No-Chill Sugar Cookies with Easy Sugar Cookie Icing

Ingredients

• 1 cup Unsalted Butter (softened but still slightly chilled; do not melt)
• 1 cup Granulated Sugar (regular white sugar)
• 1 large Large Egg (room temperature)
• 1 teaspoon Vanilla Extract (pure vanilla extract)
• 0.25 teaspoon Almond Extract (optional, adds depth of flavor)
• 2.75 cup All-Purpose Flour (bleached or unbleached; 345 g)
• 2 tablespoon Cornstarch (helps keep cookies tender and limits spread)
• 0.25 teaspoon Baking Powder (small amount for texture)
• 0.5 teaspoon Table Salt (fine salt)
• 2 tablespoon Sanding Sugar (optional, sprinkle on cookies before baking for sparkle)

Instructions

1. Preheat Oven

   Set the oven to 350°F and let it preheat while you prepare the dough.

   Time: PT5M

   Temperature: 350°F

2. Prepare Butter

   Cut the butter into cubes and let it sit at room temperature until just softened but still slightly chilled in the center.

   Time: PT5M

3. Cream Butter and Sugar

   Using the hand mixer on medium speed, beat the softened butter and granulated sugar together for about 2 minutes, until the mixture is light, pale yellow and free of butter lumps.

   Time: PT2M

4. Add Egg and Extracts

   Add the large egg, vanilla extract, and almond extract (if using). Mix on low speed until fully incorporated.

   Time: PT1M

5. Combine Dry Ingredients

   In a separate bowl, whisk together the all‑purpose flour, cornstarch, baking powder, and salt until evenly distributed.

   Time: PT1M

6. Incorporate Dry Ingredients

   Gradually add the dry mixture to the wet mixture in 3‑4 portions, mixing on low to medium speed after each addition. Scrape the bowl sides and bottom each time.

   Time: PT5M

7. Form Dough Ball

   Gather the dough into a single ball, lightly flour the top, and set aside.

   Time: PT3M

8. Roll Out Dough

   Lightly flour a clean work surface and a rolling pin. Roll the dough to about 1/4‑inch thickness.

   Time: PT5M

9. Cut Shapes

   Press cookie cutters into the rolled dough, remove shapes, and place them on a parchment‑lined baking sheet. Gather scraps, re‑roll (once or twice) and cut additional cookies.

   Time: PT5M

10. Add Optional Topping

    If desired, lightly sprinkle sanding sugar over the cut cookies before baking.

    Time: PT2M

11. Bake Cookies

    Bake in the preheated oven for 8 minutes, or until the edges turn a very light golden color. Check at 7 minutes to avoid over‑baking.

    Time: PT8M

    Temperature: 350°F

12. Cool

    Allow the cookies to cool on the baking sheet for 5‑10 minutes, then transfer them to a cooling rack to finish cooling.

    Time: PT10M

13. Optional: Decorate

    Once completely cooled, decorate with easy sugar‑cookie icing or leave plain. Let icing dry completely (several hours) before stacking.

    Time: PT30M

Nutrition Facts

Calories

155

Protein

0.8 g

Carbohydrates

20 g

Fat

8 g

Fiber

0.1 g