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No-Roll Sugar Cookies

No need to hassle with counter space and rolling pins with these press-and-bake sugar cookies.

Prep Time:

1 Hr 20 Min

Total Time:

3 Hr 20 Min

Makes:

10 dozen cookies

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RECIPE TIPS REVIEWS (0) NUTRITIONAL INFO

INGREDIENTS

1	cup granulated sugar
1	cup powdered sugar
1	cup butter or margarine, softened
1	cup vegetable oil
1	teaspoon vanilla
2	eggs
4 1/4	cups all-purpose flour
1	teaspoon baking soda
1	teaspoon cream of tartar
1	teaspoon salt
	Colored sugar

DIRECTIONS

1.	In large bowl with electric mixer, beat granulated sugar, powdered sugar and butter on medium speed until light and fluffy. Beat in oil, vanilla and eggs until well blended.
2.	On low speed, beat in flour, baking soda, cream of tartar and salt until a dough forms. Cover with plastic wrap; refrigerate at least 2 hours or overnight for easier handling.
3.	Heat oven to 375°F. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. Flatten each with bottom of glass dipped in colored sugar.
4.	Bake 5 to 8 minutes or until set but not brown. Immediately remove from cookie sheets.
High Altitude (3500-6500 ft): Bake 6 to 7 minutes.

High Altitude (3500-6500 ft):

Bake 6 to 7 minutes.

To learn more about Pillsbury baking products, visit PillsburyBaking.com

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