No Butter Sugar Cookies
Craving something sweet? Try these No Butter Sugar Cookies! They’re soft, delicious, and easy to whip up. Perfect for any occasion, these cookies will satisfy your sweet tooth without the guilt. Make them tonight for a delightful treat!
Equipment
- Mixing Bowl
- Oven
- Whisk
- Baking Sheet
Ingredients
- 1¼ cups granulated sugar divided (1 cup for dough, ¼ cup for rolling)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cups Oleico Safflower Oil
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1½ teaspoons vanilla extract
- Optional coatings Colored sanding sugar or multi-colored jimmies sprinkles (you can use just one of these options or a variety of these coatings for the cookies.)
Instructions
- Line two large cookie sheets with parchment paper. Add ¼ cup of granulated sugar to a small bowl. This will be used to roll the cookie dough balls in before baking. If you are using any of the additional optional sprinkle coatings, you will need to add them to a small bowl at this time as well. Set aside.
- Whisk together the all-purpose flour, baking soda, and salt in a medium mixing bowl. Set aside.
- Add one cup of granulated sugar, safflower oil, large egg, large egg yolk, and vanilla extract in a large mixing bowl. Beat on medium speed, using a handheld mixer, for one minute or until the mixture is light and fluffy.
- Add the dry ingredients to the bowl of wet ingredients. Mix on low speed until the dough comes together and all the wet ingredients have been evenly incorporated with the flour. You may need to scrape down the sides and bottom of the bowl to ensure that the sugar cookie dough is evenly mixed.
- Using a one-tablespoon cookie scoop, scoop out a leveled amount of sugar cookie dough and gently roll it in the palm of your hand to create a smooth ball. Place the dough ball into the small bowl of granulated sugar and roll around to coat the entire surface of the sugar cookie dough ball. Place the coated sugar cookie dough ball onto one of the parchment-lined baking sheets. Repeat until all the cookies have been rolled and coated in the sugar or optional sprinkles. You can place all the rolled cookies close together on a single cookie sheet, just make sure they are not touching. The second cookie sheet will be used for baking your cookies. Be sure to place the cookies 1½-2 inches apart. You should be able to fit 12 cookies per baking sheet.
- Chill the cookies in the refrigerator for 30 minutes to allow the dough to firm up before baking. This will ensure that the cookies do not spread too much when baked.
- Preheat the oven to 350°F. Remove the chilled cookie dough balls from the refrigerator and place half (12) the rolled cookie dough balls onto the second parchment lined baking sheet. The cookies should be spaced 1 ½ – 2 inches apart.
- Bake for 9-11 minutes or just until the center is set. You do not want to overbake these cookies as they will harden up slightly as they cool. Your cookies should be a very pale color.
Notes
Here’s how to ensure your cookies stay fresh: Store: Keep cookies in an airtight container at room temperature. They’ll stay fresh for a week. Freeze: Shape dough balls and freeze them. Bake directly from the freezer, adding a minute to the bake time. Coatings: Experiment with colorful sprinkles or sugar. Serving: Best paired with milk or tea. Variations: Add citrus zest or chocolate chips for a twist!