No-Chill Cinnamon-Sugar Cut-Out Cookies
No chill time required for these cinnamon-sugar cut-out cookies! Just mix, cut & bake these delicious roll out cookies, made extra special with cinnamon and almond extract.
No cookie plate is complete without a decorated cut-out cookie, like the ones we remember from our childhood. These cinnamon-sugar no-chill cut-out cookies are a must! They are taken over the top with addition of cinnamon, something my mother-in-law introduced me to. The best thing about this dough, besides the addition of cinnamon and almond extract, is that it doesn’t require chilling in the fridge before rolling and cutting out! Skipping this step reduces the patience required for all parties involved (read: tiny helpers!) and brings it back to the realm of a one-day baking project. So, grab your favorite cookie cutter and get rolling!
This recipe makes perfect traditional sugar cookies for decorating, but if you’re a chocolate lover, you’ll definitely want to try these sparkly chocolate sugar cookies as well.
Cinnamon-Sugar Cut-Out Cookie Ingredients
- All-purpose flour
- Unsalted butter
- Granulated sugar
- Baking powder
- Cinnamon
- Salt
- 1 Egg
- Vanilla extract
- Almond Extract
How to make Cinnamon-Sugar Cut-Out Cookies:
1. Get ready
Preheat oven to 400 degrees. Mix flour, cinnamon, baking powder, and salt in a medium bowl with a whisk to fully incorporate the dry ingredients.
2. Make dough
Cream room temperature butter and sugar until light and fluffy. Add egg and incorporate into butter/sugar. Scrape sides of bowl with a rubber spatula and mix well until fully incorporated. Beat in vanilla and almond extracts. Gradually add dry ingredients until just combined and divide dough in half. Do not chill dough.
3. Roll out & bake
Roll out first half with a rolling pin onto a floured surface, to about ¼ inch thick, or desired thickness. Dip cookie cutters in flour before pressing into dough and bake cookies on an ungreased baking sheet for 7-9 minutes, until JUST starting to brown on the edges. Keep a close eye on them! Remove cookies from baking sheet and transfer to cooling rack to cool completely.
4. Decorate
Use royal icing (recipe below) and all your favorite sprinkles. See this tutorial by Julia Usher for more helpful tips on how to work with royal icing. Alternatively, you can sprinkle with sugar or sprinkles before baking for a glittery, simple icing-less version of these yummy cookies.
And, if you make these, be sure to leave a comment and give this recipe a rating! And of course, don’t forget to tag me on Instagram (@lane_bakery). I love seeing everything you create!
YOU MAY ALSO ENJOY THESE OTHER COOKIE RECIPES:
- Swedish Tea Rings – Classic Jam Thumbprint Cookies
- Fresh Ginger Cookies
- Ultra-Thin Chocolate Chunk Cookies
- Cardamom Cookies with Brown Butter Icing
- Cappuccino Flats
Cinnamon-Sugar No-Chill Cut-Out Cookies
Ingredients
- 1 cup unsalted butter
- 2 3/4 cup flour
- 1 1/2 cup sugar
- 1/2 tsp cinnamon
- 2 tsp baking powder
- 1 tsp salt
- 1 egg
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract
Instructions
- Get ready: Preheat oven to 400 degrees. Mix flour, cinnamon, baking powder, and salt in a medium bowl with a whisk to fully incorporate the dry ingredients.
- Make dough: Cream butter and sugar until light and fluffy. Add egg and incorporate into butter/sugar. Scrape sides of bowl with a rubber spatula and mix well until fully incorporated. Beat in vanilla and almond extracts. Gradually add dry ingredients until just combined and divide dough in half. Do not chill dough.
- Roll out & Bake: Roll out first half on a floured surface, to about ¼ inch thick, or desired thickness. Dip cookie cutter in flour before pressing into dough and bake cookies on an ungreased baking sheet for 7-9 minutes, until JUST starting to brown on the edges. Keep a close eye on them! Remove cookies from baking sheet and transfer to cooling rack to cool completely.
- Decorate with royal icing and sprinkles
Notes
Royal Icing
Ingredients
- 3 tbsp meringue powder
- 4 cups confectioners' sugar sifted
- 5 tbsp water
Instructions
- With a whisk or whisk attachment, slowly mix powdered sugar, meringue powder and water until incorporated. Turn up speed and beat for 7-10 minutes, until shiny and smooth. Whisk in food coloring at this point, if using. Thin to desired consistency with water, stirring by hand at little as possible (you don’t want to incorporate too much air or the frosting won’t dry hard).