How bananas is it that it’s December and the weather forecast in Oklahoma is still in the upper 70s some days? Unacceptable.
I’m pretty sure last year we were having a snowmegadon, or on the brink of one at least. Not that I’m wishing for that again. Just some flurries and maybe enough snow to go sledding, please and thank you. But anyway, you’re here for cookies. SO…moving on.
These sugar cookies have no-chill. Literally. They taste almost like those sugar cookies at the grocery store that have pictures on them–you know the ones that sell out almost immediately. But these ones are bigger, dare I say better, and–unlike most sugar cookies–you don’t have to chill the dough prior to baking. And they still have that holiday spirit. 🙂
If you’re not a frosting/icing/glaze person, don’t fret. These cookies are delicious with or without the glaze.
No-Chill Melted Snowman Sugar Cookies
Ingredients
For the sugar cookies
- 3 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter softened
- 1 ½ cup granulated sugar
- 1 egg
- 1 ½ tsp vanilla
- ½ tsp almond extract
- 1 Tbsp whole milk
For the vanilla almond glaze
- 2 cups powdered sugar
- 4 Tbsp whole milk
- ½ tsp vanilla
- ¼ tsp almond extract
- white food coloring optional
- orange food coloring
- black food coloring
Instructions
For the sugar cookies
- Preheat the oven to 375° F and line a cookie sheet with parchment paper.
- In a medium sized bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar until light in color and fluffy. Add the egg, vanilla, almond extract, and milk. Mix until combined, scraping down the sides of the bowl as needed.
- Add 1/3 of the flour mixture and mix until just combined. Repeat until you've added all of the flour mixture.
- Using a medium sized cookie scoop, scoop your dough onto the prepared baking sheet. Gently squash the dough until their about ¼ inch thick, using the bottom of a floured glass or measuring cup.
- Bake for 10-12 minutes. I find that 10 is just right for a chewier center. Note: the cookies won't get golden edges.
- While the cookies cool, prepare your glaze. Mix together the powdered sugar, milk, vanilla, almond extract, and white food coloring in a small bowl. Pour 1 scant Tbsp of glaze over each cookie and angle the cookie in all directions to give the glaze that melted look.
- For the carrot nose, add a little orange food coloring to the glaze bowl. Add 1 Tbsp of powdered sugar at a time until the consistency of the glaze becomes thick and pipe-able. Transfer the thick orange glaze to a ziplock bag and the tip. Pipe the nose on each cookie.
- For the eyes and mouth, repeat the same process with the black food coloring and pipe accordingly.
- If you aren't eating them right away, wait until the glaze is set before transferring to an airtight container.
Notes
