roll out cookies

Do you know why graham crackers are called graham crackers? Sylvester Graham, a minister who lived and preached in the first half of the 19th century, carried on a dietary crusade in favor of whole wheat flour, arguing that to separate the bran from the rest of the wheat berry was against the will of God. Thus whole wheat flour, or graham flour — flour milled from the whole wheat berry, rather than just the endosperm. And thus graham crackers — sweet, crisp crackers made from whole wheat flour.

Graham Crackers

Flour

(120 grams) King Arthur Unbleached All-Purpose Flour

(50 grams) sugar

salt

cinnamon

baking powder

(50 grams) vegetable oil

(85 grams) honey

grams) milk

milk

cinnamon-sugar optional; for topping

These biscuits were developed during the latter part of the 19th century to increase fiber in Victorian diets — something that still might be appealing to us today. Digestive Biscuits are really just sophisticated graham crackers and are very simple to make. They're delicious with tea and fruit.

King Arthur'S English Digestive Biscuits

(57 grams) King Arthur Unbleached All-Purpose Flour

(170 grams) King Arthur White Whole Wheat Flour

unsalted butter

confectioners' sugar

(57 grams) cold milk

King Arthur's English Digestive Biscuits

Speculaas are traditionally thin, crisp, dark-brown windmill-shaped cookies that originated in the Netherlands. We believe, and our Cookie Companion is testament, that you don't need a mold to be able to enjoy these snapping crisp, delightfully spicy cookies. Try rolling out the dough and using your favorite cutters to make cookies that are just as elegant and fun.

Spiced Star Cookies (Speculaas)

unsalted butter room temperature

(159 grams) brown sugar

vanilla extract

cardamom*

cloves*

mace* (or substitute 1/2 teaspoon nutmeg)

cinnamon*

(177 grams) King Arthur Unbleached All-Purpose Flour

flour

sugar

These buttery sugar cookies roll out nicely, and have a beautifully tender/crisp texture. They're perfect for any kind of cutout cookies, so don't relegate this recipe strictly to Christmas!

Holiday Butter Cookies

(255 grams) salted butter room temperature

Fiori di Sicilia

(326 grams) King Arthur Unbleached All-Purpose Flour

(35 grams) light corn syrup

Food coloring optional

coarse sparkling sugar sugar

This molasses-dark, ginger-and-spice flavored cookie is perfect for gingerbread men. We roll it a bit thicker than usual, to give the cookies just a hint of chew. While ginger is often thought of as a winter baking flavor, we've found that ginger pairs well with various fruits, too. Ginger and peach is an especially wonderful combination; try gingerbread cookies served with fresh sliced peaches, or a peach crumble topped with gingerbread crumbs.

Want to reduce the carbs and calories in this recipe? Substitute our King Arthur Baking Sugar Alternative for the sugar called for. See how in "tips," below.

Gingerbread Cookies

(255 grams) molasses

ginger

allspice

baking soda

(447 grams) King Arthur Unbleached All-Purpose Flour

These tender, zesty cookies are delicate and light, and a delightful finish to a summer lunch or afternoon tea. They can be served without the glaze, but the glaze enhances the lemon flavor substantially.

Lemon Sablé Cookies

almond flour

salt Fleur de Sel

(11 grams) lemon powder*

grated rind (zest) of 1 lemon

(14 grams) lemon juice

(57 grams) confectioners' sugar

This recipe, by blogger Amanda Rettke from <a href="https://iambaker.net">i am baker</a> is simple, yet absolutely splendid. Buttery, crunchy, and packed full of flavor, these cookies are amazing — perfect for cutting out and decorating.

Roll-Out Sugar Cookies

(397 grams) sugar

eggs egg

almond extract

(602 grams) King Arthur Unbleached All-Purpose Flour

Cutout sugar cookies should be thin, light, and crisp: sturdy enough to decorate but also tender rather than hard. This is one of our favorite cutout cookie recipes for any occasion.

Classic Cutout Cookies

(91 grams) vegetable shortening

(107 grams) brown sugar

(99 grams) granulated sugar

(300 grams) King Arthur Unbleached All-Purpose Flour

(56 grams) cornstarch

Soft No-Spread Sugar Cookies are a roll out Vanilla Sugar Cookie recipe perfect for Royal Icing. They bake flat and maintain their shape while baking.

Soft No-Spread Sugar Cookies

Cups Unsalted Butter, softened

Cups Granulated Sugar

Salt

tsp Vanilla Extract

Large Eggs

7-8 Cups All Purpose Flour

tsp Baking Powder

Cup Milk

Cream butter, sugar, salt and vanilla together until light and fluffy (about 3 minutes)

Scrape down the bottom and sides of the bowl.

Add eggs and mix on medium speed until fully combined.

Dissolve baking powder in milk and set aside.

Add 4 cups of flour and mix on low until combined.

Add milk mixture. Mix until fully incorporated.

Add the rest of the flour one cup at a time. Go slow with the last cup of flour. (I live at a high altitude and need all 8 cups) You will know there is enough flour when the dough is playdoh like consistency. It should not be sticky, but it shouldn&#039;t crumble. The dough should clean the sides of the bowl (if using a stand mixer fitted with the paddle attachment).

Separate your dough into 3 equal sections and roll each section in between two pieces of wax paper, parchment, or plastic wrap. Use a rolling pin with guide rings for even results.

Place rolled sheets of dough into a container and place into the fridge for at least an hour, or overnight. Dough can also be stored stored in the freezer for 20 minutes if you are in a hurry, or stored there for later use.

When ready to cut and bake, preheat your oven to 350° and place your oven rack in the center position.

Cut your shapes and place onto a silicone baking mat or parchment paper (for best results). Space cookies 1-2&quot; apart and bake for 8-15 minutes depending on size and thickness.

When cookies are baked through, use a fondant smoother to gently press out any air bubbles and gently flip cookies upside down the mat to cool for 5 minutes. Then transfer to a wire rack to cool completely. These additional steps are optional, but will provide the flattest cookies possible. Decorate with desired icing.

Cookies can be stored in an airtight container for up to 3 days, or in the freezer for at least 2 months.

Traditional to the Netherlands, Belgium, and Germany, speculaas (or speculoos) cookies and their namesake cookie butters have become increasingly popular here in the U.S. This recipe creates wonderfully crisp, almost melt-in-your-mouth cookies that are authentically flavored thanks to our own speculaas spice blend. They're especially elegant when made with a springerle cookie mold.

Speculaas Spiced Springerle

(180 grams) King Arthur Unbleached All-Purpose Flour

(46 grams) toasted almond flour or almond flour

(149 grams) granulated sugar

King Arthur Pure Vanilla Extract

cardamom

Although Springerle cookies often make their grand appearance just once a year, around the holidays, we think this particular variation can be savored throughout the autumn months. Hints of pumpkin are accented by our traditional blend of pumpkin pie spices, and, if you're a chocolate fan, complemented by a smooth coating of rich chocolate glaze. This cookie has autumn tea-time written all over it.

Pumpkin Spiced Springerle

(227 grams) unsalted butter room temperature

(106 grams) light brown sugar or dark brown sugar packed

(21 grams) molasses

(18 grams) King Arthur Pumpkin Pie Spice

(67 grams) pumpkin purée

pumpkin flavor optional;

(420 grams) King Arthur Unbleached All-Purpose Flour

(4 tablespoons 57 grams) unsalted butter melted

(21 grams) unsweetened cocoa Dutch-process or natural

(113 grams) confectioners' sugar

Cut-out sugar cookies should be thin, light, and crisp: sturdy enough to decorate but also tender rather than hard. This is one of our favorite cut-out cookie recipes for any occasion.

Classic Cut-Out Cookies

(107 grams) light brown sugar or dark brown sugar packed

This lightly spiced dough is a dream to work with. It rolls beautifully, holds its shape when baked and, best of all, tastes much more delicious than an ordinary sugar cookie, thanks to a hint of ginger and nutmeg. This dough also makes delightful Stained Glass Cookies (see "tips," below).

Cream Cheese Roll-Out Cookies

(92 grams) vegetable shortening

(113 grams) unsalted butter

(298 grams) granulated sugar

half an 8-ounce package (113 grams) cream cheese softened

nutmeg

(480 grams) King Arthur Unbleached All-Purpose Flour

(39 grams) light corn syrup or dark corn syrup

Can you catch a GLUTEN-FREE gingerbread man? You can now with this perfect-for-the-holidays rollout recipe! It's ideal for making your favorite little people or other festive shapes.

Gluten-Free Gingerbread Cookies

(347 grams) King Arthur Gluten-Free All-Purpose Flour

(96 grams) King Arthur Almond Flour

xanthan gum

cloves

(85 grams) butter

(170 grams) molasses

Crispy around the edges and slightly soft in the middle, these thin cookies have deep, rich chocolate flavor. Use them to make filled sandwich cookies (à la Oreos) with our Sandwich Cookie Filling. Or stack them with layers of whipped cream and make mini icebox cakes; see "tips," below, for details.

Chocolate Wafers

(198 grams) granulated sugar

espresso powder

(21 grams) black cocoa

(21 grams) Dutch-process cocoa

batch Sandwich Cookie Filling

These peeps bunny sugar cookies are so fun for easter and taste a lot better than peeps marshmallows! Frosted in buttercream and covered with sanding sugar. They are easy to make! 

Peeps Bunny Sugar Cookies

butter

shortening

vanilla

all purpose flour

corn starch

butter (softened)

sugar sprinkles (in a variety of colors)

black sugar pearls

In a large mixing bowl combine butter, shortening, and sugar. Beat until fluffy with an electric hand mixer or stand mixer. Turn the mixer down and add egg, vanilla, and almond extract. Add baking powder. Sift in flour* and cornstarch and mix thoroughly.*Start with 3 1/2 cups of flour, and if the dough seems too soft add the last 1/2 cup of flour. If the dough seems too dry, add a tablespoon or two of water.

Lightly flour your work surface and shape dough into a large ball.

No refrigeration necessary.

Press ball of dough into a disk shape and roll dough out to desired thickness using a rolling pin (I usually do 1/4-1/2&quot;) and cut into shapes. Add flour to dough if it feels too sticky but a nice soft dough is what you want. Carefully transfer cut out cookie shapes with a spatula to a baking sheet.

Bake on baking sheets at 325 degrees for 9-10 minutes.  Cookies will be soft. Let sit on baking sheet for 5  minutes before carefully moving to a wire rack. Cool completely before frosting.

Beat frosting ingredients together. Add more/less milk until desired consistency is achieved.

Frosting

Fill decorator (we like disposible) bags with frosting and frosting tip.

Follow the step by step guide in the post and watch our video for decorating tips!

Decorating Cookies

https://content.jwplatform.com/videos/7VVvprAR.mp4

These peeps bunny sugar cookies are so fun for easter and taste a lot better than peeps marshmallows! Frosted in buttercream and covered with sanding sugar. They are easy to make!

peeps bunny cookies.mp4

These hojarascas (cinnamon-sugar cookies that are also known as Mexican shortbread) have a short, crisp texture and crunchy sugar coating. Brown sugar syrup provides caramelly sweetness to the dough and King Arthur Organic Masa Harina brings corn flavor. Enjoy with a cup of tea or all on their own for a warm, well-spiced cookie. 

Hojarascas (Cinnamon and Sugar Corn Cookies)

(213 grams) dark brown sugar packed or piloncillo*

cinnamon Vietnamese cinnamon

(227 grams) water

(102 grams) brown sugar syrup from above

(240 grams) King Arthur Unbleached All-Purpose Flour

(140 grams) King Arthur Organic Masa Harina

(57 grams) milk

(50 grams) granulated sugar

Vietnamese cinnamon

Remember the good old days of playing zookeeper with your own individual box of animal crackers? This is our version of the treat. They're not overly sweet, but do taste more like cookies than crackers.

Animal Cookies

(170 grams) unsalted butter

(64 grams) honey

(89 grams) oat flour or finely ground rolled oats

Top 18 roll out cookies recipes from across the web

The most viewed roll out cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Graham Crackers

King Arthur'S English Digestive Bis...

Spiced Star Cookies (Speculaas)

Holiday Butter Cookies

Gingerbread Cookies

Lemon Sablé Cookies

Roll-Out Sugar Cookies

Classic Cutout Cookies

Soft No-Spread Sugar Cookies

Speculaas Spiced Springerle

Pumpkin Spiced Springerle

Classic Cut-Out Cookies

Cream Cheese Roll-Out Cookies

Gluten-Free Gingerbread Cookies

Chocolate Wafers

Peeps Bunny Sugar Cookies

Hojarascas (Cinnamon and Sugar Corn...

Animal Cookies

Top 18 roll out cookies recipes from across the web

The most viewed roll out cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Graham Crackers

King Arthur'S English Digestive Bis...

Spiced Star Cookies (Speculaas)

Holiday Butter Cookies

Gingerbread Cookies

Lemon Sablé Cookies

Roll-Out Sugar Cookies

Classic Cutout Cookies

Soft No-Spread Sugar Cookies

Speculaas Spiced Springerle

Pumpkin Spiced Springerle

Classic Cut-Out Cookies

Cream Cheese Roll-Out Cookies

Gluten-Free Gingerbread Cookies

Chocolate Wafers

Peeps Bunny Sugar Cookies

Hojarascas (Cinnamon and Sugar Corn...

Animal Cookies

The most viewed roll out cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine