Karen's Rolled Sugar Cookies


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

  • 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.

  • Reynolds Kitchens Tips:

    Here’s a video showing this handy kitchen tip.

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