What do I think of when I think of Sugar Cookies? Christmas! Now I know we have approximately 4 months till Christmas but, for me sugar cookies with sprinkles and/or icing makes me desire snow and Christmas trees…. I know, I know don’t say the “S” word.
Anyway, during the holidays Sugar is my favorite flavor cookie. It’s probably my daughter’s favorite anytime, which is probably how I came across this recipe. I don’t always have time to chill and roll out sugar cookie dough. So, I looked for a no-roll sugar cookie in one of my many cookbooks and found this one. When I first found this recipe many years ago I had to read it several times because I didn’t see eggs included in the recipe. That really had me confused. I thought, is this an error? No eggs? This can’t be right?…. Right?……Wrong. After testing the recipe I saw that it was not a mistake. That means this is good news for all cookie dough lovers. This cookie dough is safe to eat uncooked! YAY!!! BRAVO!! BRAVO!! ALL HAIL EGGLESS COOKIE DOUGH!!!
I like this cookie because it’s easy to make and no rolling it out. The recipe instructs you to chill the dough. I haven’t tried it with out the chilling but, you do have to bring it almost a back to room temperature to easily scoop the dough with a portion scoop. I would recommend trying a 1/2 dozen without the chilling and see how they turn out. Otherwise, follow the recipe as is. This sugar cookie is tasty, whether baked until just done or baked a little longer for a crispier bite. I prefer this cookie on the crispy side as opposed to my other cookie favorites. Roll the cookies in white, colored sugars or other sprinkles. Press the dough out with the bottom of a glass greased with shortening and bake at 375 degrees.
No-Roll Sugar Cookies
1 cup granulated sugar
1 cup powdered sugar
1 cup butter softened
1 cup vegetable oil
2 teaspoons vanilla extract
3 1/2 cups all purpose flour
3/4 cup cornstarch
1 teaspoon baking soda
1 teaspoon cream of tartar
granulated sugar, colored sugars and sprinkles
In a medium bowl combine the sugars. In a second medium bowl combine the flour, cornstarch, salt, baking soda and, cream of tartar. Lightly mix the flour mixture with a fork and set aside.
Beat sugars, butter, oil and vanilla in a large bowl with an electric mixer on low to medium speed. Stir in remaining ingredients except the granulated and other sugars for rolling. Transfer the cookie dough to a medium bowl and cover and chill until firm or about 2 hours.
Pre-heat the oven to 375 degrees. Shape the dough into 1-inch balls using 2 spoons or a portion scoop. Roll the dough into the sugars or sprinkles and place on a parchment lined cookie sheet. Press the cookie dough down with a greased bottomed glass. Bake in the heated oven 6-8 minutes until set but not brown. Immediately remove from cookie sheet to wire rack to cool (if you can wait that long).
Questions and comments welcomed! Give me a shout when you try this or any other recipe on mouthfuloffood.com
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