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".
Prep Time30 minutes mins
Cook Time8 minutes mins
Total Time38 minutes mins
Servings: 12 -24
- 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
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.