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.

Recipe Summary

Servings:
36
Yield:
36 (2 inch) cookies
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine flour, baking powder and salt in large bowl; set aside.

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  • Beat butter and sugar with electric mixer until fluffy, about 3 minutes. Beat in egg yolks and vanilla. Gradually add flour mixture and combine.

  • Wrap dough in parchment paper and place in Hefty® Slider bag; refrigerate until chilled, about 1 hour.

  • Preheat oven to 350 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside.

  • 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.

  • Bake 6 to 8 minutes or until cookies are lightly browned on edges. Slide parchment paper with cookies onto cooling rack; cool.

  • Decorate as desired. Store in airtight containers for up to 5 days.

Nutrition Facts

96 calories; protein 1.1g 2% DV; carbohydrates 10.9g 4% DV; fat 5.4g 8% DV; cholesterol 24.9mg 8% DV; sodium 37.8mg 2% DV. Full Nutrition

Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/22/2014
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 not want to go to the store. I did double the amount of vanilla because I wanted that extra bump of flavor! I creamed the butter and sugar till it was a very and I mean very light yellow almost white! This to me made a difference. I used all exact measurements other then the vanilla. The dough was crumbly at first. I took the dough out of the bowl and ran it in circles on the counter till it formed a nice ball with no crumbs falling off. Maybe about 1 min. I cut in to two smaller balls I flattened into a disk wrapped with plastic wrap and put into fridge for 20 min. When I took the first out to roll between the parchment it was easy mess free. The cookies baked about 5-7 min. till they was just turning brown on the edges. I took them out and let cool. They puffed nicely did not spread much. They had a great vanilla buttery flavor. About my baking time I always take my cookies out about 1-2 min before what is called for because like all things even cookies keep cooking even when they are removed from heat at first. This also helps me keep my cookies softer longer. I'm only giving it 4 stars due to my change of vanilla. Also mix the flour on low or fold in till incorporated. Don't over mix it! Read More
(5)

Most helpful critical review

Rating: 2 stars
12/04/2013
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. Read More
(7)
41 Ratings
  • 5 star values: 13
  • 4 star values: 15
  • 3 star values: 5
  • 2 star values: 7
  • 1 star values: 1
Rating: 2 stars
12/03/2013
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. Read More
(7)
Rating: 4 stars
03/22/2014
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 not want to go to the store. I did double the amount of vanilla because I wanted that extra bump of flavor! I creamed the butter and sugar till it was a very and I mean very light yellow almost white! This to me made a difference. I used all exact measurements other then the vanilla. The dough was crumbly at first. I took the dough out of the bowl and ran it in circles on the counter till it formed a nice ball with no crumbs falling off. Maybe about 1 min. I cut in to two smaller balls I flattened into a disk wrapped with plastic wrap and put into fridge for 20 min. When I took the first out to roll between the parchment it was easy mess free. The cookies baked about 5-7 min. till they was just turning brown on the edges. I took them out and let cool. They puffed nicely did not spread much. They had a great vanilla buttery flavor. About my baking time I always take my cookies out about 1-2 min before what is called for because like all things even cookies keep cooking even when they are removed from heat at first. This also helps me keep my cookies softer longer. I'm only giving it 4 stars due to my change of vanilla. Also mix the flour on low or fold in till incorporated. Don't over mix it! Read More
(5)
Rating: 5 stars
04/30/2014
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. Read More
(4)
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Rating: 5 stars
04/28/2014
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. Read More
(3)
Rating: 3 stars
04/14/2014
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. Read More
(3)
Rating: 5 stars
11/27/2013
These are great! 4 star recipe Read More
(2)
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Rating: 4 stars
04/18/2014
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! Read More
(2)
Rating: 1 stars
12/24/2014
TO DRY TO EVEN ROLL OUT... Just turned into a big counter full of crumbles. Worst cookie recipe EVER Read More
(2)
Rating: 4 stars
04/03/2014
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. Read More
(2)