Roll-Out Cookies

My favorite cookie recipe to use with cookie cutters.There is no need to chill the dough so it is fast. Show more

Ready In: 25 mins

Yields: 2 dozen [will vary ,on size of cutter]

Ingredients

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Directions

  1. Pre heat oven to 400F degrees.
  2. In a large bowl cream butter and sugar with electric mixer.
  3. Beat in egg and vanilla.
  4. Mix flour and baking powder.
  5. Add 1 cup at a time,combining after each addition.
  6. You will need to add last 3/4 cup by hand.
  7. Do not chill dough it will be stiff.
  8. Divide dough into 2 balls.
  9. On floured surface roll out to 1/8 inch thickness.
  10. Use any cookie cutter and cut away.
  11. Bake for 6-10 minutes or until light brown.
  12. Enjoy!
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Most Helpful Review

Wonderful, luscious, buttery cookies! I normally avoid making roll-out cookies because they are time-consuming. This recipe was extremely easy to put together (I have a stand-up mixer and didn't even have to add the flour by hand), and as stated in the recipe, there is absolutely no chilling necessary. The dough was easy to roll-out, and the dough did not stick to my metal cookie cutter. I was able to make 24 - 26 pumpkin cookies (Wilton pumpkin cookie cutter). Make sure you don't roll your dough any thinner than 1/8-inch or they will be very thin. I recommend using a hot cookie sheet with your very first batch of cookies - I started with a cold cookie sheet and my first batch was much flatter than the rest of my batches (and not as pretty). Frosted these wonderful cookies with [recipe=19649]Cookie Frosting[/recipe]. Thanks for a great recipe! See all activity

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