No chill sugar cookies Christmas trees decorated with royal icing and an assortment of sprinkles.
Christmas is in a few days. Do you still have a ton of things to do? Perhaps some last minute shopping? Or that never ending pile of laundry?
If sugar cookies are also on your list, that’s one thing I can help you with! All you need are these no chill sugar cookies!
No Chill Sugar Cookies
This sugar cookie dough whips up quickly. The dough can immediately be rolled out and stamped into your desired shapes. No resting or refrigeration necessary.
AND, these sugar cookies only take 6-8 minutes to bake. THAT’S IT!
The cookies can be baked ahead of time, up to 3 days in advanced. Store them in an airtight container until you’re ready to decorate.
Obviously these sugar cookies don’t need any additional frosting or decor. The plain cookies are perfect little treats on their own. They’re flavored with a touch of vanilla and almond extract.
However, if you’d like go all out and decorate them (perhaps as a fun activity with the family), I suggest using royal icing and a variety of sprinkles.
There are countless royal icing recipes out there. Some use egg whites, others use dried egg white powder.
I’m a big fan of meringue powder.
What is meringue powder?
Meringue powder is an egg white substitute made from a mixture of cornstarch, dried egg whites, sugar, and stabilizers. It’s great for whipping together meringue, frosting, and royal icing.
I prefer meringue powder over egg whites. It’s much easier to use. No need to separate eggs and no need to worry about using safe, pasteurized egg whites.
Meringue powder can be purchased online through retailers like Amazon, or at craft shops like Michaels or HobbyLobby.
The frosted and decorated sugar cookies will keep in an airtight container at room temperature for 3 days. The moisture from the royal icing actually helps to keep the cookies soft.
Once the holidays are over, switch over to heart and flower cutters and get ready for Valentine’s Day cookies!
No Chill Sugar Cookies
Yield: makes about 2 1/2 dozen 3-inch cookies
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1 cup unsalted butter, softened, room temp
- 1 cup granulated sugar
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 large egg
- 3/4 cup warm water
- 5 Tablespoons meringue powder
- 2 1/4 pounds powdered sugar
- 1 teaspoon vanilla extract
- gel paste colors, see notes
- assorted sprinkles
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or nonstick silicone baking mats. Set aside.
In a large bowl, whisk together flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream butter. Once smooth, add sugar and extracts. Mix on low speed until combined. Add egg and continue to mix. Scrape down bowl as needed to ensure thorough mixing.
Add flour in two additions. Continue mixing on low speed until dough forms. Divide dough into two equal parts. Work with one piece of a dough at a time. Roll dough to a thickness of about 1/4-inch on a lightly floured work surface. Stamp out desired cookie shapes. Gather scraps and re-roll dough as necessary.
Place cookie cutouts on a prepared baking sheets. Bake for 6-8 minutes until the edges of the cookies are set. Allow cookies to cool in pan for 3-5 minutes until cookies have firmed up enough to move. Transfer cookies to wire rack to cool to room temperature.
In the bowl of a stand mixer, whisk together warm water and meringue powder. Let mixture sit undisturbed for 3 minutes.
Using a paddle attachment, mix on low speed. Add powdered sugar in three additions. Add vanilla extract. Mix on low speed until icing holds a ribbonlike trail on the surface of the mixture when you raise the paddle.
Divide icing into smaller bowl. Color icing as desired using gel food coloring, powdered food coloring, or liquid food coloring.
Save any remaining royal icing by covering surface of icing with a damp paper towel.
If using piping tips, place tips inside piping bags (pastry bags). Partially fill bags with desired royal icing colors.
Start by piping a general outline of shape. Pipe any additional designs as desired. Immediately top with sprinkles. Allow icing to set before stacking cookies.
Iced cookies can be stored at room temperature for up to 3 days.
- I used AmeriColor soft gel food color in Forest Green
- Instead of almond extract, you may substitute for lemon extract or simply use more vanilla extract