Wilton Cookies Recipe - Roll Out Cookie Dough Recipe Zoom

Roll-Out Cookie Dough Recipe

Makes: Makes about 3 dozen 3-in. cookies.
Skill Level:

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Step 1

Preheat oven to 350ºF.

Step 2

In large bowl, beat butter and sugar with electric mixer 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. Divide dough into 2 balls.

Step 3

On floured surface, roll each ball into a circle approximately 12 in. diameter x 1/8 in. thick. Dip cookie cutter in flour before each use. Bake cookies on ungreased cookie sheet 8-11 minutes or until cookies are lightly browned.

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1 1/2 teaspoons vanilla extract


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unsalted butter,

1 cup (2 sticks) unsalted butter, (softened)

granulated sugar

1 1/2 cups granulated sugar


1 egg

all-purpose flour

2 3/4 cups all-purpose flour

baking powder

1 teaspoon baking powder


1 teaspoon salt

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Roll-Out Cookie Dough is rated 4.3 out of 5 by 100.
Rated 5 out of 5 by from These cookies were very easy to make and they were delicious. I appreciated that the dough did not need refrigeration, although next time I might put the second half in the fridge until I am ready to roll it out. Toward the end the cookie shapes were more difficult to lift on to the cookie sheets. Overall I was most pleased and would recommend the recipe to others. I made Halloween cookies and shared them with the ladies in my crochet group. Big hit with everyone. By the way, I used an icing recipe from The name is Sugar Cookie Icing and was submitted by JBS BOX. I did add a little vanilla to the recipe and doubled it. I have requests for both recipes.
Date published: 2011-11-02
Rated 3 out of 5 by from For those who had trouble with the "softness" of the dough, this tip might help. I don't like making roll-out cookies at all, so when I do make them, I don't want to fight the dough. I rolled out portions of this dough directly on pieces of parchment paper, cut my cookies, and then peeled away the unused dough. I then slid the parchment paper, complete with cookies waiting to bake, right onto my cookie sheets. Yes, you have to roll it out several extra times because you can't cut the cookies right up against each other. However, it keeps the edges absolutely sharp AND keeps the cookies from getting skewed because you're not having to move the cookie dough once it's been cut out. Hope that helps.
Date published: 2010-12-22
Rated 5 out of 5 by from I have been using this recipe for over 25 years, and every one loves them! I love the fact that the dough needs no chill time. I flour my work surface liberally, and have no problems lifting my cookies. However, if using large cookie cutters, or cutters with intricate designs, I recommend rolling the dough onto parchment paper, then remove excess dough and just slide parchment onto cookie sheet. Also, flour is different every day, depending on the weather (moister in the air), so that can have an effect on the dough. Just add a little more flour (a tablespoon at a time) and you will be good to go! During the Christmas season I bake thousands of cookies for bake sales, using this recipe. LOVE IT!!! THANK YOU WILTON!!
Date published: 2012-10-30
Rated 5 out of 5 by from When I was looking for a recipe for a roll out cookie order I had, I read through all the reviews on the site and was weary at first of trying this one as some stated it was too gooey, sticky, etc. I followed the recipe, I DID NOT refrigerate (like some swear you have to do) and mine rolled easily, wasn't goopy or too sticky. I did roll out on my Wilton fondant mat and sprinkled with flour which anyone with a brain would do anyhow rolling cookies and they turned out PERFECT. They held their shape, I rolled out at a nice thickness not too thick but not thin and they didn't expand out of their shape. My customer loved them! Thanks, I will definitely be using this recipe again!!!
Date published: 2013-03-06
Rated 4 out of 5 by from I'm glad I did not read the reviews before making the recipe or I probably would have skipped it. I follow the recipe exactly, and the dough was not at all gooey, or sticky. I did not refrigerate the dough and had no trouble rolling out the cookies. They taste delicious and I will make these again. The only reason I gave this recipe 4 stars instead of 5 is because my cookies did not rise....they are sitting on the cooling rack just as flat as when they went into the oven. I plan on frosting the cookies, so this really isn't an issue. Maybe I had some old baking powder.
Date published: 2013-03-29
Rated 5 out of 5 by from Easy Tasty Christmas Roll-Out Cookies I have never decorated I thought I would try "Color Flow"...and I needed a recipe. So, I found this "roll-out cookie recipe" and it's fantastic. Easy to do and so "tasty"...the trick here is to make sure to roll out the cookies to an 1/8" & you get to use this recipe right away. I actually found a few other recipes online and they wanted to refrigerator the dough for a few hours...& I was bummed...I didn't want to wait that long...then I tried the "Wilton" website & so GLAD I did!!!
Date published: 2015-11-21
Rated 5 out of 5 by from Great recipe! Decided to tackle decorated cookies for Christmas cookie exchange. I checked out You Tube for instruction ideas, Then visited the Wilton websidt for a recipe. Like other reviewers...I love that the dough dies not to be refrigerated! Yay! Off to walmart and stocked up on the squeeze containers of the royal icing and a festive multi ack of sorinkles. Great selection of Wilton at my loval Walmart! Came home, made this recipe and tackled decorating my cookies. Well....the recipe is delicious and great to work with. My artistic talent in decorating cookies leaves much room for improvement! Gotta have a sense of humor! thanks fr a great recipe!
Date published: 2016-11-24
Rated 3 out of 5 by from This recipe is extremely easy until it comes to rolling it. I was very surprised you didn't have to chill it. I had to add extra flour and roll the dough out several times before actually being able to cut it out. I was forced to use a spatula to move the cut out dough to the baking sheet. And while it was baking, the dough speed out so much it was difficult to identify it's shape. YOU HAVE TO PUT WAY LESS SALT OR ELSE THEY TURN OUT SALTY!! However, despite this the cookies had a sweet taste. I piped and decorated the cookies with colored buttercream frosting. It tasted pretty good. But working with the dough was awful. Even though I am only 13 years old, I <3 baking, dancing, swimming, and getting good grades!! -Itzel <3
Date published: 2011-11-29
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