No Roll Sugar Cookies Recipe
This No Roll Sugar Cookie Recipe needs NO chill time and results in buttery soft cookies that melt in your mouth!
This No Roll Sugar Cookie Recipe needs NO chill time and results in buttery soft cookies that melt in your mouth!
- pinch of salt
- 1 tsp vanilla extract
- 2 large eggs
- 1/4 tsp salt
- 1 cup granulated sugar
- 1 cup powdered sugar
- 1 tsp baking soda
- 2 tsp vanilla extract
- 5 cups all purpose flour
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1 tsp cream of tartar
- 3 tbsp heavy cream
- 1 tsp almond extract
- 1 cup butter flavored shortening (such as crisco)
- Carbohydrate 21.1221157855433 g
- Cholesterol 81.0426041946327 mg
- Fat 20.70342355042 g
- Fiber 0.559362607360783 g
- Protein 3.30571636269416 g
- Saturated Fat 12.7400996374541 g
- Serving Size 1 1 cookie (62g)
- Sodium 65.1621845388249 mg
- Sugar 20.5627531781825 g
- Trans Fat 1.61550873108867 g
- Calories 283 calories
Step-by-step
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicon baking mat and set aside.
- Whisk together the flour, baking soda, cream of tartar and salt in a large bowl and set aside.
- In a separate bowl, combine 1 cup powdered sugar, 1 cup granulated sugar, 1 cup butter and 1 cup butter flavored shortening and beat until light and fluffy. Beat in the eggs and vanilla extract until fully combined, scraping down sides of bowl as needed.
- Gradually add in the dry ingredients just until incorporated. Roll the cookie dough into 1 1/2 to 2 tbsp size balls and roll in granulated sugar to coat. Use a flat bottomed glass, dipped in granulated sugar to press down each cookie ball to about 1/2 inch thickness. Make sure cookies are about 2 inches apart when baking.
- Bake for 10 to 12 minutes, just until the center of the cookies are set. The cookies will not brown, so do not over cook them! Let cool in pan for 5 minutes before transferring to a wire rack to cool completely.
- Beat the butter in a large bowl until light and fluffy. Add in the powdered sugar, salt and extracts and mix until combined, about 3 minutes.
- Gradually add in the heavy cream, beating until your desired consistency is reached.
- Frost the cooled cookies and top with sprinkles if desired. Store in an air tight container at room temperature or longer in the fridge or freezer.
Swapping butter-flavored shortening for part of the butter alters the structural integrity of the fat phase, yielding a cookie that spreads less during baking while maintaining a tender crumb. Standard drop cookie methods often require chilling dough to firm up warm fats, but utilizing a combination of solid fats at room temperature bypasses that waiting period entirely. Standard kitchen equipment replaces specialized baking tools here, meaning a flat-bottomed drinking glass functions effectively as a stamp when coated in granulated sugar to prevent sticking. Pressing each portioned sphere down to a half-inch thickness ensures uniform heat penetration across the baking sheet, preventing raw centers alongside overcooked edges. Watch for the visual cue of set centers rather than golden browning, as pulling the pan at ten to twelve minutes preserves softness. Pairing these rich confections with unsweetened black coffee or tart citrus tea balances the dense sugar content of the buttercream frosting. Storing batches in an airtight container at room temperature keeps the texture pliable for several days, though refrigeration extends the shelf life significantly if preparation happens well ahead of an event.
