These are the best rolled sugar cookies I have ever tried. In flavor, texture, dough workability, and in their ability to keep their shape. While I love Lila Loa’s chocolate rollout cookies, I find these to be superior to her vanilla version. Obviously, the quality of vanilla you use will affect the cookie, but I love how these taste even with Costco vanilla. I roll my dough to 3/8″ thick using paint stir sticks (plus, they’re free at Home Depot!). Don’t worry, they’ve only ever been used for cookies and I wash them all the time. This is how I get my dough perfectly level for flat perfect-for-decorating cookie surfaces. Watch my video to see how it’s done.
My other trick is to use a fondant smoother and gently iron the tops of the cookies as soon as they come out of the oven. This will get rid of any uneven surfaces or bubbles that appeared during baking.
A great gift idea or holiday promotion are these cookie kits! I sell them for $25 with 12 un-iced cookies, 4 colors of icing, and 3 little bags of sprinkles. My clients love them!
Or you can decorate them yourself. They are time consuming, but I always love the results!
I’ve included the recipe in both cups and weights. I always use a scale, but I know not everyone has one, so the recipe is listed in cups as well. Happy baking!
- 2 C Butter, unsalted, room temperature
- 2 C Granulated Sugar
- 2 large Eggs
- 1½ tsp Kosher Salt
- 2 tsp Vanilla Extract
- ½ tsp Almond Emulsion or ¾ tsp Almond Extract
- 5¾ C All Purpose Flour
- With an electric mixer, cream butter and sugar for 7 minutes or until fluffy on medium speed with the paddle attachment.
- Beat in eggs just until combined.
- Add salt, vanilla and almond emulsion mixing for about 10 seconds on low.
- Add in flour and mix until dough is pulling clean from the sides of the bowl. In humid weather add up to ¼ cup more flour if needed.
- To roll out, put dough on top of parchment paper or silicone mat in between two ¼" wooden dowels. Roll using a rolling pin. Transfer rolled dough sheets to refrigerator for 30 min.
- Remove dough from the fridge and preheat oven to 375 degrees.
- Cut desired shapes.
- Put shapes onto a parchment covered cookie sheet and put in freezer for 10 minutes before baking to prevent spreading.
- Bake for 8-10 minutes or until just barely starting to brown on the edges. Iron with fondant smoother. Let the cookies cool on a cooling rack.
- Decorate!
- 16 oz Butter, unsalted, room temperature
- 15 oz Granulated Sugar
- 2 large Eggs
- 1½ tsp Kosher Salt
- 2 tsp Vanilla Extract
- ½ tsp Almond Emulsion or ¾ tsp Almond Extract
- 1 lb 15½ oz All Purpose Flour
- With an electric mixer, cream butter and sugar for 7 minutes or until fluffy on medium speed with the paddle attachment.
- Beat in eggs just until combined.
- Add salt, vanilla and almond emulsion mixing for about 10 seconds on low.
- Add in flour and mix until dough is pulling clean from the sides of the bowl. In humid weather add up to ¼ cup more flour if needed.
- To roll out, put dough on top of parchment paper or silicone mat in between two ¼" wooden dowels. Roll using a rolling pin. Transfer rolled dough sheets to refrigerator for 30 min.
- Remove dough from the fridge and preheat oven to 375 degrees.
- Cut desired shapes.
- Put shapes onto a parchment covered cookie sheet and put in freezer for 10 minutes before baking to prevent spreading.
- Bake for 8-10 minutes or until just barely starting to brown on the edges. Iron with fondant smoother. Let the cookies cool on a cooling rack.
- Decorate!
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