The Best Rolled Sugar Cookies


Whenever you make these cookies for someone, be sure to bring along several copies of the recipe! You will be asked for it, I promise!

Modified from: The Best Rolled Sugar Cookies

I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


3 h servings
Serving size has been adjusted!
Original recipe yields 60 servings

May we suggest



  • Prep

  • Cook

  • Ready In

  1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs, extracts and zest(s). Add the flour, mixing the baking powder and salt into the the surface before hand stirring just until mixed.
  2. Form 4 patty shapes, closely wrap with plastic wrap. Chill for at least one hour or overnight.
  3. Preheat oven to 375 degrees F (200 degrees C). Using painters tape, secure cookie sheet size piece of parchment paper to countertop. Dust with flour. Roll out dough on prepared parchment 1/8 to 1/4 inch thick. Cut into shapes 1/2" apart with any cookie cutter dipper in flour. Remove trimmings - see note below.
  4. Bake 6 to 8 minutes in preheated oven. Slide parchment to rack and cool completely.
  5. Trimmings: As you cut out each sheet, remove trimmings onto a piece of plastic wrap; wrap without kneading and place back in frig. As you make each new batch, add the new trimmings. At the last batch, remove the trimmings from the frig, add the last trimmings, knead enough to form cohesive ball, roll out, and then use a ravioli cutter to cut the last batch into diamond shapes or squares or rectangles. This will use all your dough and not create tough cookies at the end.


Read all reviews 0

Other stories that may interest you