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Nutrition Facts
Serving Size 1 (16g) Recipe makes 48 servings
Calories 74
Calories from Fat 35		(48%)
Amount Per Serving		%DV
	Total Fat 4.0g	6%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 1.9g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 4mg		1%
Sodium 72mg		3%
Potassium 20mg		0%
Total Carbohydrate 8.8g		2%
	Dietary Fiber 0.2g	0%
	Sugars 3.7g
Protein 0.8g		1%
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My Favorite Roll out Sugar Cookies

Recipe #3049 | 7 min | add private note

⁽²¹⁾ RATE IT NOW Print Recipe

By: Tonkcats
Sep 30, 1999

SERVES 48 (change servings and units)

Ingredients

1 1/2 cups powdered sugar, sifted
1 cup margarine
1 large egg
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar

Directions

1
Cream sugar and margarine; add egg and flavorings and mix well.
2
Stir dry ingredients; mix into sugar and margarine mixture. Refrigerate 2 to 3 hours.
3
Heat oven to 375°F.
4
Roll out 3/16-inch thick.
5
Bake 7-8 minutes until delicately brown.
6
Let cool.
7
Icing for Roll Out Sugar Cookies: 2 cups powdered sugar, milk and 1/2 tsp vanilla
8
Icing for Roll Out Sugar Cookies: In a mixing bowl, sift powdered sugar.
9
Gradually add milk, stirring continuously until mixture is the consistency of a thin glaze. Add vanilla.
10
Blend well.
11
Food coloring may be added, if desired.

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Featured Reviews for This Recipe

From: lpnsrock

On Nov 2, 2009

I gave this 5 stars even though my dough came out too dry! I added a couple tablespoons of milk and it it turned out fantastic! The dough rolled well and tasted great. The cookies cooked great and the kids loved them, so did I!

0 people found this review helpful

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From: kalamitykris

On May 23, 2009

These cookies were very tasty and easy to make. I rolled them into balls and flattened them with a glass to make round cookies which I then frosted with royal icing and decorated to look like baseballs (they were for a little league team), HUGE HIT!!! Thanks this one is a keeper for sure!!!

0 people found this review helpful

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From: sugarpea

On Sep 1, 2003

Also my favorite sugar cookie and I've experimented a lot. I like mine even thinner. It's relatively easy if you divide the dough and place a bit (1/6th to 1/8th of the dough) on one half of a long sheet of plastic wrap. Fold the other half of the plastic over the top of the dough and roll out thinly. Place the resulting "sandwich" of dough inside plastic wrap on a cookie sheet and put in freezer until firm. By the time you finish rolling out the rest of the dough between pieces of plastic wrap, the first one into the freezer will be cold enough to cut cookies out. Take scraps and reroll inside same pieces of plastic wrap, replace in freezer and continue until all the dough has been used. They're so delicate and crisp when done this way. I've never tried to frost them; they may be too fragile for that.

11 people found this review helpful

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From: Claire #3

On Feb 12, 2002

Great texture, great taste. Everyone always asks for this recipe when I make these cookies.

5 people found this review helpful

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