No Roll Frosted Sugar Cookies

If you have approximately 45 minutes to spend in the kitchen, No Roll Frosted Sugar Cookies might be a spectacular lacto ovo vegetarian recipe to try. One serving contains 144 calories, 1g of protein, and 6g of fat. For 13 cents per serving, you get a dessert that serves 24. 6 people have made this recipe and would make it again. A mixture of salt, egg, powdered sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Dessert Now Dinner Later. It can be enjoyed any time, but it is especially good for Christmas. Overall, this recipe earns an improvable spoonacular score of 3%. Similar recipes include Frosted Cakey Sugar Cookies (No Roll), Frosted Sugar Cookies, and Frosted Sugar-'n'-Spice Cookies.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

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 1 1/2 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.

 

Step by step:

1. 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.

2. Add egg & extracts.

3. Mix together.

4. 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 1 1/2 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.

5. 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.

6. Add vanilla & milk. Blend lightly.

7. 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.

Nutrition Information:

covered percent of daily need