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No-Chill Sugar Cookies

A soft tender no-chill sugar cookie made with cream cheese and rolled in sprinkles before baking!
Prep Time35 mins
Total Time1 hr
Course: Dessert
Cuisine: Cookies
Keyword: Christmas cookies, sugar cookies
Author: Heather Perine

Ingredients

  • 3 cups (360 grams) Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (226 grams, 2 sticks) unsalted butter
  • 1 1/4 cups (248 grams) granulated white sugar
  • 1/4 cup (57 grams) cream cheese softened
  • 1 teaspoon vanilla extract
  • 1 large egg room temperature
  • 3/4 cup sprinkles for rolling in optional

Instructions

  • Preheat the oven to 375°F/190oC. Line two cookies with parchment.
  •  In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, cream together the butter, sugar, and cream cheese (if you're using it) until light and fluffy- about 2 to 3 minutes.
  •  Beat in the vanilla extract, and the egg; scrape the sides and bottom of the bowl.
  • Add the flour mixture, and mix at low to medium speed until the mixture is evenly moistened.
  • Place the 3/4 cup of sprinkles in a large plastic bag, or in a shallow pan. Scoop the dough by tablespoonfuls into the sprinkles, rolling them in the pan or gently shaking them in the bag to coat them with the sprinkles.
  • Place on the prepared baking sheets, leaving 2" between them. Using a flat-bottomed glass, or the palm of your hand flatten the cookies to about 1/4" thick.
  • Bake for 10 to 12 minutes — 10 minutes for softer cookies, 12 minutes for crunchier. The edges of the cookies will just barely begin to brown.
  • Remove from the oven and cool on the pan for 5 minutes, before transferring to a rack to finish cooling completely.

Notes

  • Make sure to not overmeasure your flour. You want to scoop the flour with a spoon and level off with a flat edge. For a complete tutorial, read this post
  • You want to make sure your ingredients are all at room temperature so they incorporate into a nice smooth dough. For your eggs, I place mine in a small bowl of warm water for 10 minutes prior to baking. To soften your butter, I like to cube mine and leave at room temperature for at least 30 minutes. For 3 more ways to soften your butter, you can read this post. 
  • Make sure to use a cookie scoop so you get cookies that are all the same size. This way they will bake evenly.
  • Rotate the cookies halfway through baking so they bake evenly. Your oven will hot spots so by rotating the cookie sheet will ensure even baking. 
  • If using one cookie sheet, then make sure to allow the cookie sheet to cool before baking your second batch.
  • If you like a slightly chewier cookie, add 2 tablespoons (1 3/8 ounces) corn syrup to the dough. The cookies will spread out a little more.
  • For rollout cookies, include the cream cheese, and make the dough with 3 1/2 cups flour; place the dough in a plastic bag, flatten it into a disk, and chill for 1 hour before rolling it out and cutting. Bake the cookies for 8 minutes, until golden brown at the edges. The recipe will make 6 dozen 2" cookies.
  • Adding cream cheese will yield a puffy, cake-like cookie; for flatter/crunchier cookies, leave it out.
Adapted from King Arthur Flour