Hello friends! Lorene here again -- today I have an easy and delicious sugar cookie recipe for you. I call it my No-Frosting-Required Sugar Cookie and it is easy, soft, and 100% delicious. My friend Diane gave me the recipe, and for that her name will be held hallowed in our family history.
I know, you probably already have a favorite sugar cookie recipe -- but let me tell you why this one is MY favorite.
First, I feel the need to confess: I don't love making sugar cookies. Don't hate me!
Waiting for the dough to chill, then rolling them out to a consistent thickness, cutting out fun shapes, then frosting and adding sprinkles -- it all adds up to a longer process than I have the patience for when I just. want. cookies! The time and the mess offset the fun of the cookie experience for me, so my kids and I make messes in other ways while we're enjoying our delicious cookies :)
So this recipe is my FAVORITE because
- I don't have to chill the dough -- no waiting!
- No rolling or cutting out shapes (though you can if you want to)
- Taste great even without frosting (but of course you can add it)
- Add the sprinkles right to the dough (optional) -- less mess!
These cookies are great for a kid's birthday party -- use sprinkles or food coloring to make them match the party theme, without a difficult process or mess, and both the kids and adults love them. At the last party I made these for, I had to restock the cookie plate when it was time for the kids to have treats because the adults in the kitchen had eaten most of the cookies off the plate!
The cookies bake up nice and soft, so even my very cookie-selective husband loves them. They kind of become like a certain potato chip -- if you can eat just one, you have far more willpower than I! But they are perfectly sized so that you don't feel too guilty eating more than one ;)
The Best and Softest No-Frosting-Required Sugar Cookiesyields appx 5 dozen 2-inch cookies
1 cup shortening (use this trick for no-mess cleanup!)
1 1/2 cups sugar
Add 2 eggs and mix well
1 tsp baking soda
1/2 tsp salt
4 cups flour (or more, so the texture is not sticky but still soft)
1/2 cup milk
1 tsp vanilla
If you're adding sprinkles, stir in 1/3 cup (or more!) sprinkles of your choice (about one bottle of sprinkles, give or take). We've used several types -- the only kind I wasn't thrilled with were the colored sugar crystal sprinkles since they mostly dissolved into the dough and gave them an odd color.
Scoop onto ungreased cookie sheet. I have a cookie scoop on my wishlist to make this part faster and the cookies more uniform in size, but for now, scooping with a spoon and rolling in my hands works. I like to flatten the top slightly with a cup dipped in sugar and pat a few more sprinkles into the top, or you could also roll the balls in sprinkles for an extra-colorful cookie.
Bake at 350 for 8-9 minutes, then leave a few minutes extra on the cookie sheet to finish cooking. The time will depend on your oven -- my oven bakes them perfectly in 10-11 minutes, so you'll have to test that a little bit with the first batch. If they get brown around the edges, they are over-done and will lose the soft, chewy cookie texture.
Let cool on a cookie rack and store in a sealed container. I'm not sure how long they will store for because we always eat them within a couple of days!