Share your favorite roll-out cookie for decorating!

17 years ago

We've moved to Tennessee to be near half of our grandchildren. My 6-year-old granddaughter called me tonight and invited me to come over to bake cookies with her on Saturday . . .

She wants to make rolled cookie cutter cookies and decorate them. We did this last year on the spur of the moment and used commercial dough, but I want to do "real" cookies this year.

So, do you have a favorite roll-out cookie recipe that would work for us??

Thanks so much! Eventually this little girl and her brother will live next door to me, so I'm sure many cookie-baking sessions will follow!

Arlene

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Comments (4)

Marigene
17 years ago
Here is one of the best sugar cookie recipes I have ever tried.

NO FAIL SUGAR COOKIES
This recipe is GREAT when using complex cookie cutters. The dough holds its' shape and won't spread during baking. Make sure you let your oven preheat for at least 1/2 hour before baking these or any other cookies.
6 cups flour
3 teaspoons baking powder
2 cups butter
2 cups sugar
2 eggs
2 teaspoons vanilla extract or desired flavoring (I like almond myself)
1 teaspoon salt

Cream the butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.

Chill for 1 to 2 hours (or see Hint below)

Roll to desired thickness and cut into desired shapes. Bake on an ungreased baking sheet at 350 degrees for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe can make up to 5-dozen 3" cookies.

HINT: Rolling Out Dough without the Mess -- Rather than wait for your cookie dough to chill, take the freshly made dough and place a glob between two sheets of parchment paper.

Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator. Continue rolling out your dough between sheets of paper until you have used it all. By the time you are finished, the first batch will be completely chilled and ready to cut. Reroll leftover dough and repeat the process! An added bonus is that you are not adding any additional flour to your cookies.
annie1992
17 years ago
Marigene, that's a great idea about the parchment paper, I'm going to do that. I might try your recipe too, I have one that's sturdy, but doesn't have the flavor I like. I have one with the flavor, but it's delicate and Makayla and Bud tend to have trouble with it.

Thanks.

Annie
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kathleen_li
17 years ago
Marigene, perfect timing, and thanks for the hint..
Now if I could only find room in the frig...:(
But it's cold today, the porch might work!!
arleneb
Original Author
17 years ago
Marigene, thank you. After I posted, I rambled through older posts and found your recipe and copied it. Thanks for the tips, too.

When my three kids were little, we did a lot of decorated sugar cookies -- had special paintbrushes and professional colorings -- and it's one of their favorite memories. We turned out some remarkably "creative" cookies! I'm thrilled to be able to recreate it with grandchildren.

The parchment paper hint sounds wonderful, especially when working with a 6-year-old. Can't wait to try it!

Thanks so much.

Arlene

Share your favorite roll-out cookie for decorating!

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Marigene

annie1992

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Share your favorite roll-out cookie for decorating!

Comments (4)

Marigene

annie1992

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arlenebOriginal Author

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