Super Easy Cut-Out No-Chill Valentine Sugar Cookies are the recipe you’ve been looking for!
You’ll love this recipe.
First, as always I’ve kept this recipe streamlined with ingredients and simple to create.
I’m not full of patience so I needed to reconcile a recipe my Gramma Stella had in order to get this right.
So, you might see in the title the words, ‘No-Chill!”
Yep, you make the dough and cut it out and bake it. Ain’t no one got time to wait!
Chilling is what I prefer to do after the dishes are done and not in between making dough and waiting for the dough to set.
Thanks No Thanks!
P. S. just in case you want to know, I’ve used them on at least 50 dozen cookies.
Why? Because it’s easy and works every single time!
Alright, so for anyone who wants to make a sugar cookie cutout, just use the recipe and change the season!
No-Chill Valentine Sugar Cookies
I guess I’ll start here.
As you know, my Nonna Santa was an incredible cook.
While my Gramma Stella is an incredible baker, even at the ripe age of 96.
She taught me more in her kitchen than in any book.
Baking is from the heart, not the book!
You will get out of a recipe what you put into it, and I don’t mean the ingredients.
Make sure to set aside a few hours to do this recipe from mixing to cutting out to cooling and icing.
It’s well worth it and everything turns out perfect every single time or you would not see it on my website.
As for me, this is my Signature Recipe for Cut-Outs, and here’s just another photo of how many I make at a time!
After all, when I tell you that I make something ALL the time, I do, and I can recite the recipe backward and forward!
Shake. Shake. Sift
Flour can be the Debi Downer of any recipe.
DO you sift yours when you make sugar cookies?
Yes, that is one trick I learned early on from Gramma Stella.
Also, this can greatly affect the actual cups you think you measured.
Now call it ‘old school’ or call it efficiency, I promise you if you sift your flour, your cookies will turn out better than you can imagine.
It’s a simple process and I don’t’ care what brand of flour you use, (I’ve used most of them) it’s the game-changer in reference to baking!
What you might find is that 3 cups of scooped flour is actually four!
Sift, my friends, sift!
The extra step takes seconds and makes a difference in the volume and consistency of your baked goods.
Sugar is the Queen of This Recipe
By and large, there is always a debate. Do you use white sugar or do you use brown?
Well, I’ll tell you my answer and then you choose your own path: I go 50/50.
Why? Because I love a chewier sugar cut out cookie, don’t you?
Dry and crisp is not what I expect when I dig my teeth into a sugar cookie.
Brown sugar lends to the moisture in a cookie and my cookies are a tad more airy/puff-up than the norm.
Yes, I love me a puffed-up sugar cookie that is chewy and not dry!
That said, I do a 50/50 split.
My recipe is going to be a bit of each.
- A cup of Unsalted Butter
- 1/2 C of Light Brown Sugar PACKED
- 1/2 C of White Sugar
- 1 Egg
- 2 Teaspoons Almond Extract (or 1 Tsp Almond Extract and 1 Tsp Vanilla Extract)
- 3 C Flour (sifted and set aside) + 1/2 C Additional set aside for counter and rolling out.
- 2 Teaspoons of Baking Powder
- 1 teaspoon salt (if you happen to use salted butter eliminate this)
- Baking Tray
- Silicone Mats
- Cooling rack
- Mixing Bowl
Preheat oven to 350°F
In a mixing bowl, combine butter, egg, brown sugar, white sugar, and almond extract.
Using a separate bowl combine baking soda, salt, and sifted flour.
After mixing the wet ingredients, add the dry ingredients.
Once combined, roll into a ball in the bowl.
Prepare your counter with a few generous dashes of flour.
Turn the dough out of the bowl and onto the counter.
Roll the dough, until it is not sticky, trying not to add too much flour.
However, work the dough until it is 'shinier' than floury.
Next, cut the dough in half.
Roll out 1/2 of the dough onto a lightly floured surface
Use Valentine's themed cookie cutter, and cut your cookies out.
Carefully remove each cookie onto a baking pan (silicone mat r parchment paper-lined tray)
Once your tray is filled, place it in the oven and bake for 10-12 minutes (the cookies won't look brown, but they will be cooked!)
Remove and allow the cookies to cool before icing them.
Enjoy ~ DANA xo
Amount Per Serving: Calories: 136Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 264mgCarbohydrates: 10gFiber: 0gSugar: 10gProtein: 0g
NUTRITIONAL CONTENT IS INACCURATE.