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No Roll Sugar Cookies

No Roll Sugar Cookies


Easy to make and no fuss with rolling them out, plus they have that delightful melt-in-your-mouth texture.

Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 192 kcal
  • 10%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 20.9g
  • 7%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 140 mg
  • 6%

Based on a 2,000 calorie diet


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
  2. Cream butter or margarine, shortening, white sugar and confectioners' sugar together until light and fluffy. Beat in the egg and the vanilla.
  3. Sift the flour, baking soda, salt and cream of tartar together. Add the flour mixture to the sugar mixture and blend.
  4. Shape dough into walnut-sized balls and place on the prepared baking sheets. Dip a glass in white sugar and press balls flat. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes or until lightly browned.
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Excellent recipe!!! Everyone loves these cookies. I did omit the cream of tatar, simply because I didn't have any. I have tried this recipe with both butter and margarine, and butter makes a much tastier cookie. :-) Thanks, Jan!!!


I was looking for a recipe to mess with to make a peppermint cookie, and this was a winner. I omitted the vanilla and cream of tartar and added 1/4 c. finely crushed candy canes (down to pretty much a powder) and 2 1/2 t. peppermint extract. Then I rolled them in more crushed candy canes and sugar (probably about 1/3 c. and 1/8 c., respectively), and did not flatten them. They turned out extremely well and have become my favorite Christmas cookie this year!


When they first came out of the oven the were wonderful. After they cooled they still tasted good but were a bit crumbly. Overall I will use this recipe again.