This no roll sugar cookies recipe is a breeze to make! No rolling pin, no chill time and no fuss. Just easy soft sugar cookies you’re sure to love!
I love a sugar cookie recipe just as next as the next person. But when they’re easy sugar cookies – well, now you’re talking my love language!
This sugar cookie dough goes straight from the mixer onto a greased sheet pan. There’s no refrigeration time like a classic sugar cookie recipe. Drop sugar cookies onto the pan and get baking!!
No Roll Sugar Cookies Recipe
This recipe is one of my baking with kid recommendations. Unlike cutouts, no body parts or tree branches will be lost in the roll, cut and transfer process!
How do you decorate sugar cookies with sprinkles?
The beauty of this recipe is that you can dress these up no matter what the season by rolling them in sprinkles before baking.
As the cookies bake, they’ll spread into chewy sugar cookies with so much more flavor than rolled sugar cookies.
No Roll Sugar Cookie Recipe Ingredients
The ingredients in these soft sugar cookies are pretty standard.
- Powdered sugar
- Granulated sugar
- Vanilla extract
- Lemon extract
- Baking soda
- Cream of tartar
Can I Freeze Sugar Cookies Before Baking?
Yes, you sure can! In fact, I highly recommend it and this is a prime cookie dough for freezing. I have two methods for freezing cookie dough.
Method 1: How to freeze uncooked cookie dough
Make the recipe as directed and before baking, scoop the dough portions onto a waxed or parchment lined baking sheet.
Flash freeze them for 60-90 minutes in the freezer before removing.
Place the frozen cookie dough into a labeled gallon-sized freezer bag. I like to add the date the cookies were made, too. Remove excess air and lay flat to freeze.
To bake the cookies from frozen just follow the baking instructions and add a few minutes to the cooking time.
These sugar cookies taste perfect and delicious and this is my preferred method.
Method 2: How to freeze baked classic sugar cookies
You can also freeze these sugar cookies after baking! Be sure to cool the baked cookies completely.
Place in an airtight container with layer of waxed paper or parchment between each layer. They’ll keep for 2-3 months.
To enjoy, just pull out the desired amount of cookies and thaw – then eat!
Other baked recipes you’ll enjoy:
- 1 cup powdered sugar
- 1/4 cup granulated sugar
- 1 cup butter, softened
- 1 egg, beaten
- 1 tsp vanilla extract
- 1/4 tsp lemon extract
- 1 tsp baking soda
- 1 tsp cream of tartar
- 2 1/2 cup flour
- Preheat oven to 350 degrees.
- Using a stand mixer or hand mixer in a large bowl, combine powdered sugar, sugar, and softened butter. Mix well until combined.
- Add egg, vanilla and lemon extracts, baking soda, cream of tartar, and flour. Beat until mixed well.
- Using a tablespoon or a small cookie scoop, roll into balls and place on a greased cookie sheet. Flatten with a glass dipped in sugar.
- Bake for 8-10 minutes until cookies are just set. Remove and cool on a cooling rack.
Nutrition InformationYield 24 Serving Size 1 grams
Amount Per Serving Calories 146Total Fat 8gSaturated Fat 5gUnsaturated Fat 0gCholesterol 27mgSodium 116mgCarbohydrates 17gFiber 1gSugar 7gProtein 2g