Quick Cut-Out Sugar Cookies (no chill)
If you're like me and hate waiting for cookie dough to chill then this quick cut out sugar cookie recipe is for you! These holiday cookies can be made in 30 minutes or less and use a mixture of powdered sugar and white sugar for a texture like no other cut out cookie. There's no chill time and they hold their shape incredibly well! They are the perfect holiday cookie to make, especially when iced with this easy (no meringue powder) royal icing.
Ingredients
- 1 cup unsalted butter, 227g
- 1/2 cup powdered sugar, 53g
- 1/2 cup white sugar, 100g
- 1 egg, large
- 2 tsp vanilla extract
- 3 1/2 cup all purpose flour, 420g
- 1 1/2 tsp baking powder
- 1/2 tsp kosher salt
Instructions
- Preheat the oven to 350° F and line two sheet trays with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the 1 cup softened butter, 1/2 cup powdered sugar, and 1/2 cup white sugar. Mix on medium speed for 2 minutes until a thick fully paste forms.
- Stop and scrape down the mixer. Add the egg and 2 tsp vanilla extract. Mix again for 30 seconds.
- With the mixer on low speed, slowly add in the 3 1/2 cups all purpose flour. This could take up to 1 minute. Add in the 1 1/2 tsp baking powder and 1/2 tsp kosher salt. Mix for another 30 seconds to a minute to combine well.
- Dump the dough out onto a lightly flour surface and shape into a round ball. It should be smooth and not sticky.
- Roll the dough out to 1/4" thick and cut with cookie cutters. Place the cookies on a baking sheet. They can be quite close as they wont spread- about 1/2 inch to 1 inch apart.
- Bake for 10-13 minutes. This will depend on how thick the cookies are. They are done when the bottoms turn slightly golden brown.
- Repeat with the remaining scraps and decorate with royal icing.
Notes
The amount of cookies you make will depend on the size of your cookie cutters.
Yield
This is going to depend on the size of the cookie cutters you use and the thickness of the dough when you roll it out. For a 3 inch cookie cutter this recipe can make 18-20 cookies, you'll definitely get more out of it if you use a smaller cutter like I did with the stars here.Storage and freezing
These store really well in an airtight container or zip top bag for 5-7 days. If you want to freeze them, add them to a freezer safe zip top bag and squeeze as much air out of it as possible. Freeze for 3 months.Serving: 1cookie, Calories: 164kcal, Carbohydrates: 21g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 27mg, Sodium: 79mg, Potassium: 25mg, Fiber: 0.5g, Sugar: 7g, Vitamin A: 246IU, Calcium: 21mg, Iron: 1mg
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