Using parchment paper to wrap and chill the dough, then lay out and bake the cookies, makes these traditional cut-out cookies simple to make.
| Servings: | 36 |
| Yield: | 36 (2 inch) cookies |
Ingredients
- 4 sheets Reynolds® Parchment Paper
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
Instructions
- Combine flour, baking powder and salt in large bowl; set aside.
- Beat butter and sugar with electric mixer until fluffy, about 3 minutes. Beat in egg yolks and vanilla. Gradually add flour mixture and combine.
- Wrap dough in parchment paper and place in Hefty® Slider bag; refrigerate until chilled, about 1 hour.
- Preheat oven to 350 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside.
- Roll out dough 1/8-inch thick between 2 lightly floured sheets of parchment paper. Cut dough with 2 inch cookie cutters. Place dough on parchment-lined cookie sheets.
- Bake 6 to 8 minutes or until cookies are lightly browned on edges. Slide parchment paper with cookies onto cooling rack; cool.
- Decorate as desired. Store in airtight containers for up to 5 days.
- Here’s a video showing this handy kitchen tip.
Nutrition Facts
| Calories | 96 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 38 mg |
| Sugars | 4 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I have been searching for years for the rightcookie. Andthis is it. The flavor is perfect. And very easy to make..
They turned out great. The next batch I’ll take a picture.
This recipe is great! Followed it to a T. I always use vanilla from Mexico and it has such an amazing flavor in these cookies. I rolled them pretty thick and baked them for 6min. They weren’t quite browning on the edges yet, but I like them really soft. Two thumbs up!
No changes were made and I’ll make again and again!!!
this is the perfect reciepe for making small amounts of cookies. I used gluten free flour for a friend at work and i had to add whole eggs, but this is a decent reciepe
These are perfect. They don’t change shape when you cook them and they are soft and delicious.
My family loves these cookies just as the recipe called for no tweaks .
Fabulous recipe! Takes like shortbread and oh sooo good! I substituted egg replacer for the eggs as the only change – still an amazing cookie! Thank you!
Awesome recipe for cutout cookies. Perfect every time.
These are the best sugar cookies I’ve ever had! Yes, the dough was a little difficult to work with after it chilled but I simply cut it in half, let it sit out for a few minutes and was able to roll it out just fine. The cookies were not fragile and they taste amazing!
TO DRY TO EVEN ROLL OUT… Just turned into a big counter full of crumbles. Worst cookie recipe EVER
It was too dry! I had to add another egg to it to even get it to make a ball to refrigerate. I found it still a bit hard to roll out. I will not be making this again!
Such a good recipe!! These did NOT last long at all. I used almond extract instead of vanilla and made mine into thumbprint cookies using spiced plum jam.
The dough is so difficult to work with. I couldn’t use the cookie cutters on it and they were pretty bland to taste. I prefer the rolled sugar cookies on this site that contain Cream cheese. Those are really easy to work with cookie cutters.
These cookies were great! I did use 2 eggs and 1/2 tsp. lemon extract. I did not chill the dough, it rolled out great w/o chilling. I love the parchment paper to roll out (no extra flour needed!)I brought them to ladies card night and they went fast. Will definetly make again.
These worked great for me. It’s important to chill the dough in a flat disc, and then when you’re ready to roll and cut the cookies, allow it to rest at room temperature for about 5-10 minutes after removing from the fridge. This prevents the dough from being too crumbly while rolling. Using Reynold’s parchment paper to roll them out meant no sticking, and almost no cleanup. I loved the taste, they aren’t too sweet which means you can add icing and candy and not get a crazy sugar rush! My girls loved them too!
I made these cookies as directed in the recipe, even though I had doubts due to the other reviews. The dough was very hard to work with and roll out. In the end, I gave up trying to make cut-out cookies and instead rolled the dough into balls with my hands and flattened them out into colorful circles. After the cookies were baked they had a nice flavor, but were very dry. I am an avid baker and I don’t suggest this recipe. If you are planning to make it, definitely take the advice of the reviewers who tweaked this one. Use whole eggs, and a bit less flour. The Reynold’s Parchment paper really was the saving grace for these cookies. I think they would have been burned or been too fragile if they were baked on an unlined cookie sheet. They had perfectly browned bottoms and slid right onto the cooling rack, thanks to the parchment.
These are a nice, buttery cookie, but the ingredient amounts are off. After reading the reviews, I followed the other reviewers’ suggestion to use 2 cups of flour and that worked out well.
The taste of these cookies is amazing with the change I made (using brown sugar AND white sugar rather than just the white). These were so good, they didn’t even need frosting, though they wouldn’t taste bad with it either. My cookies were difficult to roll because the dough was sticky, so I just spooned them onto parchment paper like drop cookies. They spread quite a bit in the oven (I didn’t have enough time to refrigerate them for the full hour), but they were delish. My husband tried one a few days later and said it was so moist that it tasted as if it had just come out of the oven.
I followed the recipe exactly, but scaled it to 18 cookies. I did sift my flour before I measured the amount stated and I thought the dough was a bit too soft at room temperature, but that was easily remedied by keeping the unused portion in the fridge and then chilling it again before separating the cut outs . I was pleasantly surprised by how delicate and buttery they turned out. Oh, I did replace the vanilla extract with lemon, but that shouldn’t have made any difference.
I cannot give 5 stars because I made changes to the cookies. I used less flour (2 cups total) and more sugar (1 cup total). I used half of the vanilla it called for and used 1 whole egg + 1 egg yolk. With these alterations, the cookies turned out great! I did bake them twice as long as called for (as some ovens vary). My mom and I made an icing consisting of powdered sugar, butter, milk, and a bit of vanilla and finished the iced cookies off with sprinkles. The parchment paper helped for an easier clean-up.