Editors pick for easy-to-make sugar cookie dough for rolled-out cookies. This dough holds its shape well, tastes good, can be made 2 to 3 days ahead, and is perfect for decorating! Makes about 30 or more cookies (depending on size)
08To achieve the ideal thickness for your cookie dough, start by liberally dusting the countertop and the dough's surface with flour. This will prevent sticking and make rolling smoother.
09Aim for a uniform 1/4 inch thickness across the dough. As you roll, periodically reapply flour as necessary to maintain a non-stick surface.
10For added convenience and to avoid distorting the shape of your cookies, consider rolling the dough out directly on parchment paper. This method eliminates the need to transfer the cookies later, ensuring they retain their perfect shape from rolling to baking.
11Cut your desired shapes using a cookie cutter (sometimes dipping the cutter in flour or powdered sugar helps.)
12It helps to keep the cookies in the refrigerator if the oven is still warming up or if you are working on cutting out more cookies.
13Bake at 375 degrees for 8 to 10 minutes. They are done when the edges are very lightly golden. They cookies will continue to harden as they cool.