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!
PREP TIME: 30 minutes
COOK TIME: 8 minutes
- 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
- Preheat oven to 350° F.
- In the bowl of your mixer cream butter and sugar until smooth.
- Beat in extracts and egg.
- 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.
- 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
- Bake at 350 for 8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.