Perfect Roll-Out Sugar Cookies

Sugar cookies are definitely a holiday classic. Every Christmas my mom would bake up a huge batch of her cookies and we’d frost and decorate them. It’s a tradition that our little family is continuing and I couldn’t be more excited! I wanted to try transforming our favorite Lofthouse style sugar cookies into a roll-out version. With a few adjustments here and there, I think I’ve created the perfect recipe!

Perfect Roll-Out Sugar Cookies

These sugar cookies are buttery and full of flavor. While the dough may not be as stiff as most recipes, I can assure you that this delicate dough is perfect for roll-out cookies. It holds it shape while maintaining crisp edges and soft centers. Plus I have a really awesome trick that will help prevent your dough from getting too floury when you go to re-roll it! So are you ready to get started?!

Perfect Roll-Out Sugar Cookies

In a large mixing bowl cream sugar and butter until light and fluffy, about 2 minutes on medium-high. This is a key step to creating light and tender cookies, so make sure to give it enough time. Add the vanilla extract, almond extract (I love the flavor it adds to these cookies, but if you prefer not to add it that’s totally optional) and a whole egg. Mix until combined, then add the egg white and mix until combined. Next, in a small mixing bowl whisk together the flour, baking powder and salt. Gradually add dry ingredients until no flour pockets remain, but be careful not to overwork the dough.

Perfect Roll-Out Sugar Cookies

Now comes the fun part. I just recently learned a really cool trick to rolling out your dough. If you stick your dough between two pieces of plastic wrap and roll it into a sheet (just under 1/2″ thick), you can chill it on a baking sheet (I like to let it chill for about 3 hours, but overnight is best) and then place it on a lightly floured surface to be cut out. This will prevent lots of excess flour from getting worked into your dough and will improve the flavor and texture of the cookies that come from re-rolled dough. It’s definitely worth the few extra minutes as it makes things 100x easier later on- no rolling out super stiff dough!

Preheat your oven to 375 degrees. Line two baking sheets with parchment paper or baking mats, set aside.
Place the sheet of dough onto a lightly floured surface, cut out the cookies and transfer to the prepared baking sheets, place the cookies at least 1/2″ apart. Place in oven and bake for 8-10 minutes (the cookies will look extra soft, do not over-bake) or until the cookies become firm on the edges. Remove and allow to cool for 3 minutes before transferring to a wire rack to cool completely. Re-roll dough and continue cutting and baking until all of the dough has been used.

Perfect Roll-Out Sugar Cookies

Now all that’s left to do is make the frosting. In the bowl of a stand mixer cream the butter until it becomes light and smooth. Add the salt, 2 tablespoons of milk and vanilla. With mixing speed on low gradually add powdered sugar. Once the powdered sugar is incorporated, bring mixing speed up to high and beat for 2 minutes. Add more milk to reach the desired consistency. Frost onto cooled cookies and top with desired sprinkles. I hope you’ll enjoy these cookies as much as our family did- they’ve definitely become a favorite! Happy Holiday & Merry Christmas!

Perfect Roll-Out Sugar Cookies
 
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These perfect roll-out sugar cookies are thick and soft with nice crisp edges. Top them with homemade icing and a few sprinkles & they're good to go!
Author:
Yield: 2-3 dozen
Ingredients
  • 2⅔ c. all-purpose flour
  • 1 c. sugar
  • ¾ c. (1½ sticks) butter, room temperature
  • 1 egg + 1 egg white
  • 1½ tsp. baking powder
  • ¼ tsp. salt
  • 2 tsp. vanilla extract
  • ¼ tsp. almond extract

  • Frosting:
  • 2½ c. powdered sugar
  • ½ c. (1 stick) butter, room temperature
  • 2-3 tbsp. milk
  • ½ tsp. vanilla extract
  • pinch of salt
  • food coloring, optional
Directions
  1. In the bowl of a stand mixer, cream sugar and butter until light and fluffy, about 2 minutes on medium-high. Add vanilla extract, almond extract and the whole egg. Mix, then add the egg white and mix until combined.
  2. In a small mixing bowl whisk together flour, baking powder and salt. With mixing speed on low, gradually add dry ingredients until no flour pockets remain. I like to roll the dough out between two sheets of plastic wrap so that it's just under ½" thick, stick it on a baking sheet and refrigerate for 2-3 hours (that way I can just remove the plastic wrap and cut my first set of cookies out). You can also place the dough in an airtight container and refrigerate as well.
  3. Preheat oven to 375 degrees. Line two baking sheets with parchment paper or baking mats, set aside.
  4. Roll dough out on a floured surface to just under ½" thick. Cut cookies and transfer to prepared baking sheet, place at least ½" apart (or cut directly from the rolled sheet of dough).
  5. Place in oven and bake for 8-10 minutes (the cookies will look extra soft, do not over bake) or until the cookies become firm on the edges. Remove and allow to cool for 3 minutes before transferring to a wire rack to cool completely. Re-roll dough and continue cutting and baking until all of the dough has been used.
  6. Meanwhile, to make the frosting, in the bowl of a stand mixer cream butter until it becomes light and smooth. Add salt, 2 tablespoons of milk and vanilla. With mixing speed on low gradually add powdered sugar. Once powdered sugar is incorporated, bring mixing speed up to high and beat for 2 minutes. Add more milk to reach the desired consistency. Frost onto cooled cookies and top with desired sprinkles.
Notes
-Store unfrosted cookies in an airtight container until you frost them.


Recipe source: adapted from my Lofthouse Style Jumbo Sugar Cookies