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Karen's Rolled Sugar Cookies
Karen's Rolled Sugar Cookies
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Total Time:
Effortlessly make perfect cut-out cookies by chilling and rolling dough on parchment paper before baking.
Ingredients:
  • 4 sheets Reynolds® Parchment Paper
  • 2.5 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.25 teaspoon salt
  • 1 cup unsalted butter, softened
  • 0.75 cup sugar
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
Instructions:
  • In a large bowl, mix together the flour, baking powder, and salt; set aside.
  • Whip butter and sugar with an electric mixer until fluffy, around 3 minutes. Mix in egg yolks and vanilla. Gradually blend in the flour mixture until combined.
  • Wrap the dough in parchment paper and place it in a Hefty® Slider bag. Refrigerate until nicely chilled, which should take approximately 1 hour.
  • Preheat your oven to 350 degrees F and prepare your cookie sheets by lining them with Reynolds® Parchment Paper.
  • Roll out the dough to 1/8-inch thickness between two lightly floured sheets of parchment paper. Cut out shapes with 2-inch cookie cutters and transfer them onto parchment-lined cookie sheets.
  • Bake the cookies for 6 to 8 minutes until lightly browned on the edges. Transfer the parchment paper with the cookies onto a cooling rack to cool.
  • Add your personal touch to make it visually appealing. Keep in airtight containers for freshness for up to 5 days.

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