45 Reviews of Roll-Out Cookies

From: Caryn

On Oct 6, 2002

Wonderful, luscious, buttery cookies! I normally avoid making roll-out cookies because they are time-consuming. This recipe was extremely easy to put together (I have a stand-up mixer and didn't even have to add the flour by hand), and as stated in the recipe, there is absolutely no chilling necessary. The dough was easy to roll-out, and the dough did not stick to my metal cookie cutter. I was able to make 24 - 26 pumpkin cookies (Wilton pumpkin cookie cutter). Make sure you don't roll your dough any thinner than 1/8-inch or they will be very thin. I recommend using a hot cookie sheet with your very first batch of cookies - I started with a cold cookie sheet and my first batch was much flatter than the rest of my batches (and not as pretty). Frosted these wonderful cookies with [recipe=19649]Cookie Frosting[/recipe]. Thanks for a great recipe!

From: Shari2

On Nov 10, 2002

This was a very easy cookie recipe. I liked not having to wait for the dough to chill before rolling them out. I used these for my daughters preschool Halloween party. Great recipe I'll have to use it again for Christmas.

From: ThatJodiGirl

On Dec 18, 2002

Absolutely the very best and easiest roll-out christmas cookie recipe that I have ever made! You have a winner here. I will NEVER use those other cookie recipes that have to be chilled and all that time consuming stuff. My 7 year old son and I made these tonight and they are delicious! He rolled them out and cut them and placed them on the parchment paper, so easy even a 7 year old can do it! Baked for about 7 minutes in my oven and we are ready to frost them, they tasted great even without the frosting! Can't rave enough about this one!

From: Ismy Echo

On Dec 21, 2006

Really, you won't do any better than this recipe, really top notch for a number of reasons. These are what people say, easy to roll out, without the chilling time as well. The taste and texture is great, buttery, light and crisp without any crumbling or hardness issues. I like to add vanilla bean seeds scraped out of the bean to these, makes it that much more special. Sometimes I ice them with rose water flavored icing, which is just gilding the lily, so good. If you can, try to find a round zippered plastic pastry rolling bag, available at kitchen stores and sites. These are great, keeps all the mess inside and keeps the sticking of dough to a very minimum with so little flour. If all else fails and you are just having a difficult baking day, try rolling out your dough directly on to a very lightly floured baking sheet and cutting the cookies right on it. When done cutting, just remove the scraps off the sheet and you are good to go. Thank you, Crawfish, this really is one of the best recipes around here.

From: Claire de Luna

On Dec 21, 2002

The reviews made me try it! Let me just say that I have a cookie cutter collection that needed this recipe. These turned out so great I couldn't believe it. There was no spreading, and the cookies were beautiful. I also hate time consuming cookies, which this was not. Floury Thumbs Up!

From: Dasme

On Oct 19, 2002

I made this with my 6 year-old daughter and we loved these cookies! This was an excellent recipe. It was fairly simple and the cookies had just the right amount of sugar--not too sweet, not too bland. The dough rolled out pretty well. It made quite a bit more than 2 dozen for us though. We used various sized cookie cutters. We will definitely make these again but next time we will "paint" them with eggwash and food coloring before we bake them.

From: Loves2Teach

On Jan 26, 2003

Thank you so very much for posting this great but easy recipe!! This is one of the first cookie recpies where I have had everything on hands to make it. I made these to send to my dh overseas--> I bet that him and the guys will love them. I covered half with colored sugar, and the other half I decorated with your [recipe=19649]Cookie Frosting [/recipe] If you have any fears using cookie cutter cookie recipies- try this one! YUM!!!

From: ~cbw~

On Oct 28, 2003

Very good and easy recipe! It was nice not to have to wait for it to chill! The only change I made was to use 1/2 tsp of vanilla extract and 1/2 tsp of almond extract-love that flavor! Thanks for posting, crawfish pie!

From: Boxerwing

On Feb 24, 2003

I have always avoided cut out cookies as I can never get organized enough/am too impatient to chill dough. Never again!! This recipe is terrific: easy, quick, and most importantly, delicious! I have made these three times already; only once the dough didn't come together, so I added a few drops of milk with no adverse results. I prefer rolling these out a little thicker to have a softer cookie. I thinly iced these with a simple icing made of icing sugar, milk and food colouring paste. Terrific!

From: luvmybge

On Dec 22, 2004

Just the best all around.. Taste, texture... Very easy and delicious. Held up well to cookie cutters. This is the only recipe I'll ever use again. Seven minutes tops in my oven. Scraps are easily rolled out, too.