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.
- 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
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.