sugar cookie roll out recipe

Written BySheba G Updated On
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I’m so excited to share with you my favorite sugar cookie roll out recipe, which has been a staple in our household for years. This classic recipe originated in Europe, where it was traditionally made with butter and sugar, but I’ve adapted it to use a combination of both for a richer flavor.

The key to this recipe is the rolling out process, which creates a delicate texture that’s just perfect for snacking or as a sweet treat for special occasions. My kids just love helping me roll out the dough, and it’s become a fun activity we all enjoy together.

Plus, the smell of freshly baked cookies wafting from the oven is just irresistible! When I’m short on time, I love making these cookies because they’re so easy to whip up and can be stored in an airtight container for up to 5 days.

They’re also perfect for packing in lunches or as a snack on-the-go. And let’s not forget about the health benefits – using natural ingredients like butter and sugar means we’re avoiding all the artificial additives found in store-bought cookies.

My family and I have always loved this recipe, and I know you will too once you try it out! It’s also great for potlucks, parties, or any other gathering where you want to impress your guests with delicious homemade treats.

4.6 from 1499 votes

A classic sugar cookie recipe perfect for rolling out and cutting into fun shapes. This recipe makes a soft and tender cookie with a sweet vanilla flavor.

Prep Time20 mins
Cook Time8-10 mins
Resting Time0 mins
Total Time30 mins
Servings: 24 cookiesCuisine: InternationalCalories: 100 kcal

🥘Ingredients

For the Dough

1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt

For Rolling and Baking

Flour, for dusting
Colored sprinkles, optional

👨‍🍳Directions

1Preheat oven to 350°F (175°C).
2Line a baking sheet with parchment paper.
3In a large mixing bowl, cream together the softened butter and sugar using an electric mixer.
4Beat until the mixture is light and fluffy, about 2-3 minutes.
5Add the egg and vanilla extract to the butter mixture.
6Mix until well combined.
7Scrape down the sides of the bowl as needed.
8The mixture will look smooth and glossy.
9In a separate bowl, whisk together the flour, baking powder, and salt.
10Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together.
Avoid overmixing.
11The dough should be slightly sticky and form a cohesive ball.
12Turn the dough out onto a lightly floured surface.
13Knead gently a few times to ensure the dough is well combined.
14Use a rolling pin to roll out the dough to about 1/4-inch thickness.
15If the dough is too sticky, add more flour to the surface.
16Use cookie cutters to cut out desired shapes.
17Place the cut-out cookies onto the prepared baking sheet, spacing them about 1 inch apart.
18If desired, gently press colored sprinkles onto the top of each cookie for added decoration.
19Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden.
20The centers should still look soft.
21Be careful not to overbake.
22Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.
23This helps them set and prevents breakage.

🔧Equipment

Mixing bowl
Electric mixer
Rolling pin
Baking sheet
Parchment paper
Cookie cutters

📊Nutrition Facts (per serving)

🔥Calories: 100 kcal🧈Total Fat: 5g💛Saturated Fat: 3g❤️Cholesterol: 20mg🧂Sodium: 70mg🌾Total Carbs: 14g🥦Dietary Fiber: 0g🍬Sugars: 9g🥩Protein: 1g

📝Notes

Tips: For a fun twist, add a small amount of food coloring to the dough or use different extracts like almond or peppermint. Store cookies in an airtight container at room temperature for up to 5 days.

This sugar cookie roll out recipe is always a good idea for any occasion – whether it’s a family gathering or just a random Tuesday afternoon. The best part?

It’s incredibly easy to make and can be whipped up in no time. And don’t even get me started on how delicious they are – soft on the inside and crispy on the outside, with just the right amount of sweetness.

When you’re looking for a sweet treat that’s sure to please even the pickiest eaters, look no further than this classic sugar cookie roll out recipe.

Q: What type of flour should I use for this sugar cookie roll out recipe?

A: For this recipe, I recommend using all-purpose flour. You can also use a combination of all-purpose and whole wheat flour for a nuttier flavor.

Q: Can I make this sugar cookie roll out recipe gluten-free?

A: Yes, you can make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Just be sure to adjust the liquid content accordingly.

Q: How do I store leftover sugar cookies?

A: Leftover sugar cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 2 months. When storing, make sure to separate the cookies with parchment paper or wax paper to prevent them from sticking together.

Q: Can I make these sugar cookies without rolling them out?

A: While rolling out the dough is part of what makes these cookies so special, you can still make them without doing so. Simply scoop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper and bake as directed.

Q: Do these sugar cookies need to be refrigerated?

A: No, these sugar cookies do not need to be refrigerated unless you live in a hot climate or plan on storing them for more than 5 days.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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