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Roll About Sugar Cookies

Roll About Sugar Cookies

K. Cornell

K. Cornell

These cookies are thick and bake up really soft. Great for cut out cookies.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 225 kcal
  • 11%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 31.1g
  • 10%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 157 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Cream together the sugar, shortening, and eggs. Add dry ingredients and then add milk and vanilla.
  3. Roll out dough on floured surface and cut with cookie cutters. Place on cookie sheets. Bake for 8 to 10 minutes. Do not let cookies get too brown, only slightly around the edges. Store in a tightly closed container. They freeze well also.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

AJDILLON
20

AJDILLON

12/18/2003

I found this recipe to be too soft to roll out. The recipe does not say to chill, so I did not. I also feel they are not very sweet, making frosting them a necessity. They tasted much like biscuits to me (without frosting).

QWERTZIK
17

QWERTZIK

12/19/2003

This is not a pattern cookie. At best, a drop cookie. I have done a few batches now. I needed cookie shapes for one of my kindergartens and decided to try a new recipe, but have been disappointed. If you follow the recipe as-is, this can only be spooned, even if you chill it. I made several modifications while doing another batch, which made a nice, light sugar cookie. Add half a cup of confectioners' sugar to the butter mixture, because by the end (as I had expected) you'll need more floury, so if you don't want it to be bland you need it a bit sweeter. Follow the rest as written except add milk gradually and only as much as needed until you have a fair consistency for a dough -- it will not be a full cup, maybe 2/3. Chill it, then it can be rolled into 1 tsp balls (if you use a melon baller, with a scoop so that it does not stick, you can make them more uniform), roll in granulated white sugar, and press down slightly onto baking sheet (with baking parchment paper works best). Space them, because they will puff out. Bake until it's a cookie (right before it would start to brown if you can estimate well). Well that turned out alright, but since the recipe as it was given was not at all what it promises, I can only give this two stars.

WYLDFLOWER
11

WYLDFLOWER

12/18/2003

Excellent soft sugar cookies... takes food coloring well I rooled the dough about 1/4" thick and got 44 3-1/2" cookies

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