These simple sugar cookies, without baking powder or baking soda, are great to use with any shaped cookie cutter. They keep their shape perfectly while remaining so buttery and soft.
Sugar cookies (without baking powder or baking soda) are one of my favorite things to make during any holiday season. I love using cute shapes to cut them out, and my kids always love helping to frost them. These cookies are so quick and easy to make, with very few ingredients.
If you're looking for other versions of sugar cookies to make you should try my crispy chewy sugar cookies that don't have frosting. Or my salted brown sugar cookies, that only use brown sugar. And my brown butter pumpkin sugar cookies are perfect for the fall time.
WHY YOU WILL LOVE THESE COOKIES
NO SPREADING- Without the baking powder and baking soda, these cookies hold their shape perfectly.
FUN TO MAKE- These cookies are some of my kids very favorite to make because they love decorating them with colored frosting and sprinkles.
BASIC INGREDIENTS- These are made with all the staple ingredients that most people keep on hand.
INGREDIENT NOTES
- Butter- You don't want your butter to be right out of the fridge, but also not too soft. Let it sit out for about 30 minutes before starting.
- Sugar- These cookies only use granulated sugar which give the edges a nice crisp look.
- Egg- Allow to sit out with the butter before starting.
- Vanilla- Some people also like to add some almond extract, which is great. You can do half and half, or all vanilla.
- Flour- If you have a scale, make sure you weigh out your flour. If not, spoon it into your measuring cup so it doesn't get to packed in.
STEP BY STEP INSTRUCTIONS
- STEP 1: Place the butter and sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes.
- STEP 2: Add egg and mix on low until smooth, about 30 seconds. Beat in vanilla.
- STEP 3: Slowly mix in salt and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- STEP 4: Shape the dough into a large disk and wrap in plastic wrap. Refrigerate for about 2 hours to make sure the dough is completely chilled.
- STEP 5: Preheat oven to 350 F. Line two baking sheets with parchment paper.
- STEP 6: Remove dough from the fridge and allow to sit out for about 10-15 minutes. Lightly flour a mat or surface and roll out the dough until its about ¼ inch thick. I like to have thicker cookies. Cut with cookie cutters, and re-roll dough as many times as needed until all the dough has been shaped.
- STEP 7: Bake cookies for 10-12 minutes, or until lightly golden brown around the edges. Allow to completely cool before frosting.
EXPERT BAKING TIPS
These cookies are actually my favorite on the second day. After I have allowed the frosting to set I place the frosted cookies into an airtight container and try to resist eating as many as I can until the following day. They soften and the butter and vanilla flavors really come out after sitting.
The butter and eggs should not be completely chilled from the fridge, but should also not be room temperature. I try to let them sit out for about 15-30 minutes before I begin my cookie making!
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
It is best to chill the dough because it allows the cookies to be easier to cut shapes, and also helps them keep their shape.
No! You can roll out the dough and cut them into circles using a cup.
You don't have to frost them. I think they are delicious with or without the frosting. You can also roll them in sugar if you'd like.
STORING
We actually love these cookies best after they've been sitting in an airtight container for a day. They soften a bit and the vanilla flavor really starts to come through. So I try and make them the day before we are wanting to eat them or serve them somewhere. After frosting I let the frosting harden by sitting for a bit, then I place them back on my cookie sheet with a lid, or into a few large ziplock bags. They can be stored on the counter for 3-4 days tasting just as fresh.
FREEZING
These cookies freeze great. You can freeze the dough before rolling and cutting, or you can freeze the cookies before or after frosting. Just place them in an airtight container and they can be stored for up to 3 months.
OTHER COOKIES RECIPES TO TRY
Cookie Butter Marshmallow Cookies
Chocolate Chip Cookies without Brown Sugar
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
Make sure to leave a star review below!
Sugar Cookies without Baking Powder or Baking Soda
Ingredients
Cookies:
- 1 cup butter room temp
- 1 cup granulated sugar
- 1 large egg room temp
- 2 teaspoon vanilla
- ½ teaspoon salt
- 2½ cups all-purpose flour
Buttercream Frosting:
- ¼ cup butter
- 2 tablespoon whipping cream or milk
- 1 teaspoon vanilla
- 2 cups powdered sugar
Instructions
- Place the butter and sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes.
- Add egg and mix on low until smooth, about 30 seconds. Beat in vanilla.
- Slowly mix in salt and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- Shape the dough into a large disk and wrap in plastic wrap. Refrigerate for about 2 hours to make sure the dough is completely chilled.
- Preheat oven to 350 F. Line two baking sheets with parchment paper.
- Remove dough from the fridge and allow to sit out for about 10-15 minutes. Lightly flour a mat or surface and roll out the dough until its about ¼ inch thick. I like to have thicker cookies. Cut with cookie cutters, and re-roll dough as many times as needed until all the dough has been shaped.
- Bake cookies for 10-12 minutes, or until lightly golden brown around the edges. Allow to completely cool before frosting.
- To make frosting blend butter milk and vanilla until smooth. Add powdered sugar and mix until completely smooth. You can add more or less powdered sugar to get your desired consistency. Add food coloring once mixed and ready if you want to decorate the cookies with different colors.
Sandy
Easy and delicious! Think this is my new go-to recipe for sugar cookies with my kids. Thank you!
brooke
I'm so glad!!! Thanks for taking the time to come back and leave me a comment!
Tyler
The air tight container is Key!!!! Amazing day 1 and unbeatable day 2. Thanks Brookie Monster!
Tina
So delish!! These were perfect for our Halloween cookie decorating! Instead of 2 tsp vanilla, I did 1 tsp almond and 1 tsp vanilla- so good!! I will use this recipe for Christmas decorating also as they came out perfect! Thank you!
Sophie
My husband said these are the best he’s had and grew up on a very different recipe. That’s a huge feat!!! Thank you Brooke!!! They’re
Delicious and easy
brooke
Thank you so much!!!
Amber D
These are the best cut out cookies I have ever made! The butter and vanilla flavors blend beautifully. I ended up with 28 cookies. Thank you for sharing your recipe!
Kim
Such a simple and tasty recipe. I hate waiting, so I’m not sure I can save the rest for another day while they sit in Tupperware!
Karen Hanks
This is my new favorite sugar cookie recipe! The flavor and texture is great! Thanks for sharing!
Allyson
I’m just curious what flour you use.. mine is 120g per cup and it appears yours is 140g. I always use a scale - and I use your recipes often. I never know which I should use. Maybe not a big difference but thought I’d ask. I use gold medal AP flour.
Cassidy
what if we dont have an electric mixer? could we use a normal whisk and would that still work?
brooke
A good wooden or metal spoon would be great. Just try your best to really cream the butter and sugar together for a few minutes.