Perfect Rolled Sugar Cookies

For many years I have attempted to make cut out sugar cookies, and while I liked the TASTE of the sugar cookie recipe I was using, it was awful for rolling. I finally found a recipe that I can stick by and produces tasty yet efficient dough. Sugar cookies are a must during the holidays because you get to decorate them and it’s a fun (and delicious) activity to do with friends and family.


I was just thinking the other day about how I didn’t have any holiday cookie cutters and, the next thing I know, a very kind coworker gifted me a set for Christmas. This past weekend was my birthday, and I decided that part of the celebration would be to make and decorate sugar cookies using my new, fun toys. Below are a few of the creations from my cookie party guests.


To make these cookies roll out the very best, I would recommend chilling the dough, as well as using a piece of parchment on top and bottom of the dough (with a little extra flour to avoid sticking).


  • 2 cups flour (I use a gluten-free flour blend)
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup sugar
  • 3 tablespoons powdered sugar
  • 1 stick unsalted butter, softened
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1-3 tsp milk (I use unsweetened almond)


  1. Preheat your oven to 350 degrees F.
  2. Blend the flour, baking powder and salt together in a bowl and set aside.
  3. In a separate bowl (or in your stand mixer) cream the butter and sugars together.
  4. Add the egg and vanilla extract and blend.
  5. Slowly add in the flour mixture a little at a time until the dough is completely blended.
  6. The dough may seem very crumbly and, if so, add some milk, 1 tsp at a time until it doesn’t seem too dry. It’s ok if it’s still a little crumbly as long as it looks like it will roll well.
  7. Put the dough in the refrigerator for about 30 minutes to chill (or the freezer for 15 if you’re impatient like I am).
  8. Lay out a piece of parchment paper, put the dough on it, and then add another piece of parchment paper on top. Sprinkle a light dusting of flour on the dough so it won’t stick to the paper. Roll out the dough with a rolling pin between the layers of parchment to your desired thickness.
  9. Cut your shapes and place them on the cookie sheet. [Pro tip: use smaller shape-cutters inside the big shapes for different designs]
  10. Bake for about 8 minutes or until the dough looks to have set (don’t let the edges start to get brown, you want them to remain soft).
  11. Decorate with frosting!


Frosting ingredients:

  • 3 cups sifted powdered sugar
  • 1 stick Imperial spread
  • 1 tsp almond extract
  • 1 tbsp almond milk
  • Nutmeg, if desired

Frosting Instructions:

  1. Allow your butter to soften to room temperate.
  2. Put it in a bowl and add half of the sifted sugar. Begin to blend it together with a mixer, increasing speed as it starts to combine.
  3. Slowly add more sugar, along with almond extract, nutmeg and milk, a little at a time.
  4. If you want different colors to decorate with, separate the icing and add food coloring to your bowl and blend again.
  5. Spread the frosting on your cookies and decorate with sprinkles, toasted coconut or candy!





Sugar cookie recipe adapted from Blondie and Brownies.


2 thoughts on “Perfect Rolled Sugar Cookies

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