These no-roll sugar cookies are great for the holidays. Children like to shape the cookies into balls and dip them into the sprinkles!

Recipe Summary

prep:
25 mins
cook:
10 mins
total:
35 mins
Servings:
60
Yield:
10 dozen
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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cream butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. Sift dry ingredients, add to creamed mixture; mix to blend.

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  • Shape dough into 1 inch balls. Dip in regular or colored sugar or decorator sprinkles. Place on lightly greased cookie sheet. Flatten slightly with the bottom of a water glass.

  • Bake at 375 degrees F (190 degrees C) for 10-12 minutes. *Larger cookies bake at 350 degrees F (175 degrees C) for 15 minutes.

Nutrition Facts

173 calories; protein 1.8g; carbohydrates 18.8g; fat 10.1g; cholesterol 21.5mg; sodium 87.4mg. Full Nutrition
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Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/22/2009
As I write this I am only this recipe's 12th reviewer, which I can only guess is because it has an average rating of a mere 3-1/2 stars. I'm hoping to boost that, as this recipe is simply underrated. I disagree with the few reviewers who found these "tasteless" and/or "cake-like" and if they had to be thrown out I respectfully suggest the baker must have done something wrong. There are a few types of sugar cookies - chewy, soft, firm, light, crispy, tender - and the list goes on. These are light as air, tender and crispy, which cream of tartar always seems to contribute. The flavor is subtle, perfect for embellishing with frosting, decorating sugars, chocolate glazes, cherries, rolling in cinnamon-sugar or whatever else you fancy. Just as good plain, too, when you don't want something overwhelmingly sweet. This was a nice dough to work with, easy to mix up, and I had them in and out of the oven in just minutes. I decorated them for Christmas by rolling them in green and red decorator sugars before flattening them slightly. There is everything to like about this cookie! Read More
(50)

Most helpful critical review

Rating: 2 stars
10/10/2004
I am on a quest to find the best sugar cookie recipe. Sadly this was not what I was looking for. If you like cakey sugar cookies you might like these. They taste about like the sugar cookies you can buy from Walmart with the frosting on them. Read More
(24)
30 Ratings
  • 5 star values: 19
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
12/21/2009
As I write this I am only this recipe's 12th reviewer, which I can only guess is because it has an average rating of a mere 3-1/2 stars. I'm hoping to boost that, as this recipe is simply underrated. I disagree with the few reviewers who found these "tasteless" and/or "cake-like" and if they had to be thrown out I respectfully suggest the baker must have done something wrong. There are a few types of sugar cookies - chewy, soft, firm, light, crispy, tender - and the list goes on. These are light as air, tender and crispy, which cream of tartar always seems to contribute. The flavor is subtle, perfect for embellishing with frosting, decorating sugars, chocolate glazes, cherries, rolling in cinnamon-sugar or whatever else you fancy. Just as good plain, too, when you don't want something overwhelmingly sweet. This was a nice dough to work with, easy to mix up, and I had them in and out of the oven in just minutes. I decorated them for Christmas by rolling them in green and red decorator sugars before flattening them slightly. There is everything to like about this cookie! Read More
(50)
Rating: 5 stars
10/28/2003
I love sugar cookies and these are the best sugar cookies I have ever made. And No cookie cutters necessary!! You can't go wrong with this recipe. Read More
(24)
Rating: 2 stars
10/10/2004
I am on a quest to find the best sugar cookie recipe. Sadly this was not what I was looking for. If you like cakey sugar cookies you might like these. They taste about like the sugar cookies you can buy from Walmart with the frosting on them. Read More
(24)
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Rating: 5 stars
03/11/2010
Wow I couldn t believe it when I found this recipe. It is almost the exact recipe my mom has made ever since I can remember (her recipe adds 1 tsp more salt). She told me her best friend gave her the recipe 45 years ago. Her recipe even has the same name Tender Crisp Sugar Cookies. Depending upon how you bake these they turn out differently. I have rolled them out thick with a short cooking time and they turn out very soft and stay soft and are great with icing. I have just used them as a drop cookie or my mom likes to roll them out thin to make them crispy and then frost or sugar them. My husband likes them when I roll them into balls then press them slightly with a glass and when they are fresh out of the oven I sprinkle them with sugar. I like them with chocolate icing. My crazy son likes them best when I make them with less flour (he calls them sugar cookies made wrong because I accidently left out TWO cups of flour once) they really spread when baking but turned out chewy and good. This is an all time favorite that can be eaten plain sugared or iced dropped rolled out or rolled into a ball. Love them. Read More
(18)
Rating: 5 stars
12/13/2007
I was about to submit this recipe when I realized it was already here! I changed the scaling/serving amount to 20 though and use 1 cup butter and no shortening. These are the cookies my Grandma used to make. They are fabulous! The only difference in my recipe is "chilling for two hours or overnight and flattening with a glass dipped in powdered sugar before baking." Can't believe anyone wouldn't love these cookies! My entire family does! Read More
(17)
Rating: 5 stars
02/18/2007
I made thesefor my son's 1st grade Valentine's party this past week. This worked just fine. I dipped the cookies in red sugar crystals and 22 first graders 2 teachers my 4-year old and my husband wolfed them down and asked for more. For others who tried the recipe and were disappointed in the taste I wonder if perhaps they are used to rolled soft/chewy sugar cookies or those made with lemon extract. As for the comment that they "taste about like the sugar cookies you can buy from Walmart with the frosting on them " I would have to disagree. This is a basic sugar cookie recipe that tastes great with coffee cocoa etc. The only trouble I had was with the dough being a bit soft but I'm sure that was my fault because I was mixing too vigorously and lost a bit of the flour mixture at one point. I just sprinkled a bit of flour over the mixture worked it in and it was fine. Still too soft? Refrigerate for 10 minutes for a more cohesive dough that is still easily shaped. I'll use this recipe again. Read More
(14)
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Rating: 5 stars
10/28/2003
Best crsipy style sugar cookie around! Don't need any frosting. Makes a huge batch and freezes well. Read More
(9)
Rating: 5 stars
09/01/2007
I made these cookies at Christmas time.They came out very crisp and had an excellent taste. I cant believe they wouldve gotten any bad reviews. They are similar to a recipe I had years ago and lost from my ex mother in law. I was so thankful to get it again!! These will definitely be made again especially at Christmas. Read More
(7)
Rating: 4 stars
11/04/2008
I made over 100 of these for my husband's school fundraiser. It was difficult to tell when they were cooked through-the first batch was a little under-done. It took about 17 minutes a batch to get them baked just right. These were not quite as sweet as I hoped they would be but I'm sure the frosting the students added made up for it. Read More
(7)
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