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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
  • Total Time
    Prep: 25 min. Bake: 10 min./batch
  • Makes
    about 6 dozen (2-1/4 inch cookies)


  • 1 cup butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon 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.
Nutrition Facts
2 each: 145 calories, 6g fat (4g saturated fat), 23mg cholesterol, 92mg sodium, 21g carbohydrate (11g sugars, 0 fiber), 2g protein.
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  • judibon
    Dec 31, 2018

    I hate making cutout cookies, the chilling, the rolling, the cardboard texture. NO MORE! This is a fabulous recipe! The little bit of lemon extract gives them just a little zing. The cookies are light in texture and crisp, they also store well. We ate them all without even frosting them ... I guess I'll have to make more. Thank you for sharing this recipe.

  • spicerjoan
    Dec 14, 2014

    Now my favorite Sugar/Cutout cookie! Easy to make and fast. No chilling time. Just roll cut and bake in 6-8 min. Perfect. My kids loved sampling the dough (though many don't allow children to eat batter with raw egg). It's pasteurized so we don't worry. I used all Vanilla Extract. Not the 1/2 teaspoon. Lemon Extract. Anyway, before icing or sugaring , they delighted in the cookie by itself as do I but Icing or Sugaring before baking will add the extra sweetness it needs to be a Sugar Cookie. Winner! Thank you for sharing.

  • kel dehnert
    May 28, 2013

    The only sugar cookie my family lets me make now! A little lemon or orange zest makes a nice addition too.

  • 607cheryl
    Dec 17, 2012

    Great flavor, I generally don't care for cut out cookies, they are bland to me, this recipe is easy, and yummy. NO CHILLING either :)

  • 282778
    Aug 19, 2012

    Forgot to add that I used preheated stones to bake these in a convection oven and had to reduce the cooking time to 5 minutes as the first batch were slightly overcooked. Yum!

  • 282778
    Aug 19, 2012

    These cookies turned out great. I was concerned that they would not keep their shape when baked because the recipe does not call for refrigeration before rolling/baking. They held their shape perfectly and I will use this as my only cutout cookie recipe due to its simplicity and taste. They have a very delicate shortbread taste.

  • smacg
    Mar 30, 2012

    No comment left