by HollyThese 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!
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‘Tis the blissful season for sugar cookies (and shortbread cookies and Nanaimo Bars and Fudge) and this easy recipe is a favorite to add to our holiday cookie plates!
Sugar cookies are a classic. In the past we’ve made rolled sugar cookies which are perfect for decorating but sometimes I just want the cookie without all of the fuss! This dough is also great for freezing!
This sugar cookie recipe is the perfect solution. Not only do they not require rolling the dough, they don’t require chilling time or hours of work. Just a simple cookie dough mixed and baked.
These cookies are baked at a lower temperature than a traditional sugar cookie and the result is a beautifully soft cookie (you’ll want to ensure the edges don’t brown).
Using both butter and shortening gives these cookies a slightly crisp outside with a soft chewy sugar cookie center. We like them plain but they’re also delicous frosted with lemon buttercream or your favorite buttercream flavor and sprinkles.
No Roll Sugar Cookies Recipe
Prep Time 10 minutes
Servings 24 cookies
Ingredients
- ½ cup butter unsalted
- ½ cup shortening (not butter flavored)
- 1 ⅔ cup sugar
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ⅛ teaspoon salt
- ½ teaspoon vanilla
- 3 egg yolks
- 1 ¾ cup flour
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Instructions
- 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 Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
If you’re going to be hosting or participating in a Cookie Exchange, I have some free printable invitations & recipe cards you’ll want to check out!
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Slightly adapted from Better Homes & Gardens
While these are easy to make & bake I don’t like the taste of the butter & Butter Flavored Crisco, If I make these cookies I will change the amount of butter & Crisco ratio. My husband who is a cookie monster also didn’t like this recipe. I needed to adjust the baking time to 18 minutes for my oven. I used my medium Pampered Chef scoop which worked really well and every cookie was the same size. I’m very glad this recipe worked out very well for all the other ladies :-)
These were my dad’s favorite cookies. I would double the recipe because he loved them so much. They baked up so light and fluffy and barely crisp around the edges. So wonderful. They are the perfect sugar cookies. No rolling and every batch is the same. I can’t say enough about these cookies. Yummmmm..
Every recipe I have tried is very delicious!
These do not taste good at all.
Sorry to hear that you didn’t enjoy these cookies as much as we do Mary.
Oh am I glsd I found you…..
Shortbread for Christmas and I have my Nanas shortbread moulds too….
That sounds perfect Brandy :)
Almond cookie recipe, PLEASE. Thank you.
I love your shortbread & sugar cookies recipes. Thank you so very much for sharing.
You can find Buttery Almond Cookies here.
Cam out amazing! I use to work in a cookie store, and these reminded me of the recipe for our snickerdooles. I baked half as is and rolled the other half in cinnamon sugar. Both tasted excellent.
Thank you for the idea Jeanne!
Great recipe! Good substitute when you only have an hour to make sugar cookies, tasted great!
So glad you loved the recipe Clare!
I need to bake a really large amount of cookies for a community function. Can I freeze the dough? Thanks
I haven’t tried freezing the dough Joyce. If you do try it, please let us know how it works for you!
I don’t have any Crisco vegetable shortening in the house right now but I have solid coconut oil. Do you think I could substitute it? I know it will probably give up off a coconut flavor but I’m willing to take the chance. I just want your opinion on whether the texture will be the same
I think it will change the texture and flavor. But, if you like coconut, that may be a pleasant change.
I ran out of butter on my cookie day with a friend. I found this recipe in a search for shortening recipe. I used 1 cup of shortening and they turned out amazing!
Thanks for sharing Caitlyn!!