My 12 Days of Christmas Sweets continues and here we are on day six—halfway through and still sharing plenty of tasty ideas. These no-roll frosted sugar cookies are one of those easy, crowd-pleasing treats that feel festive without the fuss.
When people think of Christmas cookies they often picture cut-out shapes and elaborate decorations. That can be lovely, but it also means a lot of rolling, cutting, and sometimes stressful assembly—especially if you’ve ever worked in a bakery with commercial sheeters and dozens of cookie cutters. These no-roll cookies skip all that while delivering the same classic sugar cookie flavor and a perfect flat top for frosting.
To make them, you simply scoop the dough into balls, gently smooth and flatten each one with your palm, and bake. The result is a soft, slightly chewy round cookie with a broad surface that’s ideal for generous frosting and sprinkles—no cutters required.
No Roll Frosted Sugar Cookies
Pin
Rate
Save
Ingredients
Cookie:
- 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)
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. Line 2 cookie sheets with parchment paper.
-
In a stand mixer bowl, cream the shortening, butter, and sugar until light and fluffy. Add the egg and extracts, mixing until combined.
-
Whisk the baking powder, salt, and flour in a separate bowl, then gradually add to the wet ingredients until blended.
-
Use a cookie scoop (about 1½ Tbsp per scoop) to portion the dough. Lightly roll each ball between your hands, place on the parchment-lined sheet, and gently press the top down about halfway to create a flat surface for frosting.
-
Bake for 10–12 minutes, until the edges are set. Let the cookies cool completely before frosting.
-
FOR THE FROSTING: Beat the butter until fluffy. Add vanilla and milk and blend. Gradually add the powdered sugar, one cup at a time, until the frosting is smooth and spreadable. If it’s too dry, add a teaspoon or two of milk.
-
Spread frosting on the cooled cookies and finish with sprinkles, sugar crystals, or any preferred topping.
Notes
Sharing this recipe with a link is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.
Did you make this?
Don’t forget to leave a rating below and follow for more recipe ideas.