Roll out Classic Butter - Sugar Cookies (Christmas or Holidays) Recipe

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Roll out Classic Butter - Sugar Cookies (Christmas or Holidays)
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  • 1 large egg
  • 1 lb confectioners' sugar
  • 1/2 cup milk
  • 1 tsp clear extract (your choice -i usually use clear vanilla or lemon)
  • gel food coloring or paste food coloring


  1. Preheat oven to 350°F.
  2. Line some cookie sheets with either silicone baking mats or parchment paper.
  3. In a large bowl, cream the butter and sugar with a mixer paddle attachment for two minutes. Stop and scrape the bowl.
  4. Cream the mixture for an additional minute.
  5. Beat in the egg and vanilla extract. Beat until well combined.
  6. 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.
  7. Divide the dough into two balls. Wrap with plastic wrap and refrigerate for at least one hour.
  8. 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.
  9. Cut cookies with cookie cutters of your choice. Dip them in flour before each use.
  10. Carefully place the cut out cookies onto prepared cookie sheets.
  11. 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.
  12. 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.
  13. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 767.91 Kcal (3215 kJ)
Calories from fat 216.7 Kcal
% Daily Value*
Total Fat 24.08g 37%
Cholesterol 84.56mg 28%
Sodium 34.01mg 1%
Potassium 155.23mg 3%
Total Carbs 134.91g 45%
Sugars 97.8g 391%
Dietary Fiber 1.42g 6%
Protein 6.24g 12%
Vitamin A 0.3mg 9%
Iron 0.6mg 4%
Calcium 66.2mg 7%
Amount Per 100 g
Calories 382.12 Kcal (1600 kJ)
Calories from fat 107.83 Kcal
% Daily Value*
Total Fat 11.98g 37%
Cholesterol 42.08mg 28%
Sodium 16.92mg 1%
Potassium 77.24mg 3%
Total Carbs 67.13g 45%
Sugars 48.66g 391%
Dietary Fiber 0.71g 6%
Protein 3.11g 12%
Vitamin A 0.1mg 9%
Iron 0.3mg 4%
Calcium 32.9mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.1
  • 21

Good Points

  • saturated fat free,
  • very low sodium

Bad Points

  • High in Sugar

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