Karen's Rolled Sugar Cookies

These classic cut-out cookies are easy when you use parchment paper to wrap and chill the dough, then roll out and bake the cookies.

• Calories: 96 Calories

Ingredients

• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 2 ½ cups all-purpose flour
• 1 cup unsalted butter, softened
• 1 ½ teaspoons baking powder
• ¾ cup sugar
• 4 sheets Reynolds® Parchment Paper
• 2 large egg yolks large egg yolks

Recipe Instructions

Step 1

Combine flour, baking powder and salt in large bowl; set aside.

Step 2

Beat butter and sugar with electric mixer until fluffy, about 3 minutes. Beat in egg yolks and vanilla. Gradually add flour mixture and combine.

Step 3

Wrap dough in parchment paper and place in Hefty® Slider bag; refrigerate until chilled, about 1 hour.

Step 4

Preheat oven to 350 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside.

Step 5

Roll out dough 1/8-inch thick between 2 lightly floured sheets of parchment paper. Cut dough with 2 inch cookie cutters. Place dough on parchment-lined cookie sheets.

Step 6

Bake 6 to 8 minutes or until cookies are lightly browned on edges. Slide parchment paper with cookies onto cooling rack; cool.

Step 7

Decorate as desired. Store in airtight containers for up to 5 days.