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Karen's Rolled Sugar Cookies

Karen's Rolled Sugar Cookies

Reynolds(R) 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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

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

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(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.
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Reviews

Mommytex
3
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 recipe. Would not recommend.

Mizz Muffins
2
11/27/2013

These are great! 4 star recipe

ItalianSpice
1
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.