Best No-Roll Sugar Cookies

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.

Nutrition Information