Recipe by Reynolds® Parchment Paper
"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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Reynolds® Parchment Paper
2 1/2 cups
1 1/2 teaspoons
unsalted butter, softened
large egg yolks
These are great! 4 star recipe
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.
Such a good recipe!! These did NOT last long at all. I used almond extract instead of vanilla and made mine into thumbprint cookies using spiced plum jam.
These cookies were great! I did use 2 eggs and 1/2 tsp. lemon extract. I did not chill the dough, it rolled out great w/o chilling. I love the parchment paper to roll out (no extra flour needed!)I brought them to ladies card night and they went fast. Will definetly make again.
These worked great for me. It's important to chill the dough in a flat disc, and then when you're ready to roll and cut the cookies, allow it to rest at room temperature for about 5-10 minutes after removing from the fridge. This prevents the dough from being too crumbly while rolling. Using Reynold's parchment paper to roll them out meant no sticking, and almost no cleanup. I loved the taste, they aren't too sweet which means you can add icing and candy and not get a crazy sugar rush! My girls loved them too!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Karen's Rolled Sugar Cookies
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
** Calories: 96
** Calories from Fat: 49
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