Best No Roll Sugar Cookies Recipes

THE BEST NO-ROLL SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees.
• Combine butter and sugars in a medium bowl. Using an electric mixer, beat at medium speed, scraping bowl often, until light and fluffy. Add egg and vanilla; continue beating until well mixed. Mix in cream of tartar, baking soda and salt. Gradually mix in flour
• Shape dough into 1 1/2 inch balls. Place 2 inches apart onto cookie sheets. Flatten to about 1 1/2 inches with bottom of glass (if the glass sticks, dip it in sugar first).
• Bake for 7-9 minutes or until edges of cookies are lightly browned. Do not over-bake. Let cookies stand for 2-3 minutes on cookie sheet before removing to a cooling rack. Cool completely.
• To make frosting, combine butter and cream cheese until smooth. Stir in vanilla extract and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk one tablespoon at a time until frosting is desired spreading consistency. You may not use all the milk.

NO ROLL SUGAR COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees.
• Using a stand mixer or hand mixer in a large bowl, combine powdered sugar, sugar, and softened butter. Mix well until combined.
• Add egg, vanilla and lemon extracts, baking soda, cream of tartar, and flour. Beat until mixed well.
• Using a tablespoon or a small cookie scoop, roll into balls and place on a greased cookie sheet. Flatten with a glass dipped in sugar.
• Bake for 8-10 minutes until cookies are just set. Remove and cool on a cooling rack.

NO ROLL SUGAR COOKIES RECIPE

Steps:

• Preheat oven to 350. Line cookie sheet with parchment paper.
• In bowl or stand mixer cream shortening, butter and sugar until fluffy. Add egg and extracts and mix well.
• Combine baking powder, salt and flour in a separate bowl. Gradually add to the wet mixture until blended.
• Using cooking scoop, lightly roll dough ball in hands, place on parchment paper lined baking sheet and press top of cookies half way down.
• Bake for 10-12 minutes.
• For frosting, beat butter until fluffy using a hand mixer. Add vanilla and milk. Blend lightly. Add powdered sugar one cup at a time.Texture should be solid but soft. Frost cookies.

BEST NO-ROLL SUGAR COOKIES

Steps:

• Heat oven to 375°F. Line cookie sheets with cooking parchment paper; set aside.
• In large bowl, beat 1 cup granulated sugar and butter with electric mixer on low speed or with spoon until light and fluffy. Stir in vanilla, nutmeg and egg. Stir in flour and baking soda. Shape dough by teaspoonfuls into balls. Place 2 inches apart on lined cookie sheets. Flatten slightly with bottom of glass dipped in sugar.
• Bake 9 to 11 minutes or until set. Remove from cookie sheets to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.

THE BEST ROLLED SUGAR COOKIES

Steps:

• In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
• Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
• Bake 6 to 8 minutes in preheated oven. Cool completely.

EASY NO-CHILL SUGAR COOKIES

Steps:

• Preheat oven to 400 degrees.
• In mixing bowl, cream butter with sugar until light and fluffy. Beat in egg and vanilla.
• Mix flour, baking powder, and salt in a separate bowl; add to butter mixture 1 cup at a time, mixing after each addition.
• Do not chill dough. Divide dough into two balls. On a floured surface roll each ball into a circle approximately 12" wide and 1/8" thick. Dip cookie cutter in flour and cut out cookies.
• Bake on ungreased cookie sheet for 6 - 7 minutes or until cookies are lightly browned. It helps to line pans with parchment paper for easy cookie removal.

THE BEST ROLLED SUGAR COOKIES

Steps:

• Preheat oven to 400*F''
• Prepare 2 baking sheets and set aside. This can be done by greasing them with butter or Crisco, non-stick spray, parchment paper, non-stick foil or a baking mat. Whatever your preferred method is.
• Cream together sugar and butter for 3 minutes or until fluffy.
• Add eggs and mix again.
• Add salt, and baking powder. Blend.
• Add 1/4 cup buttermilk, vanilla and almond extract. Blend.
• Add 2 1/2 cups flour (1/2 cup at a time).
• Add remaining 1/4 cup buttermilk.
• Then remaining flour (for a total of 4 1/2 cups). Batter should be smooth, elastic like and slightly sticky. If too sticky, add more flour a little at a time (up to 1 cup - be careful to not put TOO much flour in the dough).
• When ready to roll out, sprinkle surface with powdered sugar, not flour. These are SUGAR cookies. Roll them out in sugar! Roll to 1/4 in thickness.
• Cut out with favorite shape and transfer to prepared pan.
• Bake 10 minutes. Watch carefully as every oven bakes differently. You want the cookies to be a hint of golden under them, not dark golden. Edges should not start to show golden, you'll have to gently flip a cookie to see for sure.
• Allow cookies to cool completely then frost.