Perfect no chill sugar cookies maintain their shape and don’t require any chilling time. Plus, use any flavor extract to flavor your cookies however you like!
1/2teaspoonsame flavor extract as used in the cookies
Instructions
Preheat oven to 375°F. Line cookie sheets with parchment paper. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or with an electric hand mixer, cream the butter and sugar together until light and fluffy, 3-5 minutes. Add in the eggs, vanilla, and flavor extract and beat until combined.
Slowly add the flour, stirring just until combined. Turn dough out onto a lightly floured work surface and use your hands to form into a disk. Roll the dough to 1/8 to 1/4-inch thick and cut with lightly floured cookie cutters. Place cookies on the prepared baking sheets.
Bake cookies for 10-12 minutes, or just until the edges barely start to turn golden. Remove from the baking sheets to a rack to cool before icing.
For the icing, beat the butter with an electric mixer until creamy. Beat in the powdered sugar, then add the milk and flavor extract. Beat until combined, adding more milk or more powdered sugar as needed to achieve desired spreading consistency. If coloring, beat in food coloring. Spread onto cookies and allow to set before storing.
Notes
You can use your favorite high-quality flavor extract to customize these cookies. My favorite flavors to use in this recipe are pure almond extract or pure lemon extract. Peppermint is also a great choice for holiday cookies! If you don’t wish to use a flavor extract, feel free to add more vanilla extract or vanilla bean paste instead.Store cookies in an airtight container at room temperature for up to 5 days. The icing included in this recipe will crust up but will not fully harden. If stacking cookies in a container, I recommend placing a sheet of parchment paper between the layers.