No-roll Sugar Cookies
I hope everyone had as wonderful a Thanksgiving as I did, full of family and good food! Our dessert table spread was pecan pumpkin bourbon pie, pumpkin pie, pumpkin pie bars, and banana cream pie; needless to say, we were a happy crew.
I really love sugar cookies, and I really love baking, but even I don’t always feel like spending several hours to roll and cut out sugar cookies. It’s officially the Christmas season, and as my first cookies in what will be a very cookie-filled December, I’m sharing a recipe for no-roll sugar cookies. Instead, you just scoop them into balls, roll em in sugar, and bake them. They are definitely a different flavor than cutouts, but a good one.
While most cookies are best when soft, these ones are seriously not to be over baked. Even just a couple extra minutes will add a crunch that just isn’t as good as the soft ones. Since they’re rolled in sugar, it’s a little hard to tell when they’re done but trust me, you don’t want to keep baking if in doubt. Just take them out of the oven, I promise it’s the right thing to do.
Without further adieu, here’s the kickoff recipe to my Christmas cookies, with many more to come. Enjoy!
- 2 sticks soft butter
- 1/2 cup sugar
- 1/2 cup powdered sugar
- 1 egg
- 2 1/2 cups flour
- 1 tsp. baking powder
- Colored sugar for rolling
- Heat your oven to 375 degrees.
- Beat together the butter, sugar, and powdered sugar until fluffy.
- Add the egg and vanilla.
- In a separate bowl, mix together the flour and baking powder, then slowly add to the butter mixture.
- Roll into 1 inch balls, and roll into colored sugar to coat.
- Place on baking sheet and push down each ball slightly with a cup.
- Bake for 10 minutes