It is because I hate the wait. You make the dough, chill the dough, warm the oven, bake the dough and THEN you can have some cookies. Yeah ... that doesn't work for me. When the craving hits I want them now. Thus, the no chill sugar cookie ...
2 3/4 cup ... FLOUR
1 1/2 CUP ... SUGAR
1 CUP ... SOFTENED BUTTER (2 sticks)
2 ...LARGE EGGS (room temp)
2 TSP ... CREAM OF TARTER
1 TSP ... BAKING SODA
1 TSP ... VANILLA
1/4 TSP ... SALT
optional .. SPRINKLES
(makes 4 dozen cookies)
2 Mixing bowls
1- Preheat oven to 350 f
2 - Combine butter and sugar in mixing bowl (if you have a stand mixer, go to step 4 first and then complete step 3 while it is mixing)
3 - Using a whisk mix flour, cream of tartar, baking soda, and salt into second mixing bowl.
4 - Cream butter and sugar until butter is white and mixture is fluffy.
5 - Add vanilla and one egg at a time mixing well in between each addition.
6 - Continue to mix batter for an additional 2 minutes
7 - In small amounts, add the flour mixture to the batter mixing on low until completely combined.
8 - Line cookie sheet with parchment paper and with cookie scoop, place cookie dough an inch apart on cookie sheet. Add spinkles here if you are chooing to use them.
9 - Bake for 10 to 12 minutes depending on your oven.
10 - Remove from oven and cool cookies on cookie sheet for one minute than on cooling rack until completely cool
** roll cookie dough balls in a mixture of 3 tbsp of sugar and 1 1/2 tbsp of ground cinnamon to make SNICKERDOODLES
**bake cookies one minute less than you think you need to get super soft cookies that will stay soft after they cool
I forgot to take pictures of the finished cookies before the family and I ate them all. Hope you enjoy this recipe.