No Roll Sugar Cookies
Here’s a cookie recipe you just have to love.
Especially during the busy holiday season.
It’s a quick, easy, no-fuss version of the traditional rolled sugar cookie.
It makes a yummy cookie that is tender, delicate, and just a bit lighter.
While they may be a little lighter in texture, they’re every bit as flavorful as the classic.
This is the perfect recipe to make when you want a big batch of cookies and you don’t have time to wait for the dough to chill.
I got this recipe probably 15 years ago from my dental hygienist.
Even with a mouth full of dental equipment I’m still yammering on about food.
She said that this was an old family recipe and that she entered them at the state fair and won “Best of Show”, with this very recipe!
In fact, when she gave me the recipe it was titled “Best of Show Sugar Cookies”, but for me what makes these so spectacular is the “no roll, no chill time” factors, so I renamed them!
Really, I think these are probably the absolute easiest cookies I make.
The only super important thing to know about baking these cookies is that they do not brown.
If you bake them until the edges begin to color, they’ll be overdone, dried out and yucky.
You want to bake them just until they’re set and they lose the raw, dough-y-ness in the center.
To shape these cookies, you first roll the dough into a ball about the size of a ping pong ball, then flatten them out a bit.
The cookies work best if you keep them about this size rather than making them much larger.
They’re a little delicate, so a smaller cookie is sturdier.
Over the years, I’ve tried a larger version and used a medium size cookie scoop to measure out the dough.
I used a generous, rounded scoop.
I find that those are a little too big and have a tendency to break slightly more at this size.
I topped these with a simple buttercream frosting.
They’re delicious with frosting or without but who doesn’t love a frosted sugar cookie!
They would be really cute rolled in colored sugar if you wanted to make a quicker, festive version.
I flatten these cookies out to about 3/8 of an inch thick before baking them.
That way, when they bake, the edges are a bit crispy and the centers are soft and chewy.
I find that if I flatten them out more, say like 1/4 of an inch thick, they become too crispy for my taste.
Soooo, if you’re looking for a crisp no roll sugar cookie, flatten them to 1/4 of an inch thick. 🙂
I measured out my powdered sugar, then sifted it so it would blend easily.
Because I live on the coast it seems to be a magnet for moisture even though I keep it in air tight containers.
Outta time but ya still need some Christmas cookie sprinkles?
I got mine from Amazon!
- Yield : 3 1/2 Dozen
- 5 Cups All-Purpose Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Cream Of Tartar
- 1/4 Teaspoon Salt
- 1 Cup Powdered Sugar
- 1 Cup Granulated Sugar
- 1 Cup Unsalted Butter, at Room Temperature
- 1 Cup Vegetable Oil
- 2 Large Eggs, Well Beaten
- 2 Teaspoons Vanilla
- 1 Cup Unsalted Butter, At Room Temperature
- 2 Teaspoons Vanilla
- Pinch Salt
- 4 Cups Powdered Sugar
- 5 Tablespoons Whole Milk
- Preheat oven to 350 degrees. Line a baking sheet with Silicone Baking Mat or spray with nonstick cooking spray; set aside.
- Whisk together flour, baking soda, cream of tartar, and salt; set aside.
- In another mixing bowl, beat together powdered sugar, granulated sugar and butter with an electric mixer until light and fluffy, about 1 minute. Beat in oil, eggs, and vanilla. Gradually add flour mixture and mix just until incorporated.
- Roll dough into ping pong sized balls. Flatten with bottom of glass dipped in sugar.
- Bake 9-12 minutes or until center is set. Cookies will not brown! Don't overcook.
- Meanwhile, make the frosting; with an electric mixer, beat butter until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined. Add milk and mix until smooth and spreading consistency. Spread over completely cooled cookies and top with sprinkles.