How to make sugar cookies without baking soda

How to make sugar cookies without baking soda

There are few things better than the smell of soft, buttery sugar cookies baking in the oven. If you are looking for sugar cookies with a crisp edge and a warm chewy center, make sure to leave out baking soda or baking powder.

Instead, add more sugar and increase the temperature of your oven to get that extra-chewy vanilla delicacy.

Why Is This The Best Sugar Cookie Recipe?

There is an endless battle between soft and fluffy and thin and crispy sugar cookies. For me, the best cookies are those with crispy edges and nice flat shape. I just love cut-out cookies that not only brilliant taste but appearance.

The key is in balancing the crucial ingredients – butter and sugar.

For softer cookies, you will add more butter, and for the crispy ones, you will add more sugar. These two ingredients have the biggest impact on the texture of cookies, even though there is a really a lot more to its since baking is just a big science experience.

Can I Make Sugar Cookies Without Baking Soda Or Powder?

You can! This is a recipe with eggs, and the eggs also act as a leavening agent.

In addition, the cookies will not spread too much as they would with the leavening agent. Another bonus is that you will not have a bad aftertaste some products with baking soda or powder may have.

How To Prevent Cookies From Spreading Apart

Have you ever baked your cookies and ended up with one giant big cookie? Yes, we have all been there. Although that big pile is delicious, it is not very eye-pleasing. So, how can we avoid this?

One of the tricks is to leave out the leavening agent. The leavening agents will make your cookies rise up and spread over the baking sheet.

The second trick is by cooling the dough before baking. Once you have your dough made, you will wrap the dough in a plastic wrap and chill for 1 hour.

After rolling and cutting out the cookies, it is time to chill them for the second time. This second chilling part is shorter and only takes 15 minutes.

This will ensure you have not only the good shape but also the ideal texture. The chilled dough is flakier and with a chewy center.

Will These Cookies Be Flat?

They will be flat as much as you want them to be. It all depends on how much the dough is rolled out.

I always roll out my cookies to ¼-inch thick. Thanks to the egg and a fluffy mix of butter and sugar, the cookies will rise a bit, but will not be tough.

You will get nice and flaky cookies, with a chewy center and crispy edges.

The Science Behind Perfectly Baked Cookies

Butter – butter is a key ingredient for cookies. Not only because it gives rich flavor, but the butter is also the main reason why your cookies will spread. Still, you will want to control that spread. The chilled dough with butter inside will spread slower during the baking time. Also, make sure you stir your butter well, so it is evenly incorporated inside the dough.

Eggs – eggs will provide moisture and water, which will eventually evaporate during the baking. If you want taller cookies, you can add an extra egg white. If you want fudgier cookies, add an extra egg yolk.

Sugar – if you are seeking a crisp cookie then use white sugar. Brown sugar has more moisture and those cookies will be softer. Some like the combo of these too, but it is a matter of personal taste.

Flour – you can use all-purpose or cake flour. I always use all-purpose flour, as cookies made with this type of flour hold better in the terms of shape. The cookies made with cake flour may be softer and often fell apart when being lifted from a cookie sheet.

Measuring – I cannot emphasize enough the importance of measuring. While savory dishes can hold up some mistakes, with desserts, you cannot play around. When making any type of dessert, you must measure everything correctly. This will ensure you have the desired results.

Size – size really matters here. The size impacts the time needed to properly bake the cookies. If you have to bake them for a longer time, they might become too firm and dried out.

Baking – the ideal temperature is around 350F. Anything less will just dry out the cookies, while the higher temperature will burn the sugar inside the cookies.

Cooling – although many people neglect it, cooling is a very important part. The cooling period will allow cookie dough to set up a bit before you can safely transfer them to a serving plate. Always give your cookies some cooling time before serving.

How To Make Sugar Cookies Without Baking Soda Or Powder

Step 1

In a mixing bowl, beat butter and sugar until fluffy.

How to make sugar cookies without baking soda

Step 2

Add egg and vanilla. Beat until smooth.

How to make sugar cookies without baking soda

Step 3

Add flour and salt. Stir until the dough comes together.

Cover the dough with a plastic foil and refrigerate for 1 hour.

Preheat oven to 350F. Line a cookie sheet with parchment paper.

Roll out the dough and cut out using a cookie cutter. I use a 2-inch cookie cutter.

How to make sugar cookies without baking soda

Step 4

Arrange the cookies on a baking sheet and refrigerate for 15 minutes.

Bake the cookies for 8-12 minutes.

How to make sugar cookies without baking soda

Step 5

Cool the cookies on a wire rack before serving.

Many home cooks believe that without adding baking powder to their biscuit batter, they will turn out flat and dense. However, with the easy biscuit recipes without baking powder provided in this post, you can prepare them for all your meals.

Many home cooks believe that without adding baking powder to their biscuit batter, they will turn out flat and dense. However, with the easy biscuit recipes without baking powder provided in this post, you can prepare them for all your meals.

In many households, weekends are the perfect time to sit down with the entire family and enjoy a home-cooked meal. But even during these days, there are other chores and errands to take care of that can restrict you from actually cooking the entire meal from start to finish. Instead of preparing food at home, you end up buying certain items, such as cooked meat, dessert, and/or biscuits, from the supermarket. However, instead of purchasing frozen biscuits from the store and reheating them in the oven or microwave, why not use the following recipes?

  • Self-rising flour, 3½ cups
  • Milk, 1 cup
  • Shortening, ½ cup
  • Salt, 1 tsp.

Directions:
Preheat the oven at 425ºF. You need to sift 3 cups of flour in a bowl big enough to make the dough. Next, add the shortening (or lard) in along with salt and mix well. The flour will now be crumbly to touch. After that, start adding milk to the flour and mix thoroughly. Knead the dough properly in the bowl. Sprinkle ½ cup flour on the workstation to knead dough on it and make a roll. Use a biscuit cutter to cut at least 2” balls. Evenly spread the biscuit rounds on a baking sheet and place into the oven for about 12 to 15 minutes. Once the biscuits are golden brown from the outside, remove from the oven, brush butter on top, and serve.

Note: If you don’t have shortening, you can substitute it with lard.

  • All-purpose flour, 3 cups
  • Buttermilk, 1½ cups
  • Vegetable oil, ¾ cup
  • Sugar, 1½ tsp.
  • Salt, 1½ tsp.
  • Cream of tartar, ½ tsp.
  • Dry yeast, packet, 1

Directions:
Preheat the oven at 425ºF. In a bowl, mix sift all-purpose flour, dry yeast, sugar, and salt together. Slowly, add the buttermilk along with vegetable oil in with the dry ingredients and mix thoroughly. With your hands, combine all the ingredients together to make the dough. Use a big spoon and scoop out 2″ of the dough onto the baking sheet. Put the baking sheet inside the oven for about 12 to 15 minutes. When the biscuits turn golden brown from the outside take them out. Place a basket and brush the biscuits with butter from the outside. Serve hot.

The preparation for making biscuits without baking powder is similar to the recipes that have the missing ingredient; the only difference is the addition of the rising agent. Apart from cream of tartar and dry yeast, you can even use a Bisquick mixture to bake the biscuits.

by Robin March 31, 2021, 7:35 pm

Easy to make soft and buttery sugar cookies and no baking soda needed! This fast cookie recipe offers the perfect warm soft center and crispy buttery edges of a classic sugar cookie recipe.

When it’s holiday season I make more sugar cookies than I can count! And I have run out of baking soda a time or two. That led me to learning how to make these delicious cookies!

If you’re like me, you don’t always have time to make an extra run to the grocery store when you run out of an ingredient for a recipe. And that’s why learning how to alter your recipe to fit the ingredients on hand is such a valuable skill.

And in the case of making sugar cookies when you don’t have any baking soda, you have to up your sugar and your baking temp.

No baking soda? No problem

This recipe is ideal for cutting out shapes. It makes a thinner sugar cookie that is great for holiday decorating.

It offers a buttery crisp edge and a soft and chewy center that is a real crowd pleaser wherever I bring them.

By getting your butter and sugar content just right, you can also create this delicious cookie.

And we will use an egg as our leavening agent.

This recipe takes under a half an hour to make and it yields a dozen cookies.

Ingredients

  • 1 Medium Egg
  • 1 tsp. Pure Vanilla Extract
  • 1 1/4 Cups All-Purpose Flour
  • 1/2 Cup Sugar
  • 1/2 Cup Butter
  • 1/3 tsp. Salt

Add your pure vanilla extract and egg to a mixing bowl and mix until combined. Gradually add you salt and all-purpose flour and mix until your dough is well combined.

Use plastic wrap to cover your bowl and chill in your refrigerator for an hour.

Before your cookie dough is done chilling preheat your oven to 350 degrees and line you baking sheet with parchment paper.

When your dough is done chilling roll it out to desired thickness and cut out shapes.

Place your cookies on your parchment paper lined cookie sheet and pop in the oven for 9-12 minutes.

Remove from oven and cool on wire rack.

Decorate or serve and enjoy!

Traditional Sugar Cookies Without Baking Soda

Equipment

Ingredients

  • 1 Medium Egg
  • 1 tsp. Pure Vanilla Extract
  • 1¼ Cups All-Purpose Flour
  • ½ Cup Granulated Sugar
  • ½ Cup Butter Room Temperature
  • ⅓ tsp. Salt

Instructions

Notes

  • These cookies are perfect for decorating with icing, frosting or your favorite sugar cookie topping.
  • They also taste great without any toppings.
  • Store in an airtight container for up to five days.

Nutrition

Tried this recipe? Let us know how it was!

Sugar Cookie FAQ

How do I prevent my cookies from spreading into each other while baking?

If you are having too much spread while baking and your cookies are stuck together there are a couple ways to prevent this from happening.

The most common reason for this is not chilling your dough before baking. Make sure to chill your dough for one hour.

Then after cutting out your shapes, chill your dough for another fifteen minutes before baking.

The other solution to this issue is to leave out your leavening agent. The leavening agent is what allows your dough to rise and spread while baking.

Before doing this make sure you’ve chilled your dough long enough.

Can sugar cookies be made without baking soda or baking powder?

Of course! That’s exactly what this recipe does. This recipe substitutes an egg for your baking soda.

Can I substitute baking powder for baking soda?

Yes. Baking powder is a combination of baking soda and cream of tartar. To substitute, use 3 tsp. of baking powder for each tsp of soda.

Do the cookies come out flat in this recipe?

The height of your sugar cookies depends on how thin you roll out your dough. I usually roll this sugar cookie dough out to 1/3″ to 1/4″ thick. It produces a great texture.

Sugar Cookie Ingredient Notes

We are using eggs to help our cookies rise. While not as effective as baking soda, it will provide enough lift for our cookies. You can add a second egg for a little more height if you wish. I would not recommend any more than two eggs for this recipe.

It is important to use room temperature butter while mixing but a cooled butter will prevent over spreading during baking. That is why it is so important to chill your dough before baking.

This recipe just calls for granulated sugar but you can use brown sugar instead, or a combination of the two. Adding brown sugar to your recipe will increase your cookie softness while white sugar creates a firmer cookie.

Neither is strictly correct, at the end of the day it depends on what texture you prefer.

I recommend using all purpose flour when baking cookies. Your cookies will hold up and be less crumbly. But you can use cake flour if that is all your have on hand. Keep in mind though that your cookies will not hold their shape as well. This can lead to breakage, especially during decorating.

When measuring all of your ingredients be precise. Ratio of ingredients is very important in your cookies taste and texture. Be sure to double check your measurements while following this recipe.

When baking, watch your cookies closely to ensure they don’t burn. The baking time offered is a range because exact oven temperature vary and the thickness of your cookies alters baking time.

Remove your cookies when edges show light brown. And always cool your cookies on a cooling rack before serving or decorating.

Consider cooling a part of the baking process. This is when your cookies set, so do not skip the cooling step.

It is possible to make cookies without baking soda or baking powder , but the resulting cookie will be dense. This is because carbon dioxide is not being produced by a chemical reaction that typically occurs when baking soda or powder is present in the cookie batter.

How do you make sugar cookies from scratch without baking soda?

Basic Baking Soda -Free Sugar Cookie Dough 2 ½ cups (350 g) all-purpose flour, sifted. ¼ teaspoon (1 g) salt. 1 cup (227 g) butter, softened to room temperature. 1 cup (200 g) granulated sugar . 1 large egg. 1 ½ teaspoons (7 ½ ml) vanilla extract.

What can u use instead of baking soda in cookies?

Since baking soda is an ingredient of baking powder , baking powder is technically the best substitute for baking soda . Gan — who noted that any substitutions may change the texture and flavor of the final dish — recommended using three times the amount of baking powder in lieu of baking soda .

Do cookies really need baking soda?

In addition, baking powder produces a slightly different texture in cookies than baking soda does . While baking soda will create a coarse, chewy cookie texture, baking powder will produce a light, fine cookie texture. To achieve the best cookie results, use a double-acting baking powder as a substitute.

What can I use if I don’t have baking powder or baking soda?

Plain yogurt has an acidic pH, which makes it a perfect substitute for baking powder when mixed with baking soda . Plain yogurt works best over other varieties because it provides the acidity needed for leavening without adding flavor.

Is baking soda or baking powder better for cookies?

1. Unless you want cakey cookies , avoid using baking powder : The cookies made with both the single- and double-acting baking powders were just too darn cakey. 2. Baking soda helps cookies spread more than baking powder .

Can I bake without baking soda?

If you don’t have baking soda , you can use baking powder , at three times what the recipe calls for. So if a recipe calls for one teaspoon of baking soda , you can use three teaspoons of baking powder . Baking powder also contains a little bit of salt, so it’s also a good idea to halve the salt the recipe calls for.

What ingredients do you need to make cookies from scratch?

Ingredients 2 ¾ cups all-purpose flour . 1 teaspoon baking soda . ½ teaspoon baking powder. 1 cup butter , softened. 1 ½ cups white sugar. 1 egg. 1 teaspoon vanilla extract .

How do you make cookies chewy?

Most cookie recipes call for at least one egg. You can try omitting the white of each egg, which tends to dry out when baked, and replacing it with an additional yolk Plus, egg yolks have more fat than egg whites, which helps to keep your cookies moist and chewy . You can try using baking powder instead of baking soda.

Can I use cornstarch instead of baking powder?

Make Your Own Baking Powder Substitute Making your own baking powder substitute is really easy. This will give you 1 teaspoon of baking powder . However, if you’re planning on storing your DIY baking powder , then you’ll have to mix ¼ teaspoon of cornstarch to the same ratio.

How important is baking soda in cookies?

When added to dough, baking soda releases a carbon dioxide gas which helps leaven the dough, creating a soft, fluffy cookie . Baking soda is generally used in recipes that contain an acidic ingredient such as vinegar, sour cream or citrus.

Does baking powder make cookies spread?

Baking powder puffs (rises). Baking soda spreads .

How to make sugar cookies without baking soda

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If you’ve ever taken a home economics class, you already know that certain ingredients work together to produce certain effects in the foods we cook and this is especially true when you bake something in the oven.

Though only a chemist can tell you exactly what is going on when you mix flour, baking soda, salt, and other ingredients together then place them in the oven, it’s easy to tell that something amazing is happening and it takes every one of those ingredients to get great results.

What Is Baking Soda and How Does it Work?

Before we go any further, let’s first talk about baking soda. What is baking soda and why is it included in so many baking recipes?

Baking soda is also known as sodium bicarbonate or bicarbonate of soda, which is a chemical compound that is found in crystalline form. Manufacturers crush the compound into a fine powder before selling it in its current form, in part because it is both easier to measure and easier to use that way.

Although they may not realize it, people include baking soda in their recipes because it is a good leavening agent. Baking soda is an alkaline compound that has to be combined with an acid to produce the results that you’re looking for.

When baking soda is mixed together with ingredients such as lemon juice, cream of tartar, vinegar, or buttermilk, for example, it produces a gas called carbon dioxide. This carbon dioxide makes small bubbles that get trapped in the batter and cause it to rise.

Baking soda also produces gas when exposed to high temperatures, which cause it to decompose and then produce the gas. This happens every time that the mixture of baking soda and other ingredients is exposed to temperatures above 80 degrees Celsius, or 176 degrees Fahrenheit.

Baking Soda and Cookies

And if you think that baking soda isn’t an important ingredient in your cookies, think again.

If you were to skip the baking soda when mixing together ingredients for your cookie recipe or skip the acid to go along with the baking soda, not only would the cookies not rise but you would also experience cookies that are soapy and metallic in taste. So as you can see, baking soda is a very important ingredient when making cookies.

Without baking soda, your cookies would not be soft and fluffy and both their taste and their texture would suffer. Of course, baking soda only does this when combined with an acidic ingredient such as vinegar or lemon juice, which is another tip to keep in mind.

Baking soda and baking powder are not interchangeable so never use one of these ingredients when the recipe calls for the other.

In addition to all of this, baking soda raises the pH level of the batter, which helps the cookies brown the perfect amount and turn out a beautiful color. It also affects the texture of the cookie, which is why cookie recipes almost always call for either baking soda or baking powder — and sometimes both.

Of course, to get these results, you have to make sure that you add only the amount of soda or powder called for in the recipe — no more, no less.

Tips to Remember When Using Baking Soda in Cookies

You’ll notice that a lot of cookie recipes and recipes for other baked goods require baking soda and now that you know a few basic rules regarding this important ingredient, you have a better understanding of why this is so.

To get the absolute best cookies when the recipe calls for baking soda, keep in mind the following tips:

  • If you want your cookies to turn out chewy and tender, you can add a little bit of baking powder to the recipe. You cannot eliminate some of the other ingredients but adding just a touch of baking powder to the mixture will make your cookies and other baked goods even yummier.
  • When your cookie recipe calls for baking soda, make sure that you mix up the ingredients quickly and put them in the oven as soon as possible. In other words, don’t let the mixture just sit around for too long because if you do, the reaction you’re hoping for won’t happen and the cookies will turn out flat.
  • Make sure that you follow the recipe exactly as it is written. When you bake something, just one alteration on your part, whether intentional or not, can cause the final product to come out too fluffy, too crisp, or, worse, flavorless.

The Differences Between Baking Soda and Baking Powder

Despite what some people might think, baking soda and baking powder are not the same thing, which is one of the reasons why they cannot be used interchangeably. Baking soda is an alkaline that has to be combined with an acid in order to act as a leavening agent.

Acids essentially have lower pH levels than alkalines and when the two ingredients work together, that’s when the carbon dioxide is released in an attempt to get to a neutral pH value.

On the other hand, baking powder is baking soda to which two different acids have already been added, which means that no acid has to be added to it in order to produce the leavening effect.

In other words, baking powder is a leavening agent on its own, which is why nothing has to be added to it to enjoy that effect.

If you don’t have any baking powder and your recipe calls for it, you can make your own baking powder by combining one part baking soda to two parts cream of tartar, which is an acid that will work with the baking soda to create the leavening effect.

Although soda and powder cannot be used interchangeably, this combination with work in a pinch.

Final Thoughts

Baking soda is a very important ingredient when baking cookies because it affects the taste, the texture, and the overall look of the cookies. When you follow the recipe exactly as written, you’ll get yummy, fluffy cookies every time.

How to make sugar cookies without baking soda

To make sugar cookies without using baking powder, bakers use baking soda instead. Both products are leaveners, and sugar cookies made with this substitution are indistinguishable from those made with baking powder. However, baking powder is not an acceptable substitute for baking soda.

Sugar cookie recipes that call for baking powder work equally well when the baker substitutes an identical amount of baking soda. Cream of tartar is another useful addition. According to celebrity chef and cookbook author Paula Deen, the proper proportions for this substitution are one part baking soda per two parts cream of tartar. This produces light, soft and delicate cookies. Another excellent approach to making sugar cookies without baking powder is to use an equal mixture of baking soda and vinegar. These ingredients foam vigorously when combined, creating microscopic air pockets in the dough. This technique also works in many cake recipes. White and cider vinegars work equally well, and raspberry vinegar adds a delicious hint of fruity flavor.

Bakers who want to bake sugar cookies without baking powder or baking soda often proceed with the recipe and simply leave the baking powder out. This works best for cookies that are normally light and airy but taste equally delicious with a dense, chewy texture. America’s Test Kitchen reveals that this strategy is only appropriate for recipes that contain eggs, because they also bind the ingredients and expand during baking.

Sugar cookies appeal to a wide audience because of their simple sweet, vanilla flavor. Sugar cookies can also be shaped and decorated for any possible occasion or celebration, proving to be a fun and interactive activity for kids too. A classic sugar cookie includes flour, butter, eggs, sugar, leavening and, usually, vanilla extract. Even if you’re fresh out of vanilla extract, you can whip up a batch of puffy, delicate sugar cookies to serve dusted with sugar or decorated to celebrate whatever the occasion might be. Try swapping in cinnamon sugar, vanilla sugar or vanilla instant pudding to the cookie dough while mixing to achieve a similar taste to that of vanilla extract.

Total Time: 2 hours, 30 minutes | Prep Time: 2 hours | Serves: 3 dozen

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups granulated sugar
  • 1 cup, or 2 sticks, unsalted butter, softened
  • 2 eggs
  • 1 teaspoon almond, coconut, lemon or orange extract OR 2 teaspoons vanilla paste

Directions

  1. Sift the flour and baking soda into a large bowl and set it aside.
  2. Use an electric mixer on low to medium speed to cream the eggs and sugar; the mixture should turn a light yellow and have a fluffy texture. Beat in the eggs and flavoring extract or vanilla paste until fully incorporated.
  3. Put the mixer on a low speed, and add the flour mixture gradually, approximately a cup at a time. Scrape down the sides of the bowl to ensure the batter is fully mixed.
  4. Shape the dough into a flattened disc; wrap it in plastic wrap and refrigerate for two hours.
  5. Heat the oven to 375 degrees Fahrenheit.
  6. Remove the dough from the refrigerator and shape it into one and a half inch balls.
  7. Place the cookie dough balls on a greased or lined cookie sheet roughly two inches apart.
  8. Bake for six to eight minutes until the cookies are lightly brown in color.
  9. Transfer the baked cookies to a wire rack to cool.
  10. If decorating with icing, allow cookies to completely cool before icing to prevent the icing from melting and running off the top of the cookies.

Tips for Shaping Cookies

To use the dough for rolled and cut cookies, shape the batter into two discs. Leave one in the refrigerator until you’ve rolled out the first batch.

For simple sugar cookies, slightly flatten the dough balls and sprinkle with decorator’s sugar before baking. If you plan to frost, glaze or decorate the cookies, cool them completely first, or the icing may melt.

Warnings for Flavoring Cookies

Flavored extracts tend to have a more intense flavor than vanilla extract. To avoid an overwhelming flavor, consider adding almond, coconut or citrus extracts in just one-quarter teaspoon increments at a time, and mix thoroughly. Almond extract tends to be a popular substitute for vanilla extra because it lends a familiar homemade taste like the flavor of vanilla. When adding extract, taste the batter after each addition. If you do plan on sampling the batter, use pasteurized eggs to avoid potential exposure to food-borne illness.

Another way to add the flavor of vanilla to sugar cookie dough without vanilla extract is to use vanilla sugar. Vanilla sugar can be made easily at home when the sugar called for in the recipe is placed in a self-sealing bag with two scraped vanilla bean pods. Allow the sugar to sit in the bag with the vanilla for up to two days for the sugar to fully absorb the aromatics of the vanilla. This will lend at least the smell of vanilla, though the taste may not be particularly strong.

How to make sugar cookies without baking soda

These soft, thick, and pillowy no roll sugar cookies are perfect for when you need to whip up cookies in a pinch. No rolling pin or cookie cutters needed! Enjoy them plain or top with my delicious cream cheese frosting for cookies and then decorate with colored frosting and sprinkles for any occasion!

How to make sugar cookies without baking soda

Ever since making my soft & thick lemon sugar cookies, I’ve been itching to try a vanilla version. So when I impulsed purchased a bottle of fancy vanilla extract, I decided it was time to give them a try.

Made using real butter and an extra egg yolk for softness, these no roll sugar cookies are melt-in-your-mouth delicious. While I believe there’s a time and a place for cut out sugar cookies, nothing can beat a warm fluffy sugar cookie straight out of the oven. Even my sister who isn’t a big fan of sweets said, “I don’t even usually like sugar cookies, but these are the best ones I’ve had”.

How to make sugar cookies without baking soda

What You Need to Make No Roll Sugar Cookies

  • Butter
  • Granulated Sugar & Powdered Sugar
  • Vanilla Extract
  • Eggs
  • Baking Powder & Baking Soda
  • Salt
  • Flour
  • Optional: Cream Cheese Frosting for Sugar Cookies

How to make sugar cookies without baking soda

How to Make No Roll Sugar Cookies

Step 1: Mix Dough

Mix dough according to instructions in recipe card (below). The dough should be soft, yet hold its form.

How to make sugar cookies without baking soda

Step 2: Scoop Dough

Immediately after mixing, scoop dough into 3-tablespoon sized balls using a measuring spoon or cookie scoop. Lightly flatten each ball before placing on cookie sheet.

Important: Because this contains melted butter, do not let the dough sit out before rolling into balls & baking or your dough will become dry and crumbly. For this reason, scoop and roll all the cookies at one time. If you only have one baking tray, simply set the rolled balls to the side until the first batch finishes baking.

How to make sugar cookies without baking soda

Step 3: Bake & Cool

Bake cookies then allow to cool on the hot baking sheet for 10 minutes before transferring them to a cooling rack. This will help them finish baking through.

How to make sugar cookies without baking soda

Step 4: (If you are adding frosting)

Once the cookies are completely cooled, top with cream cheese frosting and finish off with sprinkles, if desired.

How to make sugar cookies without baking soda

How to make sugar cookies without baking soda

Frequently Asked Questions:

Can you freeze these sugar cookies?

Yes! Simply place the cooled cookies in a gallon-sized freezer bag or plastic container and freeze for up to 1 month. Learn how to freeze sugar cookies for the best freshness.

Any ideas to gift these cookies?

These roll out sugar cookies (unfrosted) would be perfect for gifting in my printable cookie pouches! Before slipping the cookies in the paper pouches, wrap each cookie with plastic wrap.

No Roll Sugar Cookies

These soft, thick, and pillowy no roll sugar cookies are perfect for when you need to whip up cookies in a pinch. No rolling pin or cookie cutters needed! Enjoy them plain or top with my delicious cream cheese frosting for cookies and then decorate with colored frosting and sprinkles for any occasion!