Classic Rolled Sugar Cookies

Classic Rolled Sugar Cookies

  • 2 Hours 45 Minutes Prep4 Hours 45 Minutes Total
  • 36 Servings
  • 190 Calories per Serving
Smooth and shiny royal icing is perfect for decorating sugar cookies, because it sets up, making your cookies stackable.

Ingredient List


  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 1/2 cups powdered sugar
  • 1 cup butter, softened
  • 2 teaspoons vanilla
  • 1 egg

Royal Icing

  • 2 cups powdered sugar
  • 1 1/2 tablespoons meringue powder
  • 1/4 teaspoon cream of tartar
  • 1/4 cup warm water
  • 1/2 teaspoon vanilla
  • Gel food colors, as desired


  1. In medium bowl, mix flour, baking soda, 1 teaspoon cream of tartar and the salt.
  2. In large bowl, beat 1 1/2 cups powdered sugar, the softened butter, 2 teaspoons vanilla and the egg with electric mixer on medium speed until blended. Using spoon, stir in flour mixture. Cover and refrigerate to chill, at least 2 hours.
  3. Heat oven 375°F. Divide dough in half. On surface sprinkled lightly with flour, use floured rolling pin to roll each half 1/4 inch thick. Cut into tree shapes with 4- to 5-inch tree-shaped cookie cutters. Place about 2 inches apart on ungreased cookie sheets.
  4. Bake 5 to 7 minutes or until edges are light golden brown. Cool 5 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
  5. In large bowl, mix 2 cups powdered sugar, the meringue powder and 1/4 teaspoon cream of tartar. Add warm water and 1/2 teaspoon vanilla. Beat on low speed to blend; beat on high speed 5 to 7 minutes or until very stiff. Tint icing with gel food colors. Cover bowl with plastic wrap to keep icing from drying. Add warm water to thin frosting as desired. Use a disposable decorating bag with the tip cut off to pipe icing onto cookies, or spread with metal frosting spatula.


  • When rolling out, start with the rolling pin in the middle of the dough, and roll out to the edge. Make sure to use enough flour to keep the dough from sticking to the surface. Continue rolling middle to edge, giving rolling pin a quarter of a turn with each stroke. This creates an even thickness across the dough.
  • Dough rolled to 1/4 inch thick will be softer. Thinner cookie dough will be crispier.

Nutrition Information

Daily Values (Amount per serving)

Total Fat 8g 12%, Saturated Fat 5g 25%, Cholesterol 30mg 9%, Sodium 170mg 7%, Potassium 290mg 8%, Total Carbohydrate 29g 10%, Dietary Fiber 0g 0%, Vitamin A 4%, Vitamin C 0%, Calcium 0%, Iron 4%, Vitamin D 0%, Vitamin E 0%, Thiamin 6%, Riboflavin 4%, Niacin 4%, Vitamin B6 0%, Folic Acid 4%, Vitamin B12 0%, Pantothenic Acid 0%, Phosphorus 2%, Magnesium 0%, Zinc 0%, Selenium 8%, Copper 0%, Manganese 4%

Other Nutrients (Amount per serving)

Calories 190, Calories from Fat 70, Trans Fat 0g, Monounsaturated Fat 2g, Polyunsaturated Fat 0g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 17g, Protein 1g, Beta-Carotene 0%, Omega-3 0g, Carbohydrate Choice 2, Starch 1/2, Fruit 0, Other Carbohydrate 1 1/2, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 1 1/2, Fruits 0c, Vegetables 0c, Grains 1oz-eq, Meat & Beans 0oz-eq, Dairy 0c, Fats & Oils 2tsp