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My review
The Best Rolled Sugar Cookies
Jill Saunders
"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! NOTE: I make icing with confectioners' sugar and milk. I make it fairly thin, as I 'paint' the icing on the cookies with a pastry brush. Thin enough to spread easily but not so thin that it just makes your cookies wet and runs off."
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Ingredients
3 h servings 109 calsOriginal recipe yields 60 servings
- Adjust
- US
- Metric
Nutrition
- Calories:
- 109 kcal
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- 5%
- Fat:
- 5 g
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- 8%
- Carbs:
- 14.7g
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- 5%
- Protein:
- 1.5 g
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- 3%
- Cholesterol:
- 25 mg
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- 8%
- Sodium:
- 93 mg
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- 4%
Based on a 2,000 calorie diet
See full nutritionNutritional Information
1 Serving
Servings Per Recipe:
Amount Per Serving
Servings Per Recipe:
Amount Per Serving
- * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
- ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
- (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 72329120 Ratings
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Most helpful positive review
12/11/2006
This recipe is excellent for its purpose of rolling and cutting cookies...i tried another sugar cookie recipe and hated it...it didnt roll and cut as well and the cookies were flat and crispy......
Most helpful critical review
3/17/2006
This recipe is TERRIBLE. If I could give it zero stars, I would. First of all, I am an experienced cook, and always follow my instructions implicitly. The dough is TOO STICKY to be rolled out...
Most helpful
Most positive
Least positive
Newest
11/2/2006
This recipe is excellent for its purpose of rolling and cutting cookies...i tried another sugar cookie recipe and hated it...it didnt roll and cut as well and the cookies were flat and crispy......
10/8/2006
This recipe is WONDERFUL. Make sure you: chill at least 1 hour to firm up the dough. Knead the dough before rolling out with pin. Use SUGAR instead of flour when rolling. There are many option...
6/3/2003
I must add my voice to the hundreds before me. These cookies are a miracle! While I like to think I know my way around a kitchen, sugar cookies have always been disastrous for me. Not any mor...
2/28/2007
WOW...these are great sugar cookies. Exactly what I was looking for. I made them for my son's preschool class using dinosaur cutouts and they turned out great. What I liked best was that they...
4/9/2003
I made these for my boyfriend on our anniversary. WOW! These were it. As an aspiring pastry chef, I am always in search of great recipes and ways to "doctor them" . I made 1/4 of the batch the f...
2/17/2003
Delicious! I tried this method I learned from a different sugar cookie recipe. You make little balls with the dough, then dip a glass into sugar and flatten cookie with the bottom of the sugar...
11/30/2002
These ARE the best! I didn't change the recipe at all, and I don't see the need to. I didn't have any problems at all with the dough being sticky. Matter of fact, I used only very little flou...
2/12/2004
This recipe is TERRIBLE. If I could give it zero stars, I would. First of all, I am an experienced cook, and always follow my instructions implicitly. The dough is TOO STICKY to be rolled out...