‘Tis the season for all the sugar and carbs!
(Kidding! But not really!)
Compared to other cut-out sugar cookie recipes, this one comes together pretty easily since there is no chilling involved.
Most roll out cookie recipes entail chilling the dough in the fridge for at least an hour, which adds to prep time. This dough rolls out straight from the mixer, and isn’t too sticky either—win-win! You can skip right over that step and get to the fun part–creating the shapes!
This is a straightforward recipe but the rolling part may a bit time-consuming, so make sure to plan accordingly. The cookies can be made ahead of time and stored in the fridge until ready to eat.
As these are roll out cookies that are shaped with cookie cutters, this recipe can be used for other holidays, such as Easter, Halloween, or even for birthdays!
NO-CHILL ROLL OUT SUGAR COOKIES
- Mix flour, baking soda, and baking powder together in a small bowl and set aside.
- In a larger bowl, beat together sugar and butter, until creamy. Add egg and vanilla. Slowly add dry ingredients until incorporated.
- Remove dough from mixer, gather into a ball, and roll out to 1/4″ thickness between two sheets of parchment paper. Use cookie cutters to create desired shapes. Sprinkles may be pressed into cookie shapes at this time which will bake into the cookies, or can be added with icing after baking.
- Place cut outs onto baking sheets and bake for 8-10 minutes at 375° F, or until golden brown. Keep cookies on baking sheets for 2 additional minutes before transferring to wire rack.
- If desired, wait until cookies are completely cooled before decorating with icing and sprinkles.
- Store extra cookies in the fridge in an airtight container for up to five days.
Note: If the dough is crumbly after mixing, you can add water by tablespoons to the mixture, in order to add more moisture. When the entire mixture is no longer dry and crumbly, remove the dough from the bowl and bring it all together by hand.
Recipe adapted from here.
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