Karen's Rolled Sugar Cookies

Karen's Rolled Sugar Cookies

Reynolds(R) Parchment Paper 0

"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."

Ingredients {{adjustedServings}} servings 96 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 96 kcal
  • 5%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 10.9g
  • 4%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 38 mg
  • 2%

Based on a 2,000 calorie diet

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  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(R) Slider bag; refrigerate until chilled, about 1 hour.
  4. Preheat oven to 350 degrees F. Line cookie sheets with Reynolds(R) 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.
Tips & Tricks
Ashley & Whitney's Popcorn & Pretzel Snack Mix

Toss your favorite snack foods with melted chocolate and bake.

Karen’s Cranberry Apple Sweet Potato Packet

Sweet potatoes, apples, and dried cranberries bake in a tasty brown sugar sauce.


  • 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.
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Reviews 29

  1. 29 Ratings


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!


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.


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.