on Dec 13th, 2007No chill cutout cookies
It’s not often I run across a rolled cookie dough that doesn’t need an hour or more in the refrigerator before using it, so when I saw this recipe I tried it. I nearly threw it away; it’s from the card a gingerbread cutter was on and I assumed the recipe was for gingerbread.
They bake up nice and flat but there is always one drawback to not using chilled dough: intricate edges lose some of their form in the oven, as the softer dough spreads more quickly. For that reason I’m not thrilled with the edges on my snowflake but a straighter cut, like the candy cane or a star, is just fine.
These are perfectly good cookies, and while I won’t pretend they’re the best rolled cookies I’ve ever made, it’s a handy recipe when time is limited or on rainy or snowy days when children are clamoring for something to do. Now!
No Chill Cutout Cookies
Adapted from Wilton
2 sticks / 226g unsalted butter, softened
1 1/2 cups / 300g sugar
1 large egg
1 1/2 tsp vanilla extract
1/2 tsp almond extract
2 3/4 cups / 340g all-purpose flour
2 tsp baking powder
1 tsp salt
Line cookie sheet(s) with parchment. Set a rack in the middle of the oven and preheat to 400 degrees F/ 205 C / Gas 6. Combine flour, baking powder and salt to mix well, set aside.
In a large bowl, thoroughly cream the butter and sugar. Add egg and flavoring extracts and beat well. Add flour mixture in 3 additions, mixing well after each.
Divide dough into two balls. Do not chill.
On a floured surface, roll one ball to a thickness of about 1/8″ and cut as desired. Transfer to cookie sheet and bake 6 -7 minutes, until lightly browned.
Roll and cut second ball while first one bakes. Cool completely before decorating.
Related: Cookie Glaze   
Good to know that it’s possible to make delicious cookies when we can’t afford to wait for the dough in the refrigerator!
I love having options too, especially when decorating brings a no-getting-around-it wait time for glazes and icings to dry.
[…] these cookies, all made with No Chill Cutout Cookie dough, I knew I’d use my cookie glaze as a base; buttercream tends to overpower the cookie. The […]
My kids are in such a hurry to cut the cookies out that this recipe would be a great option. We use colored sugars on ours. A 3 year old, 18 month old, and six year old with icing just is not a good mix! Thanks for the recipe.
You certainly have your hands full, opheliag! I hope the recipe helps. Cutout cookies are so much fun for kids but that 1-2 hours of chilling time just doesn’t always work when they’re impatient.
Happy baking!