Easy Christmas Sugar Cookies (no Chill, Soft & Chewy) You’ll Bake on Repeat

Want sugar cookies that are soft, chewy, and ready fast—without chilling the dough? You’re in the right kitchen. These festive cookies are everything you want for the holidays: buttery edges, plush centers, and simple decorations that still look fancy. No spreading disasters, no fussy steps, and yes, you can make them tonight.

Below are five no-chill, soft-and-chewy sugar cookie twists that bring major holiday joy with minimal effort. Each one uses an easy base dough and swaps in simple flavors or mix-ins so you can bake what you’re craving. Pick one—or bake all five for a cookie platter that screams cozy, sparkly, and “who needs store-bought?”

1. Classic Soft Sugar Cookies That Stay Chewy

This is the base cookie that’s soft in the middle, lightly crisp on the edges, and holds its shape without chilling. It’s the kind you bake for Santa, for neighbors, or for yourself with cocoa in hand. Bonus: they’re sturdy enough for frosting but delicious plain.

Ingredients:

• 2 1/2 cups (300 g) all-purpose flour, spooned and leveled
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 3/4 cup (170 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 1 large egg, room temperature
• 2 teaspoons pure vanilla extract
• 2 tablespoons sour cream or plain Greek yogurt
• Optional for rolling: 3 tablespoons sanding sugar or granulated sugar

Instructions:

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Keep racks in the upper and lower third.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
3. In a large bowl, beat butter and sugar with a hand mixer (or stand mixer with paddle) on medium-high for 2 minutes until light and fluffy.
4. Beat in egg, vanilla, and sour cream until smooth and creamy, about 30 seconds.
5. Add dry ingredients to the wet in two additions, mixing on low just until a soft dough forms. Do not overmix.
6. Scoop 1 1/2 tablespoon portions (about a medium cookie scoop). Roll into balls and, if desired, roll in sanding sugar.
7. Arrange 2 inches apart on prepared sheets. For extra even spread, gently flatten each ball to about 1/2 inch thick with the bottom of a glass.
8. Bake 9–11 minutes, rotating pans halfway. Edges should look set and just barely golden; centers will be pale and soft.
9. Cool on the sheet for 5 minutes, then transfer to a rack to finish cooling. They’ll set up chewy as they cool.

Serve warm with cocoa or cool and frost later. Want color? Stir 1–2 teaspoons of holiday sprinkles into the dough or top warm cookies with extra sanding sugar. For bakery-style thickness, scoop larger 2-tablespoon balls and add 1–2 minutes to bake time.

2. Browned-Butter Vanilla Bean Sugar Cookies With Sparkle

All the chew you love, plus nutty browned-butter depth and real vanilla flecks. These feel gourmet but still skip the chill. Perfect for gift boxes or when you want your cookies to taste like they came from that fancy bakery—without the line.

Ingredients:

• 2 1/2 cups (300 g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon fine sea salt
• 1 cup (225 g) unsalted butter
• 1 cup (200 g) granulated sugar
• 1 large egg
• 2 teaspoons vanilla bean paste (or 1 teaspoon paste + 1 teaspoon extract)
• 2 tablespoons milk or heavy cream
• For coating: 1/4 cup coarse sparkling sugar

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2. Brown the butter: In a light-colored saucepan, melt butter over medium heat, stirring, until it foams and brown bits form on the bottom and smell nutty, 5–7 minutes. Immediately pour into a heatproof bowl and cool 10 minutes.
3. Whisk flour, baking powder, baking soda, and salt together in a medium bowl.
4. In a large bowl, whisk browned butter and sugar until combined and slightly thick, about 1 minute. Whisk in egg, vanilla bean paste, and milk until glossy.
5. Stir in dry ingredients with a spatula just until a soft dough forms.
6. Scoop 1 1/2 tablespoon portions and roll in sparkling sugar. Space 2 inches apart and lightly press to 1/2-inch thickness.
7. Bake 9–11 minutes until the edges are set and tops have tiny cracks. Do not overbake; they should be pale with golden edges.
8. Cool on the sheet 5 minutes, then move to a rack.

These are stellar plain, but a drizzle of simple vanilla glaze (1 cup powdered sugar + 2–3 teaspoons milk + pinch of salt) adds shine. If you love deeper flavor, add a pinch (1/8 teaspoon) of ground cardamom or cinnamon to the dry ingredients—subtle but holiday-magical.

3. Peppermint White Chocolate Sugar Cookies For Instant Holiday Vibes

This is the cookie you bring to the office party and watch disappear. Soft, minty, and dotted with melty white chocolate, they taste like a peppermint mocha’s cookie cousin. No chilling, still perfectly chewy.

Ingredients:

• 2 1/2 cups (300 g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 3/4 cup (170 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (100 g) light brown sugar, packed
• 1 large egg
• 1 1/2 teaspoons pure vanilla extract
• 1 teaspoon peppermint extract
• 2 tablespoons milk
• 1 cup (170 g) white chocolate chips or chopped white chocolate
• 1/2 cup (70 g) crushed peppermint candies or candy canes

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2. Whisk flour, baking powder, baking soda, and salt in a medium bowl.
3. Cream butter, granulated sugar, and brown sugar with a mixer on medium-high for 2 minutes until fluffy.
4. Beat in egg, vanilla, peppermint extract, and milk until smooth.
5. Mix in dry ingredients on low just until combined. Fold in white chocolate and 1/3 cup of the crushed peppermint (save the rest for topping).
6. Scoop 1 1/2 tablespoon dough balls, place 2 inches apart, and lightly flatten. Sprinkle a pinch of remaining crushed peppermint on top.
7. Bake 9–10 minutes until edges are set. The peppermint on top will melt slightly—that’s good!
8. Cool 5 minutes on the sheet to set, then transfer to a rack.

For a glossy finish, press a few extra white chocolate chips into each cookie right after baking. Not into peppermint? Swap the extract for almond and use festive sprinkles instead.

4. Chewy Cut-Out Sugar Cookies That Don’t Need Chilling

Yes, you can cut out shapes without chilling the dough. These cookies keep soft centers, clean edges, and actually taste amazing (no cardboard vibes). Perfect for decorating with kids or when you want pretty trees, stars, and snowflakes without the wait.

Ingredients:

• 3 cups (360 g) all-purpose flour, plus extra for dusting
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 cup (225 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 1 large egg
• 1 tablespoon milk or cream
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon almond extract (optional but lovely)

Instructions:

1. Heat oven to 350°F (175°C). Line two baking sheets with parchment.
2. Whisk flour, baking powder, and salt in a bowl.
3. Cream butter and sugar on medium-high for 2 minutes until pale and fluffy.
4. Beat in egg, milk, vanilla, and almond extract until smooth.
5. Add dry ingredients and mix on low just until a dough forms. It should be soft but not sticky; if needed, sprinkle in 1–2 tablespoons flour.
6. Lightly flour your work surface and rolling pin. Roll dough to 1/4 inch thick. Work with half the dough at a time for easier handling.
7. Cut shapes with floured cutters and transfer to baking sheets with a thin spatula. Re-roll scraps once—cookies stay tender that way.
8. Bake 8–10 minutes, depending on size, until edges look set and bottoms are barely golden. Keep the tops pale for softness.
9. Cool on the pan 3 minutes, then move to a rack.

Decorate with quick icing: whisk 1 1/2 cups powdered sugar, 1 1/2–2 tablespoons milk, 1/2 teaspoon vanilla, and a tiny pinch of salt until smooth. Pipe or spread, add sprinkles, and let set. For colored dough, add a drop or two of gel food coloring to the wet ingredients—cheerful without changing texture.

5. Gingerbread-Spiced Sugar Cookies With Maple Glaze

Think sugar cookie meets gingerbread—soft, cozy, and gently spiced with a maple finish. They’re festive without the snap of traditional gingerbread, ideal for anyone who wants warm flavors with a tender bite. Plus, the glaze sets just enough for stacking.

Ingredients:

• 2 1/2 cups (300 g) all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon fine sea salt
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 3/4 cup (170 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (55 g) light brown sugar, packed
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons molasses
• 2 tablespoons sour cream

Maple Glaze:

• 1 1/4 cups (150 g) powdered sugar
• 2–3 tablespoons pure maple syrup
• 1–2 teaspoons milk, as needed
• Pinch of fine salt

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2. Whisk flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg in a bowl.
3. Cream butter, granulated sugar, and brown sugar for 2 minutes until fluffy.
4. Beat in egg, vanilla, molasses, and sour cream until smooth.
5. Mix in dry ingredients on low just until combined. The dough should be soft and scoopable.
6. Scoop 1 1/2 tablespoon balls, place 2 inches apart, and lightly flatten.
7. Bake 9–11 minutes until the edges are set and the tops look matte with tiny cracks.
8. Cool 5 minutes on the tray, then transfer to a rack.
9. For the glaze, whisk powdered sugar, maple syrup, milk, and salt until pourable but thick. Spoon or drizzle over mostly cooled cookies. Let set 20–30 minutes.

Add sparkle with a pinch of turbinado sugar or crushed maple candy before the glaze sets. If you want bolder spice, add 1/8 teaspoon black pepper—it gives that bakery-style warmth without screaming “pepper.”

Pro Tips For Soft & Chewy Success

• Measure flour right: Spoon and level. Too much flour = dry cookies. If the dough looks dry, add 1–2 teaspoons milk.
• Do not overbake: Pull when centers are pale and edges just set. They firm up as they cool—trust me.
• Room-temp ingredients: A softer dough combines better and spreads evenly without chilling.
• Pan rotation: Swap racks halfway to avoid hot spots. Even bake, every time.
• Storage: Keep in an airtight container at room temp for 3–4 days with a slice of bread to maintain softness. Freeze baked cookies (or dough balls) up to 2 months.

Simple Frosting & Decorating Ideas

• Vanilla buttercream: Beat 1/2 cup butter with 1 3/4 cups powdered sugar, 1 teaspoon vanilla, pinch salt, and 1–2 tablespoons milk.
• Quick glaze: Powdered sugar + milk + vanilla. Add a drop of almond extract for a bakery vibe.
• Chocolate dip: Dip half in melted dark or white chocolate; add crushed candy canes or sprinkles.
• Sprinkle upgrade: Use sanding sugar or nonpareils—press lightly while the cookies are warm so they stick.

Make-Ahead And Freezer Tips

• Freeze dough balls: Scoop, freeze on a sheet until solid, then bag. Bake from frozen, adding 1–2 minutes.
• Freeze cut-outs: Cut shapes, freeze on a sheet 15 minutes, then bake as directed. They’ll hold edges extra clean.
• Freeze glazed cookies: Freeze unglazed for best texture. Glaze after thawing at room temp.

That’s your holiday cookie game, handled. These Easy Christmas Sugar Cookies (No Chill, Soft & Chewy) are your shortcut to festive baking without the fuss—seriously, once you try them, you’ll never go back to chill-and-wait doughs. Pick your favorite flavor, preheat the oven, and get that house smelling like pure December magic. Happy baking!