for the best results. I love trying recipes with different flours and seeing how they turn out. However this is one of those recipes that requires simple all purpose flour for the smooth and chewy texture.
Baking Soda and Baking Powder
These ingredients are what give a nice rise to these cookies. I made the mistake of forgetting the baking powder once and the cookies looked very sad. They still tasted pretty good though!
Salt
Any salt will do. I usually use iodized salt for this recipe. Sea salt is a nice option sometimes if you like a little bit of savory with your sweet treats.
How to Avoid Flat Cookies
Make sure your house is not too hot when you make these cookies. The butter needs to be the correct texture to make the dough work well. If it is a very hot day, and your butter is losing its shape, you will need to place the butter in the fridge for 10 minutes before adding it to the dough.
Another tip to avoid flat cookies is to ensure you use 3 tablespoons of dough for each cookie ball. This makes your cookie nice, big, and chewy.
Lastly, do not let your dough sit out on the counter for long. These cookies need to be made right away or the dough consistency wont be correct. Just place the dough in the fridge if you are unable to make them right away. I often freeze this dough for super quick cookies in the future. The dough freezes well for up to 6 months.
Final Thoughts and Tips
- Once you have baked these cookies you can keep them in an air tight container for 3 days.
- You can freeze them for 4 months. Just put them on the counter to thaw and they will be ready to eat in about 20 mins.
- To make these cookies more fun you can add sprinkles into the dough or add icing on the top.
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Easy No Chill Chewy Sugar Cookies
These are a family favorite of ours. We make these cookies every 2-3 weeks throughout the year. They are easy, fast and absolutely delicious. They are soft and chewy with a buttery taste.
Yield: 12-18 Cookies
Prep Time:
15 Minutes
Cook Time:
11-13 Minutes
Total Time:
26-29 Minutes
Equipment
Ingredients List
- 1 cup softened butter
- 1 1/4 cup sugar
- 1 egg
- 2 tsp vanilla
- 1/2 tsp almond extract (optional)
- 2 1/2 cups all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Directions
- Preheat oven to 350 °F. Line baking sheets with parchment paper.
- In a medium bowl, mix together the flour, baking powder, baking soda and salt.
- Use an electric mixer with a paddle attachment on low to medium speed to beat the butter and 1 cup sugar until well integrated. Place 1/4 cup of sugar to the side in a small bowl. Add the egg, almond extract and vanilla, and beat until well combined, scraping the bowl down as needed.
- Slowly add the dry ingredients and mix well until cookie dough forms.
- Divide the dough into balls (roughly 3 TBSP each), then roll in the leftover sugar to coat evenly. Place the dough balls on the prepared baking sheets. Space them 2 inches apart, and flatten slightly with the bottom of a measuring cup or a fork.
- Bake for 10 to 12 minutes. Cool for 5 minutes before moving them to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days. Or freeze them for up to 4 months.
Like this recipe? Share it with others!
Thank you so much for taking the time to try this recipe. Please leave a comment and let me know how your cookies turned out. I would also love to know if you came up with any tips and tricks to make them even better!
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