Super Simple (No Chill) Sugar Cookies

I don’t know about you but when I want to bake cookies, I need instant gratification. Especially if I am baking with my kids. Things don’t go well if we start a baking project and then I tell them we need to let the dough chill for a few hours (or more!). I want to mix up the dough, roll it out, cut out shapes, eat the scraps, bake the cookies, admire our cookie prowess and chow down.

This recipe can’t get much easier AND it doesn’t require you to chill the dough. At all. Mix it up, roll it out. Enjoy.

I have been making this dough with my kids for years… It is very forgiving so it’s perfect for letting your little people roll it out.

We usually use this recipe for Christmas cookies but since the baby arrived and I have been hanging out at home a lot (yay for maternity leave!), we have been all about practicing our sugar cookie making for Valentine’s Day. I found these great heart cookie cutters with messages on them at Williams-Sonoma this past week…

We usually split the dough in half, put half in the fridge (save it for the next day…), and roll out the dough to about 1/4 inch thick. This thickness should give you about 10 to 12 cookies depending on the size of your cutter. If your kids don’t eat the scraps, roll the excess pieces together and cut out another one or two cookies.

You can eat your sugar cookies plain but, really, half the fun of sugar cookies is icing them! If you are looking for a simple, white icing that will harden overnight, all you need is confectioners’ sugar, corn syrup, vanilla extract, and water. Any extra icing will even keep in the fridge for a few days. Once the icing hardens on these cookies, they become really easy to transport and maybe even share with friends… If you don’t eat them all first.

5 from 1 vote

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Super Simple (No Chill) Sugar Cookies With White Icing

If you are looking for a super simple sugar cookie recipe that doesn't need to chill, this is the recipe for you! Top them with white icing and give them to your favorite friends...

Course Dessert

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 2 dozen

Author Erin Brighton

Ingredients

Ingredients for Cookies

• 1 cup butter , softened
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups flour (I used Cup4Cup gluten-free flour)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Ingredients for Icing

• 1 cup confectioner's sugar
• 2 tablespoons water
• 1 tablespoon corn syrup
• 1 teaspoon vanilla extract

Instructions

Instructions for Cookies...

1. In a stand mixer, cream together butter and sugar.
2. Add egg and vanilla.
3. Combine flour, baking soda, and salt. (Confession - I don't mix this in a separate bowl.)
4. Add flour to butter and sugar mixture. Mix well.
5. Divide dough in half. Set one half aside.
6. On a lightly floured surface, roll out half the dough.
7. Cut into shapes and place on a cookie sheet lined with parchment paper.
8. Cook at 350 degrees for 8 to 10 minutes.
   

Instructions for Icing

1. Combine confectioner's sugar, vanilla, corn syrup,and water. Stir together. If it's too thin, add more sugar. If it's too thick to spread, add more water.