Small Batch of Cut-out Sugar Cookies (No-chill)
User Reviews
5
Small Batch of Cut-out Sugar Cookies (No-chill)
Description
The recipe starts by mixing flour, baking powder, and salt, then creaming together butter and sugar until light. Egg yolk and vanilla are added before gradually mixing in the dry ingredients until the dough comes together. The dough is rolled out to about 1/4-inch thickness and cut with cookie cutters, placing shapes spaced apart on baking sheets. The cookies bake at 375°F for crisp edges and a tender center.
Since the dough requires no chilling, it can be prepared and shaped quickly. Careful measurement of flour ensures the right dough consistency. The inclusion of baking powder offers slight lift for a softer texture. The dough can be re-rolled as needed to use all of it efficiently.
This batch works well for small quantities of shaped cookies for occasions or testing. Using an electric mixer speeds preparation, but manual methods with moistened hands are also possible to bring the dough together.
Measuring flour properly—preferably by weight or the spoon and sweep method—is important for tender cookies. Adjusting salt when using salted butter and small additions of milk or water can correct dough dryness. Avoid over-wetting to keep dough manageable.
Ingredients
Small Batch of Cut-out Sugar Cookies
- 1 cup all-purpose flour measured by weight or using the spoon and sweep method* plus more for rolling, 120g
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup unsalted butter softened, 76g
- ⅓ cup granulated sugar 66 grams
- 1 egg large, yolk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F and line two baking sheets with parchment paper or silicone baking mats.
- In a small bowl, whisk together flour, baking powder, and salt. Set aside.
- In a medium bowl, use a handheld electric mixer to cream together butter and sugar until light and fluffy, about 1 minute. Add egg yolk and vanilla and mix until well-combined.
- Add ⅓ of the flour mixture, and mix on medium until mostly combined. Add half of the remaining flour and repeat. Pour in the rest of the flour and continue to mix until the dough begins to clump (this may take a little while) and you can form it into a ball with your hands.*
- Lightly flour your workspace and rolling pin and roll dough out to ¼-inch thick. Dip cookie cutters in flour and cut out your cookies, placing them at least an inch apart on the trays. Use a metal spatula to pick up the cookies if they stick to your work surface at all. Continue to cut out cookies, gathering dough and re-rolling as necessary until all the dough is shaped.
- Bake cookie sheets, one tray at a time, for 6 to 9 minutes, until the edges of the cookies just start to turn golden. Cool completely before frosting. And enjoy!
Notes
- Use precise flour measurement by weight or the spoon and sweep method to avoid dry or tough cookies.
- If using salted butter, reduce added salt by half to maintain balance.
- If dough feels too dry and crumbly, add small amounts of milk or water (1/4 teaspoon increments) until it just comes together without becoming sticky.
- Without an electric mixer, wet your hands slightly to help knead the dough into a ball by hand.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Calories | 108kcal | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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