No-Chill, Foolproof Sugar Cookies
A foolproof way to make sugar cookies for the holidays, or just for the sake of cookies! Requires no chilling, can be made ahead, and doesn't spread or puff up like so many others!
Ingredients
- 1 cup butter (room temperature)
- 1 tsp vanilla
- 1 cup sugar
- 1 tsp baking powder
- 3 cups flour (all purpose)
- ¼ tsp salt
Instructions
- Combine butter and sugar in a bowl and mix on medium for 3-4 minutes until creamy.
- Add egg and vanilla and mix additionally for 2 minutes.
- In a separate bowl combine flour, baking powder, and salt, mix well.
- Using 1 cup at a time, add dry ingredients to wet and mix until crumbly.
- Preheat oven to 350°.
- Flip all of the crumbly dough onto a floured work surface and shape with your hands to get the dough to combine. Keep kneading it together until the consistency resembles playdough. You should be able to create indents in the dough with ease.
- Roll out to desired thickness (for thicker cookies, add 1-2 minutes of baking time), for thin or small cookies stay at the 6-7 mark. Cut out cookie shapes, and place on a baking sheet. If you are using dark steel, don't grease or add a liner, but if you are using an aluminum sheet, I recommend using parchment paper to line.
- Bake for 6-7 minutes for medium or ¼" thickness cookies. Add an additional 1-2 minutes for extra thick, or large cookies.
- Remove from oven and allow to cool before eating or decorating. They will unstick easily off of a baking sheet even if they are not on a cooling rack.
Notes
- If you like slightly less sweet cookies, use 3/4 cups of sugar vs 1.
- If you decide to freeze the dough, allow it to thaw before rolling it out on a floured surface. Cookies will cook the exact same.
- To make quick room-temperature butter, place the 1 cup chunk of butter on a microwave safe dish and heat for 15 seconds to make it soft.
- The egg does not need to be room temperature, in fact I've always used it straight out of the fridge.