The Perfect Sugar Cookie Recipe ~ No Rolling or Cutting Out!
The Perfect Sugar Cookie Recipe. A no roll, drop sugar cookie that bakes beautifully every time. The sugar cookie recipe makes thick soft cookies that can be decorated with sprinkles or frosted.
Servings: 22
Calories: 258kcal
Equipment
- stand mixer Easy way to mix the dough
- baking sheet A heavy baking sheet is best for baking
- large cookie scoop To easily form uniform cookies
- parchment paper Prevents cookies from spreading too much
Ingredients
- ⅔ cup shortening
- ⅔ cup salted butter at room temperature
- 1 ½ cups sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 4 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- colored sprinkles
Instructions
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Fill shallow bowls with the sprinkles.colored sprinkles
- In the bowl of a standing mixer, cream together the shortening, butter and sugar. Beat until creamy, about 3 to 4 minutes.⅔ cup shortening, ⅔ cup salted butter, 1 ½ cups sugar
- Beat in the eggs and vanilla until combined, about 1 to 2 minutes.2 eggs, 1 teaspoon pure vanilla extract
- Combine the flour, baking powder and salt in medium sized bowl. Gradually blend the flour mixture into the creamed butter mixture until dough comes together, about 2 to 3 minutes. The dough should be thick but not sticky. If the is sticky add up to ¼ cup more flour.4 cups all purpose flour, 2 teaspoons baking powder, ½ teaspoon kosher salt
- Use a large cookie scoop or roll 2 tablespoons of dough into golf ball sized balls. Flatten slightly and dip in the sprinkles. Place 6 cookies on a baking sheet about 2 inches apart.
- Bake the cookies 14 to 16 minutes. Watch the cookies closely the last few minutes of baking time. Only the bottoms should be light brown and the centers should be soft and barely set.
- Remove cookies from the oven. Let set a minute or 2 before removing from the baking sheet. Transfer the cookies to a cooling rack or a piece of parchment paper on the counter to cool.
- Store in a covered container for up to 4 days.
Notes
- Bring all the ingredients to room temperature before you start baking. They will blend together better and more easily.
- Scrape down the sides of the bowl so all the ingredients are incorporated evenly.
- *The dough should be thick but not sticky.
- Use a large cookie scoop to easily make all the cookies the same size.
- Slightly press down on the cookie dough ball when adding the sprinkles. You want the sprinkles to completely cover the top of the dough.
- To ensure the sugar cookies bake at an even rate, line the baking sheet with parchment paper.
- For soft and tender cookies, bake them until only the bottoms are a light golden brown. The tops and sides of the sugar cookie should not brown at all.
- Let the cookies set for a minute or 2 before removing them to a cooling rack.
- Be sure the baking sheet is cool before adding the next cookies to bake.
Nutrition
Serving: 1cookie | Calories: 258kcal | Carbohydrates: 32g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 109mg | Fiber: 1g | Sugar: 15g