Karen's Rolled Sugar Cookies

Karen's Rolled Sugar Cookies

29

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 96 cals
Serving size has been adjusted!

Original recipe yields 36 servings

Adjust

Nutrition

  • Calories:
  • 96 kcal
  • 5%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 10.9g
  • 4%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 38 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 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.

On Sale

What's on sale near you.

Directions

Print
  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(R) Slider bag; refrigerate until chilled, about 1 hour.
  4. Preheat oven to 350 degrees F. Line cookie sheets with Reynolds(R) 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.

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.
  • Here's a video showing this handy kitchen tip.

Reviews

29
  1. 29 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

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 rec...

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...

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 rec...

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!...

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 ...

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...

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 ...

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 chille...

These are great! 4 star recipe