No-Chill Sugar Cookies
A soft tender no-chill sugar cookie made with cream cheese and rolled in sprinkles before baking!
- 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
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.
Adapted from King Arthur Flour
- 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.