1 hr 42 mins
1 hr 30 mins
from the December 2009 magazine **Freezing the dough helps the cookies stay well defined while baking. Freeze for 10 minutes after rolling and for another 10 minutes after cutting out the shapes before baking.
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Units: US | Metric
- 1In a large bowl, whisk flour, baking powder and salt. In a separate large bowl, with mixer at low speed, beat butter and sugar until blended. On high speed, beat until light and fluffy, about 5 minutes. On low speed, beat in eggs and vanilla, then flour mixture just until blended, scraping bowl with a rubber spatula.
- 2Divide dough into 8 equal pieces; flatten each into a disk. Wrap in plastic wrap and refrigerate overnight.
- 3Preheat oven to 350 degrees. On floured surface, with floured rolling pin, roll 1 piece of dough to scant 1/4-inch thickness; keep remaining dough cold. With floured 3- to 4-inch cookie cutters, cut dough into as many cookies as possible; reserve trimmings. Place cookies 1 inch apart on ungreased cookie sheets.
- 4Bake until edges are golden, 12 to 15 minutes. With wide metal spatula, transfer cookies to wire racks to cool. Repeat with remaining dough and trimmings.
- 5When cookies are cool, prepare frosting and decorate cookies. Allow frosting to dry. Store cookies in tightly sealed containers with waxed paper between layers, at room temperature up to 2 weeks or in freezer up to 3 months.
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Nutritional Facts for Good Housekeeping's Classic Sugar Cookie
Serving Size: 1 (2023 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 56.7
- Calories from Fat 23
- Total Fat 2.6 g
- Saturated Fat 1.5 g
- Cholesterol 11.9 mg
- Sodium 36.8 mg
- Total Carbohydrate 7.7 g
- Dietary Fiber 0.1 g
- Sugars 3.9 g
- Protein 0.7 g