Roll Out Butter Cookies are a Christmas tradition! Light, sweet and addictive, these cookies are perfect to eat any time of day (or season!).

T- 11 days until Christmas? Are you ready? Have you made your cookies yet?

I love a Christmas tradition. One of my favorite Christmas traditions is a Cookie Bake-A-Thon day with my mom. We make multiple batches of at least 5 different cookies and knock out all of our cookie baking for the season. This year was a little different because we had my littlest boy with us and my dad helping (with the boy and baking!). Despite the (cute) distraction, we had a great day and made gobs of cookies.

The first cookie we always make are these Roll Out Butter Cookies. We make these first because they are the most labor intensive cookies. While these cookies are not hard to make, you have to roll the dough out just right!

Let's Talk Butter Cookies

Here are the supplies you need to make these cookies:

Stand Mixer- this recipe makes a large batch of dough. You need a stand mixer to thoroughly mix. I have not tried to make this dough using an electric hand mixer. I would suggest not attempting to mix by hand.
Rolling Pin
Cookie Trays- I just purchased these trays. While a little pricey, the cookies come right off of the pan and cleaning time is minimal.
Cookie Cutters
Thin Spatula- I suggest using a thin metal spatula. These are often thinner than plastic spatulas.

Butter Cookie Ingredients:

Powdered Sugar- I suggest purchasing Domino's Powdered Sugar. This comes in a one pound box. If you purchase powdered sugar in a large bag, you will need to measure out one pound.
Unsalted Butter
Eggs
Vanilla
Baking Powder
All-Purpose Flour
Sprinkles

How to make Butter Cookies

Start by creaming the powdered sugar and butter together. Your butter should be soft and at room temperature. Add the eggs and vanilla. Mix until combined. Working in 4-5 batches, add the flour and baking powder. Slowly add the dry ingredients and mix until they are combined.

Separate dough into 3 batches and wrap each batch in wax paper. Freeze dough overnight or up to a week in advance.

When ready to bake, remove dough from the freezer and allow dough to thaw until soft. The dough should be pliable enough to roll out but not sticky. Once dough is soft, add to the refrigerator so that it does not get too soft.

Using a rolling pin, roll dough out until thin (around ⅛ an inch). The thinner the dough, the better.

Get your cookie cutter out and make designs with the dough. Use a thin spatula to transfer cookies onto a cookie pan.

Bake cookies at 375 degrees for 7-8 minutes. The baking time will reflect the thickness of the cookie. When edges of cookies begin to brown, they are done. Remove from oven and let cool on pan for about 3 minutes. Transfer from pan to cooling rack.

Continue the process for remaining cookie dough.

Butter Cookie Tips!

Do not double this recipe! I have tried and it is a DISASTER! A stand mixer cannot handle the amount of butter and flour.
If your dough is too sticky when rolling out, it is too warm. Add a chunk of dough from a refrigerated dough ball to sticky dough.
Flour, flour and flour! Sprinkle flour on your work surface before rolling dough out. If dough is sticking to the rolling pin, rub flour on rolling pin. Additionally, if dough seems too sticky, sprinkle some flour on top of dough.

Need another Cookie recipe? Try my Classic Peanut Butter Cookies for an easy, crunchy cookie or my Sea Salt Chocolate Chip Cookie Pie for an ooey, gooey one pan dessert!

If you make these cookies, leave a comment or tag @delmarvaliciousdishes! Merry Christmas to all and happy baking!

Print Recipe

Roll Out Butter Butter Cookies

Roll Out Butter Cookies are a Christmas tradition! Light, sweet and addictive, these cookies are perfect to eat any time of day (or season!).

Ingredients

1 lb Powdered Sugar
3 stick Unsalted Butter (softened) (1 ½ cups)
2 Large Eggs
1 ½ teaspoon Vanilla
1 teaspoon Baking Powder
3 ½ cup All-Purpose Flour
Sprinkles

Instructions

In a stand mixer, combine powdered sugar and butter until combined.
Add eggs and vanilla mixing until well blended.
In batches, add flour and baking powder mixing slowly.
Divide dough into 3 batches and wrap in wax paper. Refrigerate overnight or up to a week in advance.
When ready to bake, place dough in refrigerator to soften.
Preheat oven to 375 degrees.
Sprinkle flour onto work surface. Using a rolling pin, roll dough out until thin.
Use a cookie cutter to make cookies shapes/designs. Use a thin spatula to transfer cookies onto a cookie sheet.
Bake 7-8 minutes until edges are slightly brown.
Let cool on cooling rack. Store in an airtight container.