Farmhouse Favorite: No-Roll Sugar Cookies

Prep time
15 min
Cook time
12 min
36 cookies

This old-fashioned recipe includes cream of tartar, vanilla, a hint of almond extract, and lots of Dinner Bell Butter, giving the cookies that classic sugar cookie flavor and texture. You won’t find a better, butterier cookie out there. Plus, no rolling means less time in the kitchen — and more time around the dinner table enjoying these treats with a cup of strong coffee.

How To:

  1. In a medium mixing bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
  2. In a large bowl, using an electric mixer on medium speed, cream the butter and 2 cups sugar until light and fluffy, about 2 minutes.
  3. Reduce the speed to low, and beat in the eggs, vanilla extract, and almond extract (if using) until combined.
  4. Beat in the dry ingredients, in 3 additions, just until combined.
  5. Wrap the dough in plastic wrap and chill in the refrigerator for 1 hour, or up to 2 days.
  6. When you’re ready to bake the cookies, preheat the oven to 350°F. Line a baking sheet with parchment paper.
  7. Divide and roll the dough into 1-inch balls. Toss each ball of dough in the remaining sugar to coat completely. Place the dough 3 inches apart on the baking sheet.
  8. Bake for 10 to 12 minutes, or until golden brown on the edges and soft in the center.
  9. Transfer the parchment paper and cookies to a wire rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 5 days.

Recipe courtesy of Dinner Bell Co-op member Mary Nelson (Hutchinson, MN)

Made with love + simple ingredients