Karen's Rolled Sugar Cookies

3.9
(44)

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.

26
26
26
26
Servings:
36
Yield:
36 (2 inch) cookies

Ingredients

  • 4 sheets Reynolds® Parchment Paper

  • 2 ½ cups all-purpose flour

  • 1 ½ teaspoons baking powder

  • ¼ teaspoon salt

  • 1 cup unsalted butter, softened

  • ¾ cup sugar

  • 2 large egg yolks

  • 1 teaspoon vanilla extract

Directions

  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® Slider bag; refrigerate until chilled, about 1 hour.

  4. Preheat oven to 350 degrees F. Line cookie sheets with Reynolds® 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.

Reynolds Kitchens Tips:

Here's a video showing this handy kitchen tip.

Nutrition Facts (per serving)

96 Calories
5g Fat
11g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 36
Calories 96
% Daily Value *
Total Fat 5g 7%
Saturated Fat 3g 17%
Cholesterol 25mg 8%
Sodium 38mg 2%
Total Carbohydrate 11g 4%
Dietary Fiber 0g 1%
Total Sugars 4g
Protein 1g
Calcium 15mg 1%
Iron 1mg 3%
Potassium 12mg 0%

* 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.

You’ll Also Love