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Soft No-Roll Sugar Cookies
When you crave the classic flavor of cutout cookies but don't want the fuss of a rolling pin, this no-roll version is exactly what you need. A clever combination of butter and vegetable oil gives the dough a rich, tender texture that won't dry out after baking. Cream of tartar adds a subtle tang to balance the sweetness of the dual-sugar base. You'll simply shape the chilled dough into balls, press them flat with a glass, and bake until the edges turn golden. They're a fantastic addition to any holiday tin or weekend dessert spread.
Equipment
- Oven
- Baking sheet
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 1 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. Don't overmix, or the cookies will become tough. Cover the bowl and chill the dough in the refrigerator for about 2 hours until it becomes firm.
- 3Preheat the oven to 350°F. Scoop the chilled dough and shape it into balls about 1 ½ inches thick. Pour the remaining ½ 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 3 inches of space between them. Use the flat bottom of a drinking glass to press each ball down until it's about ¼ inch thick, then sprinkle a small pinch of extra granulated sugar over the top of each. If the glass sticks, dip the bottom in a little sugar first.
- 5Bake 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.
Notes
- Variation: For loaded cookies, fold 1 cup of semisweet chocolate chips, ½ cup of dried cherries, and ½ cup of shelled pistachios into the dough immediately after mixing in the dry ingredients.
- Glaze: To add a glazed finish, wait until the baked cookies have cooled completely, then drizzle them generously with a chocolate glaze and let them sit undisturbed until the topping sets.
- Make ahead: You can prepare the dough up to 2 days in advance. Keep it tightly covered in the refrigerator until you're ready to scoop and bake.
- Storage: Store baked cookies in an airtight container at room temperature for up to 5 days.