These cookies are it. Let me whisper the 2 little words that every baker wants to hear about a cookie recipe — No chill. Let me elaborate. No chilling required! Almost every cookie recipe requires some sort of chilling time. After mixing up the dough, you have to place the dough in the refrigerator for at least 3o minutes before you bake the cookies. But this recipe is different. Mix the ingredients – the simple, always-on-hand ingredients, roll the dough into balls, place in the oven to bake, let cool, and done. Done. Done. Done. Yes. Yes. Yes. You will have soft, chewy sugar cookies in your hands in less than 3o minutes (start to finish!).
I happened upon this recipe when I needed a quick, easy dessert to bring to one of my best friends house. I hate showing up empty handed, and she just had new baby boy so I wanted to bring over something special. I literally had 2 minutes to think of a dessert that I could bring over that I would be able to bake and then cool in less than 45 minutes. I thought muffins — but sometimes they take longer than expected // rice krispie treats — didn’t have the right cereal on hand // cookies — all of them require chilling. But then I thought, there must be a super quick cookie recipe out there. Well let me say thank you to Google. Thank you for introducing me to my new favorite quick, easy, and oh-so-delicious, sugar cookie recipe. Cookies in less than 30 minutes, check. Cookies that are soft on the inside, and chewy and crispy on the outside. Check. Your welcome.
- 2¾ cups All Purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 1 cup Unsalted Butter, Softened
- 1½ cups Sugar
- 1 egg
- 1 teaspoon Pure Vanilla Extract
- ½ cup Sprinkles
- Preheat the oven to 350 degrees F. Line 2 baking sheets with a silicone mat or parchment paper. Set aside until needed. Place the sprinkles in a bowl and set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, cream the butter and sugar until light and fluffy. Add the egg and vanilla and mix well.
- Scrape down the bowl and, with the mixture on low speed, slowly add the flour mixture. Beat the mixture until the ingredients are fully incorporated.
- Using a tablespoon or a cookie scoop, scoop a large ball of dough. Roll the dough into a ball and then slightly flatten the ball to create a thick disk shape. Dip one side of the dough into the sprinkles and then place on the prepared baking sheet, sprinkles side up. Repeat with the remaining dough, spacing the cookies about 2 inches apart.
- Bake the cookies in the oven until they have just set, about 8-10 minutes. If they start to turn light golden brown on the edges, they are done (they don’t always have to turn a brown color.) Do not over-bake the cookies; you want them to be soft and chewy.
- Once the cookies are done baking, let them sit on the baking sheet for 2 minutes and then transfer to a cooling rack to cool completely.
Recipe slightly adapted from All Recipes.
Ezekiel wanted in!