Rolled cookie cutter cookies have to be my all-time favorite holiday treat. We see them most often served as holiday cookies in the wintertime but there are so many cookie cutter shapes and styles on the market that you can easily make them at any time of year.

As a veteran sugar cookie maker, I can say that this recipe, by far, is the simplest to make and tastiest, too. If you need to make a big supply to send with your kiddos to school for a classroom treat or serve at a party, you will really appreciate just how easy this recipe is to make. You can turn them out, dozens at a time, all day long!

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So let’s get baking:

Rolled Sugar Cookie Recipe

Ingredients

1 1/2 cups butter [softened]

2 cups granulated sugar

4 large eggs

1 tsp. vanilla extract

5 cups all-purpose flour

2 tsp. baking powder

1 tsp. salt

Gold & White edible sprinkles for baking.

Directions

Preheat oven to 400° F.

Cream together sugar and butter, in a large bowl.

Beat in eggs and vanilla extract.

Stir in flour, baking powder and salt.

Cover the bowl with plastic wrap and refrigerate one hour or more [even overnight.]

Flour your work surface.
Cut the dough in half or thirds.

Roll out a piece of dough using a rolling pin, making the dough ¼ to ½ inch thick.
Tip: Keep counters clean – easy cleanup – with silicon baking mats.

Cut shapes out of the dough using cookie cutters.

Bake them on an ungreased cookie sheet, 1 inch apart, for 6 – 8 minutes until lightly golden brown on the edges. Do not over-bake.
Tip: I tend to burn cookies so I use Air-Bake Natural Cookie Sheets.
Perfect every time!