Rolled Sugar Cookies Recipes

KAREN'S ROLLED SUGAR COOKIES

Steps:

• Combine flour, baking powder and salt in large bowl; set aside.
• Beat butter and sugar with electric mixer until fluffy, about 3 minutes. Beat in egg yolks and vanilla. Gradually add flour mixture and combine.
• Wrap dough in parchment paper and place in Hefty® Slider bag; refrigerate until chilled, about 1 hour.
• Preheat oven to 350 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside.
• Roll out dough 1/8-inch thick between 2 lightly floured sheets of parchment paper. Cut dough with 2 inch cookie cutters. Place dough on parchment-lined cookie sheets.
• Bake 6 to 8 minutes or until cookies are lightly browned on edges. Slide parchment paper with cookies onto cooling rack; cool.
• Decorate as desired. Store in airtight containers for up to 5 days.

THE BEST ROLLED SUGAR COOKIES

Steps:

• In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
• Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
• Bake 6 to 8 minutes in preheated oven. Cool completely.
• For the icing, combine the last 5 ingredients in a blender until creamy. Slowly add the milk so that you may choose your consistency.

THE BEST ROLLED SUGAR COOKIES

Steps:

• In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
• Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
• Bake 6 to 8 minutes in preheated oven. Cool completely.

ROLLED SUGAR COOKIES

Steps:

• For the cookies: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• In a stand mixer fitted with the paddle attachment, cream together the granulated sugar and butter until fluffy and pale. Add the eggs and mix until incorporated, then add in the vanilla and finally add the sour cream, mixing until well blended.
• Sift together the flour, baking powder, baking soda and salt. With the mixer set to low speed, add the dry ingredients to the butter and mix until well combined. Chill in the refrigerator for about 20 minutes.
• Dust a clean surface with flour. Roll out the dough and cut into shapes with cookie cutters. Place each on the prepared baking sheet and bake for 12 minutes. Cool the cookies completely.
• For the frosting: In a stand mixer fitted with the whip attachment, whip the butter until soft and creamy. Add the confectioners' sugar, milk, vanilla and salt. Cream together until fluffy. Spread the frosting over the cookies, about 2 heaping tablespoons per 3-inch cookie.

ROLLED SUGAR COOKIES

Steps:

• Preheat oven to 400 degrees.
• In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour.
• Roll out dough on floured surface 1/4 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
• Bake 6 to 8 minutes in preheated oven. Cool completely.

ROLLED SUGAR COOKIES

Steps:

• In large bowl, mix 1 cup sugar, the butter, 3 tablespoons milk, vanilla and egg until well-blended.
• Stir in flour, baking powder and salt until mixed.
• Cover with plastic wrap; refrigerate 1 hour for easier handling.
• Heat oven to 400*.
• On lightly floured surface, roll out 1/3 of the dough at a time to 1/8-inch thickness. Keep remaining dough refrigerated.
• Cut with floured 2-inch cookie cutter.
• Place 1 inch apart on ungreased cookie sheets.
• If not using glaze, sprinkle with sugar.
• Bake 5 to 9 minutes or until edges are light golden brown.
• Immediately remove from cookie sheets to cooling racks.
• Cool completely about 15 minutes.
• To prepare glaze: In small bowl, mix powdered sugar and enough milk with spoon until smooth and spreadable.
• Spread glaze over cookies.
• Sprinkle with colored sugar.

ROLLED SUGAR COOKIES

Steps:

• Preheat the oven to 400 degrees.
• Combine the sugar, flour, baking powder, salt, and cinnamon.
• Add in the egg, vanilla, and butter and mix until it forms dough.
• Roll out dough on a floured surface.
• Cut into shapes.
• Bake for about 8 minutes.
• Cool completely.
• Optional: Make a glaze by combing powdered sugar, brown sugar, cinnamon, and a tiny bit of water.

MY FAVORITE ROLLED SUGAR COOKIES

Steps:

• In a large bowl, cream together sugar, butter, milk, vanilla and egg.
• Lightly spoon flour into a measuring cup, level off. Add the flour, baking powder and salt to creamed mix, mix well.
• Cover and refrigerate for 1 hour for easier handling.
• Preheat oven to 400 degrees.
• On lightly floured surface, roll out 1/3 of the dough at a time to approximately 1/8 inch thickness (I don't whip out a measuring tape at this point--just an estimation--eyeball to the thickness that you prefer.).
• Cut with desired cookie cutters.
• Place 1 inch apart on ungreased cookie sheets. Decorate as desired.
• Bake at 400 degrees 5-9 minutes until edges are very light golden. (In my oven, this takes about 6 minutes.) Be careful not to overbake (if you like soft cookies, as I do.).
• Immediately remove from cookie sheets to cooling racks.

SOFT ROLLED SUGAR COOKIES

Steps:

• Cream shortening, butter, and sugar together; stir in eggs and vanilla; stir in flour, baking powder, and salt until dough (which will be very soft at this point) comes together.
• Cover dough and refrigerate 6-8 hours or, preferably, overnight.
• Once dough is thoroughly chilled (it will be stiff at this point) roll out about 1/6" thin on a lightly floured surface; cut cookies into desired shapes and place them onto an ungreased or parchment-lined baking sheet.
• Bake at 375° for 7 minutes or just until edges of cookies begin to brown; allow cookies to cool on baking sheet for 1-2 minutes; remove cookies to cooling rack to cool completely.
• NOTE: Yield will depend upon size of cookies and upon how thin you roll the dough ~ Dough rolled 1/6" thick yields 48 three-inch cookies.