Rolled Sugar Cookies
- Course: Dessert
Reynolds Kitchens tip
Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.
- 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
COMBINE flour, baking powder and salt in large bowl; set aside.
BEAT butter and sugar with electric mixer until fluffy, about 3 minutes. Beat in egg yolks and vanilla. Gradually add flour mixture and combine.
WRAP dough in parchment paper and place in plastic Hefty® Slider Bag; refrigerate until chilled, about 1 hour.
PREHEAT oven to 350°F. Line cookie sheets with Reynolds Parchment Paper; set aside.
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.
BAKE 6 to 8 minutes or until cookies are lightly browned on edges. Slide parchment paper with cookies onto cooling rack; cool.
DECORATE as desired. Store in airtight containers for up to 5 days.