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No-Chill Sugar Cookies with Easy Sugar Cookie Icing
A quick, no‑chill sugar cookie recipe that yields crisp, buttery edges and a tender interior. Made with a touch of almond extract for extra depth, these cookies roll out easily, bake in just 8 minutes, and can be finished with a simple sugar‑cookie icing or a sprinkle of sanding sugar.
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Critical Success Points
- • Butter must be softened but still slightly chilled; melted butter will require chilling later.
- • Cream butter and sugar until light and pale – this creates the cookie’s tender texture.
- • Add dry ingredients gradually to allow proper absorption and prevent a dry, tough dough.
- • Roll dough to the correct 1/4‑inch thickness for even baking.
- • Do not over‑bake; watch for a very light golden edge.
Safety Warnings
- • Handle the hot baking sheet with oven mitts to avoid burns.
- • Raw egg carries a risk of salmonella; ensure eggs are fresh and consider using pasteurized eggs.
- • Use caution when operating the electric mixer – keep fingers away from the beaters.
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