This family favorite Rolled Sugar Cookie Recipe is thin, crispy, and tastes great frosted or plain. My husband grew up with a cookie and loves how it tastes and how easy it is to cut out. I love how these cookies keep their shape and make such beautiful cookies. Make them for holidays, special occasions, and eat them plain or add frosting.
A great sugar cookie is always nice to have in your recipe collection, and might I suggest that you add this one. I love how every batch comes out perfect with such ease.
I find cookies are an easy treat to make and I have a few of them over here on the blog:
Like I mentioned earlier, this is a family favorite recipe from my husband’s mom. There is a family photo that Margaret has of my husband wearing the cutest apron and he is standing on a chair and rolling out these cookies!
We decided that time is of the essence, so we are getting as many of my mother-in-law’s recipes. In fact, she dictated this cookie recipe over the phone to him. According to my husband, she was better at pastries rather than meals.
Well, I’ll try and retrieve more of her favorite desserts so stay tuned.
After a bit of research on the web I found that this recipe comes from Betty Crocker. Their original name is Deluxe Sugar Cookies! Judging from the research this wonderful cookie has been around for many generations. I love old recipes and especially ones that are handed down through families!
Why you’ll love these rolled sugar cookies!
- Thin crispy edges
- Yummy vanilla taste
- Easy cookie to make
- Holds its shape
- Cookies come out the same every time
- Flat surface to ice
- Freezes nicely
List of Ingredients You’ll Need
This is a short list of items you’ll need for this rolled sugar cookie recipe. The great thing is that you probably already have everything in your kitchen pantry!
- Butter – The original recipe calls for a combination of shortening and butter. My mother-in-law always used softened butter.
- Powdered Sugar – Supposedly it gives a cookie a chewy texture. This cookie is so thin that it’s tends to be crispy on the outside which is opposite of what I found about adding powdered sugar to desserts. I did find that when rolling out the dough, powdered sugar should be used instead of flour. It soaks into the cookie so there isn’t a cakey bottom to the cookie when baked.
- Egg – Adds structure and binds ingredients.
- Vanilla and Almond Extracts – These flavoring add extra flavor to the cookies. Add or subtract as much as you like with these extracts.
- Flour – It provides the structure of the cookie.
- Baking Soda – Provides the rise you need for the cookies
- Cream of Tartar – It helps the cookie rise and also keeps them from browning.
Frequently Asked Questions:
What is a Rolled Cookie?
It is a cookie that you place the dough on a prepared surface and it’s flattened with a rolling pin. Then the dough is cut with cookie cutters into fun shapes.
Why Do I Have to Chill the Dough?
Chilling the cookie dough prevents the spreading of the shape which means the edges are crisp and clean.
How Thick Do You Roll Cookies?
If you roll the cookie dough to about 1/4″ thick that is ideal for handling and decorating.
How Do You Roll Dough to the Same Thickness?
Most times I eye-ball the thickness. But when I want to be precise, I use my special rolling pin with adjustable thickness pins.
Can I Freeze My Cookie Dough?
Yes! You can wrap the cookies in plastic wrap and place in a freezer bag and store in freezer for about 6 months. Or you can place the cookie dough in the freezer as well. I flatten my dough and wrap the disk in plastic wrap and then store it in the freezer.
Sugar Cookie Tips & Tools
Here are some tips for creating perfectly shaped sugar cookies!
- Adjustable Thickness Rolling Pin
- Flat Cookie Sheets
- Reusable Piping Bags
- Piping Tips – Wilton Roundtip #4
- Food Coloring – I used Mc Cormack’s Red Food Coloring
The Best Rolled Sugar Cookie
- 1 cup butter softened
- 1½ cup powdered sugar
- 1 egg
- 1 tsp vanilla extract
- ½ tsp almond extract
- 2½ cups flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- Mix butter, powdered sugar, egg, vanilla, and almond extract.
- Blend in flour, baking soda, and cream of tartar in the sugar mixture.
- Cover and chill for two to three hours.
- Preheat oven to 375°
- Divide dough in half, roll each to ¼" thick.
- Cut into shapes with cookie cutters and add sprinkles if desired.
- Cover baking trays with Crisco.
- Bake for 7-8 minutes. Watch for brown edges and immediately remove them from the oven.
How to Make Royal Icing
Step 1 – Mix Icing Ingredients
Using your mixer bowl add warm water and meringue together. Whisk by hand until frothy.
To test if your icing is the right consistency use the 10 Second Rule.
Drag the tip of a knife through the surface of the icing, letting the knife go approximately an inch deep, and slowly count to 10. If the surface of the icing smoothes over in approximately 10 seconds, then your icing is the correct consistency and is now ready to use.
Step 2 – Add Food Coloring
You’re ready to color your icing. Divide the icing into two bowls then mix a few drops of red food coloring in one bowl to make the pink frosting.
Step 3 – Place Icing in Pastry Bag
Place your tip and piping coupler on two bags. Then place each bag in a tall drinking glass and fold the bag on the outside of the glass. Fill the bag with icing.
Step 4 – Piping
Outline the top of the sugar cookie with a thin line of icing. Then pipe inside the lines with more piping going in a concentric circle until the icing fills the cookie. Then gently shake the cookie to smooth out the icing and fill in the gaps.
Let the icing firm up before storing cookies.
- 3 oz warm water
- 2½ tbsp Meringue powder
- 4 cups powdered sugar
- Using your mixer bowl add warm water and meringue together.
- Whisk by hand until frothy.
- Place mixing bowl on the mixer, now add the powdered sugar all at once.
- Attach the paddle to the mixer and mix the icing on the lowest speed for 10 minutes.
- You are looking for a slightly runny frosting. If it is too thick, add small amounts of water to get the right consistency.
- Place icing in bowls and add desired colors.
- Cover extra icing with plastic wrap. I place the plastic straight onto the icing preventing air from drying it out.
I hope you like our rolled sugar cookie recipe. They are perfect for every holiday, so Happy Valentine’s Day to you!
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Hi, Janine! Is this the same sugar cookie recipe you’ve shared with us before or is it different? I made the other one two days ago and had so much fun decorating them! This one seems simpler – less time in and out of the fridge.
Hello Penny, this recipe is brand new 🙂 I am thrilled to hear you enjoyed baking my other recipe and I can’t wait for you to make this recipe. Happy baking!