-
-
My review
Karen's Rolled Sugar Cookies
Reynolds Kitchens®
"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."
Added to shopping list.
Go to shopping list.
Ingredients
servings 96 calsOriginal recipe yields 36 servings (36 (2 inch) cookies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine flour, baking powder and salt in large bowl; set aside.
- 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(R) Slider bag; refrigerate until chilled, about 1 hour.
- Preheat oven to 350 degrees F. Line cookie sheets with Reynolds(R) 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.
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.
Nutrition Facts
Per Serving: 96 calories; 5.4 g fat; 10.9 g carbohydrates; 1.1 g protein; 25 mg cholesterol; 38 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 3233 Ratings
-
-
-
-
-
Most helpful positive review
4/30/2014
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.
Most helpful critical review
12/3/2013
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 rec...
Most helpful
Most positive
Least positive
Newest
12/3/2013
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 rec...
4/30/2014
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.
3/22/2014
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...
12/24/2014
TO DRY TO EVEN ROLL OUT... Just turned into a big counter full of crumbles. Worst cookie recipe EVER
4/29/2014
The dough is so difficult to work with. I couldn't use the cookie cutters on it and they were pretty bland to taste. I prefer the rolled sugar cookies on this site that contain Cream cheese. Tho...
4/28/2014
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!...
4/18/2014
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 ...
4/14/2014
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...
4/3/2014
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 ...