Perfect no-chill sugar cookies maintain their shape and don’t require any chilling time. Plus, use any flavor extract to flavor your cookies however you like!
It’s really no surprise that my future restaurant manager from my college server days would someday love me for my “great sense of urgency.” My current boss finds this same sense of urgency to be quite an asset, as well.
I suppose you could say that I have found my people.
So, when I want cookies…I don’t really want to have to wait for them. The Whirling Dervish over here wants to be able to make them, throw them in the oven, and have cookies in front of my face 12 minutes later.
Waiting for dough to chill? So not my thing.
The dough has been fiddled and tweaked until it holds it shape quite excellently without any chilling, meaning that I can be frosting my sugar cookie cut-outs in no time. Plus, you can use any flavor extract you like in these cookies, allowing you to customize them to the season. Fall? Try almond extract. Spring? Give lemon a try! Winter? Peppermint should do the trick.
No-Chill Sugar Cookies are indeed a thing of beauty.
A few loyal readers may remember last year’s Pumpkin Cinnamon Chip Cookies and how I proclaimed my eternal love for cinnamon chips and also introduced you to a special partnership between OXO and Cookies for Kids’ Cancer.
I am supporting the partnership again this year with these No-Chill Sugar Cookies. This fall, while you are out and about, keep your eyes peeled for the following symbol on a number of specially-marked OXO products:
For the cookies:
- 1 cup unsalted butter, softened
- 1 1/4 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla
- 1 teaspoon flavor extract of your choice*
- 3 1/2 cups flour
For the icing:
- 1/2 cup unsalted butter, softened
- 3 1/4 cup sifted powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon same flavor extract as used in the cookies
Preheat oven to 375 degrees. Line cookie sheets with parchment paper. Set aside.
In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy. Add in the eggs, vanilla, and flavor extract and beat until combined.
Slowly add the flour, stirring just until combined. Turn dough out onto a lightly floured work surface and use your hands to form into a disk. Roll the dough to 1/8 to 1/4-inch thick and cut with lightly floured cookie cutters. Place cookies on the prepared baking sheets.
Bake cookies for 10-12 minutes, or just until the edges barely start to turn golden. Remove from the baking sheets to a rack to cool before icing.
For the icing, beat the butter with an electric mixer until creamy. Beat in the powder sugar, then add the milk and flavor extract. Beat until combined, adding more milk or more powdered sugar as needed to achieve desired spreading consistency. If coloring, beat in food coloring. Spread onto cookies and allow to set before storing.
*Please use a high-quality flavor extract. My favorite for these cookies is Nielsen-Massey Pure Almond Extract or Nielsen-Massey Pure Lemon Extract.
Support OXO and Cookies for Kids’ Cancer on social media:
*In 2014, OXO will donate up to $100,000 to Cookies for Kids’ Cancer through specially marked baking tools, bake sale matches and other fundraising efforts. Cookies for Kids’ Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids’ Cancer fund pediatric cancer research.
During the month of September, OXO will donate $100 to C4KC for each blog post dedicated to this campaign. I received samples of specially-marked products as part of the campaign, but received no other compensation for this post. All opinions are my own and simply reflect my desire to support a worthy cause!