No Roll Sugar Cookies Recipe


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These 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!

 These 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 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 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!

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.

5 from 2 votes
Review Recipe

NO ROLL SUGAR COOKIES RECIPE

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24 cookies
Author Holly
Course Dessert
Cuisine American
These 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!

Ingredients

  • 1/2 cup butter unsalted
  • 1/2 cup shortening
  • 1 2/3 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla
  • 3 egg yolks
  • 1 3/4 cup flour

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Instructions

  1. Preheat oven to 300 degrees.
  2. 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.
  3. Add in egg yolks & vanilla until combined.
  4. Beat in flour a little bit at a time. Divide into 24 even pieces and roll into balls.
  5. 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
Calories: 166, Fat: 8g, Saturated Fat: 3g, Cholesterol: 34mg, Sodium: 93mg, Potassium: 32mg, Carbohydrates: 21g, Sugar: 13g, Protein: 1g, Vitamin A: 3%, Calcium: 0.5%, Iron: 2.7%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword sugar cookies

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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These 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!
These 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!

More Recipes You'll Love

About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. 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.

    1. I haven’t tried freezing the dough Joyce. If you do try it, please let us know how it works for you!

  2. 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

  3. 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!

  4. Would I bake it the for the same amount of time if I was making it for a fruit pizza? A 12 inch pizza pan. This is so simple, I love that!

    1. I haven’t tried this recipe as a fruit pizza however I think you’d want to cook it a little bit longer so it’s not too soft and the center is cooked through.

  5. Thank you, Thank you, Thank you!! I will never again chill and roll out sugar cookie!! I made a double batch and they were perfect. Making another double batch now.

  6. Hmmm?? That’s basically a snickerdoodle recipe minus rolling the balls in cinnamon and sugar. Will have to make to confirm but doubtful this tastes like a sugar cookie. The taste of cream of tartar in it is what I’m thinking will throw the sugar cookie taste out. Sorry to be a downer.

  7. Very easy to make and delicious too! In addition to the vanilla extract, I also added 1/2 teaspoon of almond extract. Definitely putting this in rotation.

    1. I did try rolling them in a lemon flavored sugar before baking and I personally found them a too sweet that way. I would suggest maybe just sprinkling a little bit on top instead of rolling them.

    1. For a substitute to using the cream of tartar: omit the 1tsp cream of tartar and the 1tsp of baking soda and instead use 2tsp of baking powder. Baking powder itself is basically a combo of those ingredients.

  8. I am thinking how easy these would be to flavor, just put a little lemon zest, or orange zest, maybe even a little mint extract and you have a wonderful cookie!

    1. Hi where are you from. My moms maiden name is Rudd. Most of my relatives are in eastern Idaho. St Anthony, Parker, Rexburg area. 

  9. I love the recipe’s I’m just a little nervous of baking when the amounts are measured in “cup” not grams or ounces. Please advice so I can get started. Thank you x