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 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!
We almost always add regular multi-color sprinkles to make them “rainbow confetti cookies” — just because it’s more fun. Perfect for every day, or for an easy St. Patrick’s Day treat. We also love using the fun festive sprinkles that our local grocery bakery stocks, like these we made for Valentine’s Day.
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 Cookies
yields 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.
Lu (or Lorene if you prefer) is the mom of 3 kids and wife of a singing and dancing elementary teacher. She happily shows up here at Housewife Eclectic a few times a month, when the creative bug strikes in between projects at her awesome job as a virtual assistant. You can check out her other projects here on Housewife Eclectic, or her former blogger life and projects over at just Lu.