No-Roll Sugar Cookie Recipe

No Rolling, No Cutting. Simple and Delicious.

No Roll Sugar Cookie Recipe

Raise your hand if you love sugar cookies, but hate the work of rolling out the dough and cutting them out, baking, cooling and icing. I love the cookies, it just seems like so much work, and I'm all for less work! These cookies bake up into massive, soft-on-the-inside, chewy-on-the-outside cookies with a bit of tang from the sour cream that's in the dough. You don't have to make them huge, you can make them smaller and just reduce the baking time. These are for sure going to be a lunch box favorite in our house for a long time to come!


2 cups flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup butter (or 1 stick/8 tbsp), softened
1 1/2 cups sugar, plus some for sprinkling on top (I found them a bit sweet with this much sugar, so I reduced it to 1 1/4 cups)
1 egg
1 tsp vanilla
1/4 cup sour cream

  In a bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.

  With an electric mixer, blend the butter and sugar until it forms a paste. Add the egg and vanilla, and blend well.

  With the mixer speed on low, add in 1/2 of the flour mixture; followed by the sour cream, then the remaining flour mixture. Mix until just smooth. The dough will be stiff. You may have to use a wooden spoon and mix it by hand to get the flour really incorporated.

  Drop approximately 3 tbsp (yes, you heard that right) of dough per cookie on an ungreased baking sheet 3-4 inches apart. Shape and flatten somewhat, and then sprinkle with sugar.

  Bake at 350 F until the cookies edges and tops just begin to brown, about 18-22 minutes.

These cookies bake into HUGE, chewy on the outside, soft on the inside sugar cookies.

To make these smaller, more normal sized, I roll the dough into walnut-sized balls, and then in sugar to coat, place them 2 inches apart on a cookie sheet and flatten somewhat. If you do this reduce the baking time to around 8-10 minutes and watch carefully.

Adapted from Everyday Food April 2007

Like this cookie recipe? Then take a look at more of our favourite cookie recipes!

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom