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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:

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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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Ingredients

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1 tablespoon vanilla extract

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1 teaspoon No Color Almond Extract

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unsalted butter, softened

2 cups (1 lb.) unsalted butter, softened

granulated sugar

3 cups granulated sugar

eggs

2 eggs

all-purpose flour

5 1/2 cups all-purpose flour

baking powder

1 tablespoon baking powder

salt

2 teaspoons salt

Tools

Products

Cookie Sheet

Cookie Sheet

Cookie Cutters

Cookie Cutters

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Large Batch Roll-Out Cookies is rated 4.5 out of 5 by 39.
Rated 1 out of 5 by from What a waste! I generally do not bake Christmas decorated sugar cookies so when a friend asked me to bake with her, I thought it would be fun so I started looking for a really good recipe. After reading the raving reviews, I chose this one and followed the recipe to the T. They turned out hard as a rock and had just about as much flavor! I rolled them out to the 1/8th-inch thickness and then baked them for the amount of time stated in the instructions. They were soft coming out of the oven, but when they cooled and were ready for decorating, they were too hard to eat. I think I will just stick with the usual Chocolate Chip Cookies and Snickerdoodles and call it good!
Date published: 2017-12-11
Rated 5 out of 5 by from GREAT SUGAR COOKIES!! I have been using this recipe since the 1980's. It is simple and easy. LOVE IT!!
Date published: 2017-04-08
Rated 5 out of 5 by from Perfect cookie!! My daughter, grand daughter and I make these at Christmas every year. Easy to make, no refrigeration required before, they bake up perfectly and can sit on the counter for about 2 weeks afterward in a cool environment. These are my husband's favorite cookie (without icing).
Date published: 2017-01-17
Rated 5 out of 5 by from Love this recipe! This is the best sugar cookie recipe I've found to date. I made these for Halloween, Thanksgiving and then again for Christmas for a cookie exchange. They were a hit with every one. Next weekend is my grandsons third birthday party. We're having a Paw Patrol theme. I'm making these again using various sizes of my dog bone cookie cutters to make them for his party.
Date published: 2017-01-14
Rated 2 out of 5 by from Not same as original Wilton Large Batch recipe I came onto the Wilton website to print out the Large Batch Roll-Out Cookies recipe that I've used for over 20 years from one of the old Wilton magazine/catalog/cookbooks, and after reading so many reviews saying that the dough spreads out while baking and that refrigeration of the dough is needed, I knew this couldn't be the same recipe I've used successfully so many times. Sure enough, it isn't! I found it (after moving twice this year) in my recipe collection, and the old recipe is SO much more successful! Here it is: 1-1/4 cups butter, softened 2 cups sugar 2 eggs 1 tsp. vanilla 2 tsp. baking powder 5-6 cups regular flour (if sticky, add up to 1 cup of the extra flour) 1 tsp. salt 1/2 cup milk Preheat oven to 350 degrees. Cream butter and sugar together. Add eggs and vanilla; beat until fluffy. Sift dry ingredients together and add alternately to creamed mixture with milk. If mixture is too sticky, add flour, a little at a time, until the dough is easy to handle. No need to refrigerate dough. Roll dough 1/8 to 1/4" thick. Cut out cookies, dipping cutter in flour before each use, if necessary. Bake for 6-8 minutes, or until edges are set and golden. Makes 36-42 average sized cookies.
Date published: 2016-12-10
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