No Roll Frosted Sugar Cookies: Your Easiest Holiday Baking Tradition

The festive spirit of the holiday season is in full swing, and our “12 Days of Christmas Sweets” series is moving along delightfully! We’ve reached day 6, marking the halfway point, and I’m thrilled to continue sharing some truly exceptional recipes that will make your holiday baking both joyful and stress-free. Today’s star is a classic with a twist, designed to bring all the warmth and nostalgia of a traditional frosted sugar cookie without any of the fuss.

Ditch the Cut-Outs: Why “No Roll” is a Game Changer for Sugar Cookies

What is Christmas truly without a beautifully frosted sugar cookie? For many, the iconic image involves intricately cut-out shapes – stars, trees, gingerbread men – meticulously decorated. While these look undeniably charming, the reality of traditional cut-out sugar cookies often involves a significant amount of effort, time, and sometimes, a little frustration. I speak from experience; my days working in a grocery store bakery left me with vivid, not-so-fond memories of sugar cookie production.

Picture this: massive batches of sugar cookie dough, a daunting industrial sheeter, and an overwhelming array of crazy cookie cutters for enormous orders. The process of rolling out dough evenly, cutting out countless shapes, and then carefully transferring them to baking sheets was long and often grueling. And if cutting was a challenge, frosting them was an art form in itself, especially when intricate air-brushing with multiple colors was required. Let’s just say, after that experience, I developed a strong aversion to cutting out cookies at all costs.

This is precisely why these No Roll Frosted Sugar Cookies are such a delightful revelation. They deliver all the classic flavors and the soft, tender texture you expect from a perfect sugar cookie, but with a streamlined process that eliminates the most tedious steps. Forget the rolling pins and the cookie cutters; these cookies embrace a simple, elegant round shape, providing the ideal canvas for your creative decorating without any of the typical fuss. Just a quick scoop of dough, a gentle roll, and a pat with your palm, and you’ll have beautifully flat-topped, round cookies ready for their frosting transformation. It’s truly a game-changer for holiday bakers looking for efficiency without sacrificing quality or taste.

The Secret to Perfectly Soft and Chewy Sugar Cookies

What sets these no-roll sugar cookies apart isn’t just their ease of preparation; it’s their absolutely divine texture and balanced flavor profile. Each bite offers that desirable soft chewiness, a hallmark of a well-made sugar cookie, perfectly complemented by the creamy, sweet frosting. The combination of shortening and butter in the dough is key here. Shortening contributes to a wonderfully tender crumb and helps maintain the cookie’s shape, while butter adds that irresistible rich flavor that makes sugar cookies so addictive. This harmonious blend ensures a cookie that isn’t too crisp, nor too cakey, but just right.

The subtle hint of almond extract alongside vanilla truly elevates the flavor, adding a layer of depth that makes these cookies feel extra special and festive. It’s a small addition that makes a big impact, turning a simple sugar cookie into something truly memorable. You’ll find yourself reaching for another before you even realize it!

Crafting the Ideal Sugar Cookie Dough

Creating the perfect dough for these no-roll cookies is straightforward, but a few tips will ensure success. Start with butter and shortening at room temperature. This is crucial for achieving a smooth, fluffy creamed mixture with the granulated sugar, which forms the foundation of your cookie’s texture. Over-creaming can incorporate too much air, leading to a cakier cookie, so aim for light and fluffy without going overboard.

When it comes to adding the dry ingredients, remember the golden rule of baking: don’t overmix. Once the flour, baking powder, and salt are introduced, mix only until just combined. Overmixing develops the gluten in the flour, resulting in tougher cookies. We’re aiming for soft, tender, and chewy, so a gentle hand is best. The dough should come together into a soft, pliable mass that’s easy to handle.

Effortless Baking: Scooping, Pressing, and Perfecting Your Cookies

The magic of “no roll” truly shines in the shaping and baking process. Using a cookie scoop is highly recommended for consistent cookie size, which in turn ensures even baking. A #50 scoop, yielding about 1½ tablespoons of dough, is ideal for producing perfectly sized small cookies. Once scooped, take a moment to lightly roll the dough balls between your palms. This creates a smoother surface and helps prevent cracks during baking.

The next crucial step for achieving that flat, ideal surface for frosting is to gently press the top of each dough ball halfway down before baking. This simple action spreads the dough slightly, ensuring a beautiful, uniform canvas for your frosting, far superior to just plopping the dough onto the baking sheet. It’s a small step that makes a significant difference in the final presentation. Bake them until the edges are just set, about 10-12 minutes. You want them to be barely golden, as overbaking will result in a dry, crumbly cookie rather than the desired soft chewiness. Allow them to cool completely on the baking sheet for a few minutes before transferring them to a wire rack to finish cooling. This helps them set up without breaking.

The Dreamy Buttercream Frosting: A Simple Pleasure

No frosted sugar cookie is complete without a rich, creamy buttercream, and this recipe delivers just that. The frosting is incredibly easy to make and perfectly complements the cookie’s sweetness. Start with softened butter, beating it until light and fluffy. This aeration is key for a truly smooth and spreadable frosting. Vanilla extract and milk are then added, providing both flavor and the necessary liquid to create a luscious consistency.

The powdered sugar is added gradually, a cup at a time, mixing well between additions. This technique prevents a cloud of sugar from engulfing your kitchen and helps achieve the perfect texture. You’re looking for a consistency that is solid enough to hold its shape but soft and spreadable, not stiff or dry. If it feels too thick, a teaspoon or two of additional milk can loosen it up. If it’s too thin, a bit more powdered sugar will do the trick. The beauty of this frosting is its adaptability, allowing you to achieve your desired consistency for easy spreading and decorating.

Decorating Your Masterpieces: Simple Ideas for Stunning Cookies

With your perfectly baked and cooled cookies, and your dreamy buttercream at the ready, it’s time for the most fun part: decorating! The simple round shape of these cookies offers endless possibilities without the stress of intricate outlines. A palette knife or a small offset spatula is perfect for spreading a smooth layer of frosting. Once frosted, let your creativity shine!

Classic options include festive sprinkles, sparkling sugar crystals, or even edible glitter for a touch of holiday glam. For more personalized touches, consider dividing your frosting and coloring it with gel food coloring to create vibrant hues. You can pipe simple designs like swirls, dots, or zigzags with a piping bag fitted with a star or round tip. Mini chocolate chips, crushed peppermints, or even tiny candied fruits can add texture and flavor. The goal is to have fun and make them your own – whether they’re perfectly uniform or wonderfully whimsical, they’ll be delicious.

4.50 from 2 ratings

No Roll Frosted Sugar Cookies

Created by
Amber Brady

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Yields

24
small cookies

Ingredients

For the Cookies:

• ⅓ cup (64 g) shortening
• ⅓ cup (75 g) butter
• ¾ cup (150 g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• ¼ tsp almond extract
• 1 tsp baking powder
• ½ tsp salt
• 1 ½ cups (180 g) plus 2 Tbsp all-purpose flour (stir, spoon & level)

For the Frosting:

• ½ cup (113 g) butter (1 stick) softened/room temperature
• 1 tsp vanilla extract
• 2 Tbsp milk
• 2 cups (120 g) powdered sugar

Instructions

• FOR THE COOKIES: Preheat oven to 350˚F (175˚C). Line 2 cookie sheets with parchment paper.
• In the bowl of a stand mixer, cream shortening, butter, and granulated sugar until fluffy and well combined. Add the large egg and both vanilla and almond extracts. Mix until just incorporated.
• In a separate bowl, whisk together the baking powder, salt, and all-purpose flour. Gradually add this dry mixture to the wet ingredients, mixing on low speed until the flour is just blended into the dough. Be careful not to overmix.
• Using a cookie scoop (a #50 scoop, which holds about 1½ tablespoons, works perfectly for this recipe), scoop out dough balls. For the best cookie shape and a flat top for frosting, lightly roll each dough ball in your hands to smooth it out. Place the rolled dough balls onto the parchment-lined baking sheets, then gently press the top of each cookie halfway down with your palm or the bottom of a glass. This crucial step helps create uniform, flat-topped cookies ideal for decorating. Refer to the provided pictures for guidance on the desired shape.
• Bake for 10-12 minutes, or until the edges of the cookies are set and lightly golden. The centers should still look soft. Do not overbake. Allow the cookies to cool completely on the baking sheets before moving them to a wire rack. They must be completely cool before frosting.
• FOR THE FROSTING: In a clean bowl with a hand mixer (or stand mixer), beat the softened butter until it is light and fluffy. Add the vanilla extract and milk, blending lightly until just combined. Gradually add the powdered sugar, one cup at a time, mixing on low speed between additions until smooth and creamy. The desired texture should be solid enough to hold its shape but soft and easily spreadable, not stiff or dry. If the frosting is too dry, add an extra teaspoon or so of milk; if it’s too thin, add a bit more powdered sugar until the ideal consistency is reached.
• Once the cookies are thoroughly cooled, frost them generously. Top with festive sprinkles, sparkling sugar crystals, or any other desired holiday toppings to make them extra special.

Notes & Pro Tips

• **Room Temperature Ingredients:** Ensure your butter, shortening, and egg are at room temperature. This allows them to cream together properly, creating a smoother dough and a lighter, fluffier frosting.
• **Measuring Flour Correctly:** For accurate results, always “stir, spoon, and level” your flour. Stir the flour in its container, then spoon it into your measuring cup, and level off the top with a straight edge. Do not scoop directly from the bag, as this can pack too much flour into the cup.
• **Don’t Overbake:** Sugar cookies are best when slightly underbaked. They will continue to set as they cool on the hot baking sheet. Overbaking will lead to dry, hard cookies.
• **Cool Completely:** Always wait for the cookies to cool completely before applying frosting. Frosting warm cookies will cause the frosting to melt and slide right off.
• **Frosting Consistency:** Adjust the frosting with small amounts of milk or powdered sugar until it reaches your desired consistency for spreading or piping.
• **Flavor Variations:** Feel free to experiment with other extracts in the frosting, such as peppermint extract for a minty twist, or lemon extract for a brighter flavor.

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

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Storing Your Delicious Creations

Once your beautiful No Roll Frosted Sugar Cookies are baked and decorated, proper storage is key to keeping them fresh and delicious. Unfrosted cookies can be stored in an airtight container at room temperature for up to a week, or frozen for up to 3 months. If freezing, make sure they are completely cooled before placing them in freezer-safe bags or containers, separated by parchment paper to prevent sticking.

Frosted cookies, especially those made with buttercream, are best stored in an airtight container at room temperature for 2-3 days. If your kitchen is particularly warm, or if your frosting contains ingredients that require refrigeration (like cream cheese), then chilling them in the refrigerator might be necessary. Just be sure to bring them back to room temperature before serving for the best flavor and texture. For longer storage, frosted cookies can also be frozen for up to a month. Place them on a baking sheet in the freezer until the frosting is firm, then transfer them to an airtight container with parchment paper between layers.

A Sweet Conclusion to Your Holiday Baking

As we wrap up another day of our “12 Days of Christmas Sweets,” I hope these No Roll Frosted Sugar Cookies become a cherished part of your holiday baking repertoire. They embody everything wonderful about festive treats: delightful flavor, appealing appearance, and most importantly, ease of preparation. This recipe proves that you don’t need to spend hours rolling and cutting to achieve bakery-quality sugar cookies. Their soft, chewy texture and adaptable round shape make them perfect for any occasion, especially when time is of the essence during the busy holiday season.

So, gather your ingredients, put on some festive music, and enjoy the simple pleasure of making these delightful cookies. They’re perfect for sharing with loved ones, bringing to holiday gatherings, or simply savoring with a cup of hot cocoa by the fireplace. Happy baking, and may your holidays be filled with joy and delicious treats!

Recipe lightly adapted from RealMomKitchen