Looking for a sugar cookie recipe without baking powder you can cut out into your favorite shapes and decorate?
Look no further than this recipe that yields cookies with crisp edges and soft middles that are perfect for any occasion!
Can You Make Sugar Cookies Without Baking Powder or Soda?
Yes, you can make a delicious batch of sugar cookies without any baking powder or soda!
In fact, the cookies in this recipe will retain their cut-out shape since leavening agents like baking powder tend to make cookies spread out.
The baked results of these cookies have the perfect thickness and chewy texture. In a way, my kids say that this recipe is superior to the traditional sugar cookie.
Preventing Flat Sugar Cookies
The secret to preventing flat-cut-out cookies is the thickness of the dough once it’s rolled out. A ½-inch thick unbaked cookie will be taller than a ¼-inch thick cookie, so be careful with the rolling pin.
You can always use these rolling pin thickness rings to roll your dough to an even thickness.
Let’s take a look at the ingredients and the part they play in creating a delicious, chewy cookie:
- Butter: makes cookies soft.
- White sugar: it sweetens the dough and makes the exteriors crisp. Some people use brown sugar for a softer cookie.
- Egg: adds structure to the dough and helps cookies rise without spreading out.
- Vanilla extract: can be swapped for almond or peppermint extract.
- All-purpose flour: is THE flour for cookies; the only alternative is a 1:1 gluten-free all-purpose flour. Read all my secrets to perfect gluten-free sugar cookies here.
- Salt is essential because it balances sugar, butter, and vanilla flavors!
You’ll find the ingredient amounts and thorough cooking instructions in the recipe card at the very end of this post.
How to Make Sugar Cookies Without Baking Soda or Powder
Grab a large mixing bowl, and let’s make some cookies!
- Cream the butter and sugar
Cream the butter and sugar on medium speed until fluffy in a mixing bowl. Add the egg and vanilla, and mix until smooth.
- Chill out
Add the flour and salt and mix until a dough forms. Cover with plastic wrap and refrigerate for 1 hour to overnight.
Preheat the oven to 350F and line two baking sheets with parchment paper.
- Roll it out
Roll the dough out on a lightly floured surface to ¼ to ½-inch thickness. Use a cutter to cut out shapes and place them onto the lined baking sheet.
Bake the cookies for 10 to 12 minutes. If you want chewy cookies, remove them from the oven when they’re soft in the center, or if you want to frost them, bake until lightly golden.
- Cool and frost
Allow the cookies to cool completely before frosting.
Do You Have to Refrigerate the Dough?
Sugar cookie dough must be refrigerated for at least 1 hour before rolling so it doesn’t stick to the counter or rolling pin, and it prevents you from over-flouring the surface, which can lead to dense cookies.
In the recipe card, you’ll find the two best methods for rolling out the dough.
Baking Tips for the Best Sugar Cookies
If you want sugar cookie perfection, here are some small tips that make a big difference in the baked results.
Room-temperature butter and eggs are easier to combine with the flour and sugar, reducing the risk of over-mixing the dough.
Sugar to butter ratio
Butter makes a chewy cookie; sugar makes the edges crispy. Lucky you, this recipe has the perfect ratio, so every bite is buttery-soft in the center and crisp around the rim.
Let the dough chill
This tip makes cookie dough easy to roll out and retain its shape while baking. Room-temperature dough is stickier, and we know where that goes.
The sweet spot for baking cookies is 350F. Any lower will dry them out; any higher and the exteriors will burn.
Cooling time will allow the cookies to set, so they don’t fall apart while frosting or transferring them to a container.
How to Store Sugar Cookies
Cookies should be cooled completely and stored in an airtight container at room temperature. If they are even the slightest bit warm, this will cause steam to build up and make the cookies soggy and stick together.
Use a sheet of wax paper to separate the layers, and if you have a batch that’s frosted and another that’s unfrosted, make sure to store them in separate containers.Print