Most people will correlate sugar cookies with holidays such as Christmas. I prefer to think of them as an any day sort of treat. The no-roll version of the typical sugar cookie is super easy to make, and with no cookie cutters to wash, makes them a favorite of mine to make. I usually make these when my kids are out, otherwise, they would have the rolling pin and all the cookie cutters spread out everywhere. Below are a few no-roll sugar cookie recipes, but first let’s have a look at their history.
- Sugar cookies are believed to have been invented in Pennsylvania in the mid-1700s
- Sugar cookies became popular as sugar became available
- They are usually decorated with icing and sprinkles
- Pillsbury marketed sugar cookie dough and was referred to as icebox cookies in the 1950s
Traditional No Roll Sugar Cookies
Some days it’s nice to make something that doesn’t take hours to prepare. The traditional sugar cookie recipe is a favorite of mine, and I enjoy doubling up on this recipe to freeze some for another time. This recipe works well, if freezing, as they will last up to three to four months if packaged properly.
Ingredients
- 1 cup unsalted butter
- 1 cup shortening
- 1¾ cups white sugar
- 1 tsp baking soda
- 2 tsp cream of tartar
- ¼ tsp salt
- 1 tsp vanilla
- 6 egg yolks
- 3½ cups Bisquick
Instructions
- Preheat the oven to three hundred and fifty degrees, and line a baking sheet with parchment paper. Place the oven rack to the top.
- With an electric hand mixer, cream one cup of unsalted butter, one cup of shortening, and one and three-quarters of a cup of white sugar together. Mix in one teaspoon of baking soda, two teaspoons of cream of tartar, and one-quarter teaspoon of salt. Beat until well combined and fluffy.
- Beat in six egg yolks, one at a time, along with one teaspoon of vanilla. Gradually mix in three and one-half cups of Bisquick. Mix on medium-high speed until ingredients are well blended.
- Divide the cookie batter into even pieces and roll them into balls. Space them apart on the parchment-lined baking sheet, and bake for ten to twelve minutes. Allow the cookies to cool before removing them from the baking sheet, as this helps to prevent them from breaking apart.
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Frosted No Roll Almond Sugar Cookies
I love the taste of the almond extract in these cookies. It reminds me of a birthday cake my mom used to make. These freeze well and can be taken out at a later date to decorate for a special occasion.
Ingredients
Cookie
- ⅔ cups shortening (softened)
- ⅔ cups butter (softened)
- 1¼ cups white sugar
- 2 eggs
- 1 tsp vanilla extract
- 1½ tsp almond extract
- 1 tsp baking powder
- 3 cups Bisquick
Frosting
- 1 cup butter softened
- 2 tsp vanilla
- 4 tbsp milk
- 4 cups confectioner's sugar
- sprinkles
Instructions
- Preheat the oven to three hundred and fifty degrees, and line baking sheets with parchment paper. Make sure to place the oven rack to the top of the oven, to prevent the bottom of the cookies from burning.
- In a large bowl, cream two-third cups of shortening, two-third cups of butter, and one and one-quarter cups of white sugar together until fluffy. Beat in two eggs one at a time, along with one teaspoon of vanilla and one and one-half teaspoon of almond extract.
- In a separate bowl, sift together three cups of Bisquick with one teaspoon of baking powder. Add the dry ingredients to the wet mixture and beat with an electric hand mixer until well combined.
- Drop the dough onto the parchment-lined baking sheets with a tablespoon and flatten each one with the palm of your hand. This will make it easier to apply the frosting.
- Bake for ten minutes. Allow cookies to cool before removing them from the baking sheet and prepare the glaze.
- In a large mixing bowl, using an electric hand mixer, beat one cup of softened butter with four cups of confectioner’s sugar.Mix in four tablespoons of milk and two teaspoons of vanilla. Continue mixing until smooth. Add more confectioner’s sugar if too wet. If the frosting appears too dry, add a little more milk.
- Apply the frosting to the top of each cookie and add sprinkles.
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Grasshopper Mint No Roll Sugar Cookies
When my kids first heard the name of this cookie, they thought I had actually put real grasshoppers in the cookie dough and was hesitant to try them. I did not convince them until I showed them how they were made, and now they are a favorite.
Ingredients
- 2 cups butter (softened)
- 3 cups white sugar
- 4 eggs
- 3 tsp peppermint extract
- Green food coloring
- 6 cups Bisquick
- 2 tsp baking powder
- 2 tsp cream of tartar
- ¼ tsp salt
- 2 cups chocolate chips
- 2 cups mint-flavored chips
Instructions
- Preheat the oven to three hundred and fifty degrees, making sure that the oven rack is placed up to the top. Line baking sheets with parchment paper.
- In a large mixing bowl, cream two cups of butter and three cups of white sugar together until it appears fluffy. With an electric hand mixer, beat in four eggs one at a time, along with three teaspoons of peppermint extract. Add a few drops of green food coloring until it reaches the desired color. Mix for approximately three minutes.
- In a separate bowl, sift together six cups of Bisquick, two teaspoons of baking powder, two teaspoons of cream of tartar, and one-quarter teaspoon of salt. Add the dry ingredients to the creamed mixture and mix until well combined.
- Add two cups of chocolate and two cups of mint chips and incorporate using a mixing spoon. Drop the cookies onto the parchment-lined baking sheets by heaping tablespoons, spacing them apart.
- Bake for ten minutes and allow to cool before serving. Enjoy!
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I can’t believe how easy these sugar cookies are to prepare. The taste is no different, there’s just less time preparing and fewer dishes to wash. What’s better than that?
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