Easy No-Roll Sugar Cookies
Servings 26 cookies
Calories 94kcal
Ingredients
- 1/2 cup unsalted butter (room temperature)
- 1 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1 3/4 cup flour (all-purpose, spooned and leveled)
- 1/2 tsp baking soda
- 1/2 tsp sea salt
Instructions
- Preheat oven to 350 degrees Fahrenheit and line3 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.
- Beat in egg and vanilla extract and mix for an additional minute.
- Add the flour, baking soda, and salt to the bowl and mix until just combined.
- 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
- If you need frosting too, this is the best homemade buttercream
- For the softest cookies, don’t over-mix once the flour goes in.
- Bake just until the edges are lightly golden—cookies will set as they cool.
- Add sprinkles or sanding sugar to the tops before baking for extra sparkle.
- Make-ahead tip: Freeze the baked cookies for up to 3 months.
Nutrition
Serving: 1 cookie | Calories: 94kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 69mg | Potassium: 13mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 118IU | Calcium: 3mg | Iron: 0.4mg