No Chill Sugar Cookies
This is the Wilton recipe for No Chill Sugar Cookies. I shared their exact recipe because it was very simple to follow. If you think you might need more than a dozen large cookies, I'd double the recipe. Also, the instructions say to roll out to 1/8", but I thought they came out better at 1/4".
Servings: 12 -24
Ingredients
- Ingredients:
- 1 cup 2 sticks unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon no-color almond extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- For Icing double quantities if needed
- 1 cup powdered sugar
- 1 tablespoon corn syrup
- about 2 tablespoons milk
- 1/4 teaspoon vanilla or almond extract
- red food coloring I used gel food coloring
- tubes of black and green decorating icing sparkle gel is fun
Instructions
- Preheat oven to 350ºF.
- In large bowl, beat butter and sugar with electric mixer until light and fluffy. Beat in egg and extracts. Mix flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough. Divide dough into 2 balls.
- On floured surface, roll each ball into a circle approximately 12 in. diameter x 1/8 in. thick (I rolled out to 1/4 in. and thought it worked great). Dip cookie cutter in flour before each use. Bake cookies on ungreased cookie sheet 8 minutes or until cookies are lightly browned.
- For icing, whisk powdered sugar with milk until blended. Add corn syrup, food color, extract and mix until smooth. Add more sugar for a thicker consistency.
- Dip cookies in icing or use spoon to "paint." If using sprinkles, use while icing is still wet.
- Let dry for at least two hours for easy storage.