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–+ servings
No Roll Frosted Sugar Cookies are so soft, chewy, and easy to make! No rolling and cutting required!

No Roll Frosted Sugar Cookies

Author Amber Brady
Yields 24 small cookies

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 the bowl of a stand mixer, cream shortening, butter & sugar until fluffy. Add egg & extracts. Mix together.
  • Combine baking powder, salt & flour in a separate bowl. Gradually add to wet mixture until well blended.
  • Using a cookie scoop (I use a #50 scoop about 1½ Tbsp per scoop) scoop dough balls. For best cookie results: Lightly roll dough balls in hands, place on parchment lined baking sheet & press the top of the cookie halfway down. This creates the best shape & flat top to spread frosting on compared to just scooping & placing the dough on the baking sheets. Refer to the picture provided.
  • Bake for 10-12 minutes until the edges of the cookies are set. Allow cookies to cool after baking.
  • FOR THE FROSTING: In a bowl with a hand mixer, beat butter until fluffy. Add vanilla & milk. Blend lightly. Add powdered sugar a cup at a time, mixing between additions. The texture should be solid, yet soft (not stiff & dry; if it's dry, add an extra tsp or so of milk.)
  • Frost cookies & top with sprinkles, sugar crystals or other desired toppings.

Notes