Roll-Out Cookies

"My favorite cookie recipe to use with cookie cutters.There is no need to chill the dough so it is fast."
 
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photo by sillyelmo photo by sillyelmo
photo by sillyelmo
photo by qhuisymaranamong photo by qhuisymaranamong
photo by gnellebelle photo by gnellebelle
photo by Keri B. photo by Keri B.
photo by Vanessa B. photo by Vanessa B.
Ready In:
25mins
Ingredients:
6
Yields:
2 dozen [will vary ,on size of cutter]
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ingredients

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directions

  • Pre heat oven to 400F degrees.
  • In a large bowl cream butter and sugar with electric mixer.
  • Beat in egg and vanilla.
  • Mix flour and baking powder.
  • Add 1 cup at a time,combining after each addition.
  • You will need to add last 3/4 cup by hand.
  • Do not chill dough it will be stiff.
  • Divide dough into 2 balls.
  • On floured surface roll out to 1/8 inch thickness.
  • Use any cookie cutter and cut away.
  • Bake for 6-10 minutes or until light brown.
  • Enjoy!

Questions & Replies

default avatar
  1. jnon322
    Can I make up batter and leave at room temperature until tomorrow before rolling out the cookies?
     
  2. Paulene G.
    Which butter are you using salted or unsalted butter?
     
  3. Brittany C.
    Ever tried making it in a bigger batch, I’m looking to do about 100 and wondering can I multiply and do it one shot or will it be better to do the single recipe 4 times? TIA
     
  4. mrg363
    What kind of flour is this? Self raising or plain/all purpose? Are measurements American units?
     
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Reviews

  1. Caryn
    Wonderful, luscious, buttery cookies! I normally avoid making roll-out cookies because they are time-consuming. This recipe was extremely easy to put together (I have a stand-up mixer and didn't even have to add the flour by hand), and as stated in the recipe, there is absolutely no chilling necessary. The dough was easy to roll-out, and the dough did not stick to my metal cookie cutter. I was able to make 24 - 26 pumpkin cookies (Wilton pumpkin cookie cutter). Make sure you don't roll your dough any thinner than 1/8-inch or they will be very thin. I recommend using a hot cookie sheet with your very first batch of cookies - I started with a cold cookie sheet and my first batch was much flatter than the rest of my batches (and not as pretty). Frosted these wonderful cookies with [recipe=19649]Cookie Frosting[/recipe]. Thanks for a great recipe!
     
  2. Dasme
    I made this with my 6 year-old daughter and we loved these cookies! This was an excellent recipe. It was fairly simple and the cookies had just the right amount of sugar--not too sweet, not too bland. The dough rolled out pretty well. It made quite a bit more than 2 dozen for us though. We used various sized cookie cutters. We will definitely make these again but next time we will "paint" them with eggwash and food coloring before we bake them.
     
  3. Shari2
    This was a very easy cookie recipe. I liked not having to wait for the dough to chill before rolling them out. I used these for my daughters preschool Halloween party. Great recipe I'll have to use it again for Christmas.
     
  4. ThatJodiGirl
    Absolutely the very best and easiest roll-out christmas cookie recipe that I have ever made! You have a winner here. I will NEVER use those other cookie recipes that have to be chilled and all that time consuming stuff. My 7 year old son and I made these tonight and they are delicious! He rolled them out and cut them and placed them on the parchment paper, so easy even a 7 year old can do it! Baked for about 7 minutes in my oven and we are ready to frost them, they tasted great even without the frosting! Can't rave enough about this one!
     
  5. Boxerwing
    I have always avoided cut out cookies as I can never get organized enough/am too impatient to chill dough. Never again!! This recipe is terrific: easy, quick, and most importantly, delicious! I have made these three times already; only once the dough didn't come together, so I added a few drops of milk with no adverse results. I prefer rolling these out a little thicker to have a softer cookie. I thinly iced these with a simple icing made of icing sugar, milk and food colouring paste. Terrific!
     
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Tweaks

  1. Ericka S.
    teaspoon of almond extract to the recipe
     
  2. gnellebelle
    Added extra vanilla and as a person with dozens of cookie cutters in storage.:-) , I hand shaped them.
     
    • Review photo by gnellebelle
  3. btorgerson24
    I turned (my) oven down a pinch, as my coils tend to run hot.
     
  4. Relsqui
    I made this with almond extract instead of vanilla, and stuck them together in pairs with chocolate almond buttercream frosting in the middle. They were super easy to make and a big hit. If you try the almond variant, I suggest adding another 1/2 or 1 teaspon of extract--it was very subtle in mine. I look forward to trying other experiments.
     

RECIPE SUBMITTED BY

I was born and raised in southern Louisiana but right now Im livin in California so I guess that makes me a California Cajun!I am married and we have 3 kids a girl 9 and a boy 5 and a new baby girl 9 months.I am an EMT but for now I am staying home with my kids!So my time is spent cooking,cleaning,cooking,cleaning...You get the picture right!!As for cookbooks the only one I need is right here with all ya'!ll
 
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