These Crispy Sugar Cookies are perfect for the Christmas baking season. This recipe is for old fashioned, no chill, no roll drop cookies.
These Sugar Cookies are my kind of dessert. This recipe is adapted from an old church cookbook and the perfect no fuss, no frills treat that won't take tons of time or effort.
I am an exceedingly patient person but not when it comes to baking. Spending hours on a fancy dessert that I'm ultimately going to end up eating is not my idea of a good time.
For this reason, I am a huge fan of old fashioned desserts that require few ingredients, simple techniques, taste delicious, and that you can imagine enjoying with your grandparents while sipping cups of coffee.
This no chill, no roll drop sugar cookie recipe will give you the best buttery, crunchy, and festive treats with seriously minimal effort. Plus, you can decorate or dress them up any way you like.
Perfect for the Christmas holiday season!
- Ingredients For Crispy Sugar Cookies
- How To Make Sugar Cookies From Scratch
- Which Sugar Is Best For Sugar Cookies?
- How Long Should I Bake These Cookies?
- When To Decorate Sugar Cookies
- How To Make Sugar Cookies More Flavorful
- How To Store Crispy Sugar Cookies
- Can These Cookies Be Frozen?
- Crispy Sugar Cookies
Ingredients For Crispy Sugar Cookies
There are many variations of sugar cookies. Some are soft and pillow-y, others are chewy, and there are versions that are buttery like shortbread.
This recipe is simple in that it requires no chill time in the fridge and the dough does not need to be rolled out before baking. All of the ingredients are combined and dropped on the cookie sheet.
The result is a crispy sugar cookie that's a little chewy on the inside and crunchy on the outside. These cookies literally melt in your mouth.
Here's what you'll need to make them.
- 1 cup (2 sticks) Unsalted Butter
- 1 cup Granulated White Sugar
- 1 Egg
- 1 tsp. Vanilla Extract
- 2 ½ cups Gluten Free Flour Blend (can use AP flour if not gluten free)
- ½ tsp. Kosher Salt
- 1 tsp. Baking Soda
- 1 tsp. Cream of Tartar
- Sprinkles (optional)
These cookies are made without baking powder. Baking soda is used instead of baking powder which is great if you don't have any baking powder laying around in your cupboard.
This recipe also calls for cream of tartar which helps to provide that characteristic 'old fashioned' tangy buttermilk flavor.
How To Make Sugar Cookies From Scratch
This recipe starts by separating the wet and dry ingredients into two separate bowls.
- The first step is to soften (but not melt) 1 cup (equals 2 sticks) of unsalted butter. The butter may be softened by leaving it at room temperature for an hour or two or heating it in the microwave for a few seconds.
- Add 1 cup of granulated white sugar to the softened butter. Cream the butter and sugar completely using a hand mixer, a whisk, or a fork.
- Add 1 egg and 1 tsp. vanilla extract to the butter and sugar. Mix until combined.
- In a separate bowl add 2 ½ cups gluten free flour blend such as Bob's Red Mill 1 to 1 Flour (may use AP flour if not GF), 1 tsp. baking soda, 1 tsp. cream of tartar, and ½ tsp. kosher salt. Stir until completely combined.
- Add the dry ingredients to the wet in thirds. Add a third of the dry ingredients, mix together, and repeat until all of the dry ingredients have been incorporated into the wet ingredients.
- The dough will be dense and a little sticky.
Which Sugar Is Best For Sugar Cookies?
This recipe calls for granulated white sugar. White sugar helps to keep them crispy.
Brown sugar has more moisture content so would result in a softer cookie. I have not tested brown sugar in these cookies and am not sure if the flavor or texture would be altered by adding it.
It's best not to use a coarse sugar like turbinado sugar or anything like that as it would greatly alter the texture.
How Long Should I Bake These Cookies?
Once the dough is combined it's ready to drop on the cookie sheets and bake in the oven.
The dough is rolled into small bowls, flattened with a fork, and baked for 10-12 minutes.
It's important not to make the balls of cookie dough too big as these cookies spread as they bake in the oven.
Keep a good amount of space between each cookie in order to allow them to spread properly.
- Heat the oven to 350 degrees Fahrenheit.
- Scoop a small amount of dough from the bowl using a spoon or small ice cream scoop. Roll the dough into a ball and place it on a baking sheet. Repeat until the cookie sheet is full (this will vary depending on the size of your cookie sheet). I found 8 cookies per sheet to be sufficient.
- Flatten each cookie slightly in both directions using a fork (this will create a crosshatch pattern).
- Sprinkle each cookie with your favorite decorative sprinkles.
- Place the baking sheet in the oven and bake for 10-12 minutes. Baking times may vary slightly. The cookies will spread and become slightly brown on top when they're finished.
- Remove the baking sheet from the oven and allow the cookies to cool completely before placing on a towel.
- Repeat with the remainder of the dough.
When To Decorate Sugar Cookies
There are many sugar cookie recipes that are best decorated after they are baked but this is not one of those recipes.
I recommend adding the sprinkles before the cookies bake in the oven. The sprinkles will spread out with the cookies as they bake.
These Crispy Sugar Cookies are delicate and won't stand up to frosting or fancy decorations after they have baked but that's kind of why I like them. There is beauty in simplicity.
You can add some food coloring to the dough if you'd like to make them more festive and you can dress them up with any kind of sprinkles or decorative sugar before baking.
How To Make Sugar Cookies More Flavorful
I love these cookies because they're kind of a blank canvas. They've got a great 'classic' sugar cookie flavor. You can taste the vanilla, sugar, and butter perfectly.
Peppermint extract is the perfect flavor for Christmas holiday baking! It really drives the flavor of the season home.
Love old fashioned goodies? Check out these recipes!
- Old Fashioned Blueberry Buckle
- Old Fashioned Rhubarb Bread
- Old Fashioned Pancakes
- Old Fashioned Apple Pie
How To Store Crispy Sugar Cookies
This is 'the little sugar cookie recipe that could'. That unassuming ball of dough yields over 40 cookies.
The amount of cookies you end up with depends on the size of the dough when you roll it into balls but it yields way more than you think it will.
These cookies should last 3-4 days stored in an airtight container on the counter at room temperature or sealed in a container in the fridge.
It's important to keep them in an airtight container (or at least covered with a towel) or they may dry out and become stale.
Can These Cookies Be Frozen?
To freeze the cookies simply allow them to come to room temperature before storing. Place them in a heavy-duty freezer bag, press the air out of the bag, and store up to 3 months in the freezer.
Make sure to label the bag with the date before freezing.
Simply remove as many cookies as you like at a time and thaw a bit before enjoying.
This recipe is great when you feel like whipping up a batch of festive treats this holiday season. They're great for a cookie exchange and leftovers can be store in the freezer.
These cookies are gluten free but I promise you they're every bit as decadent and delicious as any non-gluten free treat.
If you love holiday goodies be sure to check out these recipes!
- Peppermint Chocolate Cheesecake Cups
- Peanut Butter Blossoms
- Tom and Jerry Holiday Cocktail
- Maple Walnut Baklava Bites
- Eggnog French Toast
- Whiskey Bailey's Affogato
- Pistachio Panna Cotta
Looking For More Old Fashioned Christmas Cookies? Don't Miss These Recipes!
Crispy Sugar Cookies
- Heat oven to 350 degrees Fahrenheit.
- Soften (but not melt) 1 cup (equals 2 sticks) of unsalted butter. Add 1 cup of granulated white sugar to the butter and cream together using a hand mixer, whisk, or fork.
- Add 1 egg and 1 tsp. vanilla extract (or flavored extract of choice) to the butter and sugar. Mix until completely combined.
- Add the dry ingredients to the wet in thirds. Add a third, mix until combined, and repeat until all of the ingredients are combined. The dough will be dense and a little sticky.
- Scoop a small amount of dough from the bowl using a spoon or small ice cream scoop. Roll the dough into a ball and place it on a baking sheet. Repeat until the cookie sheet is full (this will vary depending on the size of your cookie sheet).
- Flatten each cookie slightly in both directions using a fork (this will create a crosshatch pattern). Sprinkle each cookie with your favorite gluten free decorative sprinkles or colored sugar.
- Place the baking sheet in the oven and bake for 10-12 minutes. Baking times may vary slightly. The cookies will spread and become slightly brown on top when they’re finished.
- Repeat with the remainder of the dough.
- Remove the baking sheet from the oven and allow the cookies to cool completely before transferring them to a towel or rack.