Rich Roll Cookies
photo by Maddison
- Ready In:
- Cream together butter and sugar. Beat in egg and extract. Combine and add flour and salt.
- Wrap dough well and chill or freeze until you are able to handle it easily. Can also make day ahead and place in fridge wrapped in plastic wrap.
- To bake: Preheat oven to 350. Roll out and cut with cookie cutters. Place on either a greased cookie sheet or one lined with a silpat liner or parchment paper. Bake 8-10 minutes for thin cookies or 15 minutes+ for thick cookies or cookies on a stick. When they are lightly browned, they are ready. Cool on pan for 1-2 minutes, transfer to a cooling rack to cool completely before decorating. Use your favorite icing recipe.
Wow!!! These cookies were the best! Last year, my sister in-law had made these cookies and I asked for the recipe. I had written it down but I was missing some of the directions so I typed up Rich Roll Cookies and thank goodness you had posted the same cookies. The cookies tastes like you would buy them from a bakery. Definitely a keeper. The recipe is easy to make and easy to roll out. I had gotten so many compliments. Thank you again for posting!
This "Rich Roll Cookie" recipe is from an old version of my all-time favorite cookbook: Joy of Cooking (Rombauer/Becker). The recipe is in my copyright 1964 version and these cookies have been a family favorite for more than 50 years. Much to my disappointment, this recipe is no longer in my newer copyright 1997 version of Joy of Cooking. Good thing I kept my older version when I replaced it with the "latest and greatest." Unfortunately leaving out this recipe took away some of its greatness!
Actually to be more precise, there's a recipe called "Rich Rolled Sugar Cookies" in the 1997 version of Joy of Cooking. It's very similar to the original "Rich Roll Cookie" recipe, but some quantities are adjusted (flour, vanilla, salt) and it adds baking powder to the recipe. So it's definitely not identical.