Looking for a sugar cookie recipe without the fuss of rolling out the dough and cutting it into shapes? Then our No Roll Frosted Sugar Cookies are for you. These sugar cookies are not too sweet, easy to make and oh so dreamy! They are moist, soft and fluffy, and the buttery frosting is simply scrumptious!
Most people love sugar cookies, but let’s be honest, rolling out the dough and cutting it into shapes is fun for the holidays but sometimes you just want delicious sugar cookies, and fast.
Well, this recipe is the answer for easy and delicious sugar cookies your family and friends will rave about! The frosting can be tinted any color to match your party theme. And, you can also make them with a small cookie scooper, for petite frosted sugar cookies that are the perfect 2 bite mini dessert.
This easy sugar cookie frosting just melts in your mouth. We made our cookies nice and fluffy and put the frosting on thick. But, you can make them thin and crispy, if prefer. Either way, they’re truly amazing.
In 2001 I was going to start a gourmet cookie business (yep, it’s true). Because our family and friends love my cookies. Well, I needed an easy no roll frosted sugar cookie recipe. So, I tweaked our famous Christmas sugar cookies, that we’ve been making for 30+ years, and came up with this recipe. Which is sugar cookie perfection in our family.
Our friend, Cheryl recently told us that she couldn’t find our frosted sugar cookies on our blog. And, although we have many sugar cookie recipes, she was right we hadn’t shared our frosted sugar cookies yet.
So, this recipe is dedicated to Cheryl because she brought it to our attention and it just happens to be her favorite cookie. Thanks Cheryl for asking us for it!
Okay, let’s get baking: In a large mixing bowl cream 1 cup softened butter, 1 1/4 cups granulated (white) sugar and 1/2 teaspoon salt. Mix on low speed for a minute, then on medium speed for an additional minute.
Add 2 large eggs and 1 teaspoon vanilla extract. Mix on low speed until the eggs are blended in, then on medium speed for a minute and then on high speed for an additional minute. The mixture should be pale yellow and very fluffy, like above.
Add 1 cup flour, along with 1 teaspoon baking powder and 1 teaspoon baking soda and mix on low speed. This will insure the small ingredients are incorporated well and eliminates sifting (IMO).
Contine on low speed and slowly add an additional 2 1/4 cups flour, mixing just until the flour disappears.
Using a medium sized (2 oz) cookie scooper put the dough on ungreased non-stick baking sheets about 2″ a part. See notes below if you prefer your sugar cookies a little thinner and crispier.
See, there’s no need to roll the dough out and cut it into shapes. Now, you just gotta love that, it’s so easy-peasy!
Bake in a preheated 360º F oven for 11-13 minutes, or until the tops are light golden and start to crack.
Cool completely on baking sheets, or transfer them to a cooling rack after 10-15 minutes.
Look how nice and thick these sugar cookies are!
For the frosting: In a mixing bowl with the whipping attachment, or beaters, combine 3 3/4 cups powdered sugar, 1/2 cup slightly melted butter, 1/4 cup milk and 1 teaspoon vanilla extract. Once combined, whip or beat for an additional minute or two, or until the frosting is extra smooth and creamy.
Using the back of a spoon, spread the frosting on the cookies in a swirled pattern. Pretty, aren’t they? Allow them to set for an hour, or longer, before storing them in an airtight container.
Do you love sugar cookies as much as our family does? Then we hope you try our No Roll Frosted Sugar Cookies. If you do, please snap a picture and tag us on social media @MySweetMission. We’d love to see it!
- 1 cup butter, softened
- 1¼ cups sugar, granulated
- ½ teaspoon salt
- 2 eggs, large
- 1 teaspoon vanilla extract
- 3¼ cups flour, unbleached or all-purpose
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 lb (16 oz) powered sugar (3¾ cups)
- ½ cup butter, slightly melted
- ¼ cup milk
- 1 teaspoon vanilla extract
- Preheat oven to 360º F. I find this temperature to be perfect for many gourmet cookies.
- In a large mixing bowl cream the softened butter, sugar and salt. Mix on low speed for a minute, then medium speed for an additional minute.
- Add the eggs and vanilla extract. Mix on low speed until the eggs are blended in, then on medium speed for a minute and then on high speed for an additional minute. The mixture should be pale yellow and very fluffy.
- Add the first cup of flour, along with the baking powder and baking soda on low speed. This will insure the small ingredients are incorporated well and eliminates sifting. Continuing on low, slowly add the remainder of the flour and mix until it just disappears.
- Using a medium sized (2 oz) cookie scooper put the dough on ungreased non-stick baking sheets about 2" a part. See notes if you prefer your cookies a little thinner and crispier.
- Bake in a preheated oven for 11-13 minutes, or until the tops are light golden and start to crack. For a convection oven: bake at 335º F for 10-12 minutes.
- Cool completely on baking sheets, or transfer them to a cooling rack after 10-15 minutes.
- Frosting: In a mixing bowl with the whipping attachment, or beaters, combine the frosting ingredients well. Then whip, or beat, for an additional minute or two, or until it's extra smooth and creamy.
- Using the back of a spoon, spread the frosting on cookies in a swirled pattern. Allow the frosted cookies to set for an hour, or longer, before storing them in an airtight container.
These cookies freeze well for up to 6 months.
Need a little help making cookies? Use my top 10 tips for perfect cookies and you’ll have sweet success too!
Check out Savory ~ Sweet ~ Repeat. It’s a delicious eCookbook full of tried & true family-favorite recipes: 25 savory & 25 sweet. All of them are from this blog and some our family has enjoyed for 50 & even 60 years! And, a few newer family favorites as well. Our eCookbook is only $4.99, it downloads beautifully and is perfect for gift-giving. Plus, it comes with a 100% happiness guarantee!
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