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The Best Rolled Sugar Cookies

The Best Rolled Sugar Cookies

  • Prep

    20 m
  • Cook

    8 m
  • Ready In

    3 h
Jill Saunders

Jill Saunders

Whenever you make these cookies for someone, be sure to bring along several copies of the recipe! You will be asked for it, I promise! NOTE: I make icing with confectioners' sugar and milk. I make it fairly thin, as I 'paint' the icing on the cookies with a pastry brush. Thin enough to spread easily but not so thin that it just makes your cookies wet and runs off.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 60 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 109 kcal
  • 5%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 14.7g
  • 5%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 93 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
  2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
  3. Bake 6 to 8 minutes in preheated oven. Cool completely.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

SMDAILEY
6607

SMDAILEY

12/11/2006

This recipe is excellent for its purpose of rolling and cutting cookies...i tried another sugar cookie recipe and hated it...it didnt roll and cut as well and the cookies were flat and crispy... i always come back to this one... this year i made ghosts for my son's halloween party/parade and a friend of my daughter's birthday is on halloween so i made him a cookie bouquet using this recipe.... these cookies make GREAT cookie bouquets... I add an additional cup of sugar and tsp of vanilla and my family liked them a LOT better...it didnt seem to affect the way they cooked either so that was good...this is still the best sugar cookie recipe ever for cutting out shapes and making cookie bouquets!! NOTE: i live in south florida where the heat and humidity is high - i always add between 1/4 - 1/2 cup more flour to all my cookie recipes Another NOTE: ....the dough, as you're rolling this particular recipe out does tend to be sticky ....simply keep dusting it with powdered sugar and you can continue to work with it...while adding additional flavor... Thanks!

amsuka
5323

amsuka

11/15/2006

This recipe is WONDERFUL. Make sure you: chill at least 1 hour to firm up the dough. Knead the dough before rolling out with pin. Use SUGAR instead of flour when rolling. There are many options with these cookies. They are great iced (and gorgeous using the sugar cookie icing on this site), yet they are still delicious when sprinkled with decorator coloured sugar ( available at your local "bulk barn" in LOTS of colours). If you like a chewier cookie, roll thicker, crunchier, thinner etc. Oh, and WATCH these CLOSELY, and remove from oven when edges just begin to brown. If you leave them in too long, get them off the cookie sheet FAST- they will cool faster. Lastly, use parchment paper to line cookie sheets for easy removal. Two thumbs up!!

DGLONG
2977

DGLONG

12/26/2003

I must add my voice to the hundreds before me. These cookies are a miracle! While I like to think I know my way around a kitchen, sugar cookies have always been disastrous for me. Not any more! The best advice I every received was from a review below-- I rolled them out on parchment paper then pulled away the scraps from around the cutout cookies. It eliminated damaging the cookies while transferring them to a cookie sheet. I used 1 1/2 tsp. vanilla as suggested. I made them for a wedding reception using the bride and grooms initials, frosted them with white icing and sprinkled them with irridescent edible glitter. They were beautiful and tasty. Thank you, Jill. I'm now thinking of reasons to bake sugar cookies...

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