Sugar Cookies (No Chill)

I love making sugar cookies!  I’m not a professional cookie decorator by any means, but I sure do enjoy making them for special occasions.

Decorating sugar cookies with wafer paper is a quick and easy way to make your confections and they taste good too!  Simply bake your cookies, cover with royal icing and allow to dry for at least 24 hours.

Using a pastry brush, “paint” the back of the wafer paper with corn syrup.  Place it on the dry royal icing and gently press it down to adhere to the cookie.  You can brush the border with a little more corn syrup and sprinkle with decorating sugar.

This recipe for sugar cookies is so delicious and easy to make, too!

Ingredients for Cookies:

  • 1 cup (226 grams) unsalted butter, room temperature
  • 1 cup (200 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 large egg, room temperature
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine kosher salt
  • 3 cups (360 grams) all-purpose flour (more for dusting surface and rolling pin)

Instructions for Cookies:

Rolled Orange Sugar Cookies (Dipped in Chocolate)

I love sugar cookies and when you add citrus to the dough, I think it takes the flavor to a whole other level!  I used orange zest in these cookies and then I dipped them in chocolate.  Enjoy!!

Ingredients:

  • 2 1/2 cups (310 grams) all-purpose flour
  • 1/2 teaspoon fine kosher salt
  • 3/4 cup (170 grams) unsalted butter, room temperature
  • 1 1/4 cup (250 grams) granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon brandy, optional (you can use orange juice)
  • Zest of one orange

Instructions:

In the bowl of a stand mixer, cream butter and sugar with the paddle attachment until light and fluffy, about 3-5 minutes.  Zest the orange while the butter and sugar are mixing.

Add egg and egg yolk, and beat to combine. Mix in vanilla, zest, and brandy (or orange juice).

Add flour and salt and mix on low speed until dough forms. Transfer dough to a piece of plastic wrap. Shape into a disc, cover and refrigerate for at least 30 minutes.

Preheat oven to 375 degrees F.  Line 2 baking sheets with parchment paper.

On a floured surface, roll out chilled cookie dough to ¼-inch thickness. Shape using desired cookie cutter. Transfer to prepared baking sheets and bake 8-10 minutes. Remove from oven and repeat with any remaining dough.

Place cookies on a cooling rack and cool completely before decorating.

Melt chocolate in microwave or double boiler.  After the cookies have thoroughly              cooled, dip the cookies in the chocolate (one at a time).  Shake off excess                          chocolate and place on parchment paper until firm.  You can partially dip the                    cookie too.  I like to drizzle with extra chocolate.  You can get as creative or as                  simple as you’d like.  Just have fun!

I hope you make these zesty treats (see what I did there?).  If you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!