Item# WLRECIP-31

Roll-Out Sugar Cookie Recipe

Item No. WLRECIP-31
Prep Time
20 min
Skill Level
Total Time
1 hr 15 min

Our roll-out cookie dough recipe is great for making cut-out cookies of all shapes and sizes. These cut-out sugar cookies will hold their shape and can easily be customized with colorful sprinkles or royal icing. Have a cookie decorating party or gather the kids in the kitchen to bake and decorate Christmas cookies. No matter what the occasion, this sugar cookie dough is one you'll find yourself coming back to again and again.



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  • 1 cups granulated sugar
  • 1 cup (2 sticks) butter, softened
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 3-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt


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  • Notes:

    • This recipe makes about 3 dozen 3-inch cookies
    • Make sure your butter is at room temperature so it can easily combine with the sugar.
    • Don’t forget to scrape the bottom of the bowl, as dry ingredients can sometimes get trapped.
    • Be careful not to overmix your dough! As soon as your dough starts to clump together, you’re ready to roll.
    • Adding Flavor. The use of two extracts in this recipe really enhances the flavor. To customize your cookies substitute your favorite flavor for the almond and vanilla extract. Almond, lemon, and peppermint are particular favorites for cookies. Adding grated lemon or lime zest also adds rich citrus flavor.
    • Adding Color. Icing colors are perfect for coloring cookie dough. Add a small amount of color at a time to the dough to reach the desired shade. Use a mixer to blend the color well.
    • Using Cookie Cutters. Dip cookie cutters in flour between almost every cut. This will not only prevent the dough from sticking to your cutter, but the flour on the edges of the cookie will help seal it, which will help your cookies keep their shape in the oven.
    • Make Ahead. Form the dough into a ball, then wrap tightly in plastic wrap. Place in an airtight container and freeze 2 to 3 months. Let thaw completely in the fridge before using.
    • How to Freeze. If your cookies are already baked, layer them, undecorated, in an airtight container or freezer bag with parchment paper or wax paper in between the layers of cookies. Freeze for 3 to 4 months.

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