Karen's Rolled Sugar Cookies

27 Reviews 24 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

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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 (27)

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

Dog lover
1

Dog lover

These cookies were great! I did use 2 eggs and 1/2 tsp. lemon extract. I did not chill the dough, it rolled out great w/o chilling. I love the parchment paper to roll out (no extra flour needed!)I brought them to ladies card night and they went fast. Will definetly make again.

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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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