Home Recipes Puddings & Desserts Rolled Sugar Cookies

Rolled Sugar Cookies

Super Simple Rolled Sugar Cookies Recipe, perfect for any occasion.


What you’ll need:

3 cups all-purpose flour

1 teaspoon baking powder

1 cup (2 sticks) unsalted butter, room temperature

1 cup sugar

1 large egg

1 teaspoon  vanilla extract

1 Roll Baking paper/Wax Paper


Directions: –

In a medium bowl, stir together the flour and baking powder and set aside.

-In the bowl of an electric mixer, using the paddle attachment, cream together the butter and sugar until light and fluffy. This should take about 3 minutes.

-Add the egg and vanilla and beat another minute or so. -Add the flour mixture slowly. (Be careful not to add too much at a time or you will have a snowstorm of flour.)

-Blend until all of the flour is incorporated and the dough begins to pull away from the sides of the bowl.

-Take the dough out of the bowl and place it on a piece of baking paper.

-Using your hands, knead the dough a few times.

-Place the dough in a large plastic (ziplock type) bag and refrigerate for about 2 hours. If you want to speed up the chilling process, place the bag of dough in the freezer for about 20-30 minutes.

-When it’s almost time to remove the dough from the refrigerator (or freezer), preheat oven to 180’C.

-When the dough has chilled and is firm, take out about half of the dough, leaving the rest in the refrigerator (until your ready to work with it).

Place the dough on a lightly floured work surface.

Place a piece of parchment paper on top of the dough. This helps you roll out the dough without adding additional flour (adding too much flour can make the dough a bit tough, and can create little pockets of flour in the dough that cause bumps to form on your cookies during baking, making it more difficult to decorate later)

Roll out the dough to about 1/3 of an inch thick.

Cut the dough with your choice of cookie cutters. Try to make the best use of the dough you’ve rolled out. Every time you re-roll the dough you add a bit more flour, and can create the flour pockets.

Place cookie shapes on a prepared baking sheet.

Make sure to only put cookies of similar size on each bake sheet. If you try to bake smaller cookies with larger ones the small ones will be over done before the large ones are baked.

Place entire baking sheet (with cookies on it) in the freezer or refrigerator for about 3-5 minutes. Chilling the cookies this way will help ensure they keep their shape while baking. Bake cookies for 8-10 minutes depending on the size of the cookie. Bake until they are just barely beginning to take on a golden tone. They will continue to bake as long as then are on the pan, so don’t let then get too brown. Cool for just a minute or so on the pan, then carefully remove cookies from the baking sheet and place on a cooling rack.


Makes +-30 Cookies


This recipe is a part of our Cooking Basics collection click here to see the fill list of recipes and techniques.

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