These soft and chewy sugar cookies are the perfect no spread, no chill sugar cookie. They have a perfect soft crumb texture that you are going to love.
To be honest, I don’t love sugar cookies. They are usually too crunchy and taste like a brick of sugar to me. When my sister got married, my cute cousin made a bunch of different desserts for the reception and she made a beautiful heart shaped sugar cookie half dipped in chocolate. The cookie was soft, chewy, and white on the bottom, as in no crunch. With half of it dipped in chocolate, it was the most amazing sugar cookie I had ever had. That was 20 years ago and I still remember how much I loved that cookie.
I figured it was time for me to replicate that cookie and this recipe is it! The best part of this recipe is that it doesn’t require any chilling. The dough keeps its shape too! You can dip it in chocolate or frost it with your favorite frosting.
INGREDIENTS NEEDED FOR SUGAR COOKIES
The best part about these cookies is that there is no chilling needed! You can bake and decorate all in one day.
Cookie Dough
- Unsalted Butter: I like to use unsalted butter to control the amount of salt in the recipe. I also use cold butter to help the cookies keep their shape.
- Granulated Sugar
- Egg: I use a cold egg to help the cookies keep their shape.
- Sour cream: This helps keep the cookies soft and gives the cookies a nice crumb.
- Vanilla Extract
- All-purpose Flour: I always measure my flour by weight for an accurate measurement. You can also spoon and level the flour into the measuring cups for a more accurate measure.
- Salt
- Baking Powder
Chocolate Dip (optional)
- Semi-sweet chocolate chips
- Shortening
EQUIPMENT NEEDED FOR SUGAR COOKIES
- Stand Mixer with paddle attachment or hand mixer
- Rubber Spatula
- Rolling pin
- Baking sheet
- Cookie cutter
LET’S MAKE NO CHILL, SOFT AND CHEWY SUGAR COOKIES
- Wet ingredients: In a stand mixer, cream cubed butter and sugar until light and fluffy. Then add egg and mix until it’s well combined. Add the sour cream and vanilla and mix until well combined. Using cold wet ingredients will help the cookies not to spread and you won’t have to chill the dough.
- Dry ingredients: In a medium sized mixing bowl add flour, salt, and baking powder. Mix until well combined. Add dry ingredients to wet ingredients and mix just until the dry ingredients are combined. Do not over mix. The dough will be a little sticky and that’s okay! It will get more flour when the dough is rolled out.
- Roll the dough: On a floured surface, roll cookie dough to ¼ inch thick. Using a cookie cutter, cut shapes out of dough. Place cut shapes on a parchment lined baking sheet. Form leftover dough into a ball and reroll the dough to ¼ inch thick and cut shapes out of dough. Continue to do this until all dough is used.
- Bake: Bake cookies on a parchment lined baking sheet in a preheated oven at 375° F, for 10-12 minutes.
- Every oven is different, so check the cookies at 8 minutes. The cookies will be done when there is no shine on top of the cookie.
I used a 3 x 2 ½” cookie cutter and it made two dozen cookies.
OTHER RECIPES YOU MIGHT LOVE
Let me know what you think in the comments, or send me a DM on Instagram. You can find me @sweetbitesbylaurel. I love to see what you are making!
No Chill, Soft and Chewy Sugar Cookies
Equipment
- Stand mixer with paddle attachment
- rubber spatula
- Rolling Pin
- Cookie sheet
- Cookie cutter
Ingredients
Cookie Dough
- 1 cup (224 g) unsalted butter, cold and cubed
- 1 cup (192 g) granulated sugar
- 1 egg, cold
- ¼ cup (60 g) sour cream, cold
- 1 teaspoon (4 g) vanilla extract
- 3 ½ cup (420 g) all-purpose flour
- ½ teaspoon (3 g) salt
- 1 ½ teaspoon (6 g) baking powder
Chocolate Dip
- 2 cups (454 g) semi-sweet chocolate chips
- 1 tablespoons (12 g) shortening
Instructions
- Preheat oven to 375° F. Line a baking sheet with parchment paper. Set aside.
- In a bowl of a stand mixer with a paddle attachment, beat butter and sugar until light and fluffy.
- Scrape sides of bowl and add egg and vanilla mix until well combined. Add sour cream and mix until well combined.
- Scrape sides of bowl, add all-purpose flour, salt, and baking powder and mix until just combined. Don’t over mix dough. The dough will be a little sticky, but don’t add more flour.
- Place dough on a floured surface and form dough into a ball with floured hands. Roll dough to ¼ inch thick.
- With a cookie cutter, cut dough into shapes. Transfer cookies to parchment lined baking sheet.
- Bake at 375° F for 10-12 minutes. Remove cookies once they lose their shine on top and are still white. No browning.
- Let cookies cool completely before dipping in chocolate or frosting.
- For the chocolate dip, melt chocolate chips and shortening in a microwave safe bowl for 30 seconds. Stir until smooth. Continue to melt in 15 second intervals and stir in between until smooth.
- Dip cookies and place cookies on parchment lined baking sheet. Allow to cool completely.
- You can also frost them with your favorite frosting.
Notes
- I used a 3” x 2 ½” cookie cutter and it made about 24 cookies.
- The cookies keep their shape at ¼” thickness. Cookies get puffy when they are ½” thick.
