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!
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How to Make No Roll Sugar Cookies Recipe
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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 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.
- 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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Preheat oven to 300 degrees.
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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.
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Add in egg yolks & vanilla until combined.
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Beat in flour a little bit at a time. Divide into 24 even pieces and roll into balls.
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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.
(Nutriton 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
Holly
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!
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!!
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!
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.
Loved this recipe super easy came out perfect! Santa is going to love them! ;) thank you
I’m so glad you loved them!
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.
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.
What can I use instead of shortening?
I have only made this recipe as written. Replacing the shortening will change the texture of this cookie.
If adding sprinkles, can we add before we bake?
That should work just fine.
Can you use ALL butter for this recipe, or is shortening necessary?
I have only made this recipe as written. Replacing the shortening will change the texture of this cookie.
Can hardly wait to make these cookies!!
on your “No rolled sugar cookie” recipe what kind of flour, all-purpose or self-rising?
All purpose flour.
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.
I think that sounds delicious Debbie! Thanks for coming back to tell me you liked the recipe!
I was wondering if I could roll these in colored sugar before baking to make them festive?
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.
substitute for cream of tartar?
I don’t have a suitable substitute suggestion for this recipe.
If you need a substitute for every 1/2 tsp of baking soda put in 1 tsp vinegar.
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.
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!
I wished you had an email option so I could email this recipe to myself. Thanks!
Open in browser and you can email anyone
Hi where are you from. My moms maiden name is Rudd. Most of my relatives are in eastern Idaho. St Anthony, Parker, Rexburg area.
Can’t wait to try your cookie recipes. They all look so simple and easy. Keep up the good work.
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
Unfortunately I am unable to provide grams/ounces measurements at this time. I was able to find an online converter. Hopefully that helps.
I like to cook & go to Pinterest to look for recipes.
When you say flour is that all purpose
Or self rising flour.
I used all purpose flour.
Thank you for the easy bake cookies, more power and hope can teach me more.thank u.
Do you flatten the balls on the cookie sheet before baking?
No, they will flatten themselves.