I posted a super easy Soft Sugar Cookie recipe a couple days ago and since I came up with it I can’t seem to stop making them! Tonight I decided to make another batch, to bring to my father in laws tomorrow, and this time go ahead and roll them out instead of cookie scooping them. I ended up with about 45 cookies. I also used the same royal icing from the post.
I went ahead and made the recipe the same way. Being that it is a softer dough a bit of extra flour was needed while rolling it out to prevent it from sticking. Once you make the dough according to the directions from here place it onto a well floured surface and work the dough together. Cover in plastic wrap and refrigerate for 15-20 minutes. Take it out and again place it onto a well floured surface. Roll out the dough to the thickness of your preference. Using a cookie cutter go ahead and stamp away. If the cookie cutter is getting stuck, dip it into flour prior to stamping. Rework the remaining dough and repeat the process.
Bake on a lined cookie sheet at 350 degrees for approx 10 minutes or until just lightly golden on the very outside of the cookie.
Heres some pictures from tonight… a little tree decorating ((yes I know my tree lights make my house look like a disco room hahahaha!)) & cookie making!