‘Tis the season for allll the cookie baking! I for one am not the least bit upset, as cookies make up a large part of my overall dessert diet. Now before you shake your head in total disapproval, I definitely balance it out with some good stuff. Scouts honor. Now let’s take a look at this foolproof recipe for No Chill Cutout Sugar Cookies that I have used for quite some time.
COOKIES. Can there be a better dessert? The variety alone is seemingly endless. The flavor combinations are mind-blowing. And even if two people make the exact same recipe in the exact same way, they tend to come out SLIGHTLY varied. Because each cookie is unique. I truly love that.
I’ve been making this recipe for No Chill Cutout Sugar Cookies for years. I set out to create a cookie that didn’t spread in the baking process, but also tasted amazing. Low and behold: the perfect no chill cutout cookie recipe was born. I played with it a bit over the years, adding and subtracting things to see what it would do to the overall taste and texture. And after a bit it was finally ideal!
I thought December would be the perfect time to share it as we are all in the kitchen baking up some form of yumminess, and what better way to have fun with your kids / spouse / cat or dog than baking and decorating cutout cookies? They are basically synonymous with the Christmas season’s quintessential dessert menu.
What you’ll need to make these No Chill Cutout Sugar Cookies:
All purpose flour (Gluten free would work too, just make sure it’s a 1:1 ratio sub like this one from Bob’s Red Mill)
Baking Powder
Eggs
Vanilla extract (always go pure, the fake stuff is BLECH)
Brown Sugar (dark, light, or golden.. I tend to favor dark)
Granulated Sugar
Salted butter (plant-based would be a fine dairy-free sub, like this one from Miyokos)
Creaming the butter and sugars is always a good idea. You want them well mixed, but not fluffy. This affects the texture, and you want this cookie a bit on the dense side to hold it’s shape when you use those precious cutters!
You can also add almond extract (1 teaspoon or so), which I do basically every other time. I LOVE ALMOND EXTRACT. It’s one of the best scents in the entire world, in my humble baker opinion. I have a glorious almond cake coming out in my e-book January 2021 (… shameless book plug inserted, check).
I also have a decadent double chocolate dipped peppermint version of these cookies, which will be shared later this month!
How to Create the Sugar Cookie House
For the house creation, I used a basic Gingerbread house cookie cutter kit, similar to this one here. You can also use an exacto knife to eyeball cuts if you’re feeling SUPER confident in your ability to exacto a straight line. I am only really comfortable using the exacto knife for details and to clean up the edges a bit. I baked these cookies for 2 minutes longer as well, because I wanted them somewhat on the crunchy side so they wouldn”t fall apart when I constructed the house.
How to Create the Sugar Cookie House Frosting
For the frosting, I mixed some melted butter and powdered sugar. That’s all! I am not a fan of royal icing, and I’d prefer to take a little more time and freeze my creation to cause the buttercream to harden and enjoy eating it at the end. 😉 I used about 2 tablespoon butter to ¾ cup powdered sugar, and you can add a bit more butter if it’s too stiff but you definitely want it as stiff as possible for piping as it is the “glue” that holds the house pieces together.
As always, tag me if you make these No Chill Cutout Sugar Cookies! -> #HHBHOLIDAYBAKES
Happy house baking (and eating), friends!
XO,
Heather
Popular Family Favorite Cookie Recipes
Chip Peppermint Sandwich Cookies with Ganache
Homemade Oreo Cookies with Oreo Buttercream
Homemade Oreo Sandwich Cookies
Easy No Chill Cutout Sugar Cookies
Ingredients
- 1 cup (two sticks) salted butter, softened ½ cup granulated sugar ½ cup brown sugar 1 tablespoon vanilla extract 1 large egg + 1 egg yolk 2 teaspoon baking powder 3 cups all-purpose flour
Instructions
- Preheat oven to 350°.
- Cream butter, sugars, egg & egg yolk, and extract until smooth.
- Add flour and baking powder, and mix well. Dough should be soft and moldable but not sticky.
- There is no need to chill this dough. Roll out in one big or several smaller batches, to about ¼ inch thick.
- Cutout cookies in whatever shapes you desire, and bake for 6-8 minutes {I do 6 minutes in my oven and they come out perfect every time!}.
- op with frosting of choice and sprinkles if desired. Enjoy!
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