A Word From The Cook

“Rolled Cookie Cut-Outs are fun to make and eat. These are slightly soft for melt in your mouth deliciousness! Decorate with Royal Icing. One of our classic winter dessert recipes!”


Prep Time:

45 minutes + (Chill dough for 1-2 hours)


40 Cookies


  • 3 1/2 Cups All Purpose Flour
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Cinnamon (optional)
  • 1 Cup (2 Cubes) Butter
  • 1 1/2 Cup Sugar
  • 2 Eggs
  • 2 Teaspoons Vanilla (or other extract like peppermint or almond)
  • Cookie dough can be made a month ahead and kept frozen until ready to use.
  • Decorate with Royal Icing
  • 3 1/4 Cups powdered sugar
  • 2 Egg whites
  • Water as needed
  1. Step 1 – Combine Ingredients
    1. Using a hand or stand up mixer, beat softened butter until fluffy.
    2. Add  sugar and continue to beat until fluffy and well combined.
    3. Add eggs one at time, beating after each addition.
    4. Add extract.
    5. Add dry ingredients slowly until crumbs form and dough begins to stick to itself. A ball will begin to form.
  2. Step 2 – Chill Dough
    1. Turn out dough and crumbs onto a sheet of plastic wrap.
    2. Wrap the dough, using your hands to shape the dough into a disk – about 1/2 inch thick.
    3. Chill dough for at least one hour.
  3. Step 3 – Roll, Bake and Decorate
    1. Cover rolling surface with flour.
    2. Using 1/2 of dough ball at a time, roll dough with a floured rolling pin working from center of dough.
    3. Roll dough to 1/4 inch thick.
    4. To avoid sticking turn dough over and sprinkle with more flour as you roll it out.
    5. Sprinkle with colorful sugar, or bake plain and decorate when cooled with your favorite icing or glaze.
    6. Cut out dough using your favorite forms and place on a parchment covered baking sheet.
    7. Bake at 350 degrees for about 8 minutes.
    8. Don’t let cookies brown, or they will be crisp. (They will still be tasty – but you won’t get the soft cookie texture if they are browned.)
    9. For Royal Icing
    10. Using an electric mixer on medium-high speed, beat powdered sugar and egg whites until white and thick, and tripled in volume (about 5 minutes). Add water, one tablespoon at a time, until icing no longer holds a peak. Divide icing into smaller bowls and color with food coloring.
    11. Decorate and enjoy!
    12. Baked, undecorated cookies can be frozen (wrapped tightly) for 2 weeks. Thaw before decorating.