These soft vanilla bean sugar cookies are thick, tender, and deeply buttery, with a plush crumb that stays soft for days and a rich vanilla bean frosting that glides smoothly over the top. This no chill sugar cookie recipe has been refined through years of holiday baking, birthday parties, and everyday family life, tested repeatedly in real home ovens and written to be approachable for beginners while still delivering bakery-style results. There is no rolling, no chilling, and no complicated timing to manage, just a dependable method that works every time and leaves plenty of room for little hands to help. These cookies are perfect for Christmas trays, birthdays, school treats, church gatherings, and everyday baking when you want something homemade and truly good. Prep Time: 20 minutes. Bake Time: 9 to 11 minutes. Total Time: about 30 minutes. Yield: about 18 large cookies.
Key Takeaways
- This soft vanilla bean sugar cookies recipe yields thick, tender cookies with rich frosting, perfect for any occasion.
- The recipe requires no chilling, making it simple and approachable for beginners while delivering bakery-style results.
- Key ingredients like salted butter and vanilla bean paste ensure flavor and texture, while proper mixing techniques guarantee consistent results.
- These cookies stay moist and soft for several days, and they are ideal for holiday baking, birthdays, and everyday treats.
- Store unfrosted cookies in an airtight container or freeze them for later use, ensuring homemade goodness is always on hand.
Jump to:
- Key Takeaways
- A soft sugar cookie you can bake with confidence
- Why you will love these sugar cookies
- Ingredients you need and why they matter
- How to make soft no chill sugar cookies
- Tips, tools, and troubleshooting
- Variations, substitutions, and storage
- Recipe FAQs
- Recipe
- What to bake next
- If You Loved This, Try These!
- Comments
A soft sugar cookie you can bake with confidence
Every home baker needs a truly reliable sugar cookie recipe, not just for Christmas, but for the many moments throughout the year when you want something homemade that actually works. Over the years, I have baked countless versions of sugar cookies for family gatherings, school events, and church trays, and this recipe is the one I return to again and again because it is consistent, forgiving, and deeply satisfying.
As these cookies bake, the kitchen fills with the smell of warm butter and vanilla, and they emerge thick and pillowy with soft centers that feel comforting and familiar. The flavor is intentionally classic and made without almond extract so it appeals to everyone at the table. This recipe has been tested in busy kitchens, with distractions and imperfect timing, and it is written to succeed in real life, not just on paper.
If you enjoy baking that feels meaningful without being complicated, you might also love our Perfect Pillowy Soft Cinnamon Rolls for holiday mornings or the Best No Bake Oatmeal Cookies, a longtime family favorite when you need something simple and dependable.
Why you will love these sugar cookies
When people search for soft sugar cookies, what they are really hoping for is a cookie that stays tender, tastes rich, and does not require complicated techniques. These cookies deliver exactly that.
They bake up thick with plush centers and enough structure to hold frosting without becoming heavy or dry. The vanilla bean flavor tastes bakery-style but familiar, and the overall sweetness stays balanced so the cookies never feel cloying.
- No chilling required, which means you can bake on your schedule
- Soft, tender centers with controlled spread
- Classic vanilla flavor without almond extract
- Perfect for Christmas sugar cookies, birthdays, and everyday baking
- An easy sugar cookie recipe for beginners that still feels elevated
These are bakery-style sugar cookies written for real kitchens and real life.
Ingredients you need and why they matter
Understanding why ingredients work builds confidence and helps you become a more intuitive baker over time.
- Salted butter: Butter provides both flavor and structure. The fat coats flour proteins, limiting gluten development and keeping the cookies tender. Using salted butter enhances flavor and balances sweetness naturally, especially in butter-forward recipes like sugar cookies.
- Granulated sugar: Sugar sweetens, but it also helps retain moisture and contributes to tenderness. It encourages spread just enough while keeping the crumb soft.
- Eggs: Eggs add moisture, richness, and structure. The proteins in eggs set during baking, helping the cookies hold their shape while staying soft inside.
- Vanilla bean paste: Vanilla is the primary flavor, so quality matters. Vanilla bean paste disperses flavor evenly throughout the dough and provides visible flecks that signal bakery-style results without overpowering the cookie. These are intentionally sugar cookies without almond extract to keep the flavor universally loved.
- All-purpose flour: Flour gives structure. Measuring carefully matters here, as too much flour absorbs moisture and leads to dry cookies.
- Baking powder: Baking powder provides lift through chemical leavening. It releases gas as the cookies bake, creating a puffy, tender texture rather than a dense or flat cookie.
- Salt: Salt sharpens and balances sweetness, making the vanilla flavor more pronounced.
For the frosting:
- Salted butter: Adds richness and balances sweetness.
- Powdered sugar: Dissolves easily, creating a smooth texture.
- Heavy cream: The higher fat content coats sugar particles, creating a silkier, more stable frosting than milk.
How to make soft no chill sugar cookies
This recipe is simple, but understanding the technique helps ensure consistent results.
Begin by creaming the softened butter and sugar together until light and fluffy. This step incorporates air into the dough, which contributes to lift and tenderness. Proper creaming creates a structure that supports a soft interior rather than a dense crumb.
Add the eggs and vanilla bean paste, mixing until smooth. At this stage, the eggs emulsify the fat and sugar, helping the dough bake evenly.
Whisk the flour, baking powder, and salt together separately. Whisking ensures the leavening is evenly distributed, which prevents uneven rise. Add the dry ingredients to the wet ingredients and mix just until combined. Overmixing develops gluten, which leads to toughness, so stopping early is key.
Scoop about a quarter cup of dough per cookie and gently flatten. This helps control thickness and promotes even baking.
Bake until the cookies are puffy and just set. Pale edges indicate moisture retention. Browning means moisture loss. Let the cookies cool on the baking sheet so residual heat finishes setting the centers gently.
Tips, tools, and troubleshooting
This section reflects patterns I have seen repeatedly when helping home bakers troubleshoot sugar cookies.
Tips and techniques
- Butter temperature controls spread. Soft but not greasy butter creates structure without excess spreading.
- Flour measurement controls tenderness. Excess flour absorbs moisture and dries cookies out.
- Visual cues matter more than time. Puffy, set cookies stay soft longer.
- Frosting while warm allows it to smooth naturally without cracking.
- Heavy cream adds fat, which improves frosting texture and stability. Add it slowly to control consistency.
Tools I recommend
- Stand mixer or hand mixer for effective creaming
- Large cookie scoop for even sizing
- Flat-bottomed glass or measuring cup for shaping
- Parchment-lined baking sheets to prevent over-browning
Troubleshooting
- Cookies spreading too much: This usually means the butter was too warm or the pan was hot. Cooling the dough or using a room-temperature pan helps.
- Cookies dry or crumbly: This points to excess flour or overbaking. Pulling cookies earlier preserves moisture.
- Frosting too thick: Add heavy cream gradually to loosen while maintaining structure.
- Frosting too thin: Add powdered sugar to restore balance.
Variations, substitutions, and storage
These cookies adapt well because of their moisture content and balanced structure, which makes them ideal for holidays and gifting.
Variations and substitutions
- Add sprinkles for Christmas sugar cookies or birthdays.
- Use pure vanilla extract if needed, noting the flavor will be slightly lighter.
- Reduce scoop size for trays, adjusting bake time accordingly.
Serving and storage
These sugar cookies with frosting retain moisture well. Store in an airtight container at room temperature for up to three days or refrigerate for five days. Unfrosted cookies freeze well for up to two months. Thaw and frost before serving.
Recipe FAQs
The balance of fat, sugar, and baking powder creates moisture and lift. Fat limits gluten development while baking powder provides structure without drying.
Proper fat balance and controlled mixing allow the cookies to set quickly in the oven, eliminating the need for chilling.
Warm butter melts before the dough sets, causing spread. Cooling the dough briefly can correct this.
Puffy tops and pale edges signal doneness. Browning indicates overbaking.
Higher fat content creates a smoother emulsion with better mouthfeel and structure.
Yes. Clear visual cues and forgiving ratios make this an easy sugar cookie recipe for beginners.
Recipe
Soft Vanilla Bean Sugar Cookies (No Chill)
Equipment
- 1 stand mixer or hand mixer. For properly creaming the butter and sugar, which is key for soft, tender cookies.
- 1 large mixing bowl To combine ingredients evenly without crowding the dough.
- 1 medium mixing bowl For whisking dry ingredients so the baking powder is evenly distributed.
- 1 whisk Helps evenly blend flour, baking powder, and salt for consistent rise.
- 1 Rubber Spatula Useful for scraping down the bowl and gently folding ingredients together without overmixing.
- 1 Large cookie scoop (about ¼ cup) Ensures evenly sized cookies that bake at the same rate.
- 1 Flat-bottomed glass or measuring cup For gently flattening the cookie dough to promote even baking.
- 1 Rimmed baking sheets Provide even heat distribution and prevent over-browning.
- 1 parchment paper Helps prevent sticking and keeps cookie bottoms soft and light in color.
- 1 Cooking Rack optional. Allows cookies to cool evenly if transferring off the baking sheet after setting.
Ingredients
Sugar Cookies
- 1 cup 222 g salted butter, softened
- 1 cup 230 g granulated sugar
- 2 large eggs
- 1 tablespoon vanilla bean paste
- 360 g all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
Vanilla Frosting
- ¾ cup about 167 g salted butter, softened
- 3 cups about 321 g powdered sugar
- 1 to 3 tablespoons heavy cream
Instructions
Sugar Cookies
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.1 cup 222 g salted butter, softened, 1 cup 230 g granulated sugar
- Add the eggs and vanilla bean paste, beating until smooth and fully incorporated.2 large eggs, 1 tablespoon vanilla bean paste
- In a separate bowl, whisk together the flour, baking powder, and salt.360 g all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt
- Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
- Scoop about ¼ cup of dough for each cookie, roll gently into a ball, and place on the prepared baking sheet.
- Lightly flatten each dough ball with the bottom of a glass or measuring cup.
- Bake for 9 to 11 minutes, until the cookies are puffy and just set. The edges should remain pale.
- Remove from the oven and allow the cookies to cool on the baking sheet.
Vanilla Frosting
- In a mixing bowl, beat the softened butter until creamy and smooth.¾ cup about 167 g salted butter, softened
- Gradually add the powdered sugar, mixing well after each addition.3 cups about 321 g powdered sugar
- Add the heavy cream 1 tablespoon at a time, beating until the frosting is smooth and spreadable.1 to 3 tablespoons heavy cream
- Spread frosting over warm but not hot cookies so it smooths easily over the tops.
- Chill frosted cookies briefly to allow the frosting to set before serving or storing.
Notes
-
Butter temperature matters:
Use butter that is softened but not greasy. Properly softened butter creams smoothly with sugar, trapping air that helps these cookies bake up soft and tender instead of dense or flat. -
Why this is a no chill sugar cookie recipe:
This dough is balanced to hold its shape without chilling. Proper creaming, correct flour measurement, and baking powder provide structure so you can bake right away with consistent results. -
Measuring flour correctly:
Too much flour is the most common cause of dry sugar cookies. Spoon flour into your measuring cup and level it off, or use a kitchen scale for best accuracy. -
Bake for softness, not color:
These cookies should look puffy and just set when you remove them from the oven. Pale edges mean the cookies have retained moisture and will stay soft as they cool. -
Why salted butter is used:
Salted butter enhances flavor and balances sweetness naturally. In butter-forward recipes like soft vanilla bean sugar cookies, this creates a richer, more bakery-style result without extra steps. -
Heavy cream in the frosting:
Heavy cream adds fat, which creates a smoother, silkier frosting than milk. Add it slowly so the frosting stays spreadable without becoming loose. -
Frosting tip:
Spreading frosting on warm but not hot cookies allows it to smooth naturally across the tops, creating a clean finish without cracks. -
Make-ahead and storage:
Unfrosted cookies can be baked ahead and stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months. Frost before serving for best texture. Frosted cookies can be stored in the refrigerator for up to 5 days. -
Scaling for holidays and gatherings:
This recipe doubles and triples well, making it ideal for Christmas baking, church gatherings, school treats, and cookie trays. -
Tested for real home kitchens:
This recipe has been baked and refined repeatedly in a family kitchen to ensure reliable results for home bakers of all skill levels.
Nutrition
What to bake next
If these soft vanilla bean sugar cookies become part of your regular baking rhythm, you might also enjoy exploring our Christmas Baking Recipes for Families for seasonal inspiration. For dessert trays and gatherings, the Gooey Homemade Brownies pair beautifully with these cookies. And for an elegant, gluten-free option, the Gluten-Free Flourless Chocolate Cake is always a favorite.
Save this recipe, bake it often, and share it generously. A truly good sugar cookie has a way of showing up for the moments that matter most, and this one was written to do exactly that.
About Kendra Boettner
Hi, I'm Kendra, wife, mom of three, and the baker behind The Baker's Table. After 20+ years baking at home, including time working in professional kitchens, these are some of my favorite recipes I've learned along the way.
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