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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: 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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Ingredients

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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

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 40.
Rated 5 out of 5 by from Tweeked a bit I read reviews and was a little disappointed that this might not be the same recipe that I started making in 1980. I did not refrigerate dough. Oven was at 400 and rack in the middle. I rolled out the dough to 1/4” thickness and baked for only 5 minutes. The cookies were still puffy when I took them out so I left them on the cookie sheet to cool a bit, maybe 2 minutes. The cookies turned out to be very chewy and the kids loved them, uniced! Tomorrow we will ice them with the big batch poured icing. Still my favorite sugar cookie ever!
Date published: 2017-12-24
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
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