No Roll Sugar Cookies

I was so happy to find this recipe for sugar cookies on Fat Girl Trapped in a Skinny Body. Julia is a fantastic baker so when she claimed that this cookie was sugar cookie perfection, I knew I had to try it!

In this Witches' opinion sugar cookies should be soft, chewy, vanilla flavored, buttery and sweet. Dry and crumbly should not apply. Neither should high maintenance, kitchen destroying or frustrating. The latter is usually what I experience when I make sugar cookies: High maintenance because you have to make the dough and then chill it for at least an HOUR. Kitchen destroying because you then have to spread flour all over the place and roll them out, cut them out then attempt to transfer to a cookie sheet intact. Frustrating because all the above is happening and usually the flavor isn't what you want anyway, or the dreaded dry crumblies hit. These reasons and more are why you've not seen a sugar cookie recipe on this blog. Until now.

These cookies are totally different. First of all, they're drop cookies! That means no chill out time, no rolling, no flour everywhere, no fuss, no muss! Second, the flavor is what I expect out of a sugar cookie: buttery, sweet and vanilla scented. Soft and chewy inside, slightly crunchy outside. Yes folks, these sugar cookies have it all!

Next time I make these I think I'll frost them instead. A fruit flavored or even a chocolate frosting would be pretty good I think. We chose to roll the cookies in sprinkles and colored sugars. It was a lot of fun for both myself and the Little Witch.


Sugar Cookies
makes 3 dozen cookies
1 1/4 c white sugar
2 sticks butter (1 cup)
3 egg yolks
3 t vanilla
2 1/2 c AP flour
1/2 t cream of tartar
1 t baking soda
1/4 t table salt
about 1/2 c sprinkles, colored sugars or granulated sugar to roll in

Cream the butter and sugar together in a stand mixer with the paddle until very light and fluffy, about 5 minutes on medium speed.

Scrape down the sides and add the vanilla extract. Mix until incorporated. Add the egg yolks one at a time, beating well between each addition and scraping sides of bowl and paddle after each addition.

Mix the flour, baking soda, cream of tartar and salt together in a bowl. Slowly add the dry ingredients, scraping down the sides after each addition.

Scoop balls of dough and roll in colored sugar or sprinkles, coating all sides.



Place 12 cookies on a sheet pan and bake in a preheated 350 oven for 11 minutes or until just set. You don't want these to brown, if they do they'll dry out and not be soft and chewy in the middle.


Nutrition Facts provided by SparkPeople Recipe calculator
Amount Per Serving
Calories 117.1
Total Fat 6.0 g
Saturated Fat 3.6 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.6 g
Cholesterol 30.9 mg
Sodium 40.8 mg
Potassium 19.5 mg
Total Carbohydrate 15.0 g
Dietary Fiber 0.2 g
Sugars 8.3 g
Protein 1.2 g