Karen's Rolled Sugar Cookies recipe

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Ingredients

4 sheets Reynolds® Parchment Paper
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1 cup unsalted butter, softened
¾ cup sugar
2 large egg yolks large egg yolks
1 teaspoon vanilla extract

Nutrition Info

96.3 calories
carbohydrate: 10.9 g
cholesterol: 24.9 mg
fat: 5.4 g
fiber: 0.2 g
protein: 1.1 g
saturatedFat: 3.3 g
servingSize: -
sodium: 37.8 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine flour, baking powder and salt in large bowl, set aside.

  2. Beat butter and sugar with electric mixer until fluffy, about 3 minutes. Beat in egg yolks and vanilla. Gradually add flour mixture and combine.

  3. Wrap dough in parchment paper and place in Hefty® Slider bag, refrigerate until chilled, about 1 hour.

  4. Preheat oven to 350 degrees F. Line cookie sheets with Reynolds® Parchment Paper, set aside.

  5. Roll out dough 1/8-inch thick between 2 lightly floured sheets of parchment paper. Cut dough with 2 inch cookie cutters. Place dough on parchment-lined cookie sheets.

  6. Bake 6 to 8 minutes or until cookies are lightly browned on edges. Slide parchment paper with cookies onto cooling rack, cool.

  7. Decorate as desired. Store in airtight containers for up to 5 days.

Recipe Yield

36 (2 inch) cookies

Recipe Note

These classic cut-out cookies are easy when you use parchment paper to wrap and chill the dough, then roll out and bake the cookies.

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