Simple Sugar Cookies-No Rolling Required!
Sugar cookies in general are pretty simple, until you start rolling them out. That is why I absolutely love this recipe. Although my favorite cookies usually involve chocolate, sometimes I get an urge for this classic. Sugar cookies really are for the purest. If sugar cookies are your favorite, then I’m guessing you also might love vanilla ice cream!
Why you’ll love these sugar cookies
There is more than one reason you will love these. First, you don’t need a rolling pin. Yes, that’s right. And they almost look like you rolled them out in neat circles. I’ll tell you the trick in a minute. Second, this is a small-batch recipe. If you just want a couple dozen cookies for your family, or to take to someone, this is a great recipe. Third, you have all these ingredients in your pantry. And last, you don’t need a mixer. These stir up easily in a medium-sized mixing bowl. So this makes it easy to clean up after the baking is done.
The story behind these sugar cookies
Surprisingly, this small-batch recipe didn’t come from anyone in my family. Instead, this was one of the first recipes l learned in Home Economics class in 9th grade. That’s probably why this sugar cookie recipe is so easy! I still have the recipe card that I wrote in that Home Ec class that is now 40 years old! The official name for this recipe is the W-R Mill Sugar Cookie (No-Roll) Recipe. They have a rolled version as well.
Some flour history
W-R Mill (Wall-Rogalsky Milling Company) had a flour mill in the town where I grew up, McPherson Kansas, The mill was founded on Main Street in 1906. You can imagine that this was the flour everyone used in our small town and the recipes were also popular in the community. Beginning in 2000, W-R Mill went through a series of mergers and are now known as Grain Craft mills. They still make the original W-R Mill brand with Kansas wheat in this facility. Interestingly, they also make the private brands for Wal-Mart, Kroger/Dillons, and Aldi. The W-R Flour is only available in certain regions of the country. Unfortunately, it’s not in Florida stores.
A Flaky Sugar Cookie
Do you love a light, flaky cookie? Then you’ll love these easy sugar cookies. Here are simple tips for making these yummy cookies.
Simple Steps for Small Batch Sugar Cookies:
Ingredients
All the ingredients for this cookie recipe are things you will typically have in your pantry. Shortening might be something you don’t often buy, but you should use it for this recipe instead of butter. The cookies turn out much better, and not too flat. You can substitute olive oil or canola oil for the vegetable oil. Olive oil will make them a little less flaky but I use it if I don’t have canola or vegetable oil on hand. The cookies are also good with icing, but not necessary!
This sweet treat is another recipe that comes together quickly and are easy to transport. They also don’t dry out too quickly if you store them in a air-tight container or tight-sealing cookie jar.
You are precious in His sight,
Simple Sugar Cookies-No Rolling Required
Equipment
- cookie sheet
- cooling rack
- parchment paper
Ingredients
- ½ cup sugar
- ½ cup powdered sugar
- ½ cup shortening
- ½ cup vegetable or canola oil
- 1 egg
- 1 tsp vanilla
- 2 cups flour
- ½ tsp cream of tartar
- ½ tsp baking soda
- ½ cup sugar (used to flatten the cookies)
Instructions
- Preheat oven to 375 °F
- Mix sugars, shortening and oil in a medium size mixing bowl. Stir by hand until well combined and most lumps are gone.
- Stir in egg.
- Measure flour, cream of tartar and soda into a sifter and sift ingredients into the mixing bowl. If you don't have a sifter, just pour ingredients directly into the bowl. The sifting creates a lighter cookie, which is amazing.
- Stir all ingredients together, mixing well and making sure it is well combined.
- Place parchment paper on cookie sheet, or grease the pan.
- Drop dough onto the cookie sheet using a small dough scoop or a regular size spoon. Then shape into balls.
- Grease the bottom of a drinking glass.
- Pour ½ cup of sugar into a small bowl.
- Dip the greased glass into the sugar, then gently flatten the cookie. Leave the cookie fairly thick, just a slight flattening.
- Continuing dipping the glass in sugar, then flattening each ball of dough.
- Bake for 7-8 minutes, depending on how done you like the edges. My oven does well with 8 minutes.
- Cool for a minute before placing cookies on a wire rack. Let them cool completely on the wire rack before storing them in an airtight container of cookie jar.
- Be sure and eat a few while they are warm.
- Makes 24-30 cookies.
