Roll and Cut Cookies

Total Time:
35 min
25 min
10 min

4 dozen cookies (standard size


Combine butter and sugar. Do not take this mixture to a "light cream." Think "incorporate" ? not "cream." Just make sure the mixture is smooth ? no butter lumps.

In a small bowl mix egg, milk/cream, and extracts. Add this mixture all at once to the butter and sugar. Mix just until the egg is broken. The mixture will "curdle" but that's not a problem.

In another small bowl, mix the flour and baking powder. Add these dry ingredients to the liquid ingredients in the mixing bowl. Process to form dough.

Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. It's just that simple! The beauty of this dough is that it does not need to chill before using it. Simply flour a work surface. Knead the dough a few times to smooth it out and with a rolling pin, roll dough. Cut into desired shapes. The dough scraps can be used several times. Bake for 8 to 10 minutes, or until golden brown. Cool on a wire rack.

Nore: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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4.9 19
Best cut-out cookies I've ever had, and everyone else who tried them agreed. The almond extract is really what does it. item not reviewed by moderator and published
Fantastic. They keep there shape and are yummy. I won't need another recipe for roll out sugar cookies. I baked at 10 min and they were perfect. A MUST TRY! item not reviewed by moderator and published
This recipe makes cookies that are good, but not great. I personally do not care for the flavor that the almond extract imparts. Next time I will use all vanilla and see how they come out. Like "Laura", I had to bake them a little longer than the recipe called for but that wasn't a problem. They do hold their shape very well. item not reviewed by moderator and published
These cookies were easy to make and everyone wanted the recipe. They tasted great, were easy to roll out and kept their shape during baking. You won't need another recipe. item not reviewed by moderator and published
I use coconut oil in place of butter in my baking, and I also substituted a cup of whole wheat flour for one of the six all-purpose ones. Woof, these cookies are fabulous!! I used Alton's recipe for royal icing; these very yummy, both plain and iced. item not reviewed by moderator and published
I will never use another cookie dough recipe again. These taste delicious and are very easy to make. The dough freezes well, and I have cut the recipe in half with no problem since this makes a huge batch of dough. I have to bake them longer than the recipe calls for (usally 18 min at 325 degrees for large cookies, 14 for small), but that is the only change to the recipe I'd recommend. Try this one if you haven't yet. item not reviewed by moderator and published
Divine, reliable, and easy. The cookies roll well. You don't have to chill the dough. They handle easily. They aren't fragile. The hold shapes well. They taste good. They look good. Easy to mix. I wish I'd had these years ago. This is so easy, you can have your kids help you and not have them get frustrated when the dough is too soft to handle. Its still a lot of work, but without as many disappointments. This is the perfect sugar cookie recipe! Try it! item not reviewed by moderator and published
incredibly quick and simple and really delicious, with or without icing. Perfect for when you want something sweet but not overwhelming item not reviewed by moderator and published
Delicious cookies, and easy to do. Everyone loved them. item not reviewed by moderator and published
This cookie dough is so easy to work with and delicious!!! The cookies hold their shape perfectly!!! item not reviewed by moderator and published

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