No Roll Sugar Cookies
Apr. 30th, 2010 01:36 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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bakeitupThese are not cookies making an effort at healthy. But they're sugar cookies, and who doesn't love a good sugar cookie? And even better, they're also on the easier side of sugar cookies, requiring no rolling, which is the bane of my personal existence. They require a few hours of lead time, but I'm willing to make dough a day (or three!) ahead of time if I don't have to roll it! This recipe makes about three dozen cookies.
No Roll Sugar Cookies
¾ cup unsalted butter, room temperature
½ cup granulated sugar
½ cup powdered sugar, sifted
¼ cup vegetable oil
1 egg
1 teaspoon vanilla extract
2¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cream of tartar
In a large mixing bowl, beat the butter with an electric mixer until light and fluffy. Gradually add the sugars, alternating between the granulated and powdered in small batches until both are completely incorporated with the butter.
Add the oil, egg and vanilla and whip the mixture on high speed for 1 minute.
In a smaller bowl, sift together the flour, baking soda, salt and cream of tartar. Add the dry ingredients in small batches to the butter mixture and blend until completely mixed.
Cover the dough and chill overnight (or at least 8 hours).
When ready to bake, preheat oven to 375°F/185°C.
Portion the dough into 1 inch balls. (A #60 or #70 disher works well.) Place 3 inches apart on an ungreased cookie sheet. Using a flat-bottomed glass, flatten each cookie to a thickness of ¼ inch.
Bake at 375° degrees for 8 minutes. Cookies should be golden, not very browned. Cool on the cookie sheet for a few minutes, then remove to cool completely on a cooling rack.
No Roll Sugar Cookies
¾ cup unsalted butter, room temperature
½ cup granulated sugar
½ cup powdered sugar, sifted
¼ cup vegetable oil
1 egg
1 teaspoon vanilla extract
2¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cream of tartar
In a large mixing bowl, beat the butter with an electric mixer until light and fluffy. Gradually add the sugars, alternating between the granulated and powdered in small batches until both are completely incorporated with the butter.
Add the oil, egg and vanilla and whip the mixture on high speed for 1 minute.
In a smaller bowl, sift together the flour, baking soda, salt and cream of tartar. Add the dry ingredients in small batches to the butter mixture and blend until completely mixed.
Cover the dough and chill overnight (or at least 8 hours).
When ready to bake, preheat oven to 375°F/185°C.
Portion the dough into 1 inch balls. (A #60 or #70 disher works well.) Place 3 inches apart on an ungreased cookie sheet. Using a flat-bottomed glass, flatten each cookie to a thickness of ¼ inch.
Bake at 375° degrees for 8 minutes. Cookies should be golden, not very browned. Cool on the cookie sheet for a few minutes, then remove to cool completely on a cooling rack.
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Date: 2010-04-30 01:39 pm (UTC)