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| Karen's Rolled Sugar Cookies |
"These classic cut-out cookies are easy when you use parchment paper to wrap and chill the dough, then roll out and bake the cookies."
Ingredients :
- Reynolds® Parchment Paper
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
Instructions :
| Prep : | Cook : 36M | Ready in : |
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- Combine flour, baking powder and salt in large bowl; set aside.
- Beat butter and sugar with electric mixer until fluffy, about 3 minutes. Beat in egg yolks and vanilla. Gradually add flour mixture and combine.
- Wrap dough in parchment paper and place in Hefty(R) Slider bag; refrigerate until chilled, about 1 hour.
- Preheat oven to 350 degrees F. Line cookie sheets with Reynolds(R) Parchment Paper; set aside.
- Roll out dough 1/8-inch thick between 2 lightly floured sheets of parchment paper. Cut dough with 2 inch cookie cutters. Place dough on parchment-lined cookie sheets.
- Bake 6 to 8 minutes or until cookies are lightly browned on edges. Slide parchment paper with cookies onto cooling rack; cool.
- Decorate as desired. Store in airtight containers for up to 5 days.
Notes :
- When rolling dough between sheets of parchment paper, tear long sheets of Reynolds® Parchment Paper and let the ends closest to you, hang over the edge of the counter. Anchor the parchment in place by pressing your hip against the ends that hang over the counter.
- Bake better sugar cookies by lining your baking sheet with Reynolds® Parchment Paper. Either side works fine. Cookies lift right off & turn out soft & golden every time.
- Here's a video showing this handy kitchen tip.
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