Cut out sugar cookie recipe no chill
Cut out sugar cookie recipe no chill
These cut out sugar Cookies are so delicious, and they are the perfect recipe for all of your cut out cookies, plus you get to use your favorite cookie cutters. Perfect for a party or any get together you may have, these homemade sugar cookies are always a good idea. These would make a Fabulous Hostess gift, or Favors at a Birthday celebration. They’re easy to roll out, even when room temperature, and are sure to become a favorite recipe. Make sure to keep the recipe handy when preparing to make Christmas cookie.
HERE’S WHAT YOU NEED:
COOKIES:
1 cup Butter – softened
1 cup of white Sugar
1 Egg
2 teaspoons of Vanilla extract or you can substitute Almond extract if you like
Dry ingredients:
2 1/2 cups of all purpose Flour
1 teaspoon of Salt
ROYAL ICING:
3/4 cup of Warm Water
1/3 cup of Meringue Powder (I used Wilton)
1 1/2 Tablespoons of Karo corn Syrup
2 – 16 ounce bags of Powdered Sugar
Plastic Pastry/Piping bags
HERE’S WHAT YOU DO:
In the mixing bowl of a Stand Mixer, or using a hand mixer, add the Butter, Sugar, and Egg, and blend, cream butter with the paddle attachment until smooth, and creamy. Add the Vanilla, and mix until blended. In a separate bowl, using a measuring cup, add the Flour, and Salt, and mix well to blend. Add the Flour mixture to the mixing bowl, and mix until blended, and smooth. Place a large piece of Parchment paper on your work surface, and sprinkle with enough flour to coat the surface. Divide dough and place half of the Cookie dough on the Parchment paper, and with a Floured Rolling Pin, roll the Dough to 1/2 inch thickness.
Using a 3 inch round Cookie Cutter, cut out a circle, and place cookies on prepared baking sheets ,parchment paper lined Cookie Sheet. Bake at 350 degrees for 10 to 12 minutes, or until Cookies begin to turn golden brown around the edges. Remove from the oven to a cooling rack, and cool completely.
ROYAL ICING:
In the large bowl of a Stand Mixer, place the Warm Water, Meringue Powder, and Karo Syrup, and blend with the Whisk attachment until completely blended and smooth. Add the Powdered Sugar, about 2 cups at a time, and mix on low, until all the Powdered Sugar has been added. Scrape down the sides of the Mixing Bowl as needed, and blend until the Icing is smooth and creamy.
Makes 24 Cookies
Tips:
You can wrap half the cut-out sugar cookies cookie dough in plastic wrap and store in an airtight container and use in a week or so, or the next time you want to bake cookies. I love this dough because you don’t have to chill sugar cookies before rolling them out, so if you do store the cut-out cookie dough in the refrigerator, make sure you let it sit out for an hour or so until it becomes room temperature.
Another great pro tip: For best results, I don’t add baking powder to these cookies and that’s why they keep their shape after they are cut out. I love sharing images and videos of this cookie recipe on social media, because they always keep their shape and that’s why this is my favorite sugar cookie recipe.
Cut out sugar cookie (no chill)
Ingredients
COOKIES:
- 1 cup Butter – softened
- 1 cup of white Sugar
- 1 Egg
- 2 teaspoons of Vanilla extract or you can substitute Almond extract if you like
Dry ingredients:
- 2 1/2 cups of all purpose Flour
- 1 teaspoon of Salt
ROYAL ICING:
- 3/4 cup of Warm Water
- 1/3 cup of Meringue Powder I used Wilton
- 1 1/2 Tablespoons of Karo corn Syrup
- 2 – 16 ounce bags of Powdered Sugar
- Plastic Pastry/Piping bags
Instructions
- In the mixing bowl of a Stand Mixer, or using a hand mixer, add the Butter, Sugar, and Egg, and blend, cream butter with the paddle attachment until smooth, and creamy. Add the Vanilla, and mix until blended. In a separate bowl, using a measuring cup, add the Flour, and Salt, and mix well to blend. Add the Flour mixture to the mixing bowl, and mix until blended, and smooth. Place a large piece of Parchment paper on your work surface, and sprinkle with enough flour to coat the surface. Divide dough and place half of the Cookie dough on the Parchment paper, and with a Floured Rolling Pin, roll the Dough to 1/2 inch thickness.
- Using a 3 inch round Cookie Cutter, cut out a circle, and place cookies on prepared baking sheets ,parchment paper lined Cookie Sheet. Bake at 350 degrees for 10 to 12 minutes, or until Cookies begin to turn golden brown around the edges. Remove from the oven to a cooling rack, and cool completely.
ROYAL ICING:
- In the large bowl of a Stand Mixer, place the Warm Water, Meringue Powder, and Karo Syrup, and blend with the Whisk attachment until completely blended and smooth. Add the Powdered Sugar, about 2 cups at a time, and mix on low, until all the Powdered Sugar has been added. Scrape down the sides of the Mixing Bowl as needed, and blend until the Icing is smooth and creamy.
