NO CHILL SUGAR COOKIES
This is one of my favorite sugar cookie dough recipes because they are my no-spread, no-chill sugar cookies. Soft, chewy cookies made with just four main ingredients that take 10 minutes to prep, 10 minutes to cut shapes, and 10 minutes to bake.
Provided by Veena Azmanov
Categories Breakfast brunch High Tea
Time 20m
Number Of Ingredients 15
Steps:
- Preheat the oven at 350°F / 177°C / Gas Mark 4.
- Sift together the flour and salt (as well as cocoa powder for the chocolate sugar cookies).
- In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy.
- Add vanilla extract followed by the eggs, one at a time, mixing each until well incorporated. Pro tip - Incorporating each egg well before adding the next will ensure the dough does not curdle.
- Next, add the flour mixture and combine well but do not overmix. Pro tip - We do not want to activate the gluten and make our cookies tough. So, just bring it all together until no dry flour is visible.
- Divide the dough into two discs. Wrap well and set aside. It is easier to work with smaller portions rather than the whole batch at once. Pro tip - If you are not using immediately this dough can be stored in the fridge for 2 to 3 days or frozen for up to a month.
- Transfer the dough to a lightly floured surface. Dust the rolling pin and surface of the dough lightly with more flour as needed.Pro tip - Use only enough flour as necessary and dust off excess to prevent the cookies from drying out.
- Roll the dough between 1/4 to 1/8 inch thickness. You can roll them thinner than 1/4 inch but I would not recommend below 1/8 inch as the cookies will bake crisp. Pro tip - I like using a rolling pin with spacers so I know the dough is even all over.
- Cut the dough using the desired shaped cookie cutters and place them on a cookie sheet one inch apart.Pro tip - I like to cut the cookies on parchment paper and remove the excess dough around the cut shape. This will ensure the cut shape is not distorted.
- If necessary, transfer the cookies to a baking tray with parchment paper. Bake the cookies from the center rack for 8 to 10 minutes depending on the thickness of the cookies. Pro tip - The cookies will bake white and should have a slight color on the bottom. So, do not overbake these cookies.
- When baked, let cool on the cookie sheet for 7 to 10 minutes then transfer to a cooling rack to cool further. Pro tip - The cookies will continue to bake with the residue heat on the cookie sheet until cooled completely.
- Store in an airtight container. These are delicious on their own or can be frosted with buttercream, royal icing, fondant, or sugar glaze.
- In a bowl, combine the powdered sugar with milk until you have a thick pouring consistency. Pro tip - It is better to keep the consistency for icing thick. Thinner icing will flow outside easily and not dry as well.
Nutrition Facts : Calories 164 kcal, Carbohydrate 20 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 38 mg, Sodium 56 mg, Sugar 7 g, ServingSize 1 serving
EASY NO-CHILL SUGAR COOKIES
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
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
VEGAN NO-CHILL SUGAR COOKIES
Easy recipe for sugar cookies for cutting into shapes and decorating. This dough does not need to be chilled before rolling and cutting out.
Provided by Laundrycrisis
Categories Dessert
Time 30m
Yield 3 sheets of cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F Lightly grease baking sheets.
- Add oil, baking powder, sugar, soy milk, and extract to a mixing bowl and combine with a whisk.
- Stir flour in 1/2 cup at a time with a large spoon. When the dough is too thick to mix any more flour in with the spoon, knead it in with your hands. NOTE: I use Silk soy milk. The wet/dry balance of the dough may vary depending on the type and even brand of milk substitute you are using. The dough should form a ball when squeezed together but not be sticky in your hands. As you add flour, knead each 1/2 cup addition in thoroughly and check for this. If it is getting too dry to hold together as a ball, either stop adding flour or add a bit more of your liquid. If it is sticky feeling, you need a little more flour.
- When your dough is done, take a handful of dough, shape it into a ball in your hands, and roll the dough out on a floured surface. If the dough is sticking to the rolling pin, dust the top of the ball of dough with flour before rolling. (If after a while the dough becomes too dry to form a ball after repeated rolling out and dusting with flour, knead 2-3 drops of water into it to get it to form a ball again. ).
- Cut into desired shapes. Lift shapes with spatula onto lightly greased baking sheets.
- Bake for about eight minutes. Cookies are done when points are showing the slightest hint of brown, or just before that. Use a spatula to loosen cookies from sheets immediately.
- Allow cookies to cool and decorate as desired.
Nutrition Facts : Calories 919.9, Fat 38.1, SaturatedFat 5, Sodium 145.7, Carbohydrate 132, Fiber 3.4, Sugar 50.6, Protein 12.6
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