Karen's Rolled Sugar Cookies

23 Reviews 20 Pics
Recipe by  Reynolds® Parchment Paper

“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.”

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Ingredients

Adjust Servings

Original recipe yields 36 (2 inch) cookies

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.

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Reviews (23)

Rate This Recipe
Mommytex
3

Mommytex

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.

Mizz Muffins
2

Mizz Muffins

These are great! 4 star recipe

RainbowJewels
1

RainbowJewels

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 cookies and instead rolled the dough into balls with my hands and flattened them out into colorful circles. After the cookies were baked they had a nice flavor, but were very dry. I am an avid baker and I don't suggest this recipe. If you are planning to make it, definitely take the advice of the reviewers who tweaked this one. Use whole eggs, and a bit less flour. The Reynold's Parchment paper really was the saving grace for these cookies. I think they would have been burned or been too fragile if they were baked on an unlined cookie sheet. They had perfectly browned bottoms and slid right onto the cooling rack, thanks to the parchment.

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Nutrition

Amount Per Serving (36 total)

  • Calories
  • 96 cal
  • 5%
  • Fat
  • 5.4 g
  • 8%
  • Carbs
  • 10.9 g
  • 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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