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Quick Roll Out Sugar Cookies Recipe

Soft, buttery sugar cookies that hold their shape perfectly with no chilling required. Ready from start to finish in just thirty minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert, roll out sugar cookie recipe
Cuisine American
Servings 24 servings

Ingredients
  

  • 1 cup 2 sticks unsalted butter, softened to room temperature
  • 1 cup powdered sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions
 

  • Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
  • In a large bowl, cream the softened butter and powdered sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl.
  • Add the egg and vanilla extract. Beat until fully combined, about 30 seconds.
  • In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  • Divide the dough in half. Place one half between two sheets of parchment paper. Roll it out to about 1/4-inch thickness. Repeat with the second half.
  • Use your favorite cookie cutters to cut out shapes. Transfer the cut cookies to the prepared baking sheets, spacing them about 1 inch apart.
  • Bake for 10-12 minutes, or until the edges are just barely set and the bottoms are lightly golden. The centers will still look slightly soft.
  • Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before decorating.

Notes

1. Room temperature butter is key.
2. It should be cool to the touch but soft enough to leave a fingerprint.
3. If it is greasy or shiny, it is too warm.
4. No chilling required for this dough, but if your kitchen is very warm, pop the cut-out cookies on the baking sheet into the fridge for 10 minutes before baking to prevent spreading.
5. Storage: Baked cookies keep in an airtight container at room temperature for up to 1 week.
6. Unbaked dough can be frozen for up to 3 months.
7. Substitution: For a dairy-free version, use a high-quality vegan butter stick (not spreadable tub).
8. For a gluten-free version, use a 1:1 gluten-free baking flour blend.