Bakery Style Sugar Cookies (a no chill sugar cookie dough!)


It’s such a delight to sink your teeth into one of these soft, fluffy, tender sugar cookies.  Kids and adults alike love these cute, bakery style sugar cookies.  One of my favorite things about these cookies is that you don’t have to wait an hour for the dough to chill, because who can do that, I want cookies now! =)  I made these yesterday for my daughters birthday party so the kids could decorate them.  I doubled the batch so each person could decorate 5 cookies, then I purchased a lot of random candies to go on top (rainbow colored nerds, gummi bears, skittles, candy hearts, cinnamon hearts, lots of different sprinkles) then I bought a few sets of icing tubes, of course one with glitter =), and then I made several colors of frosting.  The kids LOVED it!  They sat there for probably an hour decorating their cookies, so if you are looking for a fun activity for kids at a party then I’d recommend this simply activity.

I love these sugar cookies because they are soft but they don’t taste like sour cream like some of the soft sugar cookies do.  And they are so simple, no rolling out dough or anything.  I hope you enjoy these as much as I do!
You may also like to try my recipe for Sugar Cookie Squares (another super simple recipe) or Sugar Cookie Rice Kripsie Treats, they’re a fun new twist on Rice Krispie Treats.


Bakery Style Sugar Cookies (a no chill sugar cookie dough!)


  • 1/2 cup butter , softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 egg white
  • 2 Tbsp sour cream
  • 1 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt

Vanilla Frosting

  • 1/4 cup butter , softened
  • 2 cups powdered sugar
  • 2 Tbsp cream or half and half
  • 1 tsp vanilla
  • Several drops food coloring (optional)


  1. Preheat oven to 350 degrees. In a mixing bowl combine flour, baking powder, baking soda and salt, set aside. In the bowl of an electric mixer, whip together butter and sugar until pale and fluffy about 3-4 minutes. Stir in egg and egg white. Add sour cream and vanilla and mix until blended. Slowly add dry mixture and stir until well combine. Form dough into balls (I measured out 1 heaping tablespoon for each). Place dough balls on greased cookie sheet then even flatten dough balls with your hand, to about 1/4" inch. Bake 9-10 minutes (9 1/2 was perfect for me). Cool completely, then frost.

Vanilla Frosting

  1. In a mixing bowl, with an electric mixer, whip together butter and powdered sugar and cream or half and half until fluffy. Stir in vanilla. Add in food optional food coloring and mix until well blended.



  • Christina: Just made these tonight for my daughter’s bible study and they all wanted seconds! These were so yummy!!! I have to confess that I didn’t have any cream for the frosting so I ended up using french vanilla coffee creamer and omitted the vanilla and I added a few tsp of light corn syrup….TO DIE FOR! I think this is my new frosting recipe for EVERYTHING! January 26, 2012 at 10:47pm Reply

  • Jaclyn: Christina, I’m so glad that you enjoyed! That is a great idea to use coffee creamer! I will have to try that sometime. Thanks for your comment! January 26, 2012 at 11:45pm Reply

  • Erin: My three year old daughter and I love to bake together..This is a recipe she and I will have a blast cooking together. Thank you for sharing :) January 27, 2012 at 3:05pm Reply

  • Christina: Made the frosting recipe again for a Valentine’s party and everyone raved about it. If you haven’t tried it with the creamer and corn syrup, please do and let me know if you like it as much as I do :) February 10, 2012 at 11:28pm Reply

  • Jaclyn: Christina, I definitely want to try the frosting with your substitutions, the next time I make these cookies I’m totally going to try it! It sounds amazing! February 11, 2012 at 4:37pm Reply

  • garlic focaccia: Great Layout!i loved the way it was beautifully described! The cookies looks amazing…. February 13, 2012 at 11:40pm Reply

  • Jaclyn: Christina – I did try the frosting with the adjustments you made and it was delicious! Although I didn’t have chilled coffee creamer I used coffee creamer powder and it was amazing!! Thanks for your suggestion, I will be using it again! March 28, 2012 at 6:01pm Reply

  • Elizabeth: Very good recipe. I ‘veganized’ it by using Earth Balance margarine in place of the butter, applesauce in place of the egg, non dairy sour cream in place of sour cream. You cannot even tell the difference! Thank you! September 28, 2012 at 5:03pm Reply

    • Jaclyn: Elizabeth – sounds good, thanks for your comment to help anyone else who wants a vegan version! November 14, 2012 at 9:47am Reply

  • Margaret: These were great! Mine did not turn out a beautiful as yours (my dough wasn’t very firm for form balls with my hands as I expected), but still a huge hit! Thank you so much!! November 13, 2012 at 11:28am Reply

    • Jaclyn: Margaret – glad you enjoyed, you may want to try buttering your hands first next time and maybe that will help shaping them better. You also may want to try my more recent post/recipe on frosted sugar cookies. I like them even more than these. You do have to chill the dough for the other recipe though, that’s the nice thing about this one is that it’s a no chill dough. Thanks for your comment! November 14, 2012 at 9:46am Reply

      • Nicole: i usually put a little bit of oil on my hands and they come out perfectly December 25, 2012 at 9:36pm Reply

  • Nicole: made them last night! they tasted amazing. I was a little worried that they wouldn’t because I had no vanilla so I used vanilla sugar but they came out amazing and everybody loved them! December 25, 2012 at 9:35pm Reply

  • Stacey: im thinking of trying this out for my home economics test coming up, and I just wanted to know what is the total time taken to prepare and bake this? and is the frosting the hard kind or the creamy kind? thank you so much in advance! :) March 26, 2013 at 10:17am Reply

    • Jaclyn: The prep time is probably about 20ish minutes, cool time probably about 20 minutes then the bake time listed. The frosting is the creamy kind. Hope you try them =). March 30, 2013 at 10:40pm Reply

  • Kate: Made these tonight and they are hands down my favorite cookie I’ve ever made. Perfection! Thank you for the wonderful recipe! March 28, 2013 at 6:09pm Reply

    • Jaclyn: You’re very welcome Kate! I’m so happy you enjoyed these, thanks for your comment! March 28, 2013 at 9:45pm Reply

  • Kathy: Hello! Which sugar cookie is your favorite, out of the Bakery Style Sugar Cookies (no chill) and the Perfect Frosted Sugar Cookies? Thanks! You have a wonderful blog! April 8, 2013 at 1:06am Reply

    • Jaclyn: Hi Kathy – Definitely the perfect frosted sugar cookies. The other one is nice when you don’t have the time to wai for the dough to chill but I’m in love with the perfect frosted sugar cookies. April 10, 2013 at 7:33am Reply

  • Kathy: Oops! Sorry, I just finished reading through the comments and saw you like the Perfect Recipe!!! No need to respond. Thanks!! April 8, 2013 at 1:32am Reply

    • Jaclyn: No problem – hope you enjoy Kathy! April 10, 2013 at 7:33am Reply

  • Ginu: Hi just wondering how many cookies this makes and about how big are they? Thanks! June 10, 2013 at 5:22pm Reply

  • Frank Furter: Made these tonight, they were dreadful. I didn’t feel like searching for a good recipe, and mistakenly grabbed the first decent looking one I found. These reminded me of the ones you see at bake sales or the lady at work brings in – amateurish and bland. The icing was the worst – if you’re looking for true ‘bakery-style’ cookies, these ain’t it….. November 14, 2013 at 9:37pm Reply

  • Meg: Frank, there’s an old saying, “if you don’t have anything nice to say, don’t say anything at all.” good grief.

    I just made these today and they were great. I did forget to flatten the first batch, lol, but they still tasted great ;) I like that they aren’t too sweet. It allows for the frosting to take center stage ;)

    thanks, jaclyn! January 23, 2014 at 1:32pm Reply

  • Emma: Wow! These are amazing ! How many cookies do they make ? July 22, 2014 at 12:28pm Reply

  • Liss: What a great cookie!

    I’m so amazed at how firm these cookies are right out of the oven – not even browned or anything. I loved that aspect, especially considering these are a rare no-chill variety. And such a nice soft-but-sturdy texture, perfect for decorating! I thought these had a great flavor – and such a simple recipe, too.

    The frosting seemed really stiff to me but then I realized that it was the perfect consistency for these cookies. Easy to spread onto the cookie, but if you want to add sprinkles, I recommend pouring sprinkles out onto a plate and pressing the frosted tops of the cookies to impress the sprinkles into the firm frosting – otherwise they bounce right off for the most part.

    Yielded about 2 dozen cookies for me. August 2, 2016 at 3:40pm Reply

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