The Easiest Sugar Cooke Recipe

I needed a quick sugar cookie recipe this past Christmas when I stumbled on this one and have been using it ever since  I have been using my mom’s forever which is a buttermilk base and they are wonderful but they take a little bit longer because the dough does so much better if it is chilled. So I found this recipe for no chill sugar cookies on Katrina’s Kitchen. Jeff fell in love with it- these with a simple butter cream frosting are his favorite! He thinks they taste like the holiday sugar cookies that you get at the grocery store.

For Easter this year I made up a batch and just used a mason jar to cut circles and some white and pink sugar candy to make tails and feet. I frosted the circles in a simple white butter cream and then added sprinkles and the feet and tails to make little bunny butts and they turned out so cute! I made the cookies the night before so they would be nice and cool before frosting but altogether from the time I started the dough to when they were frosted it was only about an hour of work. So easy and so cute!

 

YIELD: 3 dozen cookies

PREP TIME: 30 minutes

COOK TIME: 8 minutes

 

INGREDIENTS:

  • 1 Cup unsalted butter
  • 1 Cup granulated white sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 egg
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 cups all purpose flour

 

DIRECTIONS:

  1. Preheat oven to 350° F.
  2. In the bowl of your mixer cream butter and sugar until smooth.
  3. Beat in extracts and egg.
  4. Combine baking powder and salt  with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a counter top surface. Finish off kneading the dough by hand.
  5. Divide into workable batches- maybe a quarter of the dough at most, roll out onto a floured surface and cut. You want these cookies to be on the thicker side. Dough does not need to be chilled
  6. Bake at 350 for 8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

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