Best No-Roll Sugar Cookies

  • Prep 55 min
  • Total 1 hr 5 min
  • Servings 48

Ingredients

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

Steps

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  • 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.

Notes









Tips

Expert Tips

  • 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.
  • 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.
  • Butter gives a more buttery flavor and a crisper cookie than margarine.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Cookie
Calories
80
Calories from Fat
35
% Daily Value
Total Fat
4 g
Saturated Fat
2 g
Cholesterol
15 mg
Sodium
40 mg
Potassium
10 mg
Total Carbohydrate
10 g
Dietary Fiber
0g
Protein
1 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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