Name: No Roll Sugar Cookie Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 5 cups all purpose flour; 1 tsp baking soda; 1 tsp cream of tartar; 1/4 tsp salt; 1 cup powdered sugar; 1 cup granulated sugar; 1 cup unsalted butter, softened; 1 cup shortening (such as Crisco); 2 eggs; 2 tsp vanilla extract; 1 cup unsalted butter, softened; 4 cups powdered sugar; Pinch of salt; 1 tsp vanilla extract; 1 tsp almond extract; 3 to 4 tbsp heavy cream

Ingredients

5 cups all-purpose flour

1 tsp baking soda

1 tsp cream of tartar

1/4 tsp salt

1 cup powdered sugar (for dough)

1 cup granulated sugar (for dough)

1 cup unsalted butter, softened (for dough)

1 cup shortening (such as Crisco), softened

2 eggs

2 tsp vanilla extract

1 cup unsalted butter, softened (for frosting)

4 cups powdered sugar (for frosting)

Pinch of salt (for frosting)

1 tsp vanilla extract (for frosting)

1 tsp almond extract (for frosting)

3 to 4 tbsp heavy cream (for frosting)

Granulated sugar for coating

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.

Step 2: In a large bowl, whisk together the flour, baking soda, cream of tartar, and salt.

Step 3: In a separate bowl, beat 1 cup powdered sugar, 1 cup granulated sugar, 1 cup softened butter, and 1 cup shortening until light and fluffy. Add the eggs and 2 teaspoons of vanilla extract, beating until fully combined. Scrape down the sides as needed.

Step 4: Gradually mix the dry ingredients into the wet ingredients just until incorporated. Roll the dough into balls about 1½ to 2 tablespoons in size, then roll each ball in granulated sugar to coat.

Step 5: Place the coated dough balls on the prepared baking sheet about 2 inches apart. Press each ball down to about ½ inch thickness using a flat-bottomed glass dipped in granulated sugar.

Step 6: Bake for 10 to 12 minutes until the centers are set but the cookies do not brown. Remove from oven and let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Step 7: To make the frosting, beat 1 cup softened butter until light and fluffy. Add 4 cups powdered sugar, a pinch of salt, 1 teaspoon vanilla extract, and 1 teaspoon almond extract. Mix until combined, about 3 minutes.

Step 8: Gradually add 3 to 4 tablespoons of heavy cream, beating until you reach your desired frosting consistency.

Step 9: Frost the cooled cookies with the prepared frosting. Optionally, top with sprinkles for extra decoration.

Tips & Variations

For a flavored twist, try substituting almond extract with lemon or orange zest in the frosting.

If you prefer a crisper cookie, bake an additional 1–2 minutes, but watch carefully to avoid browning.

Use room temperature ingredients to ensure smooth dough and frosting.

Chilling the dough slightly before shaping can help with easier handling.

Storage

Store the frosted cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze them for up to 3 months. When reheating, bring cookies to room temperature if frozen; frosting is best enjoyed fresh but can soften slightly with gentle warming.

FAQs

Can I use margarine instead of butter for the dough?

While margarine can be used, butter or shortening typically provide better texture and flavor in these sugar cookies.

Why don’t these cookies brown much during baking?

Because the dough contains baking soda and cream of tartar without much brown sugar or molasses, the cookies remain pale and soft, so try not to overbake them to keep their tender texture.