Best Rolled Sugar Cookies
by Blaknblula
These have a good flavor and hold their shape well.
Still searching for what to cook ?
Find the most delicious recipes here
INGREDIENTS
- 1 1/2 c. butter ; softened
- 2 c. Granulated sugar
- 4 Eggs
- 1 tsp. Vanilla extract
- 5 c. All-purpose flour
- 2 tsp. Baking Powder
- 1 tsp. Salt
INSTRUCTIONS
1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt.
2. Cover dough (or form into a ball and wrap in cling wrap) and chill for at least one hour (or overnight), until dough is stiff.
3. Preheat oven to 400°F.
4. Roll out dough on a floured surface 1/4 to 1/2 inch thick. Cut into shapes with cookie cutters.
5. Place cookies 1 inch apart on ungreased cookie sheets.
6. Bake 6 to 8 minutes in preheated oven until lightly golden around the edges. Cool completely on a cooling rack prior to icing.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
|
||
| Serving Size: 1 Serving (23g) | ||
| Recipe Makes: 60 Servings | ||
|
|
||
| Calories: 65 | ||
| Calories from Fat: 56 (86%) | ||
|
|
||
| Amt Per Serving | % DV | |
|
|
||
| Total Fat 6.3g | 8 % | |
| Saturated Fat 3.4g | 17 % | |
| Monounsaturated Fat 1.8g | ||
| Polyunsanturated Fat 0.4g | ||
| Cholesterol 82.7mg | 25 % | |
| Sodium 68.2mg | 2 % | |
| Potassium 25.1mg | 1 % | |
| Total Carbohydrate 0.2g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0.2g | ||
| Protein 2.2g | 3 % | |
|
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
||
Calories per serving: 65
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.