Print
This Small Batch of Cut-out Sugar Cookies recipe makes just 8 to 12 perfect sugar cookies and is quick and easy, with no dough chilling time required! | #cookies | #sugarcookies | #ChristmasCookies |

Small Batch of Cut-out Sugar Cookies (No-chill)

This Small Batch of Cut-out Sugar Cookies recipe makes just 8 to 12 perfect sugar cookies and is quick and easy, with no dough chilling time required!

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Servings 12 cookies
Calories 108 kcal
Author Tracy

Ingredients

Special Equipment

Small Batch of Cut-out Sugar Cookies

  • 1 cup (120g) all-purpose flour measured by weight or using the spoon and sweep method* plus more for rolling
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup (76g) unsalted butter softened
  • 1/3 cup (66g) granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 375°F and line two baking sheets with parchment paper or silicone baking mats.

  2. In a small bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a medium bowl, combine softened butter and sugar. With a handheld electric mixer on medium, cream together until light and fluffy, about 1 minute. Add egg yolk and vanilla and mix until well-combined.

  4. Add 1/3 of the flour mixture, and mix on medium until mostly combined. Add half of the remaining flour and repeat. Pour in the rest of the flour and continue to mix until the dough begins to clump (this may take a little while) and you can form it into a ball with your hands.

  5. Lightly flour your workspace and rolling pin and roll dough out to just under 1/4-inch thick. Dip cookie cutters in flour and cut out your cookies, placing them at least an inch apart on the trays. Use a metal spatula to pick up the cookies if they stick to your work surface at all. Continue to cut out cookies, gathering dough and re-rolling as necessary until all the dough is shaped.

  6. Bake cookie sheets, one tray at a time, for 6 to 9 minutes, until the edges of the cookies just start to turn golden. Cool completely before frosting. And enjoy!

Recipe Notes

*Correct flour measurement is very important in this recipe. For best results, measure by weight or the Spoon and Sweep Method (stir the flour in your container to fluff it up and then spoon it into your measuring cup, sweep excess off with the flat of a knife).

If you don't own a handheld electric mixer, you can make these cookies by hand, but to get the dough to come together, you may need to wet your hands with water and knead the dough into a ball at the end.