The Perfect Sugar Cookie Recipe No Rolling Or Cutting Out Food

NO ROLL SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees. Line baking sheet with parchment paper.
• In a small glass bowl, microwave butter until melted. Pour into large mixing bowl.
• Add in white sugar and powdered sugar and mix for 10 seconds.
• Add eggs and vanilla then mix on medium speed for 20 seconds.
• Turn mixer to low speed, and add baking powder, baking soda and salt. Mix for 10 seconds.
• Half cup at a time, add flour and mix until flour is just incorporate (about 10-20 seconds). Do not overmix.
• Immediately after mixing, scoop dough into (3 tablespoon sized) balls. Lightly flatten each ball before placing on cookie sheet. (Because this has melted butter, do not let the dough sit out before rolling into balls & baking, or your dough will become dry and crumbly.)
• Bake at 350 degrees for 8-10 minutes. (The magic number in my oven is 9 minutes) They may look underdone, but they will finish baking on the hot cookie sheet after you take it out of the oven. (Of course, because ovens bake differently use your best judgement to keep them in a minute longer if they look severely under baked.)
• After removing from oven, allow the cookies to cool on the hot baking sheet for 10 minutes before removing them from cookie sheet.
• Enjoy plain or spread or pipe cream cheese frosting on cooled cookies and top with sprinkles!

BEST NO-ROLL SUGAR COOKIES

Steps:

• Heat oven to 375°F. Line cookie sheets with cooking parchment paper; set aside.
• In large bowl, beat 1 cup granulated sugar and butter with electric mixer on low speed or with spoon until light and fluffy. Stir in vanilla, nutmeg and egg. Stir in flour and baking soda. Shape dough by teaspoonfuls into balls. Place 2 inches apart on lined cookie sheets. Flatten slightly with bottom of glass dipped in sugar.
• Bake 9 to 11 minutes or until set. Remove from cookie sheets to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.

THE PERFECT SUGAR COOKIE RECIPE ~ NO ROLLING OR CUTTING OUT!

Steps:

• Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Fill shallow bowls with the sprinkles.
• In the bowl of a standing mixer, cream together the shortening, butter and sugar. Beat until creamy, about 3 to 4 minutes.
• Beat in the eggs and vanilla until combined, about 1 to 2 minutes.
• Combine the flour, baking powder and salt in medium sized bowl. Gradually blend the flour mixture into the creamed butter mixture until dough comes together, about 2 to 3 minutes. The dough should be thick but not sticky. If the is sticky add up to 1/4 cup more flour.
• Use a large cookie scoop or roll 2 tablespoons of dough into golf ball sized balls. Flatten slightly and dip in the sprinkles.
• Place 6 cookies on a baking sheet about 2 inches apart.
• Bake the cookies 10 to 12 minutes. Only the bottoms should be light brown and the centers should be soft and barely set.
• Remove cookies from the oven. Let set a minute or 2 before removing from the baking sheet.
• Place the cookies to a cooling rack or a piece of parchment paper on the counter to cool.
• Store in a covered container for up to 4 days.

A PERFECT SUGAR COOKIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Sift together the flour, cream of tartar, baking soda and salt; set aside.
• In a large bowl, cream together the butter, oil, confectioners' sugar and white sugar until well blended.
• Stir in the eggs, vanilla and lemon extracts.
• Gradually mix in the dry ingredients until well blended.
• Roll the dough into walnut sized balls.
• Place the cookies 2 inches apart onto the cookie sheet. Flatten cookies to 1/8 inch thickness using the bottom of a glass dipped in sugar. Colored sugar may be used if you do not plan to frost cookies later.
• Bake for 9 to 12 minutes in the preheated oven, or until the edges are golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

NO FAIL SUGAR COOKIES

Steps:

• Cream butter and sugar.
• Add eggs and vanilla.
• Mix dry ingredients and add to butter mixture.
• Mix well.
• Chill for 1 to 2 hours or see HINT below.
• Roll to desired thickness and cut into desired shapes.
• Bake on an ungreased baking sheet at 350 degrees for 8-10 minutes or until just beginning to turn brown around the edges.
• HINT: Rolling out dough without the mess-rather than wait for the dough to chill, take freshly made dough and place a glob between two sheets of parchment paper.
• Roll it out to the desired thickness then place the dough with paper on a cookie sheet and pop it in the refrigerator.
• Continue rolling dough between paper until you have used it all.
• By the time you finish preparing the dough, the first batch will be chilled and ready to cut.
• Reroll left over dough and repeat the process.
• An added bonus is that you aren't adding any more flour to the cookies by rolling them out the old fashioned way.

SUGAR COOKIES - NO BREAK, FAIL-SAFE AND FOOLPROOF

Steps:

• In a bowl, cream the butter and sugar.
• Beat in the eggs and vanilla.
• In a second bowl, combine the flour, baking powder and salt.
• Sift flour mixture into butter mixture 1 cup at a time and blend well.
• Roll dough into ball and chill 3-4 hours or overnight.
• When ready to prepare cookies, preheat oven to 350°.
• Roll out dough and cut into shapes.
• Brush with milk and sprinkle with colored sugar or candies if desired (or frost cookie once baked and cooled).
• Bake at 350° for 10-15 minutes.
• Remove cookies to a rack to cool completely.