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Roll-Out Cookies
SUBMITTED BY:
Bonnie Price
"I collect cookie cutters (I have over 5,000!), so a good cutout recipe is a must. These cookies are crisp and buttery-tasting with just a hint of lemon, and the dough handles nicely."
RECIPE RATING:
Read Reviews
(26)
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PREP TIME
25 Min
COOK TIME
10 Min
READY IN
35 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 cup butter or margarine, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
3 cups all-purpose flour
2 teaspoons baking powder
GLAZE:
1 cup confectioners' sugar
2 tablespoons water
1 tablespoon light corn syrup
Food coloring
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DIRECTIONS
In a mixing bowl, cream butter and sugar. Add egg and extracts. Combine flour and baking powder; gradually add to creamed mixture and mix well. (Dough will be very stiff. If necessary, stir in the last cup of flour mixture by hand. Do not chill.) On a lightly floured surface, roll dough to 1/8-in. thickness. Cut out cookies into desired shapes. Place 2 in. apart on ungreased baking sheets. Bake at 400 degrees F for 6-7 minutes or until edges are lightly browned. Cool 2 minutes before removing to wire racks; cool completely. For glaze, combine the sugar, water and corn syrup until smooth. Tint with food coloring if desired. Using a small brush and stirring glaze often, brush on cookies, decorating as desired.
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REVIEWS
Reviewed on Dec. 18, 2007 by Rachel M.
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Rachel M.
Dec. 18, 2007
I really liked this cookie. It was really, really easy to make, and the dough was perfect to work with. Like other reviewers, I used almond extract for the lemon, but I think lemon would have worked well also. They were very tasty and buttery, and the dough never fell apart. One trick I used was to roll out the dough on parchment paper, then cut out the cookie shapes, and then peel away the remaining dough rather than try to lift the shapes, and transfer the whole sheet of parchment to a cookie sheet. I read that tip from a reviewer on another recipe, and it worked GREAT. So easy! I reused the same two pieces of parchment paper for each batch baked. Instead of the glaze, I added 1/2 teaspoon of water to an egg yolk, divided the mixture into 3 small bowls, and tinted them yellow, orange and red. I then painted this mixture on my cookies BEFORE baking. I made brightly colored autumn leaves, and my kids were thrilled! Next time I might use the glaze, though. I think I made the egg yolk mixture too thin, and it looked a little patchy on the cookies. Happy baking, everyone! UPDATE, 12/18: I made these with the lemon extract, and it's a perfect, gentle lemon flavor. Excellent.
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6 users found this review helpful
I really liked this cookie. It was really, really easy to make, and the dough was perfect to...
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Reviewed on Dec. 15, 2006 by
wendyMN
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wendyMN
Dec. 15, 2006
Great recipe!! I ended up using almond extract instead of lemon (I didn't have lemon), and they were great! Easy to roll out (make sure you do use enough flour, or your shapes will bend as you pick them up to put on the sheet). They're very tender, even the "extra bits" that I re-rolled. I also didn't use the glaze, but instead my 3 1/2 YO son and I decorated them for Christmas. My husband said, "Honey, you have absolutely made my grandmother's Christmas cookies." So, I guess I'll make these every year from now on! Thanks so much!
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3 users found this review helpful
Great recipe!! I ended up using almond extract instead of lemon (I didn't have lemon), and...
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Reviewed on Dec. 2, 2007 by Farm Wife
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Farm Wife
Dec. 2, 2007
I have bad memories of making roll-out cookies but thought I would give this one a whirl after reading the reviews. I used almond instead of lemon which was yummy. The dough couldn't have been easier to work with, and I like the fact that you don't have to chill it. Thanks for a great recipe!
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2 users found this review helpful
I have bad memories of making roll-out cookies but thought I would give this one a whirl after...
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Reviewed on Nov. 14, 2007 by
Donnalyn
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Donnalyn
Nov. 14, 2007
What a fun recipe! I hate to wait for dough in the fridge once I make it. This dough was ready to go once it was mixed. I really enjoyed rolling these cookies out and the taste was phenomenal! Light, crisp and buttery = YUMMY! I will be keeping this recipe as my #1 roll out recipe. Thanks so much for sharing!
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2 users found this review helpful
What a fun recipe! I hate to wait for dough in the fridge once I make it. This dough was...
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Reviewed on May 8, 2007 by bethanattie
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bethanattie
May 8, 2007
I've been looking for a recipe that I can use with cutters for my children - this is the one I will use forever! Rolling was a breeze - dough was perfect. I made it in my food processor and continued adding flour beyond the 3 cups until the dough pulled away from the bowl - it worked out great!
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2 users found this review helpful
I've been looking for a recipe that I can use with cutters for my children - this is the one I...
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Reviewed on Mar. 20, 2008 by
Sarah C
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Sarah C
Mar. 20, 2008
These are great! The dough is so easy to work with, and the flavor and consistency is fabulous. I made it with the lemon juice and the flavor was great. The frosting is also great to work with. I was a bit sceptical, but it was the perfect frosting for the cookie, and was also really easy to work with.
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1 user found this review helpful
These are great! The dough is so easy to work with, and the flavor and consistency is...
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Reviewed on Feb. 28, 2008 by
Gr8typist
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Gr8typist
Feb. 28, 2008
This dough was the perfect playdough texture to work with, and it didn't have to be chilled! The cookies baked beautifully and were so much fun to decorate. They were an excellent, flaky texture, not too hard and tasted excellent. I didn't have lemon extract, so I used almond extract as suggested by others, and they came out great.
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1 user found this review helpful
This dough was the perfect playdough texture to work with, and it didn't have to be chilled! ...
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Reviewed on Dec. 7, 2007 by
Jennifer
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Jennifer
Dec. 7, 2007
YUM! I made these exactly as described and they are fantastic and SO EASY! Thanks!
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1 user found this review helpful
YUM! I made these exactly as described and they are fantastic and SO EASY! Thanks!
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Reviewed on Nov. 25, 2007 by MerryHearted
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MerryHearted
Nov. 25, 2007
Wow, these came out perfect! We made them exactly per recipe. Love the light lemon flavor. My almost 4 yr old rolled them out and used the cutters, and even after her repeated rolling they came out just right.
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1 user found this review helpful
Wow, these came out perfect! We made them exactly per recipe. Love the light lemon flavor. My...
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Reviewed on Oct. 26, 2007 by
lashley6
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lashley6
Oct. 26, 2007
I would have given this recipe more stars if I could. I have tried 5 different sugar cookie recipes in the past 3 days trying desperately to find the perfect one, just about ready to lose my sanity. This is by far the best recipe!!! My daughter is allergic to eggs, so I used Ener-G egg replacer instead of the egg & you wouldn't even know it. The dough is so easy to work with, the cookies turn out tasty AND still in their original cutout shape. I will only use this recipe from now on. I need to go get some more cookie cutters, just so I have an excuse to make these again. Thank you so much for posting this recipe!!!
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1 user found this review helpful
I would have given this recipe more stars if I could. I have tried 5 different sugar cookie...
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