recipe

December 3, 2018

The Easiest Roll and Bake Sugar Cookies Ever!

The Easiest Roll and Bake Sugar Cookies Ever! adapted from Katrinas Kitchen

This dough is easy to roll out, does not require chilling overnight and holds up really well to frosting and decorations.

COOKIE INGREDIENTS:

1 Cup unsalted butter

1 Cup granulated white sugar

1/2  teaspoon vanilla extract

1/2 teaspoon almond extract

1 egg

2 teaspoons baking powder

1 teaspoon salt

3 cups all purpose flour

DIRECTIONS:

Preheat oven to 350° F.

  1. In the bowl of your mixer cream room temperature butter and sugar until smooth.
  2. Beat in extracts and egg.
  3. In a separate bowl combine baking powder and salt with flour.
  4. Add to wet ingredients until the dough is crumbly but starting to come together.
  5. Dump the dough out onto a lightly flowered work surface or parchment paper.
  6. Knead the dough by hand.
  7. Divide dough into workable batches, roll out onto a floured surface and cut into shapes.
  8. Transfer shapes to a parchment paper lined baking sheet
  9. Cookies should be rolled to 1/4 to 1/8 inch (thicker for children’s cookies)
  10. Bake at 350 for 9-10 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

FROSTING INGREDIENTS:

  • 1 stick unslated butter
  • 1 package powdered sugar
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract

DIRECTIONS:

  1. Preheat oven to 350° F.
  2. In the bowl of your mixer cream butter and sugar until smooth, at least 2 minutes
  3. Beat in extracts and egg.
  4. In the bowl of your mixer cream butter and sugar until smooth, at least 3 minutes
  5. Beat in extracts and egg.
  6. In a separate bowl combine baking powder and salt with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.
  7. DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).
  8. Bake at 350 for 9-10 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack or move the cookies on the entire sheet of parchment .