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.
Ingredients
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. - Prep
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
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.
Temperature matters
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.
Oven temp
The sweet spot for baking cookies is 350F. Any lower will dry them out; any higher and the exteriors will burn.
Cool down
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.
PrintSugar Cookies without Baking Powder or Soda
The ultimate sugar cookie recipe for perfect cut-out cookies with soft middles and crisp edges!
- Prep Time: 15
- chill: 1 hour
- Cook Time: 12 minutes
- Total Time: 1 hour + 27 minutes
- Yield: 12
- Category: Cookies
- Method: Oven
Ingredients
- ½ cup butter, room temperature
- ½ cup granulated white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ¼ cup all-purpose flour
- ⅛ teaspoon salt
Instructions
- In a mixing bowl or the bowl of your stand mixer, add softened butter and white sugar. Whisk the butter and sugar until it’s light, fluffy, and incorporated.
- To the creamed mixture, add the egg and vanilla and mix until the egg has incorporated into the mixture and you have a smooth batter.
- Add the flour and salt, and mix just until the flour is mixed into the buttery mixture and there is no visible white.
- Cover the dough with plastic wrap and refrigerate for 1 hour, up to overnight.
- Preheat the oven to 350F and place your oven rack in the middle position. Line two baking sheets with parchment paper.
- Roll out the dough between two pieces of parchment paper, or by lightly flouring your surface, to about ¼-inch for thinner cookies to ½-inch.
- Use your favorite cookie cutters to cut out shapes and place them directly onto the prepared baking sheet.
- Knead the dough a few times to incorporate the trims, re-roll the dough, and cut out the remaining cookie dough.
- Bake the cookies for 10 to 12 minutes, one baking sheet at a time. Remove from the oven when they’re slightly soft in the middle for chewier cookies, golden at the tops for cookies to frost.
- Allow the cookies to cool down for ten minutes before transferring them to a cooling rack to fully cool down before frosting.
Notes
This recipe yields 12 large 2-inch cookies. More if using smaller cut-out shapes.
Nutrition
- Serving Size: 1
- Calories: 154
- Sugar: 8.4 g
- Sodium: 31.6 mg
- Fat: 8.2 g
- Saturated Fat: 4.9 g
- Trans Fat: 0 g
- Carbohydrates: 18.3 g
- Fiber: 0.4 g
- Protein: 1.9 g
- Cholesterol: 35.8 mg
LL
These turned out amazing!
★★★★★
Lila
These turned out amazing! Thank you!
★★★★★
Jane
Worst I’ve ever tried – the dough is unworkable- it’s so sticky. I just wasted a tripe batch of ingredients plus the time it’s taken.
MOMables-Laura
Sorry to hear this, Jane. This recipe turned out just fine when I tested it, did you allow it to chill for an hour?