No-Roll Sugar Cookies With Royal Icing

PREP TIME

25 min

TOTAL TIME

55 min

* PLUS Cooling and decorating

Photo, Erik Putz. Food Styling, Eshun Mott. Prop Styling, Madeline Johari.

No more cookie cutters, finicky doughs or long chill times: These sugar cookies require hardly any effort, but you wouldn’t know by looking at them!

Ingredients

2 1/3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter , at room temperature
3/4 cup granulated sugar , (150g)
1 large egg
2 tsp vanilla

Instructions

Position rack in centre of oven, then preheat to 350F. Line 2 large baking sheets with parchment.
Stir flour, baking powder and salt in a bowl. Set aside.
With an electric mixer on medium-high, beat butter with sugar until fluffy, 2 to 3 min. Beat in egg and vanilla, 30 sec. Gradually stir in flour mixture until just combined.
Scoop out portions of dough and roll into 1 1/2-in. balls (about 2 tbsp). Arrange over two baking sheets, 2 in. apart. Dip the flat bottom of a measuring cup or drinking glass in flour, then press down each cookie to flatten to 1/4 in. thick.
Bake, one sheet at a time, until cookies are just golden, 14 to 16 min. Let stand on sheet for 2 min, then transfer to a rack to cool completely.

Cookie Tip

For easy decorating, roll dough balls in sprinkles, then set on sheet and continue with recipe.

Nutrition (per cookie)

Calories
143,
Protein
2 g,
Carbohydrates
16 g,
Fat
8 g,
Sodium
58 mg.

Ingredient Tip

We used Bulk Barn’s Royal Icing Mix to decorate these cookies. Prepare to a honey consistency, then add food colouring, if desired. Dip each baked and cooled cookie (full or half) into icing, letting excess run off. Sprinkle immediately with coloured sugar, or dry completely before dipping in another overlapping colour.

Storage Tip

Sugar cookies will keep in an airtight container at room temperature up to 5 days, or freeze up to 1 month.

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