The Perfect Sugar Cookie Recipe No Rolling Or Cutting Out

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 PERFECT SUGAR COOKIE RECIPE ~ NO ROLLING OR CUTTING OUT!

Steps:

• Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Fill shallow bowls with the sprinkles.
• In the bowl of a standing mixer, cream together the shortening, butter and sugar. Beat until creamy, about 3 to 4 minutes.
• Beat in the eggs and vanilla until combined, about 1 to 2 minutes.
• Combine the flour, baking powder and salt in medium sized bowl. Gradually blend the flour mixture into the creamed butter mixture until dough comes together, about 2 to 3 minutes. The dough should be thick but not sticky. If the is sticky add up to 1/4 cup more flour.
• Use a large cookie scoop or roll 2 tablespoons of dough into golf ball sized balls. Flatten slightly and dip in the sprinkles.
• Place 6 cookies on a baking sheet about 2 inches apart.
• Bake the cookies 10 to 12 minutes. Only the bottoms should be light brown and the centers should be soft and barely set.
• Remove cookies from the oven. Let set a minute or 2 before removing from the baking sheet.
• Place the cookies to a cooling rack or a piece of parchment paper on the counter to cool.
• Store in a covered container for up to 4 days.