Large Batch Roll-Out Cookies Zoom

Large Batch Roll-Out Cookies Recipe

Bake lots of treats for a party, church fundraiser or after-school snacks. Large Batch Roll-Out Cookies recipe will make over 6 dozen shaped cookies you can frost, dust with confectioners? sugar or decorate with piped details.
Makes: Makes about 6 dozen 3-inch cookies.
Skill Level: None

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Step 1

Preheat oven to 400°F.

Step 2

In mixer bowl, cream butter with sugar until light and fluffy. Beat in egg and extracts. Mix flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough.

Step 3

Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 inches in diameter and 1/8 inch thick. Dip cookie cutter in flour before each use.

Step 4

Bake cookies on ungreased cookie sheet 6-7 minutes or until cookies are lightly browned.

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1 tablespoon vanilla extract

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unsalted butter, softened

2 cups (1 lb.) unsalted butter, softened

granulated sugar

3 cups granulated sugar


2 eggs

all-purpose flour

5 1/2 cups all-purpose flour

baking powder

1 tablespoon baking powder


2 teaspoons salt



Cookie Sheet

Cookie Sheet

Cookie Cutters

Cookie Cutters

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Large Batch Roll-Out Cookies is rated 4.617647058823529 out of 5 by 34.
Rated 4 out of 5 by from The problem is that the instructions say not to chill it when that is a critical part. Mix it all, chill for a bit, roll the dough out and cut your shapes, then chill again. The cookies needs to be really cold when going into the oven so that they retain their shape. If you put them in at room temp or whatever then they are just going to blob out right away I made the smaller batch that is featured in the year books, this is just doubled. Aside from the fact that the baking powder is tripled, not doubled. Anyways, everyone loved these. They stayed soft the next day and tasted great.
Date published: 2014-03-07
Rated 5 out of 5 by from THE perfect recipe! This year I'm participating in my cake clubs' cookie trading event. Each member has to make and decorate 6 - 7 dozen holiday cookies. Decorating cakes for me is no problem, but I was worried when it came to decorating cookies. This recipe was extremely easy, the taste is great and it made a new experience very pleasureable. I will definitely be using this recipe again! *tip* Place cookie sheet with cut cookies in the fridge for 10 minutes before baking cookies. This prevents the dough from spreading, helping the cookies to keep their shape.
Date published: 2010-12-03
Rated 5 out of 5 by from This is the only rolled sugar cookie recipe I will use. It turns out perfect every time! I use Wilton butter flavor in place of almond extract because I feel the almond extract leaves a funny aftertaste in your mouth. I would also like to note that it is absolutely necessary to place your sugar cookies in your refrigerator or freezer for at least 5 minutes after you cut them with your cookie cutters & before you place them in the oven. This prevents spreading. Other than that, great recipe!
Date published: 2014-10-25
Rated 5 out of 5 by from Soft, chewy, and Amazing taste This is my first time using this sugar cookie recipe. I did not chill the dough at any point during the process. The key in them not spreading, without chilling before cooking, is to follow the instructions to a "T". Clear almond extract, 1/8" thick and have enough space between each cookie! I always, without fail, pre measure all ingredients ahead of time. This helps me, when things are organized. Happy Baking!
Date published: 2016-09-28
Rated 3 out of 5 by from The dough tasted good. Other than that, they weren't right for cut out cookies. A special cake we were making called for this recipe to make for shaped pieces of the cake. It just didn't work. It was way too sticky. It stuck to everything and cracked when we tried rolling it out. I took out half the batch and added 2 cups of flower and still had problems. Then the cookies weren't baking fully at 7 mins, but they were burning at the bottom. I had to turn the oven down to 350 degrees and bake almost 10 minut
Date published: 2012-06-30
Rated 5 out of 5 by from I have many different sugar cookie recipes over the years but when I tried this recipe I was hooked for life. Cookies are not too sweet, just right. I don't have to refrigerate it and wait 2 hours or so, I can use it as soon as I make it. I love that, it cuts down on the prep time. I would highly recommend this recipe to anyone who is making cut out sugar cookies.
Date published: 2010-11-29
Rated 5 out of 5 by from Traditional Cookie I work in Senior Living. Made this recipe for heart shaped Valentine's Day cookies. The residents raved about the flavor, and how great they were. One suggestion I do make, don't use flour to roll out your dough, use powdered sugar. The flour gets worked into your dough when you reroll it, and will make the dough tough and dry. Powdered sugar will not change your dough at all. Learned this trick in culinary school years ago, makes a huge difference.
Date published: 2016-02-12
Rated 5 out of 5 by from This recipe is the ONLY sugar cookie recipe you'll ever need. Perfect for rolling, cutting and decorating. Most important of all - the taste is amazing. I've made hundreds of cookies using this recipe and it had NEVER failed me once! For a few tips, when rolling out the cookie dough, the best thickness for these cookies is about the thickness of 2 nickles stacked. Keep those cookie cutters dipped in flour and get nice sharp edges while cutting. It's best to use all of the dough right away - don't freeze or refrigerate!
Date published: 2010-12-01
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