Description
This No Roll Sugar Cookie recipe offers a simple and fuss-free way to enjoy classic sugar cookies with a soft texture and perfect sweetness. With a lightly crisp edge and tender center, these cookies are easy to make without the need for rolling out dough. Topped with a creamy, fluffy frosting, they make a delightful treat perfect for any occasion.
Ingredients
Scale
Cookie Dough
- 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
Frosting
- 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
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set it aside for easy cookie removal and cleanup.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt to ensure even distribution of the leavening agents and salt.
- Cream sugars and fats: In a separate bowl, combine 1 cup powdered sugar, 1 cup granulated sugar, 1 cup softened unsalted butter, and 1 cup shortening. Beat the mixture until light and fluffy to create a smooth, aerated base for the cookies.
- Add eggs and vanilla: Beat in the eggs and 2 teaspoons vanilla extract until fully combined, scraping down the sides of the bowl as needed to ensure an even mixture.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until incorporated to avoid overworking the dough.
- Shape the cookies: Scoop dough into 1½ to 2 tablespoon-sized balls. Roll each ball in granulated sugar to coat evenly. Using a flat-bottomed glass dipped in granulated sugar, gently press each ball down to about ½ inch thickness, spacing cookies about 2 inches apart on the baking sheet.
- Bake: Bake the cookies for 10 to 12 minutes, or until the centers are set. The cookies will not brown noticeably, so avoid overbaking to keep them tender.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare frosting: Beat 1 cup softened unsalted butter in a large bowl 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.
- Adjust frosting consistency: Gradually beat in 3 to 4 tablespoons heavy cream until the frosting reaches your desired consistency for spreading or piping.
- Frost the cookies: Apply the frosting onto the cooled cookies evenly. Optionally, top with sprinkles for decoration.
- Store: Store the frosted cookies in an airtight container at room temperature. For longer storage, keep them in the refrigerator or freezer.
Notes
- Do not overbake the cookies; they will look undercooked but will firm up as they cool.
- Coating the cookie dough balls in sugar and pressing them with a sugared glass prevents sticking and adds texture.
- The frosting can be adjusted in thickness by varying the amount of heavy cream added.
- For a different flavor, you can omit almond extract or replace it with another extract like lemon or coconut.
- Store cookies in an air-tight container to keep them fresh for several days.
- Use a silicone baking mat or parchment paper to prevent spreading and sticking.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: no roll sugar cookie, easy sugar cookies, soft sugar cookies, homemade sugar cookies with frosting, classic frosting sugar cookies
