My 12 days of Christmas Sweets is going strong! Here we are on day 6! Half-way done & still some great recipes to share!
What is Christmas without a frosted sugar cookie? Most people are fancy & cut out their sugar cookies in cute Christmas shapes, but honestly, that brings back bad memories for me when I worked in a grocery store bakery. Imagine sugar cookie dough, a sheeter, & lots & lots of crazy cookie cutters for huge orders. Oh & if cutting out those cookies was long & gruesome, frosting them was even better. Especially if they had to be air-brushed with different colors. So let’s just say I avoid cutting out cookies at all costs.
These cookies are great! You get the same flavors & textures of a typical sugar cookie, but with a simple round shape as your canvas for decorating. No rolling dough & cutting out shapes. Just a little balling of the cookie dough & a pat with your palm & you have nice, flat-topped round cookies.
No Roll Frosted Sugar Cookies
- 1/3 cup shortening
- 1/3 cup butter (5 1/3 Tbsp)
- 3/4 cup sugar
- 1 egg
- 1 tsp vanilla
- 1/4 tsp almond extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups plus 2 Tbsp all-purpose flour
- 1/2 cup (1 stick) butter, softened/room temperature
- 1 tsp vanilla
- 2 Tbsp milk
- 2 cups powdered sugar
- FOR THE COOKIES: Preheat oven to 350*F. Line 2 cookie sheets with parchment paper.
- In the bowl of a stand mixer, cream shortening, butter & sugar until fluffy. Add egg & extracts. Mix together.
- Combine baking powder, salt & flour in a separate bowl. Gradually add to wet mixture until well blended.
- Using a cookie scoop (I use a #50 scoop about 1½ Tbsp per scoop) scoop dough balls. For best cookie results: Lightly roll dough balls in hands, place on parchment lined baking sheet & press the top of the cookie halfway down. This creates the best shape & flat top to spread frosting on compared to just scooping & placing the dough on the baking sheets. Refer to the picture provided.
- Bake for 10-12 minutes until the edges of the cookies are set. Allow cookies to cool after baking.
- FOR THE FROSTING: In a bowl with a hand mixer, beat butter until fluffy. Add vanilla & milk. Blend lightly. Add powdered sugar a cup at a time, mixing between additions. The texture should be solid, yet soft (not stiff & dry; if it's dry, add an extra tsp or so of milk.)
- Frost cookies & top with sprinkles, sugar crystals or other desired toppings.
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