Karen's Rolled Sugar Cookies
These holiday sugar cookies are totally addictive.
Recipe Summary Karen's Rolled Sugar Cookies
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 | Sugar Cookie Recipe4 sheets Reynolds® Parchment Paper2 ½ cups all-purpose flour1 ½ teaspoons baking powder¼ teaspoon salt1 cup unsalted butter, softened¾ cup sugar2 large egg yolks large egg yolks1 teaspoon vanilla extractDirectionsCombine flour, baking powder and salt in large bowl; set aside.Beat butter and sugar with electric mixer until fluffy, about 3 minutes. Beat in egg yolks and vanilla. Gradually add flour mixture and combine.Wrap dough in parchment paper and place in Hefty® Slider bag; refrigerate until chilled, about 1 hour.Preheat oven to 350 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside.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.Bake 6 to 8 minutes or until cookies are lightly browned on edges. Slide parchment paper with cookies onto cooling rack; cool.Decorate as desired. Store in airtight containers for up to 5 days.Here's a video showing this handy kitchen tip.Info | Sugar Cookie RecipeServings:
36
Yield:
36 (2 inch) cookies
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