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Roll Out Butter Cookies

User Rating 4.5 Star Rating (4 Reviews) Write a review

By , About.com Guide

Roll Out Butter Cookies

Roll Out Butter Cookies

Linda Larsen
These wonderful, tender cookies are classic, traditional Christmas fare. Look in the baking section of your supermarket for new decorating products. Edible glitter, wonderful colors of decorator icing, and different sprinkles will let you make your Christmas roll out cookies spectacular. By the way, paste food coloring comes in more vibrant colors than the typical liquid coloring.

Prep Time: 25 minutes

Cook Time: 7 minutes

Total Time: 32 minutes

Ingredients:

  • 1 cup butter, softened (NO substitutes)
  • 1 cup sugar
  • 1 egg
  • 2 Tbsp. orange juice
  • 1 Tbsp. vanilla
  • 2-1/2 cups flour
  • 1 tsp. baking powder

Preparation:

In large bowl, beat butter with sugar until light and fluffy. Add egg, orange juice, and vanilla and beat well to combine. Sift flour and baking powder and add to butter mixture. Mix until a dough forms. Cover and chill dough until firm, about 2-3 hours.

Preheat oven to 400 degrees. Roll out dough, 1/2 at a time, on a well-floured surface, with stockinet covered rolling pin, to a 1/4" thickness. Cut with shaped cookie cutters. Bake on ungreased cookie sheet at 400 degrees for 6-10 minutes until very lightly brown.

When cookies have cooled, frost with Buttercream Frosting, tinted different colors with liquid or paste food coloring.

To freeze, prepare dough and divide into four portions. Shape each portion into a 1/2" thick disc. Freeze on waxed paper lined cookie sheets, then pack into hard sided freezer containers. Label; freeze up to 6 months. To thaw and bake, let freezer container stand at room temperature for about an hour. One at a time, use each disc, rolling out and cutting cookies (keep remaining dough covered). Bake cookies and frost as directed.

User Reviews

 5 out of 5
AMAZING COOKIES!!, Guest Michelle

These are the BEST roll-out cookies ever. I made them with a little less flour so that when I put flour on the pastry cloth to roll out, they wouldn't get too tough and yet I could get them pretty thin. Just make sure to watch them in the oven….every batch seemed to take a little less time as the cookie sheets stayed warm between batches. Buttercream frosting, a few sprinkles, and you have PERFECTION!! They pack well for a student at college if you put enough waxed paper in between layers. Enjoy!

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