Easy Sugar Cookie Recipe Without Baking Soda or Powder

These archetype sugar cookies without baking powder, are not but quick and easy to make, but can be decorated with colorful sugars to celebrate any occasion in style! With this no-arctic dough, you tin can accept soft and chewy carbohydrate cookies set up in only an 60 minutes!

Jump to:

• So what is blistering pulverization exactly?
• Practice y'all demand to chill sugar cookie dough?
• Ingredient Tips for Better Blistering
• Special Tools You'll Demand
• How to Make Carbohydrate Cookies Without Baking Powder
• Full video tutorial!
• Make This Recipe Your Ain
• Test Kitchen Tips for Sweet Success
• More Tips + FAQs
• Other Recipes Y'all'll Love
• ~The Sweet Recipe Bill of fare~

And then what is baking powder exactly?

There are probably near as many different saccharide cookie recipes as there are clouds in the sky (hither's another altogether cake sugar cookie recipe of mine!). But this detail recipe keeps it uncomplicated, classic, extra chewy, and extra festive.

Every bit you might take guessed, baking powder is not almost as common as baking soda in the boilerplate home. And then what are you to do when that sugar cookie craving hits, and you don't have whatever baking powder around? Luckily, you lot tin actually apply baking soda to make equally, if not more-so delicious sugar cookies than recipes that employ the more traditional baking powder.

Blistering pulverisation is actually comprised of blistering soda, an acid, and a filler (typically cornstarch), then we're really just using a reduced version of baking powder when we use baking soda in our cookies. Baking soda tends to make cookies spread out whereas blistering pulverization makes them puff up. So in the instance of that soft, chewy, almost pancake-style crackly carbohydrate cookie, baking soda is actually our new all-time friend.

Practise you need to arctic sugar cookie dough?

Sometimes yes and sometimes no. But in our case, I wanted to proceed this recipe quick and easy (considering who wants to have to await for cookies?!). So for this recipe, yous also don't have to refrigerate the dough.

Whether yous mix it up in grams or by volume, it'due south a quick, iii-pace mix that results in a perfectly simple, soft, chewy sugar cookie, with an actress festive sugar coating you tin can customize to any special occasion as y'all like!

Ingredient Tips for Better Baking

(Pssst…if yous're fix to but go blistering, get all the details in the recipe menu below!)

• Butter: nosotros're using a good deal of butter in this recipe so brand sure information technology's unsalted.

• Corn Syrup (optional) : corn syrup has a unique ability to really bring an extra chewiness to cookies which we definitely want here and makes them spread but a touch more than. However, if yous don't have any on paw you can just exit it out, and you'll yet get succulent cookies on the other end.

• Baking Soda: blistering soda helps these cookies spreadout, notupwardlike blistering pulverisation would. This keeps us in the "chewy" instead of "cakey" world.

• Decorative sugars (optional): I beloved using multiple unmarried colors of sanding sugars for multi-colored cookies, but you're welcome to use classic granulated white sugar, or even coarse colored sugars for a festive finish that has a little extra crunch.

(p.s. for all the basic tips that no 1 ever taught you, that are super important to aid yous bake your best, check out my Baking 101 series!)

Special Tools You'll Need

• Hand or stand mixer: to get your butter and sugars low-cal and fluffy

• i.v" water ice cream scoop : optional, but helpful for quick and even cookie portioning

How to Make Sugar Cookies Without Baking Powder

(Pssst…if you're ready to just get baking, go all the details in the recipe menu below!)

1. Preheat your oven and line your baking pans.
2. Cream together the butter, carbohydrate, corn syrup and vanilla extract. (More on why you lot desire to add together the vanilla early on inthis lesson on butterfat!)
3. Shell in the egg.

4. Mix in the dry out ingredients, just until combined.

final dough

5. Scoop your cookies into 1.5" dough balls.  Coil if needed, so coat in granulated sugar.
6. Tray on prepared pans and b ake until almost-set (with very little color). We want these cookies a piffling underbaked for that overnice chewy texture.

7. Knock cookies on the counter to settle them right out of the oven.
8. Cool, share, and enjoy these colorfully delicious treats!

Full video tutorial!

So that'due south the steps in a nutshell, but permit's check out the full video tutorial below to see information technology all in activity...

And bank check out the total RECIPE WEB STORY for a click-through tutorial!

Make This Recipe Your Own

• Color to your occasion: feel free to switch up the sugar colors or use a single multi-colored sugar for ease. Whether you're matching the birthday boy or daughter'south favorite colour, or going with an on-theme pallette for your holiday party, the sky is the limit for these colorful cookies!

• Add a lemon twist: for a fresh lemony note in these cookies, simply add together the zest of one lemon to your butter in the first step.

• Add an almond twist: for a hint of almond which is commonly institute in sugar cookie recipes, add a ¼ teaspoon almond excerpt in the first step.

Test Kitchen Tips for Sweet Success

• Get the butter fluffy: nosotros want to really beat these cookies well before adding the dry ingredients. Whipping this batter well at the early on stages traps air bubbles in your dough that oestrus up and aggrandize in the oven to aid the blistering soda, and give you that crackly summit.

• Curlicue in sugar immediately: because this is a stiff dough to give our cookies their nice texture, you lot may discover it's not super sticky. I highly recommend rolling your dough balls immediately after y'all scoop 1. If you scoop all the dough, and then go back to coat it, the surface tin can dry a footling chip which makes the sugar less probable to stick.

• Knock it when it'south hot: hitting the cookies on the counter fresh out of the oven helps plummet their puffy domes and settle the molten batter to requite you that nice chewy texture in the centers.

• Don't overbake! We want these cookies to take only a hint of color on the edge so they keep a footling doughy-ness that ultimately translates to chewiness in the last cooled cookies.

More than Tips + FAQs

Can you make these cookies ahead of time? What about freezing them?

My personal favorite version of these cookies is mixed and baked fresh, as I notice that chewy center and crips edge combo is optimized with a fresh bake.

However, if the timing just doesn't work out, yous tin can make these cookies ahead of fourth dimension. The scooped dough balls volition proceed for 1 month in the freezer or iii days in the fridge. They practice bake directly from the fridge or freezer, only the texture will be a piffling different due to the chill/freeze of the dough (the cookies stay a petty taller and beastward a little less chewy). For best results, thaw the dough to room temperature before blistering.

Whether baking from the fridge or freezer, you tin can still bake them at 350°F. They may just take an extra minute or 2 to broil starting from a chilled temperature.

Pull them out whenever y'all come across that hint of golden brown on the edges. They also may stay a bit more domed and not crackle as much as the freshly mixed cookies would (but they'll still be super succulent!).

How exercise you store leftover cookies?

These cookies rarely survive more than than a 24-hour interval or two in our house (lolz).Just, if you do demand to store them, proceed them at room temperature in an air-tight container for up to a calendar week.

Because of their slightly nether-baked centers, these cookies really keep amend than near over a few days which is an added bonus of this recipe!

Tin can you get out baking powder out of whatever saccharide cookie recipe?

I definitely wouldn't recommend information technology. Baking pulverization is a crucial ingredient wherever information technology is used. If yous merely make up one's mind to leave information technology out, you would likely stop up with an un-risen, un-crackled, very dumbo, and heavy final product.

Can I substitute baking powder for baking soda in this recipe?

Every bit discussed in a higher place blistering powder has additional components to baking soda, so they are not interchangeable.

Baking powder tends to go up while blistering soda tends to go out. Equally such, I don't recommend using it hither, but instead looking for a recipe designed to use baking pulverization from the commencement.

Are butter cookies and saccharide cookies the aforementioned?

Butter cookies and sugar cookies are talked about interchangeably sometimes, but in my case I consider them to be very unlike.

A butter cookie is usually unleavened or only lightly leavened, and more like a shortbread cookie with a tender and crumbly texture. Sometimes, butter cookies can also have a firm, almost "snappy" texture too.

Drop carbohydrate cookies, on the other manus, accept a agglomeration of different styles. But in this instance of a chewy sugar cookie, we're thinking of a well-leavened, bendy, chewy, and soft texture.

Butter cookies by and large have a higher ratio of butter equally you might judge whereas a sugar cookie tends to have a higher ratio of sugar. (Funny how that works, huh? lol)

Other Recipes You lot'll Beloved

If you are a fan of sugar cookies, be sure to check out the other 3 sugar cookie styles I have on the site:

• Altogether Block Cookies
• No-Chill Cut Out Sugar Cookies
• Kid-Canonical Monster Sugar Cookies

For some chewy cookies, be sure non to miss my...

• Chewy-Gooey Sea Table salt Chocolate Chunk Cookies
• I Bowl Double Dark Chocolate Chip Cookie Recipe
• Double Biscoff Butter Cookies
• Easy Cakey Snickerdoodles (without cream of tartar!)

⭐ If you bake up this tasty recipe please give it a ⭐ rating in the recipe card or exit a comment and feel gratis to inquire whatsoever questions at the bottom of the folio to help others find their way to this sweetness recipe too! ⭐

~The Sweet Recipe Card~

Soft and Chewy Saccharide Cookies (without baking powder!)

These soft and chewy cookies are made without baking powder, accept a quick mix, no arctic dough, and tin exist decorated with colorful sugars to celebrate any occasion in manner!

Prep Time 25 mins

Cook Time 10 mins

Total Time 35 mins

Category Cookies

Difficulty ♥♡♡♡♡

• ▢ 10 tablespoons (1 ¼ sticks) unsalted butter (softened)
• ▢ 1 tablespoon light corn syrup (optional, for actress chewiness)
• ▢ ane ¼ cups carbohydrate
• ▢ 1 ½ teaspoons vanilla excerpt
• ▢ ane large egg
• ▢ 2 cups all-purpose flour
• ▢ i teaspoon baking soda
• ▢ ¼ teaspoon fine common salt
• ▢ Multi-colored sanding sugars or additional granulated sugar (for decoration)

• Prep and line:preheat your oven to 350°F and line two baking sheets with parchment paper. ^*1

• Cream butter, sugars, and vanilla:cream together the butter, sugar, corn syrup, and vanilla extract for 1-2 minutes until very light and fluffy on medium-high speed using a manus or stand up mixer.

• Beat in the egg: add together in the egg and beat for 30 seconds more on medium-high until the concoction is polish, opaque, and slightly fluffy.

• Mix in dries: stir together flour, baking soda, and salt in a small bowl until blended. Add that dry mix to the batter, and mix on low speed until fully combined, then vanquish briefly on medium-low for just 30-lx seconds to bring everything together (be sure to scrape the basin really well virtually halfway through mixing!)

• Scoop and decorate:identify at least a ¼ cup of each colored sugar in its own pocket-size, wide bowl (or alternatively 1 cup of granulated sugar in a basin). Scoop dough into near 1 ½" round balls, using about 2 tablespoons of dough per cookie (an ice foam scoop works well for easy portioning). Roll dough balls between your easily to fully round (if non using an ice cream scoop), then gyre in the sugar until fully coated. ^*ii

• Tray and bake: identify cookies on prepared trays, at least 2" apart. Broil for viii-x minutes for mashy centers, just until the edges have a hint of gold-brown, the bottoms accept browned and the tops are puffed and crackled, but not fully assail tiptop. (You do desire these cookies to exist a little nether-baked for the tastiest texture and brightest colors.)

• Knock em' down: knock each tray firmly on the counter or stovetop several times immediately after removal from the oven to collapse the dome and get that perfect cookie crackle.

• Absurd, share, and savor: let cookies to cool as long as yous can(so those mashy middles tin can set up to a perfectly chewy center, and the edges can become deliciously crisp). Then pass around these colorfully delicious treats that will put a smile on any kiddo's confront!

• ^*1 Broil them to your preference!The 350°F bake for eight-10 minutes will event in a pretty doughy cookie (which is my personal favorite where you lot still have that almost "cookie-dough-like" flavor). However, if you'd like your cookies to exist more than on the crispy side, you can just bake until they are golden brown on the total surface (an actress ii-iii minutes).

• ^*2 A not-so-glutinous situation: this dough has to be stiff plenty to keep its shape and give yous that beautifully crackled look, simply likewise sticky plenty to hold the saccharide blanket. If your dough isn't quite gluey plenty when you roll it in your sugar bowl, you can use your easily to gently press the sugar into your dough balls and patch any naked spots while they're in the carbohydrate bowl, and don't worry if the coverage isn't perfect! Making sure you roll the dough balls immediately subsequently scooping will help to make the sugar stick as well (the dough will dry out if you let information technology sit for even a minute or 2 after scooping, making it harder to become the sugar to stick).

• Coarse saccharide for crunch: if you lot'd like an actress crisis, you tin can also use a coarse colored sugar on the outside of your cookies instead.

• Color to your occasion: feel free to switch upwards the sugar colors or use a unmarried multi-colored saccharide for ease.

• Add together an almond twist: for a hint of almond which is non uncommon in sugar cookie recipes, add a ¼ teaspoon almond extract in the first stride.

• Add a lemon twist: for a fresh lemony note in these cookies, just add the zest of one lemon to your butter in the first step.

• Storage: store these cookies at room temperature in an air-tight container for up to a week.

• Chilled/Frozen Dough: you can arctic the dough balls for up to 3 days or freeze them for up to a month. For all-time results, thaw the dough to room temperature before blistering. To bake from the freezer, fridge, or once rethawed, follow recipe instructions, just just know you may demand a minute or two extra on your bake time, and your cookies will be a petty taller and a little less chewy than fresh mixed ones.

Serving: 1 cookie Calories: 168 kcal Carbohydrates: 25 one thousand Protein: 2 g Fat: 7 k Saturated Fat: 4 yard Polyunsaturated Fat: ane chiliad Monounsaturated Fatty: 2 thousand Trans Fat: one g Cholesterol: 26 mg Sodium: 153 mg Potassium: 21 mg Fiber: 1 thousand Saccharide: 15 one thousand Vitamin A: 208 IU Calcium: 6 mg Iron: one mg

Delight give it a ⭐ rating in the recipe bill of fare or leave a annotate at the lesser of the page to assistance others find this sweet recipe - I'd then appreciate it! Xo, Jocelyn

I hope you and your loved ones relish this recipe and when y'all give these a endeavour, please share (literally and electronically!) and tag me on Instagram or Facebook @mint.and.mallow.kitchen so I tin can see all your amazing sweets and help you lot with any baking conundrums that come!

Love, low-cal and sweets always,
Jocelyn

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