Sugar cookies are delicious and they always take me back to my childhood.
I can remember when I was little, my Mom would often take me to Bradlees (an old local department store…does anyone else remember it??) where they would have some of the most gigantic M&M sugar cookies in their little bakery counter.
Yep, they had a bakery counter. And anytime Mom said we were going to Bradlees, I would immediately think “COOKIES.”
Apparently, I already had my priorities straight at my ripe old age of three.
Growing up, sugar cookies still remained a favorite of mine for when I was craving something without chocolate. Believe it or not, I do still have those moments!
The one thing, however, that has always prevented me from making them more often is because I really dislike rolling out dough. It’s such a daunting, tedious task, isn’t it?
If you don’t think so, then I’ll be happy to give ya a call the next time I need some dough rollin’ done.
So recently, when my mom requested a batch of sugar cookies, I happily obliged but under one condition: no cut-outs! She agreed, and thus, my quest for the best no-roll sugar cookie was on.
The winning batch came courtesy of this recipe on Savory Sweet Life. I only made one slight adaptation, substituting half of the vanilla extract for almond extract. I am a huge fan of almond extract in my sugar cookies AND my buttercream frosting so I found this to be completely necessary.
The result was my now-favorite, no-roll sugar cookie. They are definitely a must-try!
Yields 32 medium sized cookies
- 1-1/4 cups white sugar
- 1 cup salted butter
- 3 egg yolks
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon of salt
- coarse sugar crystals or regular granulated sugar
- Preheat oven to 350 degrees F.
- Cream together butter and sugar until creamy. Mix in 1 egg yolk at a time and vanilla and almond extracts. Add flour, baking soda, cream of tartar, and salt until dough is completely mixed.
- Using a medium scoop (or heaping tablespoon), form dough balls and roll them in sugar crystals. Place cookie balls on cookie sheet lined with parchment paper 2 inches apart. Do not flatten dough!
- Bake for 12 minutes until the surface of cookies has a cracked texture. The cookies should still look puffy and slightly undercooked. Remove from oven and allow cookies to remain on the cookie sheet for 5 minutes before transferring to a cooling rack. ENJOY!
Adapted from Savory Sweet Life
Even after being cooled, these cookies still retain their chewy middles, along with a slightly crunchy edge. Perfect, if you ask me!
So perfect, in fact, it was quite hard to resist “testing” a few while snapping these photos…
Hey, there’s no judging around here.
How would you rank the following…?
- Sugar Cookie
- Chocolate Chip Cookie
- Oatmeal Raisin Cookie
For me, I think it varies from day to day, but I’d have to say Oatmeal Raisin, Sugar, Chocolate Chip.