A peek Into My Kitchen: No Roll Sugar Cookies

Making cookie cutter sugar cookies with kids is a great activity…but the process of rolling it out, cutting cute shapes, scraping it up and rolling it out yet again is sometimes just too many steps.

Not one to use mixes or pre-made cookie dough (too many additives, way too expensive and never as yummy as homemade!), I’ve been looking for a simple recipe for plain, delicious cookies that my kids could have fun decorating.

I picked up one of those Taste of Home magazines at the checkout counter the other day for some cookie inspiration, and found a great recipe to play with, changed it up a little and hear you have it.

No Roll Sugar Cookies

1 c (2 sticks) butter, softened

1/2 c sugar plus an additional 1/4 cup for dipping

1/2 c dark brown sugar, packed

1 egg, beaten

2 tsp vanilla extract

2 c flour

2 tsp cream of tartar

1 tsp baking soda

pinch of salt

1. Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.

2. In the bowl of a stand mixer, cream together butter and brown sugar and 1/2 cup granulated sugar until fluffy.

3. Add egg and vanilla and beat in.

4. Add all dry ingredients and mix well.

5. Wrap dough in the piece of wax paper or a plastic bad, and refrigerate for an hour or two. If you need to refrigerate over night or longer, take the dough out for 15-20 minutes before using so that it can soften a bit.

6. Pinch olive to cherry tomato sized pieces of dough (about 1 inch), and roll into balls. Press the balls between your hands to flatten them slightly and place on cookie sheet a couple of inches apart. (If your kids are helping with this part, make sure they don’t squish the dough too much or the butter in it will get all melty and you’ll have a big mess and no cookies!)

7. Pour the remaining 1/4 c sugar into a medium bowl. Dip the bottom of a monkey dish or orange juice glass into the sugar, and gently press down the cookies to flatten them a little bit more.

8. Let your kids go to town decorating the cookies with colored sugar, sprinkles, mini chocolate chips or other fun stuff. If your kids cover the baking trap with chocolate chips, try to brush the excess off when they aren’t looking so that you don’t end up with a burning chocolate river between your cookies.

9. Bake for 12-15 minutes, or until they start to brown just around the edges.

10. Cool on wire racks.