For an additional flourish, decorate these no-roll sugar cookies with homemade Colored Sugar or Sugar Cookie Icing.
Makes 4 1/2 dozen or 27 (2 cookie) servings.
Prep Time: 30 minutes
Refrigerate Time: 2 hours
Cook Time: 6 to 8 minutes per batch
2 3/4 cups flour
2 teaspoons McCormick® Cream of Tartar
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon McCormick® Pure Vanilla Extract or 1 teaspoon McCormick® Premium Imitation Vanilla Extract
Additional sugar for rolling
1. Mix flour, cream of tartar, baking soda and salt; set aside. Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add 1 1/2 cups sugar; beat until well blended, scraping side of bowl occasionally. Beat in eggs and vanilla. Gradually stir in flour mixture until well mixed.
2. Refrigerate dough about 2 hours or until firm.
3. Preheat oven to 400°F. Shape dough into 1-inch balls. Roll in additional sugar. Place 2 inches apart on ungreased baking sheets.
4. Bake 6 to 8 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
Flavor Variations: Prepare as directed. Use McCormick® Pure Almond Extract or Pure Lemon Extract in place of the vanilla.
per serving
Calories: 142
Fat: 6 g
Carbohydrates: 20 g
Cholesterol: 30 mg
Sodium: 112 mg
Fiber: 0 g
Protein: 2 g
