Sugar cookies are a popular treat at parties these days and with all ages too! They are easy to make and I will make it even easier for you with my how to make no chill, no spread chocolate sugar cookies recipe. Chocolate cookies can be enjoyed just as they are or you can decorate with royal, fondant or buttercream icing!
Sugar cookies are a classic and popular treat, that over recent years have become so popular to make and gift. It’s a hot trend at the moment to have customised cookies at parties, as they can be themed and personalised to the occasion. Decorated sugar cookies can be work of edible art, however they can be a labour of love as decorating each cookie can take some serious time depending on how detailed your design is and the type of icing you choose to decorate your cookies with.
Most Sugar cookie dough recipes require you to chill the dough, which can be very time consuming and slow you down. But don’t worry, as impatient me has come up with a no chill, no spread chocolate sugar cookies recipe! These still taste great, but this recipe just saves you time on making, so you can spend more time on the fun decorating part.
This sugar cookie recipe is not really sweet, but you don’t need a sweet cookie if you are covering them icing. All the different icings have more than enough sugar to compensate for the reduced sugar in the actual cookie.
Why are sugar cookies such a popular treat?
Sugar cookies are really popular as they are easy to make and easy to customise, there are so many different cutters available that sugar cookies can be themed to any occasion.
Another reason Sugar cookies are also popular as you do not have to be an experienced cookie decorator to create wonderful tasty design that will wow the receivers.
Experienced sugar cookie decorators like these so they can show off their artistic talents in delicious edible treats.
These are great to make together as a family to celebrate different holidays and occasions as these are easy any fun for little bakers too.
What can sugar cookies be used for?
Sugar cookies make great gifts and they can be themed to pretty much any occasion. Some occasions you could use these for are Christmas, Halloween, birthdays, Weddings etc, you can create these for any theme you want.
Other ways to customise your sugar cookies
You can get cutters for all themes these days, however you can also get creative and easily customise simple square and circle cutter designs. If you only have some standard cutters and want to theme these to an occasion why not have a look on Pinterest and get some inspiration from there for your theme.
The other great way to customise your sugar cookies is to use different flavours. There are so many different flavours these days for example you could make a candy floss shaped cookie and then flavour it to taste like candy floss too.
Tools i used for how to make no chill, no spread chocolate sugar cookies
Stand Mixer
Silicone Mat
Baking Sheet
Parchment paper
Cookie cutters
Cookie spatulas
Rolling pin
Ingredients for how to make no chill, no spread chocolate sugar cookies
This recipe makes 16-20 cookies depending on the size.
- 150g Salted butter, softened
- 90g Castor sugar
- 1 large egg
- 1 tbsp Vanilla extract or any flavour you fancy. Little tip salted caramel flavour works well with chocolate sugar cookies!
- 300-325g All-purpose flour
- 20g Corn flour / Corn starch
- 30g Cocoa powder
How to make no chill, no spread chocolate sugar cookies
Preheat Oven and Prepare Baking Sheet
Preheat your oven to 170°C (335°F), non-fan / conventional oven setting and line your baking sheet with your silicone baking mat. This step ensures your cookies won’t stick to the sheet while baking.
Mix Butter, Vanilla
Place the softened butter and flavouring into the bowl of your stand mixer. Mix these together until they are combined, this should only take a few seconds. By adding the flavouring to the butter, this helps to enhance the flavour.
Sugar Time
Add the castor sugar to the mixture and mix this in until they are all combined and the mixture becomes light and fluffy. Mixing the butter and sugar is crucial for achieving that perfect cookie texture, but you need to be careful not to over mix as this can cause the cookies to spread.
Add The Egg
Add the egg to butter-sugar mixture and mix this in until all are well combined. This step adds moisture to the dough.
Dry Ingredients
In a separate bowl, sift the all-purpose flour, corn starch, and cocoa powder. Give these a whisk to make sure they are properly combined. Properly combining the dry ingredients makes sure everything is evenly distributed which helps to enhance the cookie’s texture.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients in your stand mixer, mixing well after each addition. The dough should start to come together and have a slightly firm texture without being too sticky. Avoid overmixing, as it can toughen the cookies and cause them to spread too.
Rolling Out the Dough
Split your dough into two balls, leave one in the bowl and place the other on a piece of parchment. Press the dough on the parchment down with your hands to about 1 inch thick. Next place another piece of parchment on top of your dough and roll the dough to about 6mm (1/4 inch) thick. You can achieve an even thickness by using a rolling pin that has guides or you can use dowls either side of your dough and roll over these.
Achieving an even thickness of your cookies will help these to bake evenly.
Cut Out Your Sugar Cookies
Select your favourite cookie cutters and use these to cut out your shapes from the rolled-out dough. Transfer the cookies to your prepared baking sheet, leaving a little space between each cookie just to allow for minimal spreading. When transferring your cookies, you can use a cookie spatula to pick these up to help to prevent the shapes becoming distorted.
Bake the Cookies
Place the baking sheet with your cookies on it in the preheated oven for 12-14 minutes. The exact baking time will depend on the thickness of your cookies and your oven, so keep an eye on them to avoid over-baking.
Cooling and Decorating
Once the cookies are done, remove them from the oven and let them cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. Once your cookies are fully cooled, you can decorate the cookies with your favourite frosting, icing, sprinkles or even just enjoy as they are.
Tips
- Avoid overmixing the dough once you add the flour. Mix just until the ingredients are combined to prevent the cookies from spreading.
- If you’re using dark-coloured baking sheets, reduce the oven temperature to 10°C to avoid excessive browning.
- When making intricate shapes, try to keep the cookies of similar size and thickness on each baking sheet to make sure they all bake evenly.
- To make these cookies extra chocolaty you could add chocolate chips too!
Final Word
Well, I hope you enjoy this no chill, no spread chocolate sugar cookies recipe, and the time it will save you! Now you have some extra time on your hands as you no longer need to chill your dough you can get even more creative with your designs. Don’t forget to have some fun with different flavourings too.
Happy baking, creating and making, I look forward to seeing some of your designs. If you post these on social media, please tag Party, Party, Disco as I love to see what you have created.
Don’t forget if you share your post on social media to tag Party, Party, Disco and add the #partypartydisco #PPD #imadethiswithppd.
Here Are Some Other Posts You Might Like
How to Make No Chill and No Spread Sugar Cookies
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Happy Baking!
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No Chill, No Spread Chocolate Sugar Cookies Recipe
Ingredients
- 150 g Salted butter softened
- 90 g Castor sugar
- 1 large Egg
- 1 tbsp Vanilla extract
- 300-325 g All-purpose flour
- 20 g Corn starch
- 30 g Cocoa powder
Instructions
- Preheat oven to 170°C (335°F), non-fan / conventional oven setting and line your baking sheet with your silicone baking mat. This step ensures your cookies won't stick to the sheet while baking.
- Place the softened butter and flavouring into the bowl of your stand mixer. Mix these together until they are combined, this should only take a few seconds. By adding the flavouring to the butter, this helps to enhance the flavour.
- Add the castor sugar to the mixture and mix this in until they are all combined and the mixture becomes light and fluffy. Mixing the butter and sugar is crucial for achieving that perfect cookie texture, but you need to be careful not to over mix as this can cause the cookies to spread.
- Add the egg to butter-sugar mixture and mix this in until all are well combined. This step adds moisture to the dough.
- In a separate bowl, sift the all-purpose flour, corn starch, and Cocoa powder. Give these a whisk to make sure they are properly combined. Properly combining the dry ingredients makes sure everything is evenly distributed which helps to enhance the cookie's texture.
- Gradually add the dry ingredients to the wet ingredients in your stand mixer, mixing well after each addition. The dough should start to come together and have a slightly firm texture without being too sticky. Avoid overmixing, as it can toughen the cookies and cause them to spread too.
- Split your dough into two balls, leave one in the bowl and place the other on a piece of parchment. Press the dough on the parchment down with your hands to about 1inch thick. Next place another piece of parchment on top of your dough and roll the dough to about 6mm (1/4 inch) thick. You can achieve an even thickness by using a rolling pin that has guides or you can use dowls either side of your dough and roll over these. Achieving an even thickness of your cookies will help these to bake evenly.
- Select your favourite cookie cutters and use these to cut out your shapes from the rolled-out dough. Transfer the cookies to your prepared baking sheet, leaving a little space between each cookie just to allow for minimal spreading. When transferring your cookies, you can use a cookie spatula to pick these up to help to prevent the shapes becoming distorted.
- Place the baking sheet with your cookies on it in the preheated oven for 12-14 minutes. The exact baking time will depend on the thickness of your cookies and your oven, so keep an eye on them to avoid over-baking.
- Once the cookies are done, remove them from the oven and let them cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. Once your cookies are fully cooled, you can decorate the cookies with your favourite frosting, icing, sprinkles or even just enjoy as they are.
