Prep 20 mins
Cook 2 hrs
I found this while buying a cookie cutter for DH's B-day. The claim is that these cookies won't spread during baking, so it is perfect for intricate cookie cutters. Make sure you preheat the oven for at least 30 minutes.
- Cream butter and sugar.
- Add eggs and vanilla.
- Mix dry ingredients and add to butter mixture.
- Mix well.
- Chill for 1 to 2 hours or see HINT below.
- Roll to desired thickness and cut into desired shapes.
- Bake on an ungreased baking sheet at 350 degrees for 8-10 minutes or until just beginning to turn brown around the edges.
- HINT: Rolling out dough without the mess-rather than wait for the dough to chill, take freshly made dough and place a glob between two sheets of parchment paper.
- Roll it out to the desired thickness then place the dough with paper on a cookie sheet and pop it in the refrigerator.
- Continue rolling dough between paper until you have used it all.
- By the time you finish preparing the dough, the first batch will be chilled and ready to cut.
- Reroll left over dough and repeat the process.
- An added bonus is that you aren't adding any more flour to the cookies by rolling them out the old fashioned way.
This is my 'go to' recipe for rolled cookies. I make some very beautiful fondant covered and royal iced cookies as gifts and to sell with this recipe. The shapes are retained so well, especially important when using very intricate cookie cutters. I found this recipe almost 5 yrs ago on www.cakecentral.com . It is the one most of the cookie and cake decorators use. For spring and summer cookies, I like to use lemon extract and a tablespoons of lemon zest. I often add almond extract for Christmas holiday cookies. These are always a hit on the cookie platter. The flavor of these sugar cookies is the best of any other recipes I've tried as others tend to be bland.
made this with my grand daughter today and found the dough really dry. followed recipe to the exact. i have been baking for years and was really disappointed
My favorite recipe for sugar cookies. It's tasty, it truly holds its shape, and it's incredibly easy. I've made the whole recipe and I've taken it down to a 1/3 of the recipe, and each time it's the same perfect cookie. The only time I've screwed it up is when I roll my cookies too thin and don't watch them properly. To prevent this I've started laying out chopsticks next to my dough when I roll it out and they act as a size guard. Perfect, uniformly-thick cookies every time, no matter which batch of dough they're rolled out from. I've added various flavorings with success every time. There really is nothing bad to say about this cookie recipe!