No Spread No Chill Sugar Cookies

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These no chill sugar cookies hold their shape, so you can roll, cut, bake, and decorate them all in one afternoon! Buttery, tender, and finished with an easy vanilla almond icing.

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Prep Time30

Cook Time20

Cooling Time30

Total Time1 20

Servings: cookies

Author: Molly Thompson

INGREDIENTS

No Chill Sugar Cookies

2 1/2 cups all-purpose flour plus more for rolling
1/4 teaspoon baking powder
2 Tablespoons cornstarch
1/2 teaspoon salt
3/4 cup unsalted butter softened but cool (about 65°F)
3/4 cup granulated sugar
1 large egg room temperature
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract

Sugar Cookie Icing

3 cups confectioners sugar
1 1/2 Tablespoon light corn syrup
3/4 teaspoon almond extract
2-3 Tablespoons milk
Assorted gel food coloring
Assorted sprinkles

Standard - Metric

INSTRUCTIONS

Preheat the oven to 350°F. Line two large, light-colored baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, cornstarch, and salt and set aside.
2 1/2 cups all-purpose flour, 1/4 teaspoon baking powder, 2 Tablespoons cornstarch, 1/2 teaspoon salt
In the bowl of a stand mixer, or a large bowl if using a hand mixer, beat the butter and sugar together using the paddle attachment for 2-3 minutes. Add the egg, vanilla extract and almond extract and beat again for 1-2 minutes, scraping down the sides of the bowl as needed.
3/4 cup unsalted butter, 3/4 cup granulated sugar, 1 large egg, 1 1/2 teaspoons vanilla extract, 1/4 teaspoon almond extract
Add the dry ingredients and mix again on low until combined and the dough starts pulling away from the sides of the bowl.
Generously flour a clean work surface. Turn the dough out and divide it in half. Roll one out to 1/4-inch thick and cut out shapes with floured cookie cutters. Re-roll the scraps keep cutting until that half is used up, then repeat with the second half.
Arrange the cookies 2-3 inches apart on the prepared baking sheets. Bake the cookies in the preheated oven for 8-10 minutes, until just set and the bottom edges of the cookies turn a light golden brown. Let them cool on the baking sheets for 5 minutes then move them to a wire rack to cool completely before icing.
Once they’re cool, make the icing. Whisk together the powdered sugar, corn syrup, almond extract, and 2 Tablespoons of milk until smooth. Add up to 1 Tablespoon of milk a tiny splash at a time until it reaches the desired icing consistency. It’s ready when you lift the icing out of the bowl and the drizzles sit on the surface for a few seconds before melting back into the icing.
3 cups confectioners sugar, 1 1/2 Tablespoon light corn syrup, 3/4 teaspoon almond extract, 2-3 Tablespoons milk
Divide the icing into bowls and tint each one with gel food coloring. I leave one white and dye the rest dark red, dark green, brown, and very light pink.
Assorted gel food coloring
Spoon the icing into plastic piping bags and snip a very small opening at the tip, or use a Wilton #1 tip. Ice the cookies and decorate with sprinkles if you like!
Assorted sprinkles

Notes

Butter temperature: This is the most important step! The butter should dent easily when pressed but still feel cool. Butter that's too warm is the main reason cut-out cookies spread.

Measuring flour: Weigh the flour if you can. If you're using cups, spoon it in and level it off, since too much flour makes the dough crumbly.

Almond extract: Optional. Leave it out of the cookies and icing and add a little extra vanilla instead.

Decorating time: Plan on about 40 minutes to ice and decorate, plus time for the icing to set completely before stacking.

Storage: Store in an airtight container at room temperature for up to 5 days, with parchment between iced layers. Freeze baked, undecorated cookies for up to 3 months.

Nutrition

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