BEST NO-ROLL SUGAR COOKIES

Clock Icon
55 min Prep
1 hr 5 min Total
Pie Iconb
48 Servings

THIS FEATURE IS NOT AVAILABLE WITH YOUR CURRENT COOKIE SETTINGS.

You can update your privacy settings to enable this content. Please enable all cookies to use this feature.

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


Ingredient List
  • Small check mark in a circle icon Reynolds™ Parchment Paper
  • Small check mark in a circle icon1 cup sugar
  • Small check mark in a circle icon1 cup butter or margarine, softened
  • Small check mark in a circle icon1 teaspoon vanilla
  • Small check mark in a circle icon1/8 teaspoon ground nutmeg
  • Small check mark in a circle icon1 egg
  • Small check mark in a circle icon2 1/3 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1/2 teaspoon baking soda
  • Small check mark in a circle icon Colored sugar or Granulated sugar
Preparation
  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.
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.