No-Roll Sugar Cookies (White Whole Wheat Flour)

  • Save Recipe
No-Roll Sugar Cookies (White Whole Wheat Flour)
  • Prep 20 min
  • Total 2 hr 50 min
  • Servings 42
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Crisp, tender, melt-in-your mouth sugar cookies without a rolling pin!
Updated Aug 30, 2011


  • 1 1/2 cups granulated sugar
  • 1 cup powdered sugar
  • 1 cup butter or margarine, softened
  • 3/4 cup vegetable oil
  • 2 tablespoons milk
  • 1 tablespoon vanilla
  • 2 eggs
  • 4 1/4 cups Gold Medal™ white whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt


  • 1
    In large bowl, beat 1 cup of the granulated sugar, the powdered sugar, butter, oil, milk, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, cream of tartar and salt. Cover and refrigerate about 2 hours or until firm.
  • 2
    Heat oven to 350°F. Shape dough into 1 1/2-inch balls. In small bowl, place remaining 1/2 cup granulated sugar. Coat balls with sugar. On ungreased cookie sheet, place balls about 3 inches apart. Press bottom of drinking glass on each ball until about 1/4 inch thick. If glass starts to stick, press bottom of glass on cookie dough as needed before pressing balls of dough (the fat in the dough helps to grease the bottom of the glass). Sprinkle each cookie with a little additional sugar.
  • 3
    Bake 12 to 14 minutes or until set and edges just begin to turn brown. Immediately remove from cookie sheet to cooling rack.

Tips from the Betty Crocker Kitchens

  • tip 1
    Gold Medal® White Whole Wheat flour can be used in any recipe. It’s the best of both worlds—100% whole grain but with a lighter taste and color. Start substituting 25% or 50% of the all-purpose flour with Gold Medal® White Whole Wheat flour, gradually increasing proportion as desired.


Nutrition Facts are not available for this recipe
© 2022 ®/TM General Mills All Rights Reserved