No Chill Cutout Cookies Recipes

NO-CHILL CUTOUT SUGAR COOKIES

Steps:

• Preheat oven to 375°F. In a large bowl, cream butter and sugar with an electric mixer. Beat in eggs and vanilla. Add baking powder and flour one cup at a time, mixing after each addition. Dough will be stiff. Do not chill dough. Divide dough in half. Roll each half about 1/8 inch thick, between two sheets of waxed paper sprinkled with flour. Dip cutters into flour before each use. Bake cookies on ungreased cookie sheet on middle rack of oven for 8-12 minutes, or until cookies edges of cookies are lightly browned.
• If desired, when cool, decorate with one of our frosting, icing, or glaze recipes, or decorate with purchased decorators frosting.

FOOLPROOF AND PERFECT NO-CHILL CUT-OUT SUGAR COOKIES

Steps:

• Preheat oven to 400 degrees F. Line 2 or 3 baking sheets with parchment paper; set aside.
• In the bowl of a stand mixer, cream together the butter and confectioners' sugar together with the paddle attachment until light and fluffy, about 2 minutes. Add in the egg, beating well and scraping down the sides of the bowl if needed, followed by the vanilla extract and lemon zest (or almond extract, if using), beating well. Lastly, add in the baking powder, salt, and flour and mix on low speed until a soft dough has formed and everything is incorporated.
• On a clean, flat work surface, add some confectioners' sugar - about a Tablespoon or two. (I like using confectioners' sugar to roll out dough over flour because it doesn't leave a floury taste, however, flour may be used). Add half of the dough and roll out with a rolling pin until it reaches about 1/4 inch thickness.
• Using your favorite cookie cutters, begin cutting shapes out of the dough and place 1" apart (2" apart if using larger cutters) on the prepared baking sheets.
• Bake for 8-10 minutes for miniature cookies, 10-12 minutes for larger cookies, rotating pans halfway through baking time to ensure even baking for both pans. Cool on the baking sheets for about 10 minutes, then transfer to a wire rack to finish cooling completely. Repeat recipe with remaining dough until all the cookies are baked.
• For the royal icing glaze: In a medium bowl, whisk together the warm water, corn syrup, vanilla extract and confectioners' sugar until a smooth glaze comes together. It should be thick but still pourable. If desired, divide the glaze among smaller bowls and tint each bowl a different color.
• For the most low-maintenance cookie ever, dunk the top side of the cookie face-down into the glaze, allowing excess to drip off. Return to the wire rack and leave plain or top with sprinkles, as I recommend. Allow the glaze to set completely - about 20 minutes - before stacking, packing or serving.

EASY NO-CHILL SUGAR COOKIES

Steps:

• Preheat oven to 400 degrees.
• In mixing bowl, cream butter with sugar until light and fluffy. Beat in egg and vanilla.
• Mix flour, baking powder, and salt in a separate bowl; add to butter mixture 1 cup at a time, mixing after each addition.
• Do not chill dough. Divide dough into two balls. On a floured surface roll each ball into a circle approximately 12" wide and 1/8" thick. Dip cookie cutter in flour and cut out cookies.
• Bake on ungreased cookie sheet for 6 - 7 minutes or until cookies are lightly browned. It helps to line pans with parchment paper for easy cookie removal.

BEST SUGAR COOKIE RECIPE

Steps:

• PREHEAT oven to 350° F.
• In the bowl of your mixer, CREAM butter and sugar until smooth, at least 3 minutes
• BEAT in extracts and egg. (PLEASE NOTE there is 1 egg in this recipe.)
• In a separate bowl, COMBINE baking powder and salt with flour and add a little at a time to the wet ingredients.
• IMPORTANT NOTE: If the dough looks crumbly keep mixing for 30 seconds to 1 minute longer. The dough should be pulling away from the sides of the mixer.
• If the dough still looks too dry or stiff for your mixer, turn out the dough onto a countertop surface, flour surface as needed. Wet your hands and finish off kneading the dough by hand.
• DO NOT CHILL THE DOUGH. Divide into workable batches (2-3 chunks), roll out onto a floured surface, and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).
• Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

CUT OUT SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
• Whisk together the flour and baking powder, set aside.
• In a large bowl using an electric mixer, cream together the butter and sugar until smooth and creamy. Blend in the egg and both extracts. Gradually add the flour mixture and beat until just combined, scraping down the bowl, as needed, including the bottom.
• The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl until it comes together.
• Roll on a floured surface to about 1/4" to 3/8" thick, and cut into shapes using cookie cutters.
• Place on the prepared baking sheets 2 inches apart and then transfer to the freezer for 10 minutes, while you preheat the oven to 350 degrees F.
• Bake for 10-12 minutes until just barely golden on the bottoms. Watch them carefully and don't over-bake.
• Let sit for a few minutes on the sheet, then transfer to a cooling rack to cool completely before icing.
• Enjoy plain or decorate and allow to set (usually 3 hours or overnight) before stacking.
• NOTE: Don't miss all the tips in the full article for optimal results and watch the video for visual help.

EASY NO CHILL CUT OUT SUGAR COOKIES

Steps:

• Preheat the oven to 350 F.
• In the bowl of a stand mixer use the paddle attachment to beat the butter and sugar together at medium-high speed for 1 minute. (Or beat by hand or use hand held electric mixer.)
• On medium speed, beat in the egg, vanilla, almond extract, baking powder and salt.
• Measure the flour correctly (see note) and add to the mixer 1 cup at a time, beating until combined after each addition.
• Don't chill the dough!!! Divide it into two balls and roll out to exactly 1/4" thick on a clean piece of parchment paper using just enough flour on your rolling pin to prevent sticking. Scraps of dough can be gathered up, kneaded together until they are a uniform ball and then rolled out again. Repeat as needed until used up.
• When removing cut cookie dough from the parchment paper use a thin, flexible metal spatula. Quickly slide the spatula under each cookie and use the spatula to put the cookie on the baking sheet.
• Line cookie sheets with clean parchment paper. Space out cookies on sheets with enough room to rise. Bake at 350F for 6-8 minutes. The cookies will not be brown at all. They will be dead white but look set. (For crisp cookies instead of soft bake an additional 2-3 minutes until edges start to brown.)
• After removing from the oven let the cookies cool on the sheets for several minutes until firm enough to move without breaking. Use a spatula to put the cookies on a wire rack. Cool completely before frosting.
• Decorate with vanilla buttercream (below) and store tightly covered for up to five days.

NO-CHILL CUTOUT COOKIES

Steps:

• Preheat oven to 400.
• Cream together the butter and sugar.
• Add the egg and vanilla, mix until well blended.
• In a separate bowl sift together the flour and and baking powder.
• Then graduadually add it to the butter mixture and blend well.
• Form the dough in to a smooth ball.
• Roll out the dough on a lightly floured surface to 1/8 to 1/4" thick.
• Cut out with cookie cutters and place on ungreased cookie sheets.
• Fill each sheet with cookies of equal size to ensure even baking.
• Bake 6 minutes (a bit longer for thicker cookies).
• They shouldn't brown at all.
• Remove from cookie sheets and cool on wire wracks
• Decorate as desired when cool.

MAPLE SUGAR COOKIES (NO CHILL, CUTOUT COOKIES)

Steps:

• Preheat oven to 350°F. Prepare 2 baking sheets with nonstick silicon mats or parchment paper and set aside.
• In a large bowl, sift together flour, baking powder and salt. Set aside.
• In a separate large bowl using a stand of hand mixer, cream together butter and brown sugar until light and creamy.
• Add egg, maple extract, vanilla extract and almond extract and beat to combine.
• Add dry ingredients 1 cup at a time, beating on medium speed to combine between each addition.
• On a lightly floured surface, roll out dough to about 1/4" thick (I like to use rolling pin rings to ensure the dough is even). Use your favorite cookie cutter to cut out each cookie and place on prepared baking sheets. Since these won't spread, you can add more to a sheet than usual, but I still like to leave 1" between each cookie for even baking.
• Bake for about 8 minutes until cookies are set, but edges are not yet browned.
• Bake one batch at a time, allowing the baking sheet to cool completely before adding the next batch of cookies to bake - this will ensure even and consistent baking times.
• Let cool 5-10 minutes on baking sheet, then transfer to wire racks to cool completely.
• While cookies are cooling, combine sifted powdered sugar and maple syrup in a small mixing bowl and use a whisk to combine - the icing will thicken and become a tan color.
• Use a small icing spatula to coat each cookie. I like to spread all the way to the edges, but you can also pour the icing into a piping bag and drizzle on top instead if you'd prefer.
• Let set completely, then serve and enjoy!