No Chill Roll Out Sugar Cookies

Super easy no chill cookie dough. Perfect for making and decorating with kids!

Prep Time: 25

Cook Time: 8

1 cup butter, softened but still quite cool. I use salted, but unsalted works well too.
1.5 cups granulated sugar
1 egg room temp
2 tsp vanilla
3 1/4 cups flour measured exactly
1 tsp baking powder
1 tsp salt reduce to 1/2 if using salted butter

Preheat oven to 350 degrees.
In the bowl of your stand mixer, cream butter and sugar on medium-high for 3 minutes.
Add in eggs & vanilla & mix for another minute.
Combine flour, baking powder and salt in a separate bowl, and whisk together. Add to mixture one cup at a time. Continue to mix until all flour has been incorporated.
Divide dough into 3 balls, and roll out one at a time on a floured surface, dough should be ¼" thick.
Flour a cookie cutters & cut shapes, and then move the shapes to your baking sheet lined with foil, parchment paper or silicone baking mat.
Bake for 6 minutes for a soft cookie, 7 or 8 for firmer cookies.
Let cool for 5 minutes on pan, and then move cookies to finish cooling on a wire rack.
After cookies are completely cool, decorate!

Butter should be slightly softened, enough to make a dent with your finger, but not at all melty. It should be quite cool.
Egg should be at room temp (sit out for about 20 minutes).
Measure flour precisely (I fluff my flour, then spoon and level in a measuring cup).
To roll dough: use silicone baking sheet, then top that with a sheet of wax paper. Flour the wax paper, and then place dough on top. Rotate and add more flour as necessary. The silicone mat keeps the wax paper from slipping.
Roll dough to about 1/4 inch thick.
Bake in a 350 degree oven for 6 minutes. If you like a crispier more caramelized cookie, bake until they're slightly golden around the edges.
For a softer cookie, bake closer to 6 minutes and remove before cookies start to brown.
Make sure you're baking in a hot oven! I use an oven thermometer to make sure I'm at the correct temp before putting every new tray in.