No-Chill Sugar Cookies with Icing

Name: No-Chill Sugar Cookies with Icing
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 24
Cuisine: American
Ingredients: COOKIE DOUGH; 1 c unsalted butter, room temperature; 1 c sugar; 1 tsp vanilla extract; 1/2 tsp almond extract; 1 egg; 2 tsp baking powder; 3 c flour; ICING; 4 c powdered sugar; 6 Tbsp whole milk; 6 Tbsp light corn syrup; 1 1/2 tsp almond extract; assorted sprinkles for decorating

By Paula Todora
@ptodora

A no-chill dough that leaves the cookies soft and yummy-the only sugar cookie recipe I make. Mix, roll, bake and cool. Then you're ready to decorate. I used to hate making sugar cookies because the dough had to be chilled and I didn't like the taste, but these are different.

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Serves:

Prep:

10 Min

Cook:

10 Min

Method:

Bake

Ingredients

COOKIE DOUGH
1 c

unsalted butter, room temperature
1 c

sugar
1 tsp

vanilla extract
1/2 tsp

almond extract
1

egg
2 tsp

baking powder
3 c

flour
ICING
4 c

powdered sugar
6 Tbsp

whole milk
6 Tbsp

light corn syrup
1 1/2 tsp

almond extract
·

assorted sprinkles for decorating
Add Ingredients to Grocery List

How to Make No-Chill Sugar Cookies with Icing

Step-by-Step

Preheat oven to 350° F.
In the bowl of your mixer cream butter and sugar until smooth.
Beat in extracts and egg.
In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.
DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).
Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
To make the icing-n a large mixing bowl, whisk together powdered sugar and milk until smooth.
Add in corn syrup, and 1 ½ teaspoons almond extract. You can use vanilla extract if you'd like.
Place icing in a large ziplock bag, snip the tip of the bag and then pip all the way around the cookies. Fill in the middle by piping in the middle, and it should fill in by itself-help it with a toothpick if you need to though. Sprinkle with colored sugar or decorations after icing them. When dry, they will be dry to the touch on top.