Best Lindas Roll Out Sugar Cookies Recipes

THE BEST ROLLED SUGAR COOKIES

Steps:

• In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
• Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
• Bake 6 to 8 minutes in preheated oven. Cool completely.

PERFECT ROLL OUT SUGAR COOKIES RECIPE

Steps:

• In the bowl of a stand mixer, cream sugar and butter until light and fluffy, about 2 minutes on medium-high. Add vanilla extract, almond extract and the whole egg. Mix, then add the egg white and mix until combined.
• In a small mixing bowl whisk together flour, baking powder and salt. With mixing speed on low, gradually add dry ingredients until no flour pockets remain. I like to roll the dough out between two sheets of plastic wrap so that it's just under 1/2" thick, stick it on a baking sheet and refrigerate for 2-3 hours (that way I can just remove the plastic wrap and cut my first set of cookies out). You can also place the dough in an airtight container and refrigerate as well.
• Preheat oven to 375 degrees. Line two baking sheets with parchment paper or baking mats, set aside.
• Roll dough out on a floured surface to just under 1/2" thick. Cut cookies and transfer to prepared baking sheet, place at least 1/2" apart (or cut directly from the rolled sheet of dough).
• Place in oven and bake for 8-10 minutes (the cookies will look extra soft, do not over bake) or until the cookies become firm on the edges. Remove and allow to cool for 3 minutes before transferring to a wire rack to cool completely. Re-roll dough and continue cutting and baking until all of the dough has been used.
• Meanwhile, to make the frosting, in the bowl of a stand mixer cream butter until it becomes light and smooth. Add salt, 2 tablespoons of milk and vanilla. With mixing speed on low gradually add powdered sugar. Once powdered sugar is incorporated, bring mixing speed up to high and beat for 2 minutes. Add more milk to reach the desired consistency. Frost onto cooled cookies and top with desired sprinkles.

LINDA'S SUGAR COOKIES

Steps:

• Cream butter, sugar, egg and vanilla.
• Add flour.
• Roll out on floured board.
• Cut with desired cutter.
• Bake at 350 for 10-12 minutes.
• Frost/decorate as desired.

ROLL-OUT COOKIES

Steps:

• In a bowl, cream butter and sugar. Add egg and extracts. Combine flour and baking powder; gradually add to creamed mixture and mix well. (Dough will be very stiff. If necessary, stir in the last cup of flour mixture by hand. Do not chill.) On a lightly floured surface, roll dough to 1/8-in. thickness. Cut out cookies into desired shapes. Place 2 in. apart on ungreased baking sheets. Bake at 400° for 6-7 minutes or until edges are lightly browned. Cool 2 minutes before removing to wire racks; cool completely. For glaze, combine the sugar, water and corn syrup until smooth. Tint with food coloring if desired. Using a small brush and stirring glaze often, brush on cookies, decorating as desired.

LINDA'S ROLL-OUT SUGAR COOKIES

Steps:

• Cream shortening and sugar together in large bowl. Add eggs, one at a time. Mix well. Add almond extract.
• While mixing on slow speed, add one cup of flour, baking powder, baking soda, and salt. Slowly add remaining flour until dough is mixed well.
• Wrap dough in plastic wrap and refrigerate 2-3 hours. Flour surface and roll out the cookie dough to desired thickness for cookie cutters.
• Place cut-outs on ungreased cookie sheet and bake 9-10 minutes at 375 degrees. Cookies will be slightly brown around the edges. Remove from pan to cooling rack.