No Chill Cutout Cookies Recipes

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NO-CHILL CUTOUT SUGAR COOKIES



No-chill Cutout Sugar Cookies image

This is a nice sugar cookie which doesn't require that you chill the dough before you roll it out. We recommend you roll it out between two sheets of waxed paper to prevent sticking.

Provided by Mimi

Categories     Cutout Cookies     Rolled Cookies

Number Of Ingredients 7

1 cup butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 teaspoons baking powder
3 cups all-purpose flour
frosting, icing or glaze, to decorate (optional)

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.

Nutrition Facts :

FOOLPROOF AND PERFECT NO-CHILL CUT-OUT SUGAR COOKIES



Foolproof and PERFECT No-Chill Cut-Out Sugar Cookies image

These Foolproof, PERFECT No-Chill Cut-Out Sugar Cookies are an essential recipe for holiday baking! They yield perfect cookies every single time! Add my goofproof royal icing glaze and you're set!

Provided by Hayley Parker, The Domestic Rebel

Categories     Cookies

Time 32m

Number Of Ingredients 16

FOR THE COOKIES:
2 sticks (1 cup) unsalted butter (softened)
1½ cups confectioners' sugar
1 large egg
2 teaspoons vanilla extract
Zest of one small lemon (OR you can substitute 1/2 teaspoon almond extract in place of lemon)
2 teaspoons baking powder
1 teaspoon salt
3 cups all-purpose flour
ROYAL ICING GLAZE:
1/4 cup warm water
1 Tablespoon light corn syrup
1/4 teaspoon vanilla extract (or almond extract if using)
3 cups confectioners' sugar
Liquid or gel food coloring
Sprinkles

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.

NO-CHILL CUTOUT COOKIES



No-Chill Cutout Cookies image

Recipe from Penseys Spices Christmas 2008. I haven't made these but I want it in my cookbook so I'm posting it. The description says"What would the holidays be without cutout cookies? Decorating cookies with your children or a group of friends will always create memories. These cookies are especially quick and easy because you don't have to chill the dough before rolling." Frost with Recipe #339881,

Provided by Ann Marie F

Categories     Dessert

Time 16m

Yield 12 dozen

Number Of Ingredients 6

1 cup butter, softened (2 sticks)
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder

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.

Nutrition Facts : Calories 321.4, Fat 16.1, SaturatedFat 9.9, Cholesterol 58.3, Sodium 176, Carbohydrate 40.8, Fiber 0.8, Sugar 16.8, Protein 3.9

EASY NO-CHILL SUGAR COOKIES



Easy No-Chill Sugar Cookies image

This recipe is from Wilton and was on the back of some cookie cutters I recently purchased. I liked that it didn't require chilling. It's a rich, buttery cookie, very tasty.

Provided by Chef.Jules

Categories     Dessert

Time 1h15m

Yield 36 cookies

Number Of Ingredients 7

1 cup unsalted butter
1 1/2 cups granulated sugar
1 egg
2 teaspoons vanilla
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

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.

Nutrition Facts : Calories 115, Fat 5.3, SaturatedFat 3.3, Cholesterol 18.7, Sodium 87.7, Carbohydrate 15.7, Fiber 0.3, Sugar 8.4, Protein 1.2

NEVER-FAIL CUTOUT COOKIES



Never-Fail Cutout Cookies image

I have tried numerous recipes for cutout cookies over the years-this one is foolproof. My daughter and my granddaughter love making these for holidays and social events. Most of all, we enjoy decorating them. You can try almond flavoring or another flavoring of choice. This recipe is easily doubled. -Irene Palm, Mansfield, Ohio

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 5 dozen.

Number Of Ingredients 14

2 cups butter, softened
1 package (8 ounces) cream cheese, softened
2 cups sugar
2 large egg yolks, room temperature
2 teaspoons vanilla extract
5 cups all-purpose flour
FROSTING:
3-1/2 cups confectioners' sugar
3 tablespoons butter, softened
1 tablespoon shortening
1 teaspoon vanilla extract
4 to 5 tablespoons 2% milk
Food coloring of choice, optional
Assorted sprinkles or candies, optional

Steps:

  • Beat butter, cream cheese and sugar until light and fluffy. Beat in egg yolks and vanilla. Gradually beat in flour. Divide dough into 4 portions; shape each into a disk. Cover; refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. holiday cookie cutters. Place 1 in. apart on ungreased baking sheets., Bake until edges are light golden, 12-14 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., For frosting, beat confectioners' sugar, butter, shortening, vanilla and enough milk to reach desired consistency. If desired, tint with food coloring. Spread or pipe over cookies. Decorate as desired.

Nutrition Facts : Calories 169 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 66mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.

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