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Roll-Out Cookies

 Roll-Out Cookies
I collect cookie cutters (I have over 5,000!), so a good cutout recipe is a must. These cookies are crisp and buttery-tasting with just a hint of lemon, and the dough handles nicely. —Bonnie Price, Yelm, Washington
30 ServingsPrep: 25 min. Bake: 10 min./batch


  • 1 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 teaspoon McCormick® Pure Lemon Extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • GLAZE:
  • 1 cup confectioners' sugar
  • 2 tablespoons water
  • 1 tablespoon light corn syrup
  • Food coloring, optional


  • In a bowl, cream butter and sugar. Add egg and extracts. Combine
  • flour and baking powder; gradually add to creamed mixture and mix
  • well. (Dough will be very stiff. If necessary, stir in the last cup
  • of flour mixture by hand. Do not chill.) On a lightly floured
  • surface, roll dough to 1/8-in. thickness. Cut out cookies into
  • desired shapes. Place 2 in. apart on ungreased baking sheets. Bake
  • at 400° for 6-7 minutes or until edges are lightly browned. Cool
  • 2 minutes before removing to wire racks; cool completely. For glaze,
  • combine the sugar, water and corn syrup until smooth. Tint with food
  • coloring if desired. Using a small brush and stirring glaze often,
  • brush on cookies, decorating as desired. Yield: about 6 dozen

2 of 2

Roll-Out Cookies (continued)

Directions (continued)

  • (2-1/4 inch cookies).
Nutritional Facts: 1 serving (2 each) equals 145 calories, 6 g fat (4 g saturated fat), 23 mg cholesterol, 92 mg sodium, 21 g carbohydrate, trace fiber, 2 g protein.