These Roll-Out Sugar Cookies are sweet, soft, and perfect for any occasion! You can cut them into fun shapes and decorate them with colorful icing—it’s like a mini art project!
I always have a blast making these with family or friends. Who can resist a cookie that tastes as good as it looks? Plus, they’re super easy to pair with a cup of hot cocoa. Yum!
Key Ingredients & Substitutions
All-Purpose Flour: This is a must for structure. You could try using a gluten-free all-purpose blend if needed. Just ensure it has xanthan gum for the right texture.
Unsalted Butter: Softened butter gives the best flavor. If you’re dairy-free, substitute with vegan butter or coconut oil, but note that the texture might vary slightly.
Sugar: Granulated sugar is traditional, but brown sugar can add a bit of extra flavor. You can also use coconut sugar for a healthier option, although it might slightly change the color.
Egg: If you’re vegan or allergic, replace it with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) to bind the dough.
Flavors: The vanilla extract is essential for that classic cookie taste. If you’re not a fan of almond, simply double the vanilla or use a different flavor extract like lemon or orange.
How Do You Get Perfectly Rolled Cookies?
Rolling out sugar cookie dough can be tricky, but here’s how to do it successfully:
- Chill the dough well. This helps it firm up and prevents it from sticking.
- Flour your surface and rolling pin lightly to avoid sticking. Too much flour can make the dough dry!
- Roll evenly to about ¼ inch thick. You can use wooden dowels or guides on each side of the dough to help with thickness.
- Keep the dough cool as you work. If it gets too soft, pop it back into the fridge for a few minutes.
- Use cookie cutters quickly and without twisting to help keep shapes intact.
These tips will help you create uniform, beautiful cookies that’ll impress everyone! Happy baking!
Roll-Out Sugar Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract (optional for added flavor)
For Decorating:
- Colored sugar or sprinkles (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation, plus at least 1 hour for chilling the dough. You’ll then spend around 10-15 minutes baking. So, set aside about 1 hour and 30 minutes including cooling time. It’s well worth the wait for these delicious cookies!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt until well combined. This helps ensure even distribution. Set this bowl aside for later!
2. Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed. Mix until the mixture is fluffy and light in color, about 3-4 minutes. This step creates a lovely texture for your cookies!
3. Add Wet Ingredients:
Add the egg, vanilla extract, and almond extract (if using) to the butter and sugar mixture. Beat until everything is well blended together. It should look smooth and creamy!
4. Combine Dry and Wet Ingredients:
Now, gradually add the dry ingredients to the wet mixture. Mix on low speed until it is just combined. Be careful not to overmix; we want the dough to stay soft!
5. Chill the Dough:
Divide the dough into two equal halves. Flatten each half into a disk, wrap them in plastic wrap, and pop them in the refrigerator for at least 1 hour. Chilling helps the dough hold its shape when baking!
6. Preheat the Oven:
While the dough chills, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper for easy cleanup!
7. Roll Out the Dough:
Once chilled, take one disk of dough out of the fridge. On a lightly floured surface, roll it out to about ¼ inch thickness. Don’t worry if it’s not perfect; every cookie has its own charm!
8. Cut Out Shapes:
Use your favorite cookie cutters to cut out shapes from the rolled dough. Transfer these shapes to the prepared baking sheets, leaving space between them.
9. Add Decorations (If Desired):
If you want to spruce them up, sprinkle colored sugar or decorations on top before baking!
10. Bake the Cookies:
Pop the cookies in the oven and bake for 8-10 minutes. You’re looking for the edges to be just a hint golden, so avoid overbaking to keep those cookies soft and chewy!
11. Cool the Cookies:
Once baked, take them out of the oven and let them cool on the baking sheet for about 5 minutes. After that, carefully transfer them to wire racks to cool completely.
12. Repeat with Remaining Dough:
Roll out the second disk of dough and repeat the cutting and baking process until all dough is used up!
13. Decorate Further (Optional):
Once the cookies are completely cool, feel free to get creative! Decorate them with icing or more sprinkles to make them extra special!
Enjoy your tender, buttery roll-out sugar cookies, perfect for decorating and sharing with friends and family! Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can use whole wheat flour, but keep in mind it will give a denser texture to the cookies. For the best results, try replacing only half of the all-purpose flour with whole wheat flour.
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the wrapped dough for up to 3 months. When you’re ready to bake, thaw it in the refrigerator overnight before rolling it out and cutting shapes. This makes it super convenient for last-minute cookie cravings!
How Do I Store Leftover Cookies?
Store your baked cookies in an airtight container at room temperature for up to a week. If you want them to last longer, you can freeze them for up to 3 months. Just be sure to separate layers with parchment paper to prevent sticking!
Can I Make These Cookies Without Eggs?
Yes! If you’d like to make an egg-free version, substitute one egg with 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water. Let it sit for a few minutes until thickened before adding it to the dough.
