Vanilla Butter Rollout Cookies Recipes

ROLL-OUT COOKIES

Steps:

• 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.

THE BESTEST BUTTER COOKIES (ROLLED)

Steps:

• Cream butter and sugar well.
• Add egg and vanilla and beat well.
• Combine baking powder and flour.
• Add gradually to creamed mixture.
• Chill until firm.
• Preheat oven to 400 degrees.
• Roll out dough to about 1/4" thickness and cut into desired shapes.
• Bake for 6 to 8 minutes.
• When cool, decorate with frosting or icing if desired.

SOFT & CHEWY VANILLA BUTTER COOKIES

Steps:

• Preheat oven to 375°F.
• In a large mixing bowl, beat together Crisco, sugar, brown sugar, eggs, water, vanilla and butter-flavored extract until well mixed.
• Add the flour, baking soda and salt to the mixing bowl and mix well.
• Cover and refrigerate dough for 30 minutes.
• Roll dough into 1 inch balls; slightly flatten and place on ungreased cookie sheet.
• Place in preheated oven and bake for 8-10 minutes or until light brown.

VANILLA BUTTER ROLLOUTS RECIPE RECIPE - (4.4/5)

Steps:

• •In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 30 minutes or until easy to handle. • On a lightly floured surface, roll out to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. • For frosting, in a large bowl, beat the butter, confectioners' sugar, milk and vanilla until smooth. Spread or drizzle over cookies. Decorate with colored frosting and sugar if desired. Yield: about 7 dozen.

VANILLA ROLL-OUT COOKIES

Steps:

• Using electric mixer, beat butter in large bowl at medium speed until smooth and creamy, about 2 minutes. Add sugar and salt and beat until pale and fluffy, about 2 minutes. Add egg; beat until well blended, about 1 minute. Reduce speed to low and beat in vanilla. Add flour and beat on low speed just to blend. Gather dough into ball; divide in half. Form each half into ball and flatten into disk. Wrap disks separately in plastic and chill until firm, at least 4 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.
• Position rack in center of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out dough between 2 sheets of waxed paper to 1/8-inch thickness for smaller (2-inch) cookies and 1/4-inch thickness for larger (3- to 4-inch) cookies. Using decorative cookie cutters, cut out cookies and transfer to prepared sheets, spacing 1 inch apart. If cookies become too soft to transfer to baking sheets, place in freezer on waxed paper for 5 minutes before continuing. Gather scraps, roll out dough, and cut more cookies, repeating until all dough is used. If not icing cookies, decorate with sprinkles or other sugar toppings, if desired.
• Bake 1 sheet at a time until cookies are firm on top and golden around edges, about 10 minutes for smaller cookies and up to 14 minutes for larger cookies. Cool completely on rack. Decorate with Royal Icing, then sprinkles or other sugar toppings, if desired. Let stand until icing sets. DO AHEAD: Can be made 4 days ahead. Store between sheets of waxed paper in airtight containers.

ROLL OUT CLASSIC BUTTER - SUGAR COOKIES (CHRISTMAS OR HOLIDAYS)

Steps:

• Preheat oven to 350°F.
• Line some cookie sheets with either silicone baking mats or parchment paper.
• In a large bowl, cream the butter and sugar with a mixer paddle attachment for two minutes. Stop and scrape the bowl.
• Cream the mixture for an additional minute.
• Beat in the egg and vanilla extract. Beat until well combined.
• Sift together baking powder and flour. Add the flour mixture 1 cup at a time to the creamed butter and sugar mixture. Mix thoroughly after each addition. Blend in the last cup of flour by hand. The dough will be stiff.
• Divide the dough into two balls. Wrap with plastic wrap and refrigerate for at least one hour.
• Roll out one ball of dough between two sheets of parchment paper to about 1/4 inch thick. Remove the top sheet of parchment paper and run a floured metal spatula under the dough to loosen it a bit.
• Cut cookies with cookie cutters of your choice. Dip them in flour before each use.
• Carefully place the cut out cookies onto prepared cookie sheets.
• If you own a Dobord adjust to 1/4 inch. Line Dobord bottom plate with parchment paper. Cut another sheet of parchment paper and roll out dough between that and the lined bottom. Cut out cookies with cookie cutters dipped in flour before each use.
• Bake cookies for 8 to 10 minutes or until they just start to brown. Let the cookies rest on the cookie sheet for 5 to 10 minutes before removing them to a cooling rack. Cool completely before glazing. Repeat process with second ball of dough.
• For Glaze (if using): In a mixing bowl thoroughly mix the sugar and the milk. The mixture should be very soft and have a heavy cream texture before you add the corn syrup. Add the corn syrup and mix just until combined. Mix in the extract and food coloring if you are planning on using only one color. If using many colors, divide up the glaze in to as many bowls as you need. Color each one using gel or paste food coloring (mix in a small bit at a time using a toothpick until you get the color you want). Use a small pastry brush to glaze the cookies. Paint the entire tops of the cookies with a thin layer of glaze and place back on the cooling racks to dry. Depending on temperature and humidity it will take between 6 and 12 hours for the glaze to dry completely.