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Soft No-Roll Sugar Cookies
These soft no-roll sugar cookies deliver all the classic flavor of a traditional cutout cookie without the fuss of a rolling pin. A combination of butter and vegetable oil gives the dough a rich, melt-in-your-mouth texture that stays incredibly tender after baking. Cream of tartar adds a subtle tang to balance the sweetness of the dual-sugar base. Simply shape the chilled dough into balls, press them flat with a glass, and bake until the edges turn golden. They make an excellent addition to a holiday cookie tin or a simple weekend dessert spread.
Ingredients
- 1 ½ cups granulated sugar
- 1 cup powdered sugar
- 1 cup butter, softened
- ¾ cup vegetable oil
- 2 tablespoons milk
- 3 teaspoons vanilla
- 2 eggs
- 4 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
Instructions
- 1Combine one cup of the granulated sugar, the powdered sugar, softened butter, vegetable oil, milk, vanilla, and eggs in a large bowl. Beat the mixture with an electric mixer on medium speed, or stir vigorously with a spoon, until completely smooth and blended.
- 2Add the all-purpose flour, baking soda, cream of tartar, and salt to the wet ingredients, stirring until just combined. Cover the bowl and chill the dough in the refrigerator for about two hours until it becomes firm.
- 3Preheat the oven to 350°F. Scoop the chilled dough and shape it into balls about one and a half inches thick. Pour the remaining half cup of granulated sugar into a small bowl and roll each dough ball until fully coated.
- 4Arrange the sugared dough balls on ungreased baking sheets, leaving about three inches of space between them. Use the flat bottom of a drinking glass to press each ball down until it is about a quarter of an inch thick.
- 5Sprinkle a small pinch of extra granulated sugar over the top of each flattened cookie.
- 6Bake for 13 to 15 minutes, or until the centers are set and the edges just start to turn light brown. Transfer the cookies immediately from the baking sheets to wire racks to cool.
- 7For a loaded variation, fold one cup of semisweet chocolate chips, half a cup of dried cherries, and half a cup of shelled pistachio nuts into the dough immediately after mixing in the dry ingredients.
- 8To add a glazed finish, wait until the baked cookies have cooled completely, then drizzle them generously with chocolate glaze and let them sit undisturbed until the topping sets.