The BEST Sugar Cookie recipe for soft, tender cookies with NO refrigeration needed, NO rolling dough and NO cookie cutters! Perfect for easy Christmas cookies!
I’ve been searching for the best sugar cookie recipe and haven’t been able to find it. When I was first married, I was given a sugar cookie recipe by woman from my church because several of us were going to be making sugar cookies to be served with coffee and we wanted them to be somewhat uniform. It was such a great sugar cookie recipe and I lost it. Plus, I don’t remember who gave me the recipe so I can’t ask for it again.
Last week I was working on a recipe with a sugar cookie crust. I had extra dough and I wasn’t quite sure what to do with it. Since it was a crust recipe, I didn’t know if it would work as a cookie recipe but I decided to give it a try and BINGO I discovered that I already had the recipe for my ultimate, fuss-free sugar cookies!
Here is why this is the BEST sugar cookie recipe:
No Rolling the Dough
No Cookie Cutters
Cookies Flattened With A Glass Dipped In Sugar
Soft, Tender Cookies
Make the dough following the instructions in the recipe below. Use a one tablespoon dough scoop to make balls of dough and place them on greased cookie sheets, at least 2 inches apart.
Moisten the flat bottom of a glass cup and dip it in granulated sugar.
Press the sugar coated glass on the top of a cookie to flatten it.
Re-dip in granulated sugar before flattening each cookie.
Bake the cookies at 375 degrees for 6-7 minutes. The bottoms should be lightly browned, but the tops should not be. If the tops of your cookies start to brown, you might have baked them too long. Once the cookies have cooled, frost them with Fluffy Buttercream Frosting.
Sprinkle with some edible glitter stars or any of your favorite sprinkles.
Although these are the best sugar cookies and they taste fabulous straight out of the oven, as a frosting lover, I’ve got to tell you that they are even better with a pile of frosting on top!
- ¼ cup butter, softened
- ¼ cup shortening
- ¾ cup, plus 3 tbsp granulated sugar, divided
- 1 egg
- ½ tsp vanilla
- ½ tsp baking powder
- ½ tsp salt
- 1¼ cups flour
- Beat the butter and shortening together.
- Add ¾ cup of granulated sugar (set aside the remaining 3 tbsp for dipping later) and cream together for 2-3 minutes until lighter in color and fluffier in texture.
- Mix in the egg and vanilla.
- Mix in the baking powder, salt, and flour.
- Scoop with a 1 tablespoon cookie dough scoop onto greased baking sheets, at least 2 inches apart.
- Put the remaining 2 tablespoons of granulated sugar into a small bowl.
- Moisten the flat bottom of a glass, dip it in the sugar and use it to flatten the cookies. Re-dip the glass in the sugar before flattening each cookie.
- Bake at 375 degrees for 6-7 minutes. The bottoms of the cookies should be lightly browned, but the tops should not be.
- ½ cup butter, softened
- ½ cup shortening
- 4 cups powdered sugar
- ½ cup marshmallow cream
- 1 tsp vanilla
- 1 tbsp milk
- Optional: food coloring
- Beat together butter and shortening until smooth.
- Beat in the marshmallow cream.
- Mix in the powdered sugar, one cup at a time.
- Beat in the vanilla and milk until fluffy.
- Stir in food coloring, if desired.
Here are a few more of my cookie recipes to try: