Easy No-Chill Sugar Cookies
Merry Christmas! Happy Holidays!
Of course, we all make cookies during the holiday season, right? Well… Caden has been out of school for a week now. To keep him from getting bored, and to be in the spirit of Christmas, we made vanilla cut out cookies. He had so much fun!
Now, this recipe. I read the comments (as I always do before attempting a new recipe), and I had mixed feelings. A bunch of people were saying their cookies didn’t turn out right. For various reasons.
So needless to say, I was on the fence. I wanted a fool-proof recipe, where the cookies held their shape. No chilling of the dough, and easy…
I’ve had a couple recipes where the bloggers say the cookies didn’t lose their shapes, and I ended up with blobs of cookie dough. Now, unless I’m experimenting (ie, I’ve already made the original recipe), I read the directions and follow them to a T. I don’t deviate. In those recipes, I still have no clue what I did wrong.
I FOUND IT!
This recipe was fool-proof. There was no way I could mess it up! I’m so excited! These cookies:
HELD THEIR SHAPE
REQUIRED NO CHILLING
EASY TO ROLL OUT
I am in love. <3 <3
Seriously though. I don’t think I have found an easier recipe. This will be my go-to for cut out cookies from now on. I swear.
Anyway, enough talking. Here is the recipe. If you make it, be sure to link back (to tell me if it was easy or not 🙂 ), or even comment with pictures! I’d love to see them!
1 cup butter, softened
1 cup sugar
1 tsp vanilla extract
1/2 tsp almond extract
2 tsp baking powder
3 cups flour
– Wax paper
– Rolling Pin
– Cookie Cutters
– Sprinkles or frosting for decorating
1. In a medium bowl, mix together flour and baking powder. Set aside.
2. Cream butter and sugar until fluffy and smooth. About 1.5 minutes.
3. Add in the extracts and egg. Mix until incorporated.
4. Slowly add in dry mixture. If the mixture becomes too thick for the mixer, take out and mix by hand (mine was perfect in the mixer).
5. Preheat oven to 350* F.
6. Divide the dough in half, and put between two pieces of wax paper.
7. Roll the dough between the paper until desired thickness. 1/4 inch was perfect for me.
8. Cut using cutters or knife. Whatever is your preference.
9. Bake for 6-8 minutes. Mine was towards the 8-minute mark. You don’t want them to brown at all*, but to lightly bounce back when you push the center.
*If the cookies brown, they are going to be on the crunchy side. If you want soft cookies, keep an eye on them after the 6-minute mark. Mine were still doughy in the middle at 6 minutes.
Enjoy this awesome recipe! I hope you liked it as much as I did.
- December 26, 2015
- 3 Comment