recipes

Rolled Sugar Cookies


With an irresistibly buttery and sugary taste, these cookies will not only be a marvel to eat but also to make because with these - wait for it - you get to cut out all sorts of fun shapes with cookie cutters! Get ready for a fun-packed afternoon with the kids baking (and tasting!) these treats. This recipe involves letting your cookie dough rest before baking. An hour will suffice, but if you have the time and space to plan ahead, we recommend you really go for letting it rest overnight. The result will be absolutely smashing!
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With an irresistibly buttery and sugary taste, these cookies will not only be a marvel to eat but also to make because with these - wait for it - you get to cut out all sorts of fun shapes with cookie...

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Cook time180 minYield60 servings


Ingredients

  • 1 1/2 cups butter, softened to room temperature
  • 2 cups white sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt

Cooking guidelines

Take a large bowl and cream together the softened butter and sugar until you get a beautiful, smooth cream. Beat in the eggs one at a time. Add the vanilla extract. Carefully mix in the flour, baking powder and salt by hand, making a thick, flexible dough. Cover with plastic wrap and leave the dough to chill for at least one hour, preferably overnight.

Preheat your oven to 400°F/200°C.

Lightly dust a work surface with flour and roll out your chilled cookie dough. You should try to get it about 1/4 to 1/2 inch thick. Using a cookie cutter of your choice (and that's where the fun really starts!), cut your dough into shapes.

Prepare several ungreased cookie sheets and line them with parchment paper. Arrange your cookies about 1 inch apart on the cookie sheets.

Place your cookies in your preheated oven and bake them for approximately 6 to 8 minutes by which time they should start to turn lightly golden. Take care not to over-bake them or else they will lose their softness. Remove them from the oven and let them rest for a few minutes on the baking sheet. Then transfer them carefully with a heat-proof spatula to a wire rack and let them cool completely.


  • Chef: Tomas Skocdopole
  • Published:

Category: Desserts

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