Today I’m bringing you the BEST rolled sugar cookie recipe! These cookies are perfect to use with your favorite cookie cutter. This sugar cookie recipe holds it shape so well but maintain that soft, sweet sugar cookie taste. Just Perfect!
* This blog post is in paid sponsorship with Wilton, however all thoughts and opinions are my own.*
Making and decorating sugar cookies has become one of our favorite things to do around the holidays. It’s the perfect holiday activity and allows us to have some fun and get super creative!
Rolled Sugar Cookies vs Scooped Cookies
This recipe for rolled sugar cookies is a lot different than traditional scooped cookies. With rolled sugar cookie dough, the dough is made ahead of time then allowed to chill for about an hour. After about an hour, the dough is rolled out on a floured surface. Rolled sugar cookie dough shouldn’t spread but should rise just a bit.
Scooped Cookie dough has a different texture and taste. These type of sugar cookies are traditionally a lot sweeter than rolled sugar cookies. The cookies also spread more and have the signature cookie dome, whereas rolled sugar cookies are generally flat.
How to make Rolled Sugar Cookie Dough
I’m so excited to share the Best Rolled Sugar Cookie Recipe with you all. It is truly a family favorite and I know your family will love it too. This recipe is simple, can be made ahead of time and the absolutely perfect to use with your favorite cookie cutters.
Start by creaming the sugar and butter together for about 3 minutes until light and fluffy. Add in the egg, vanilla, butter, flour, baking powder and salt. Mix until it just comes together.
Wrap the dough in plastic wrap and place in the fridge for at least 1.5 hours or up to 2 days.
Rolling the Best Rolled Sugar Cookie Recipe
Before you start rolling the dough, lightly flour a work surface or a silicone mat with all purpose flour. Cut the dough in half and place the other half back in the fridge for the time being.
Lightly flour your rolling pin and roll the dough until the dough is about 1/4 to 1/2 inch thick.
Using the cookie cutters
Once you have your dough at the desired thickness, grab your favorite cookie cutters and press down gently. We used the Wilton Holiday Set cookie cutters to create the cutest little cut-outs. These are by far my favorite cookie cutters because there are so many too chose from to make the perfect holiday cookie.
Can I re-roll the sugar cookie dough?
Yes! You can certainly re-roll the cookie dough; however I wouldn’t roll it out more than twice. Try to get as many cookies as you can with each roll out.
Can I freeze the sugar cookie dough?
Of course! Simply flatten the disc, wrap in plastic wrap and freeze up to 2 months.
Tips for the Best Rolled Sugar Cookie Recipe
- Use Parchment Paper: Not only will the parchment paper keep the dough from sticking but it will also keep the cookies from spreading.
- Space them out: Spacing out the cookies on a Wilton Sheet Tray will allow the cookies to bake properly.
- Keep the dough cool: Be sure not to let your dough get too warm or else you risk having a sticky mess. If you feel like your dough is a little too warm, simply pop back in the fridge for about 20 minutes.
- Don’t overwork the dough: Be sure not to overwork the dough. Roll out once or twice. What ever little scraps I have, I will bake up for a fun kid activity.
- Don’t overbake the cookies: Make sure to take the cookies out right at the 9-10 minute mark. The cookies will continue to bake for a minute or two after they have come out of the oven.
- Put on a cooling rack: After the cookies have sat on a cooling rack for a minute after baking, use a Spatula to transfer them to a cooling rack.
Icing the Rolled Sugar Cookies
Now that your cookies are all done and have had time to cool, let’s get to the best part…the ICING. I used the Wilton Red, White and Green Cookie Icing and it couldn’t have been easier to use! The colors are beautiful and really make for festive holiday cookies!
Decorating the Sugar Cookies
After we lined and filled our Sugar Cookies with the icing, we added sprinkles to really take the cookies over the top! Jeremy may have went a little overboard with this sprinkles but boy did we have a wonderful time creating these. The 6- Cell Sprinkle Container has so many fun and delicious options to choose from, all in one container! I particularly loved adding the Peppermint Crunch Sprinkles to my Candy Cane Sugar Cookie for a fun treat! For more cute Cookie ideas, visit The Wilton Blog!
How to store cookies
Once the icing has set on the sugar cookies, store in an airtight container. Be sure to use parchment paper between the layers.
How long will the cookies stay fresh?
The cookies will stay fresh in an airtight container for about 2-3 days.
Best Rolled Sugar Cookie Recipe
Slightly crisped edges, perfectly soft and chewy sugar cookie cut outs.
- 3 1/4 cup All Purpose Flour
- 1 1/2 cups Unsalted Butter (3 Sticks) Softened
- 1 1/2 cup Granulated Sugar
- 2 Eggs room temperature
- 1 tablespoon Vanilla Extract
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
1. Preheat oven to 350 degrees Fahrenheit.
2. In a stand mixer, cream the sugar and butter for 2-3 minutes.
3. Add in the eggs, vanilla. Then add in the flour, baking powder, and salt.
4. Mix until just combined. Separate cookie dough into 2 separate discs, cover in plastic wrap and chill the dough in the fridge for about an hour to an hour and a half.
5. After about an hour, remove one cookie dough disc from the fridge. On a floured work station roll out the cookie dough to about 1/4 – 1/2 inch thick.
6. Once the dough is at the desired thickness, use the cookie cutters to cut out your desired shape. Do this until all dough has been used.
7. Bake for 9-10 minutes to ensure the cookies don't begin to brown at the bottom.
8. Let cool then decorate how you desire.