No Roll Sugar Cookies Recipe -
No Roll Sugar Cookies Recipe

No Roll Sugar Cookies

Recipe by  

"Easy to make and no fuss with rolling them out, plus they have that delightful melt-in-your-mouth texture."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
  2. Cream butter or margarine, shortening, white sugar and confectioners' sugar together until light and fluffy. Beat in the egg and the vanilla.
  3. Sift the flour, baking soda, salt and cream of tartar together. Add the flour mixture to the sugar mixture and blend.
  4. Shape dough into walnut-sized balls and place on the prepared baking sheets. Dip a glass in white sugar and press balls flat. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes or until lightly browned.
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Reviews More Reviews

Most Helpful Positive Review
Dec 20, 2003

Excellent recipe!!! Everyone loves these cookies. I did omit the cream of tatar, simply because I didn't have any. I have tried this recipe with both butter and margarine, and butter makes a much tastier cookie. :-) Thanks, Jan!!!

Most Helpful Critical Review
May 25, 2009

I was initially pleased to find such a simple recipe for sugar cookies however, this is the most minimal that any baked product can be and still be called a cookie. It's not that it's bad. It's just nothing special. The end result was also very dry. Seemed to me like more of a sweet biscuit than a sugar cookie. Definitely not the melt-in-your-mouth texture that the overview claims.


155 Ratings

Jan 15, 2003

I was looking for a recipe to mess with to make a peppermint cookie, and this was a winner. I omitted the vanilla and cream of tartar and added 1/4 c. finely crushed candy canes (down to pretty much a powder) and 2 1/2 t. peppermint extract. Then I rolled them in more crushed candy canes and sugar (probably about 1/3 c. and 1/8 c., respectively), and did not flatten them. They turned out extremely well and have become my favorite Christmas cookie this year!

Nov 06, 2003

When they first came out of the oven the were wonderful. After they cooled they still tasted good but were a bit crumbly. Overall I will use this recipe again.

Nov 10, 2007

These are so yummy! We've made them at least 4 times since discovering the recipe a couple of weeks ago! I was out of shortening so I substituted butter...they were good but a little flatter and crispier. The recipe yields about 24 medium sized cookies. I did not flatten the cookies before baking and they turned out great! We covered them in a simple powdered sugar glaze (powdered sugar + water) and they were great! I've used regular shortening, butter flavored shortening, and regular butter and they have turned out great each time!

Jun 06, 2003

Good shortbread tasting cookie.

Sep 29, 2009

These were absolutely tasty! And easy. I feel the name "sugar cookies" was a little deceiving though as they aren't exactly the same flavor/texture. They were so easy though - I will definitely use them again.

Sep 30, 2003

This is just the recipe I was looking for! I love the flavor & texture of these cookies, not to mention how easy they are to make! I like to bake them a tiny bit longer so they come out nice & crisp! I also sprinkle some superfine sugar on them just as they come out of the oven for extra sparkle.


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  • Calories
  • 192 kcal
  • 10%
  • Carbohydrates
  • 20.9 g
  • 7%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 11.2 g
  • 17%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 140 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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