These chewy sugar cookies have been a Christmas staple in my kitchen for years. I first learned this no-chill version during a holiday baking marathon when I needed a quick, reliable cookie that still felt special. The dough comes together in under 15 minutes and bakes into soft, tender rounds with a subtle crisp at the edges and a chewy center. They hold shape well enough for sprinkling or a light glaze and freeze beautifully, which makes them my go-to when I’m juggling party prep and gifts.

What makes these cookies so comforting is their simple ingredient list and forgiving technique. Using room-temperature butter and a quick cream with sugar produces an aerated, tender crumb. A touch of almond extract is optional but adds depth and holiday warmth. With a 350°F oven and just 10 minutes of baking time, you get consistent results every batch. These treats have turned many chilly evenings into cozy cookie decorating sessions with friends and family.

Ingredients

• Butter (1 cup): Use unsalted, softened butter at room temperature for predictable creaming. I favor Land O'Lakes or Plugra for consistent results; butter aerates the dough and gives tenderness and flavor.
• Granulated sugar (1 1/4 cups): Regular white sugar creates the classic chew and helps the cookies caramelize slightly at the edges. Measure by spooning into the cup and leveling for accuracy.
• Egg (1 large): A large egg provides structure and moisture. Make sure it is at room temperature so it blends evenly and traps air during mixing.
• Vanilla extract (2 tsp): Pure vanilla adds depth and warmth. I keep Nielsen-Massey on hand for a clean vanilla flavor that complements, not overpowers.
• Almond extract (1/2 tsp, optional): A tiny amount boosts aroma and gives a festive note—omit for nut-free diets.
• All-purpose flour (2 1/2 cups): Spoon and level when measuring to avoid dense cookies. The flour builds structure while allowing a soft interior when combined correctly.
• Baking soda (1/2 tsp) and baking powder (1/2 tsp): The combination ensures even lift and a light crumb without spreading too thin.
• Salt (1/4 tsp): Balances sweetness and enhances the butter and vanilla flavors.
• Topping sugar (1/4 cup): For rolling the dough balls—adds a pretty sparkly finish and a slight crunch on the exterior.

Instructions

Preheat and line pans: Preheat your oven to 350°F. Line baking sheets with parchment paper or use a silicone mat; this prevents sticking and encourages even browning. Arrange racks to the center of the oven for consistent results. Preheating ensures the cookies begin setting immediately and promotes the intended texture. Cream butter and sugar: In a large bowl with a stand mixer fitted with the paddle attachment or with a hand mixer, cream 1 cup softened butter and 1 1/4 cups granulated sugar on medium-high for about 1 minute. Scrape the bowl once. Creaming briefly incorporates air without over-whipping; over-creaming can cause excessive spreading. Add the egg and extracts: Add 1 large room-temperature egg, 2 teaspoons vanilla extract, and 1/2 teaspoon almond extract if using. Beat on medium until combined, about 20–30 seconds. The egg adds moisture and emulsion; mix just until homogeneous to preserve the cookie's tender bite. Combine dry ingredients: In the same bowl, add 2 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Mix on low until just combined, stopping to scrape the sides. Avoid over-mixing—the dough should be cohesive but not tough. If it looks crumbly, a few gentle presses will bring it together. Portion and coat: Using a 1-inch scoop or a tablespoon, roll dough into 1-inch balls. Pour 1/4 cup granulated sugar into a shallow bowl and roll each ball until coated; this produces a sparkly, slightly crisp outer layer. Place the balls about 2 inches apart on the prepared sheet to give them room to spread slightly. Bake and cool: Bake in the preheated 350°F oven for 10–11 minutes, or until the tops have set and the edges are barely golden. The centers will still look soft—that's fine. Allow cookies to cool on the sheet for 3–4 minutes, then transfer to a rack to cool completely. Cooling on the sheet lets the cookies finish gently, preserving chewiness.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to 5 days. Layer cookies with pieces of parchment to prevent sticking and preserve icing or decorations. For longer storage, freeze baked cookies in a single layer on a sheet until firm, then pack into a freezer-safe container with parchment between layers; they keep well for 2–3 months. To refresh a thawed cookie's soft interior, warm briefly in a 300°F oven for 3–4 minutes.

Ingredient Substitutions

Replace butter with vegan stick margarine for a dairy-free version, though texture will vary slightly and spread may increase. Swap the all-purpose flour for 1-to-1 gluten-free blend to accommodate gluten-free diets, but expect a slightly crumblier crumb. For a lower-sugar option, reduce the sugar by 1/4 cup and add a tablespoon of honey to maintain moisture—this will alter browning and chewiness subtly. Omit almond extract for nut-free allergies.

Serving Suggestions

Serve plain with tea or coffee, or dress them up for parties: spread a simple powdered sugar glaze, dip half the cookie in melted chocolate, or frost with buttercream for decorated holiday plates. Pair with mulled cider or a creamy hot chocolate to balance sweetness. Garnish with citrus zest or holiday sprinkles for festive color. They also make thoughtful edible gifts when stacked in a cello bag with ribbon.

Cultural Background

Sugar cookies trace back to 18th-century Europe, evolving in American kitchens into the familiar rolled and cut shapes we associate with holidays. The Americanized versions favored creaming methods and the addition of extracts like vanilla and almond, producing tender cookies that hold decorations well. Over generations, they became central to Christmas cookie swaps and family baking traditions, with regional variations in flavorings and decorations.

Seasonal Adaptations

For winter, add 1/4 teaspoon ground cinnamon and a pinch of nutmeg to the dry mix for spicy warmth. In summer, fold in finely grated lemon zest and use a light lemon glaze. For Valentine's Day, tint frosting pink with a drop of beet juice or food coloring. The recipe’s neutrality makes it easy to adapt for any season: swap sprinkles, extracts, or glazes to match the occasion.

Meal Prep Tips

Make dough and portion into 1-inch balls, then freeze on a baking sheet. Transfer frozen balls into a resealable bag; when ready to bake, place frozen dough on parchment and add 1–2 minutes to the bake time. This strategy reduces assembly time on event day. Baked cookies also travel well in a tightly sealed tin; bring a thin piece of bread to keep them soft during transport.

These cookies are forgiving, nostalgic, and endlessly adaptable. Whether you make a single tray for an afternoon treat or pack dozens for a holiday party, they’re designed to be shared—and that’s the best part of all.