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Rolled Sugar Cookies

  • Course: Dessert

Reynolds Kitchen Tips

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


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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