Easy No Roll Sugar Cookies

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Hey cookie lovers! If you’re in the mood for homemade goodness without the fuss, I’ve got just the recipe for you. These one-bowl easy no roll sugar cookies are not only delicious, but also incredibly easy to whip up in under 30 minutes. They’re pretty much the perfect cookie.

Sugar cookies stacked up in a tin with a small bowl of sugar sitting next to them.

Only 7 Ingredients In These Easy Sugar Cookies

Besides the fact that these cookies are quick to make, they also have a very condensed list of ingredients, which you’re sure to have on-hand 99% of the time, making this an ideal everyday recipe, and if you’re anything like me, you’ll be whipping them up all the time!

A stack of sugar cookies with a bowl of sugar sitting next to them.

The Ingredients You’ll Need

  • Unsalted butter
  • Sugar
  • Baking soda
  • Salt
  • Egg
  • Vanilla extract
  • All purpose flour
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How to Make These Easy Sugar Cookies

Unlike most sugar cookies, these easy no roll sugar cookies come together fast and don’t require any prep work or chill time (other than letting the butter come up to room temperature, of course).

Butter and sugar sitting in a glass bowl with a mixer next to it.
Butter and sugar creamed together with a mixer sitting in the bowl.
  1. You’ll start by creaming the butter and sugar together with an electric mixer on medium speed for 2 ish minutes, until light and fluffy.
  2. Next you’ll beat in the egg and vanilla extract.
Creamed butter, egg, and vanilla in a glass bowl with an electric mixer.
Cookie dough in a glass bowl with an electric mixer.
  1. Then add the flour, baking soda, and salt to the bowl and mix until just combined. The dough should appear even in color and texture with only a few streaks of flour.

Tip

Add the flour to the bowl first, then sprinkle the baking soda and salt into a small well before mixing. Use an electric mixer to blend until crumbly. Then finish mixing with a wooden spoon or a rubber spatula to avoid over-mixing the flour.

Flour on top of cookie dough in a glass bowl with an electric mixer.
Mixed cookie dough with a wooden spoon in it.
  1. Using a 1.5 TBS cookie scoop, scoop the dough onto a lined baking sheet.
  2. Generously sprinkle the tops of the cookies with sugar or sprinkles, if that’s your jam.
  3. Bake for 10 minutes, cool, and enjoy!
  • Be sure to check out the full ingredient list and recipe instructions below.
Cookies laying in antique tin with a small bowl of sugar sitting next to them.

This Will Become your To-to Easy Sugar Cookie Recipe, and Here’s Why

  • One bowl. That’s all you need to make this recipe. One bowl and 30 minutes of your time.
  • It only makes about two dozen cookies, which is enough, but not overkill. You can also scale up the recipe if you need a few more (just hit the 2x or 3x button on the recipe card and I’ll do the math for you)!
  • The most obvious answer, there is no chilling or rolling required to make these cookies. You don’t even have to use a cookie scoop, but I would definitely recommend it, since inconsistency in the size of the cookies can alter the quantity of cookies and baking time necessary.
  • Cleanup is a breeze; with only one bowl and baking sheets lined with parchment paper, you’ll be washed up in mere minutes. You can literally make these easy sugar cookies everyday if you wanted to. *No judgment here.*
Sugar cookies piled up in an old tin with an antique spatula.

A Few Things to Remember

Don’t try to shortcut by microwaving the butter; it’ll get too hot and melty (yes, melty 😁) and trust me, that’s not ideal for this recipe. Be patient, and let the butter sit out for an hour or so on the counter; it’ll be perfect.

While the order of ingredients doesn’t matter as much with this recipe, it’s important to do the creaming first and then add the wet ingredients.

I find that mixing the flour in half at a time helps with two main things; the mess of trying to stir all that flour at once, and it’s easier to keep an eye on the dough consistency to make sure it’s not too wet or too dry. As with any recipe you may need to make a small adjustment.

You don’t want to over-bake these cookies. They’ll be very light colored and slightly puffy when the 10 minute timer is up. That’s what we’re going for. They’ll settle down as they cool. I like to let them sit on the cookie sheet for a few minutes before I transfer them to a wire rack to cool completely.

I always recommend rotating the cookie sheet halfway through baking because most ovens (mine included) are very uneven in temperature. The rotation helps to ensure even baking/browning.

Sugar cookies stacked up on each other showing the detail in the tops of the cookies.

These easy no roll sugar cookies are versatile and hassle-free. Enjoy them as is or get creative with toppings like sprinkles, frosting, or a drizzle of chocolate.

They’re perfect for unexpected guests or just spontaneous sweet cravings. These cookies offer a quick and satisfying solution to your homemade treat desires. So, the next time you’re short on time but craving something deliciously sweet, give these cookies a try.

View the Google web story for this recipe.

Sugar cookies stacked up on each other showing the detail in the tops of the cookies.

Easy Sugar Cookies

By: Kristine Underwood
These easy no-roll sugar cookies nail the perfect combo – a satisfyingly crispy outer layer that seamlessly transitions into a soft, melt-in-your-mouth center. Simple, delicious, and just the right balance without any unnecessary fuss. You can make a batch in under 30 minutes.
5 from 13 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Sweets & Dessert
Cuisine American
Servings 26 cookies
Calories 94 kcal

ingredients
 
 

  • 1/2 cup unsalted butter (room temperature)
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 3/4 cup flour (unbleached)
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt

INSTRUCTIONS

  • Preheat oven to 350 degrees and line baking sheets with parchment paper.
  • In a medium size bowl, cream butter and sugar together with an electric mixer on medium speed for 2 minutes, until light and fluffy.
    1/2 cup unsalted butter, 1 cup sugar
  • Beat in egg and vanilla extract and mix for an additional minute.
    1 egg, 1 tsp vanilla extract
  • Add the flour, baking soda, and salt to the bowl and mix until just combined.
    1 3/4 cup flour, 1/2 tsp baking soda, 1/2 tsp sea salt
  • Using a 1.5 TBS cookie scoop, scoop dough onto lined baking sheets, 2 inches apart, and sprinkle the tops of each cookie with sugar (or sprinkles).
  • Bake for 10 minutes, rotating the pan halfway through to ensure even baking.
  • Let cookies cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Store cookies in airtight container for 3-5 days or freeze for up to 3 months.

Notes

*Make sure to read the cookie baking tips to get answers to common questions about baking cookies.
**If you need frosting too, this is the best recipe.

Nutrition

Serving: 1 cookieCalories: 94kcalCarbohydrates: 14gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 16mgSodium: 69mgPotassium: 13mgFiber: 0.2gSugar: 8gVitamin A: 118IUCalcium: 3mgIron: 0.4mg
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Recipe Rating




28 Comments

  1. I love everything about this recipe. The simplicity. The manageable yield — not overkill. One bowl. Perfect.5 stars

    1. Thank you so much Lisa! Sometimes the most simple recipes are the best, for oh…so many reasons!

  2. I love sugar cookies. I’m not sure why I only make them in December! These look perfect! My dough can be a real pain to roll out!! Giving these a try, ASAP!5 stars

    1. Me too, Beth! And the no-roll variety are perfect for enjoying all year long! I find these easier to whip up than chocolate chip even, haha!

  3. This sounds like an easy, perfect cookie recipe! Your photos are gorgeous Kristine πŸ™‚5 stars

    1. Thank you so much Marie! You just made my day, girl! ☺️

  4. I’m smitten! They look perfect and I’m sold on the idea of them being no roll and one bowl. I must try these soon!5 stars

    1. They are so easy Shinta, you’ll love them! Thank you so much, happy weekend!

  5. A simple, classic recipe. Love it! And that there’s such little clean up. Looks like I’ll be making these tonight!5 stars

    1. Thank you so much, Nancy! They’re so easy; I hope you love them!

  6. I loved these sugar cookies! So buttery, melt-in-your-mouth and so delicious. Can’t wait to make these again!5 stars

    1. I’m so glad to hear it Natalie! Thank you so much for taking a minute to comment, I really appreciate it. Happy baking!

  7. They look superb and sound so simple to make, you can’t beat a simple honest to goodness cookie without all the nonsense πŸ™‚5 stars

    1. Thank you so much Brian! I agree, no nonsense cookies are my jam!

  8. These look like the perfect cookies. I might try making these with my daughter at the weekend.5 stars

  9. This is such a simple recipe but sounds so easy and delicious, I love it!5 stars

    1. Thanks Amy, super delicious and super easy, WINNER! ☺️

  10. Perfect for school runs, planning to make those for the lunch box.They are so simple5 stars

    1. They would be the perfect sweet treat to send to school, Laura! I hope you enjoy them!

  11. Made these today. My husband loves sugar cookies. So EASY AND QUICK! Crisp and yummy!!!!! 5 Star! A keeper!5 stars

    1. Hey Jan! WOOOHOOO!! I’m so glad to hear it. The crispy edges are hands down my favorite part too! Thanks so much for stopping by to comment. XOXO ?

  12. Sugar cookies are universally loved, and a simple recipe makes them super fun to make! Thanks for sharing this yummy looking recipe. I’m all about less work and fewer dishes πŸ˜‰5 stars

    1. Thank you so much Colleen! I couldn’t agree with you more, less dishes is always a win! So glad you stopped by!

  13. Hi, Kristine! Those cookies look so pretty and yummy. Do you happen to know if I can make them with cake flour? Thank you. Have a lovely day πŸ™‚

    1. Hi Romy! Thank you so much! I’ve never tried using cake flour in cookies, or in this recipe, but I’ve read that you can try substituting cake flour for all-purpose at 1 cup + 2 tsp per 1 cup of all-purpose flour. Keep in mind that cake flour is less dense, has lower protein, and has less gluten so the cookies will almost definitely be very delicate and may fall apart. If you try it, let me know how it goes and how that come out. πŸ™‚

  14. Thank-you for this recipe hunny! My six year old daughter and I made them together and we rolled some in sprinkles and some with sugar. Both my daughter and 2 year old son are very happy and it was super duper easy!5 stars

    1. Hey Lo! You are SO welcome. I’m so glad you had a good time baking these cookies – they’re one of my weekly recipes to be honest, haha! Thanks so much for the review, I appreciate it. Happy baking!