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!

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No-roll Sugar Cookies

Ingredients

• 2 sticks soft butter
• 1/2 cup sugar
• 1/2 cup powdered sugar
• 1 egg
• Vanilla
• 2 1/2 cups flour
• 1 tsp. baking powder
• Colored sugar for rolling

Instructions

1. Heat your oven to 375 degrees.
2. Beat together the butter, sugar, and powdered sugar until fluffy.
3. Add the egg and vanilla.
4. In a separate bowl, mix together the flour and baking powder, then slowly add to the butter mixture.
5. Roll into 1 inch balls, and roll into colored sugar to coat.
6. Place on baking sheet and push down each ball slightly with a cup.
7. Bake for 10 minutes

Dough-Eyed

Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!