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Rolled Sugar Cookies

  • Course: Dessert

Reynolds Kitchen Tips

Reynolds Kitchens tip

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Ingredients

  • 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
  • 1    teaspoon vanilla extract

Directions

Step 1

COMBINE flour, baking powder and salt in large bowl; set aside.

Step 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.

Step 3

WRAP dough in parchment paper and place in plastic Hefty® Slider Bag; refrigerate until chilled, about 1 hour.

Step 4

PREHEAT oven to 350°F. Line cookie sheets with Reynolds Parchment Paper; set aside.

Step 5

ROLL out dough 1/8-inch thick between 2 sheets of parchment paper. CUT dough with 2 inch cookie cutters. PLACE dough on parchment-lined cookie sheets.

Step 6

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

Step 7

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

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