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Sugar cookie recipe without baking soda on the counter with a bite taken out of one of them.
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4.45 from 18 votes

Easy Sugar Cookie Recipe Without Baking Soda

My sugar cookie recipe without baking soda is soft, chewy, and sweet. Top them with sprinkles or leave them plain. They taste great either way!
Prep Time10 minutes
Cook Time11 minutes
Chill Time1 hour
Total Time1 hour 21 minutes
Course: Christmas Cookies, Desserts
Cuisine: American
Servings: 12 servings
Calories: 297kcal
Author: Samantha Erb

Ingredients

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar plus more for rolling
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract

Optional

  • Holiday nonpareil sprinkles

Instructions

  • Preheat the oven to 375 degrees F. Line several baking sheets with parchment paper. Mix the flour, baking powder, and salt in a medium bowl.
  • Place the softened butter and sugar in the bowl of your electric mixer. Cream the butter and sugar together on high until light and fluffy, 3-5 minutes. Then turn the mixer on low and add the eggs and vanilla extract. Scrape the bowl.
  • With the mixer running on low, slowly add the flour mixture. Scrape the bowl and beat again for 30 seconds. Chill the dough for at least an hour.
  • Pour some extra sugar into a bowl to coat the cookies (and sprinkles if using). Scoop the dough out and roll into 1-inch balls. Shake each ball in the sugar bowl to coat, then place on the cookie sheets 2 inches apart. Use the bottom of a drinking glass to press down on each ball until it’s 1/3- to 1/2-inch thick.
  • Bake each sheet of sugar cookies for 9-11 minutes, until the edges are slightly golden and the centers are just barely set. Cool completely on the cookie sheets.

Notes

  • Cream the butter and sugar fully so the cookies stay soft and tender. I use my stand mixer and cream on high until the mixture is light and fluffy, about 3-5 minutes.
  • Chill the dough for at least an hour to keep the mixture from getting too sticky and to prevent the cookies from spreading too much in the oven.
  • To keep the bottoms of the cookies from browning too quickly, line the baking sheet with parchment paper or a silicone baking mat.
  • For evenly sized cookies that bake at the same rate, use a cookie scoop to scoop the dough.
  • Bake the cookies until the centers are just set, and the edges are slightly golden.
  • Store leftovers in an airtight container on the counter for up to 5 days.

Nutrition

Serving: 1 | Calories: 297kcal | Carbohydrates: 33g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Cholesterol: 87mg | Sodium: 129mg | Fiber: 1g | Sugar: 17g