Reynolds® Recipe ♯ Karen's Rolled Sugar Cookies

These classic cut-out cookies are easy when you use parchment paper to wrap and chill the dough, then roll out and bake the cookies.

Ingredients

• 4 sheets Reynolds® Parchment Paper
• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• ¾ cup sugar
• 2 large egg yolks large egg yolks
• 1 teaspoon vanilla extract

Cooking Directions

1. Combine flour, baking powder and salt in large bowl; set aside.
2. Beat butter and sugar with electric mixer until fluffy, about 3 minutes. Beat in egg yolks and vanilla. Gradually add flour mixture and combine.
3. Wrap dough in parchment paper and place in Hefty® Slider bag; refrigerate until chilled, about 1 hour.
4. Preheat oven to 350 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside.
5. Roll out dough 1/8-inch thick between 2 lightly floured sheets of parchment paper. Cut dough with 2 inch cookie cutters. Place dough on parchment-lined cookie sheets.
6. Bake 6 to 8 minutes or until cookies are lightly browned on edges. Slide parchment paper with cookies onto cooling rack; cool.
7. Decorate as desired. Store in airtight containers for up to 5 days.

Nutrition Facts

• calories96.3
• carbohydrateContent10.9 g
• cholesterolContent24.9 mg
• fatContent5.4 g
• fiberContent0.2 g
• proteinContent1.1 g
• saturatedFatContent3.3 g
• sodiumContent37.8 mg
• sugarContent4.2 g