Vanilla Roll Out Cookies Recipes

Steps:

• Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla and eggs, 1 at a time. Whisk together flour, baking soda, cream of tartar and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover. Refrigerate 30 minutes or until firm enough to roll. , Preheat oven to 350°. On a lightly floured surface, roll each portion to 1/4-in. thickness. Cut with floured 2-1/2- to 3-in. cookie cutters. Place 2 in. apart on ungreased baking sheets., Bake until golden brown, 8-10 minutes. Remove from pans to wire racks to cool completely., For frosting, beat together butter, confectioners' sugar, vanilla and enough milk to reach desired consistency. If desired, tint with food coloring. Spread or pipe onto cookies; decorate as desired.

Steps:

• In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
• Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
• Bake 6 to 8 minutes in preheated oven. Cool completely.

Steps:

• Preheat oven to 375°F Line baking sheets with silicone baking mats or parchment paper.
• Cream butter and sugar together. Add eggs, vanilla, and almond extract. Mix well. Add baking powder and salt and mix again.
• Add flour 1 cup at a time.
• IF YOU ARE GOING TO MAKE THESE COOKIES RIGHT AWAY, add 4 1/2 cups flour and go for it. No need to chill the dough. If you are not going to use the dough within 4-6 hours -- stop at 4 cups of flour.
• Bake at 375°F If you roll to 1/4" thick, bake for about 7 minutes. If you roll to 3/8" thick, bake for about 9-11 minutes.

Steps:

• In a mixing bowl, cream butter and sugar.
• Add eggs, one at a time, beating well after each addition.
• Beat in vanilla.
• Combine remaining ingredients in a separate bowl; whisk to combine.
• Gradually add dry ingredients to creamed mixture.
• Divide dough in half, flatten into disks and wrap in plastic wrap.
• Refrigerate 30 minutes, or until easy to work with.
• On a lightly floured surface roll dough out to 1/4 inch thickness.
• Cut with desired cookie cutters that have been dipped in flour.
• Place 2 inches apart on ungreased cookie sheet.
• Bake at 350°F for 8-10 minutes or until lightly browned.
• Frosting:.
• Combine all frosting ingredients in a mixing bowl.
• Beat until smooth and fluffy.
• Decorate cookies as desired.

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.

Steps:

• Cream together the margarine, sugar and eggs. Stir in vanilla, flour, baking soda and salt.
• Roll out (not too thin) and cut into any shape. Bake at 375 degrees F (190 degrees C) for 8 minutes.
• I have used confectioner sugar frosting, or buttercream frosting, or even canned frosting ( if I'm desperate). Enjoy!