Best No-Roll Sugar Cookies

Best No-Roll Sugar Cookies

No roll about it, these cookies are packed with flavor and easy to make. Bake a batch today!

Prep Time

55

Minutes

Total Time

1:05

Hr:Mins

Makes

4

dozen

Reynolds™ Parchment Paper
1
cup sugar
1
cup butter or margarine, softened
1
teaspoon vanilla
1/8
teaspoon ground nutmeg
1
egg
2 1/3
cups Gold Medal® all-purpose flour
1/2
teaspoon baking soda
Colored sugar or Granulated sugar
  1. Heat oven to 375°F. Line cookie sheet with Reynolds Parchment Paper; set aside.
  2. Beat sugar and butter with electric mixer on low speed or with spoon until light and fluffy. Stir in vanilla, nutmeg and egg. Stir in flour and baking soda. Shape dough by teaspoonfuls into balls. Place about 2 inches apart on lined cookie sheet. Flatten with bottom of glass dipped in sugar.
  3. Bake 9 to 11 minutes or until set. Remove from cookie sheet to wire rack.
Makes 4 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Place food directly on Reynolds® Parchment Paper and bake as directed. Treats will bake evenly and release from paper with ease. Plus, because you're baking right on the paper, clean-up is a breeze.
Success
If you bake cookies often, have at least 3 or 4 cookie sheets, so as you bake 1 sheet, you can get another one ready to go.
Did You Know...
Butter gives a more buttery flavor and a crisper cookie than margarine.

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 80
    • (Calories from Fat 35 ),
  • Total Fat 4 g
    • (Saturated Fat 2 g,),
  • Cholesterol 15 mg;
  • Sodium 40 mg;
  • Total Carbohydrate 10 g
    • (Dietary Fiber 0g,
  • Protein 1 g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.