If I'm making cut-out cookies, this is my go-to dough. It's not excessively sweet, and (as the name suggests) doesn't need to be chilled before being rolled. I found the recipe on CakeCentral.com.
No Chill Sugar Cookies
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoon baking powder
- 3 cups all-purpose flour
- Preheat oven to 375°F. Line cookie sheet with parchment paper.
- In a large bowl, cream butter and sugar with an electric mixer.
- Beat in eggs and vanilla. Add baking powder and flour one cup at a time, mixing after each addition. Dough will be stiff. Do not chill dough.
- Divide dough in half. Roll each half about ⅛ inch thick. Dip cutters into flour before each use.
- Bake cookies on ungreased cookie sheet on middle rack of oven for 8-12 minutes, or until cookies are lightly browned.
I'm also including my preferred cookie icing. I'm not a fan of royal icing. I don't like the taste, and I think it dries too hard. This icing made with dried candy fondant (not the same as cake fondant) is tasty, dries shiny, and a bit softer.
Candy Fondant Icing
- 10 parts dried candy fondant*
- 1 part water
- splash vanilla extract (or other flavor of your choice) (use clear vanilla extract if you want to maintain a bright white color)
- Place ingredients in a bowl, and whisk until smooth. If your dried candy fondant is lumpy in the bag, sift it first to remove the lumps. Decorate as you would with royal icing. As with royal icing, keep dried candy fondant icing covered when not in use.
*I found dried candy fondant at a local specialty baking/cooking store in Philadelphia called Fantes. It's also available online at SugarCraft.com, and other online baking supply sites.