Easy No Roll Sugar Cookies Recipes
BEST NO-ROLL SUGAR COOKIES
Who said the best sugar cookies only come from a bakery? Definitely not us! Instead, easily make the same delicious, soft and chewy bakery-quality sugar cookies from the comfort of your own kitchen with this sweet and simple sugar cookie recipe. No rolling, no complex ingredients, just a little measuring and mixing and you'll be on your way to enjoying a large batch of these classic and sweet treats. Add colored sugar right before baking for a fun twist or keep them simple with classic sugar. Either way, this sugar cookie recipe will quickly become a simple-to-make favorite in your home for when you need to satisfy a sweet tooth!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 48
Number Of Ingredients 8
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.
Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 40 mg
NO ROLL SUGAR COOKIES RECIPE
These easy no roll Sugar Cookies are a cinch to make! Simply mix the ingredients together and bake; no chilling, no rolling pins and no messy floured counters!
Provided by Holly Nilsson
Categories Dessert
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 300°F.
- Cream butter & shortening on medium until combined. Add sugar, baking soda, cream of tartar and salt. Continue beating until fluffy, scraping the sides of the bowl as needed.
- Add in egg yolks & vanilla until combined.
- Beat in flour a little bit at a time. Divide into 24 even pieces and roll into balls.
- Bake 15-17 minutes or just until set (you do not want the cookies to brown). Cool on the cookie sheet about 3 minutes and cool completely on a wire rack.
Nutrition Facts : Calories 166 kcal, Carbohydrate 21 g, Protein 1 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 34 mg, Sodium 93 mg, Sugar 13 g, ServingSize 1 serving
EASY NO ROLL SUGAR COOKIES
This is an old recipe my mom cut out of the newspaper years ago for sugar cookies - one of my favorites. They're easy to make and pretty tasty too! For the holidays you can roll them in colored sugar.
Provided by Amy Sobiski
Categories Cookies
Number Of Ingredients 8
Steps:
- 1. Cream sugar and shortening. Do not use butter. Add eggs and vanilla.
- 2. Add sifted dry ingredients and mix well.
- 3. Roll into small balls and then roll in sugar. Do not flatten.
- 4. Bake at 350 until 1/8" thick - about 8 - 10 minutes. Makes 3 dozen cookies.
BISQUICK™ NO-ROLL SUGAR COOKIES
Six easy ingredients will let you make melt-in-your-mouth sugar cookies anytime.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 48
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. In large bowl, stir all ingredients except granulated sugar until soft dough forms.
- Shape dough into balls, about 1 inch in diameter; roll in granulated sugar to coat. On ungreased cookie sheets, place balls about 2 inches apart. Flatten balls slightly with bottom of glass.
- Bake 5 to 6 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks to cool. Store in airtight container.
Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 150 mg, Sugar 8 g, TransFat 0 g
NO-ROLL SUGAR COOKIES
Kids star with an easy sugar cookie recipe they can easily shape in their hands and flatten. This sweet sugar cookie is a cookie-jar keeper.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h5m
Yield 42
Number Of Ingredients 12
Steps:
- In large bowl, beat 1 cup granulated sugar, the powdered sugar, butter, oil, milk, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except 1/4 cup granulated sugar. Cover; refrigerate about 2 hours or until firm.
- Heat oven to 350°F. Place 1/4 cup granulated sugar in small bowl. Shape dough into 1 1/2-inch balls. Roll balls in sugar. On ungreased cookie sheet, place balls about 3 inches apart. Flatten to 1/4-inch thickness with bottom of glass. Sprinkle cookies with a little additional sugar.
- Bake 13 to 15 minutes or until set and edges just begin to brown. Immediately remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 160, Carbohydrate 19 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 95 mg, Sugar 9 g, TransFat 0 g
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- Preheat oven to 350 degrees F. Line a sheet pan with parchment paper or a silicone baking mat.
- Beat the butter, powdered sugar, vanilla extract, almond extract, pinch of salt and 1 tablespoon of the milk until smooth and creamy. Add more milk 1 tablespoon at a time until spreadable consistency is reached. Add food coloring if using.
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- In a large bowl, using an electric handheld mixer, beat the softened butter and sugar for 30 seconds, starting on low speed and increasing to high speed as the mixture comes together. Add the egg, egg yolk and vanilla and beat on high speed until fluffy.
- Add the flour, cornstarch, baking soda, and cream of tartar and mix on low speed just until combined. Cover the bowl of cookie dough and refrigerate for 1 hour.
- A few minutes before the dough is done chilling, preheat the oven to 350℉ and line baking sheet(s) with parchment paper or silicone baking mats.
- Remove dough from the refrigerator and roll into balls about 1 inch in diameter. Roll each ball in the extra white sugar or coloured sanding sugar to coat. Place 8 cookie dough balls on each pan, leaving about 2 inches of room between each cookie for spreading during baking.
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