Karen's Rolled Sugar Cookies Recipe - Allrecipes.com
Karen's Rolled Sugar Cookies Recipe
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Karen's Tips for Easy Rolled Sugar Cookies
Get tips for making classic cut-out cookies. See more

Karen's Rolled Sugar Cookies

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"These classic cut-out cookies are easy when you use parchment paper to wrap and chill the dough, then roll out and bake the cookies."

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Ingredients Edit and Save

Original recipe makes 36 (2 inch) cookies Change Servings

Directions

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

  • Reynolds Kitchens Tips:
  • When rolling dough between sheets of parchment paper, tear long sheets of Reynolds® Parchment Paper and let the ends closest to you, hang over the edge of the counter. Anchor the parchment in place by pressing your hip against the ends that hang over the counter.
  • Bake better sugar cookies by lining your baking sheet with Reynolds® Parchment Paper. Either side works fine. Cookies lift right off & turn out soft & golden every time.
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Reviews More Reviews

Most Helpful Positive Review
Nov 27, 2013

These are great! 4 star recipe

 
Most Helpful Critical Review
Dec 03, 2013

This cookie dough is a bit too dry to work with. The cookies are very fragile, even after cooling completely. I felt like it was more of an add for Reynold's than an actual functional good recipe. Would not recommend.

 
Apr 14, 2014

I made these cookies as directed in the recipe, even though I had doubts due to the other reviews. The dough was very hard to work with and roll out. In the end, I gave up trying to make cut-out cookies and instead rolled the dough into balls with my hands and flattened them out into colorful circles. After the cookies were baked they had a nice flavor, but were very dry. I am an avid baker and I don't suggest this recipe. If you are planning to make it, definitely take the advice of the reviewers who tweaked this one. Use whole eggs, and a bit less flour. The Reynold's Parchment paper really was the saving grace for these cookies. I think they would have been burned or been too fragile if they were baked on an unlined cookie sheet. They had perfectly browned bottoms and slid right onto the cooling rack, thanks to the parchment.

 
Apr 03, 2014

I followed the recipe exactly, but scaled it to 18 cookies. I did sift my flour before I measured the amount stated and I thought the dough was a bit too soft at room temperature, but that was easily remedied by keeping the unused portion in the fridge and then chilling it again before separating the cut outs . I was pleasantly surprised by how delicate and buttery they turned out. Oh, I did replace the vanilla extract with lemon, but that shouldn't have made any difference.

 
Mar 30, 2014

I agree with the other reviewers - the proportions seem to be a bit off for these. I ended up adding the egg whites because the batter was too shaggy, then it ended up being too soft. I chilled it for the time in the recipe, and the dough was too sticky to hold its shape. I ended up rolling these into a log and sliced it into cookies and made them into egg shapes for Easter cookies. Easier than cutting cookies but I was hoping to make some shapes. The Reynolds parchment made both baking and cleaning up after decorating a snap, though.

 
Mar 22, 2014

I loved these cookies and that is saying something for a non sugar cookie lover. I admit I did not follow directions as listed. I did substitute vanilla bean paste for vanilla. I was out and did not want to go to the store. I did double the amount of vanilla because I wanted that extra bump of flavor! I creamed the butter and sugar till it was a very and I mean very light yellow almost white! This to me made a difference. I used all exact measurements other then the vanilla. The dough was crumbly at first. I took the dough out of the bowl and ran it in circles on the counter till it formed a nice ball with no crumbs falling off. Maybe about 1 min. I cut in to two smaller balls I flattened into a disk wrapped with plastic wrap and put into fridge for 20 min. When I took the first out to roll between the parchment it was easy, mess free. The cookies baked about 5-7 min. till they was just turning brown on the edges. I took them out and let cool. They puffed nicely did not spread much. They had a great vanilla, buttery flavor. About my baking time I always take my cookies out about 1-2 min before what is called for because like all things even cookies keep cooking even when they are removed from heat at first. This also helps me keep my cookies softer longer. I'm only giving it 4 stars due to my change of vanilla. Also mix the flour on low or fold in till incorporated. Don't over mix it!

 
Mar 10, 2014

Made as directed - no changes. Cookies were dry and crumbly. I salvaged them by making cookie truffles out of them. Wont make again.

 
Feb 10, 2014

This gets barely a one from me. I could not roll these to save my life. They were like a shortbread crumb. I packed them into an 8x8 pan for a crust and cooked up a banana pudding for a filler and served with cut fresh bananas and whipped cream. I baked this crust for 15 mins. Family enjoyed it and didn't know the difference. This one is scratched from my list for sure.

 

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Nutrition

  • Calories
  • 96 kcal
  • 5%
  • Carbohydrates
  • 10.9 g
  • 4%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 5.4 g
  • 8%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 38 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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