Rolled Sugar Cookies Recipe
Rolled Sugar Cookies are great for rolling out and cutting into shapes, baked and frosted. This cookie was baked and served as the base for the Mini Fruit Pizza Cookies.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Total Time: 35 minutes
- Yield: 6 dozen 1x
- Category: Dessert-Cookies
- Method: Baking
- Cuisine: American
Ingredients
Units
Scale
1 cup butter, softened
1 cup sugar
3 tablespoons half and half
1 teaspoon vanilla or creme bouquet
1 egg, room temperature
3 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Instructions
- In large mixing bowl add softened butter and beat on medium speed, gradually add sugar beat until light and fluffy.
- Add cream, vanilla or creme bouquet and egg, blend well.
- Mix together flour, baking powder and salt, add to cream mixture.
- Cover with plastic wrap and refrigerate 1 hour.
- Heat oven to 400 F. Line 2 baking sheets with parchment paper, set aside.
- On floured surface roll 1/3 of dough at a time to 1/8” thickness.
- Cut dough with floured 2-inch round cookie cutter.
- Place cookies on baking sheet 1-inch apart.
- Bake 5-9 minutes or until edges are light golden brown.
- Remove from baking sheet and allow to cool before decorating.
Notes
- Butter will make a better flavored cookie, but if you want to use margarine make sure it is the regular margarine and not reduced fat. Reduced fat margarine is made with extra water and will not hold up well when baked. Baking with margarine will make a softer cookie.
- Chilling the dough is a must. The dough is soft and if not chilled it will be difficult to roll and cut. The less you handle the dough, the less flour you add which will make a tender the cookie.
- Cookies freeze well before frosting.
To make spread for fruit pizza, you will need 1-8 ounce package of softened cream cheese, 2-3 tablespoons confectioners sugar, stir until smooth and creamy. Option: purchase already made sweet cream cheese spreads.
Find it online: https://lizbushong.com/mini-fruit-pizza-cookie-recipe/
