A no-chill dough that leaves the cookies soft and yummy-the only sugar cookie recipe I make. Mix, roll, bake and cool. Then you’re ready to decorate. I used to hate making sugar cookies because the dough had to be chilled and I didn’t like the taste, but these are different.
- COOKIE DOUGH
- 1 c unsalted butter, room temperature
- 1 c sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 egg
- 2 tsp baking powder
- 3 c flour
- 4 c powdered sugar
- 6 Tbsp whole milk
- 6 Tbsp light corn syrup
- 1 1/2 tsp almond extract
- assorted sprinkles for decorating
- Preheat oven to 350° F. In the bowl of your mixer cream butter and sugar until smooth. Beat in extracts and egg.
- In a separate bowl combine baking powder 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 countertop surface. Wet your hands and finish off kneading the dough by hand.
- DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8). Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
- To make the icing-n a large mixing bowl, whisk together powdered sugar and milk until smooth. Add in corn syrup, and 1 ½ teaspoons almond extract. You can use vanilla extract if you'd like. Place icing in a large ziplock bag, snip the tip of the bag and then pip all the way around the cookies. Fill in the middle by piping in the middle, and it should fill in by itself-help it with a toothpick if you need to though. Sprinkle with colored sugar or decorations after icing them. When dry, they will be dry to the touch on top.