Subtle Spice No Chill Shot Glass Sugar Cookies Recipes

NO CHILL SUGAR COOKIES

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.

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.

SUGAR AND SPICE COOKIES

Steps:

• Mix the flour, the baking powder, cinnamon, nutmeg, and cloves together in a bowl.
• Cream the butter and brown sugar together with an electric mixer in a large bowl until smooth; beat the egg and vanilla extract into the butter mixture. Add the flour mixture in small amount to the butter mixture, beating each addition until blended. Form the dough into a ball, wrap with plastic wrap, and refrigerate at least 1 hour or up to 3 days.
• Preheat an oven to 350 degrees F (175 degrees C). Grease baking sheets.
• Roll the dough out on a floured work surface with a rolling pin to about 1/8-inch thickness. Cut with 2-inch cookie cutters. Arrange the cut cookies onto the prepared baking sheets.
• Bake in the preheated oven until the edges begin to brown, 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

THE BEST ROLLED SUGAR COOKIES

Steps:

• Preheat oven to 400*F''
• Prepare 2 baking sheets and set aside. This can be done by greasing them with butter or Crisco, non-stick spray, parchment paper, non-stick foil or a baking mat. Whatever your preferred method is.
• Cream together sugar and butter for 3 minutes or until fluffy.
• Add eggs and mix again.
• Add salt, and baking powder. Blend.
• Add 1/4 cup buttermilk, vanilla and almond extract. Blend.
• Add 2 1/2 cups flour (1/2 cup at a time).
• Add remaining 1/4 cup buttermilk.
• Then remaining flour (for a total of 4 1/2 cups). Batter should be smooth, elastic like and slightly sticky. If too sticky, add more flour a little at a time (up to 1 cup - be careful to not put TOO much flour in the dough).
• When ready to roll out, sprinkle surface with powdered sugar, not flour. These are SUGAR cookies. Roll them out in sugar! Roll to 1/4 in thickness.
• Cut out with favorite shape and transfer to prepared pan.
• Bake 10 minutes. Watch carefully as every oven bakes differently. You want the cookies to be a hint of golden under them, not dark golden. Edges should not start to show golden, you'll have to gently flip a cookie to see for sure.
• Allow cookies to cool completely then frost.

SUBTLE SPICE NO CHILL SHOT GLASS SUGAR COOKIES

Steps:

• -cream butter and sugar, making sure to scrape bottom for about 3 minutes.
• -add eggs and vanilla, mix.
• -combine dry ingredients.
• -sift dry ingredients, adding in batches to wet mixture.
• -NO CHILLING REQUIRED.
• -flour surface, roll out to about 1cm thickness, use the mouth of shot glass as cookie cutter.
• - (optional, but very recommended): in small shallow dish of sugar (OR cinnamon/sugar mix) dip cookie face down, lightly coat.
• -bake on parchment for 6-7 mins, on 400.
• -cool on racks immediately.