These No Chill Sugar Cookies are classic rolled cut-outs that bake up sturdy, smooth, and ready for any shape you have in mind. They roll easily, hold their edges, and fit right in for everyday baking or holiday trays.
What first caught my attention with this recipe was an old-fashioned step I hadn't seen in years - stirring cream of tartar into milk before adding it to the dough. My first experience baking with cream of tarter was my Old Fashioned Peanut Butter Fudge, and it worked so well that I trusted it here without hesitation.
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Why You'll Love these No Chill Sugar Cookies
No waiting: this dough skips the refrigerator step and goes straight from bowl to rolling board.
Easy handling: the dough stays smooth and cooperative from the first roll to the last cut.
Clean shapes: these cookies keep crisp edges, making them great for heart-shaped cutouts and decorating.
Key Ingredients for Rolled Sugar Cookies
See the recipe card below for a full list of ingredients and instructions.
- Unsalted butter: gives structure and richness without excess spread.
- Granulated sugar: keeps the cookie classic and neutral for decorating.
- Cream of tartar: adds subtle balance and works with baking soda for lift.
- All-purpose flour: creates a firm dough that rolls cleanly and cuts easily.
Ingredient Substitutions
- Whole milk may be swapped with 2% milk.
- Salted butter works fine; reduce the added salt lightly.
- Almond extract can replace vanilla for a different flavor base.
Variations on No Chill Sugar Cookies
Citrus touch: add lemon or orange zest to the dough for a light, fresh note.
Spice blend: mix in cinnamon or nutmeg for a warm bakery-style cookies.
Chocolate base: replace ½ cup flour with cocoa powder for chocolate cut-outs. (Note, be sure to replace with flour that is stirred into the cookies, not used for kneading)
Tips for the Best Cut Out Sugar Cookies
- Mix in most of the flour with a hand mixer, then finish the last portion by hand on the board for better control.
- Use remaining flour mainly for re-flouring the surface as you roll new batches.
- Roll the dough evenly to keep the bake time consistent across trays.
How to Store
Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies up to 2 months and thaw at room temperature before serving.
Serving Suggestions
Serve these cookies frosted with your favorite icing, try my cream cheese frosting, or chocolate buttercream frosting. For fancier decorating, try this tutorial for glace icing. They also are excellent vessels for ice cream sandwiches. Place a scoop of pistachio cherry no churn ice cream between two cookies for a delicious treat!
More Recipes You'll Love
If you enjoy baking classic desserts, try my Chocolate Caramel Cake, or Birthday Cake Cupcakes. For a baked treat with fresh topping, try my Gingered Blueberry Shortcake, or this Lemon Swirled Cheesecake.
If you made this recipe, please leave a comment and ⭐⭐⭐⭐⭐ rating below, it helps others find this delicious cookie recipe! Also, I'd love it if you tag me on Instagram @grumpyshoneybunch so I can see your photos!
📖 Recipe
No Chill Sugar Cookies (Roll & Bake Cut-Outs)
Equipment
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Ingredients
- ⅔ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- ¼ cup milk
- 1¼ teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour for dough
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup all-purpose flour for rolling
Instructions
- Preheat oven to 400℉. Line baking sheets with non-stick liners or parchment paper.
- In a large mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract.
- Stir the cream of tartar into the milk until dissolved, then beat into the butter mixture.
- In a separate bowl, whisk together the 4 cups of flour, baking soda, and salt.
- Add the dry ingredients to the wet mixture one cup at a time, mixing until a firm dough forms and pulls away from the sides of the bowl.
- Using the remaining 1 cup of flour, sprinkle about ½ cup over a clean work surface. Knead the dough lightly, working in more flour if dough is sticky.
- Roll the dough using more flour as needed, utnil about ¼ inch thickness.
- Cut into desired shapes and place on prepared baking sheets.
- Bake for 12 minutes, or until the tops look dry and the bottoms are lightly golden.
- Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
bellini says
They are beautiful too Shelby.