Rolled Sugar Cookies

Rolled Sugar Cookies requires roughly 4 hours and 43 minutes from start to finish. This recipe serves 24 and costs 17 cents per serving. One portion of this dish contains around 2g of protein, 8g of fat, and a total of 143 calories. This recipe from Homemade Hooplah requires salt, cake flour, vanillan extract, and unsalted butter. Christmas will be even more special with this recipe. 35 people found this recipe to be delicious and satisfying. It works well as a very affordable hor d'oeuvre. Overall, this recipe earns an improvable spoonacular score of 5%. If you like this recipe, you might also like recipes such as Rolled Sugar Cookies, Rolled Sugar Cookies, and Rolled Sugar Cookies.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

InstructionsIn a medium bowl, sift together cake flour, baking powder, and salt, then set bowl aside.Using a stand mixer (or hand mixer + large bowl), cream together butter and sugar on medium-high speed until smooth, about 5-7 minutes.Reduce speed to low and add egg and vanilla, mixing thoroughly until incorporated, about 1-2 minutes. Keeping speed on low, quickly add dry ingredients to mixer, scooping in about 1/3 to 1/2 cup at a time. Stop mixing once dough looks smooth and uniform. Be careful not to overmix.Remove dough from bowl and divide in half. Place each half of dough on separate pieces of plastic wrap. Firmly wrap dough and chill in the refrigerator for at least 4 hours.Preheat oven to 350 degrees. Line two baking sheets with parchment paper.To cut cookies, prepare your work surface by dusting it with flour. Also coat your hands, cookie cutters, and rolling pin with flour, and set a bowl of flour nearby in case the dough begins to stick. When ready to work dough, remove plastic wrap and place dough on your prepared work surface. Use the rolling pin to roll out the dough to about 1/4 inch thickness, then cut the dough with your floured cookie cutters. Arranged cut cookies on prepared baking sheets, spacing cookies 2 inches apart. When you have cut all the cookies you can from a roll of dough, collect the scraps, flour your surface and tools, and roll dough out again. If dough ever becomes too soft, wrap the remaining dough in plastic wrap and chill for another 20 minutes. Repeat this step until all the dough is used or cookie sheets are full.Bake cookies for 13-15 minutes or until bottoms of cookies begin to turn a light golden color. If baking two cookie sheets at once, rotate baking sheets halfway through cooking time.Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.Once cooled, decorate cookies as desired. Cookies can be stored in a sealed container at room temperature for up to 5 days.

 

Step by step:

1. In a medium bowl, sift together cake flour, baking powder, and salt, then set bowl aside.Using a stand mixer (or hand mixer + large bowl), cream together butter and sugar on medium-high speed until smooth, about 5-7 minutes.Reduce speed to low and add egg and vanilla, mixing thoroughly until incorporated, about 1-2 minutes. Keeping speed on low, quickly add dry ingredients to mixer, scooping in about 1/3 to 1/2 cup at a time. Stop mixing once dough looks smooth and uniform. Be careful not to overmix.

2. Remove dough from bowl and divide in half.

3. Place each half of dough on separate pieces of plastic wrap. Firmly wrap dough and chill in the refrigerator for at least 4 hours.Preheat oven to 350 degrees. Line two baking sheets with parchment paper.To cut cookies, prepare your work surface by dusting it with flour. Also coat your hands, cookie cutters, and rolling pin with flour, and set a bowl of flour nearby in case the dough begins to stick. When ready to work dough, remove plastic wrap and place dough on your prepared work surface. Use the rolling pin to roll out the dough to about 1/4 inch thickness, then cut the dough with your floured cookie cutters. Arranged cut cookies on prepared baking sheets, spacing cookies 2 inches apart. When you have cut all the cookies you can from a roll of dough, collect the scraps, flour your surface and tools, and roll dough out again. If dough ever becomes too soft, wrap the remaining dough in plastic wrap and chill for another 20 minutes. Repeat this step until all the dough is used or cookie sheets are full.

4. Bake cookies for 13-15 minutes or until bottoms of cookies begin to turn a light golden color. If baking two cookie sheets at once, rotate baking sheets halfway through cooking time.

5. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.Once cooled, decorate cookies as desired. Cookies can be stored in a sealed container at room temperature for up to 5 days.

Nutrition Information:

covered percent of daily need

 

Related Videos: