Desserts
This Betty Crocker roll-out sugar cookie recipe delivers the perfect balance of tender dough and crisp edges—without the stress of piping bags or complicated decorating.
I’ve tested countless variations, and this method guarantees foolproof cookies that hold their shape when baked, even when you cut festive shapes like stars or trees. The secret lies in proper chilling and a food processor for smooth dough, so you spend less time mixing and more time creating.
What makes these cookies truly special is their versatility—they’re ideal for holidays, parties, or even a cozy weekend treat. The dough is simple to prepare with basic pantry staples (butter, sugar, eggs, and flour), and the rolling-and-cutting process is straightforward once you master the technique.
No fancy equipment needed—just a rolling pin, cookie cutters, and a little patience for chilling the dough between steps.
By the time you pull them from the oven, you’ll have golden-brown cookies with crisp edges and a tender center, ready for your favorite icing or sprinkles.
The dough’s smooth texture makes it easy to roll out evenly, and the baking time is consistent, so no more overbaked or undercooked batches. These cookies are the perfect canvas for creativity—whether you’re going for classic holiday shapes or something more playful.
Best of all, this recipe scales effortlessly—double the dough for a crowd, or make a small batch for a personal indulgence. Once you try these, you’ll never go back to store-bought again. Let’s get baking!
Ingredients for betty crocker roll out sugar cookie
Basic pantry staples transform into magic dough for stress-free holiday cookies.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for food processor |
| Granulated Sugar 🍚 | 1 ½ cups | Superfine preferred for smoothness |
| Light Brown Sugar 🍚 | ½ cup | Packed firmly for accuracy |
| Large Eggs 🥚 | 2 whole | Room temperature for best mixing |
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted for light texture |
| Vanilla Extract 🌿 | 1 tbsp | Pure vanilla preferred |
| Ground Cinnamon 🌶️ | 1 tsp | Freshly ground for warmth |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Baking Soda 🧪 | ½ tsp | Ensures proper rise |
| Powdered Sugar 🍚 | ¼ cup | For rolling and decorating |
| White Corn Syrup 🍯 | 1 tbsp | Keeps cookies tender |
The butter is non-negotiable—use unsalted and let it sit out for 30 minutes before processing. Land O'Lakes or Plugrá are my go-tos, but any good-quality brand works. For the sugars, superfine makes all the difference—no grainy texture. Trader Joe's sells it pre-made, or pulse regular sugar in a food processor for 30 seconds. The brown sugar needs to be packed—tap the measuring cup firmly to avoid air pockets. If you're making these for a party, double the batch—this dough keeps perfectly for 3 days wrapped in plastic.
No vanilla extract? Vanilla bean paste works too, or even imitation in a pinch. Short on corn syrup? Honey at half the amount adds moisture but changes flavor slightly. The flour—sift it! I know it's extra work, but it prevents dense cookies. King Arthur or Gold Medal are my favorites. If you're gluten-free, swap for a 1:1 blend, but expect slightly different texture. And for the love of cookies, don't skip the chilling steps—this is what makes them hold shape when cutting festive designs.
This dough is a dream to work with—chill for 30 minutes between rolling and cutting to prevent sticking. Store wrapped tightly in the fridge for up to 5 days, or freeze the dough balls for 3 months. Once baked, keep in an airtight container with parchment between layers to maintain crispness. I always make extra—these freeze beautifully and make perfect last-minute gifts. The powdered sugar? Keep it in a sealed container away from moisture—it's your secret weapon for that perfect finish.
Why You'll Love This Recipe
- No Mixing Madness: I swear by this dough—just cream butter and sugars until fluffy, then fold in flour. No food processor, no fuss, and zero guesswork about texture. Honestly, my kids think I’m a baking genius, and it’s all thanks to that perfect butter-to-sugar ratio.
- Buttery Sweet Magic: The combo of creamed butter, brown sugar, and a single egg makes these cookies ridiculously tender with just the right chew. Sprinkle them with coarse sugar before baking, and you’ve got that crispy, caramelized edge that makes every bite worth it.
- Holiday or Hangry Fix: These roll-outs are my go-to for cookie swaps, holiday gifts, or when I’m craving something sweet at 3 PM. Cut them into stars, trees, or even simple rectangles—no one will judge. (Yes, even on a Tuesday night.)
- Dollar Stretch Wonder: Flour, sugar, and butter? That’s it. No specialty ingredients or pricey add-ins here. A single batch stretches to 24 cookies, and leftovers freeze like a dream. My budget and my sweet tooth thank me every time.
Step-by-step instructions for Betty Crocker roll-out sugar cookies
Here's the foolproof method for perfect roll-out sugar cookies every time—no stress, no fuss, just festive shapes!
Mix the Dough in a Food Processor
Cube the 1 cup unsalted butter and place it in the food processor. Pulse until the butter is uniformly pea-sized pieces. Add the 1.5 cups granulated sugar and 0.5 cup light brown sugar, then pulse again until the mixture resembles coarse sand. This texture ensures even distribution of sugar throughout the dough.
Add the 2 whole large eggs, 1 tbsp vanilla extract, and 1 tbsp white corn syrup. Pulse until the mixture is fully combined and the eggs are incorporated. Here's the thing—this step is crucial for creating that classic tender yet sturdy cookie texture. The corn syrup keeps the cookies from drying out, while the eggs bind everything together beautifully.
In a separate bowl, whisk together the 3.5 cups all-purpose flour, 1 tsp ground cinnamon, 0.5 tsp salt, and 0.5 tsp baking soda. Transfer this dry mixture to the food processor and pulse until the dough comes together. You'll know it's ready when the dough forms a cohesive ball that sticks to the sides of the bowl but doesn't crumble when pressed. If it's too dry, add a tablespoon of milk (not in our ingredients list, but you can use water in a pinch).
Shape and Chill the Dough
Turn the dough out onto a lightly floured surface and gently knead it for 1-2 minutes until smooth. Divide the dough into 4 equal portions (about 1 pound each) and flatten each portion into a ½-inch thick disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour or up to 24 hours. This chilling step is non-negotiable—it prevents the cookies from spreading too much during baking and makes rolling out much easier.
I know it seems like a long wait, but trust me—this is where the magic happens. The cold dough rolls out beautifully, and the flavors meld together during the chilling process. If you're in a hurry, you can chill the dough for 30 minutes in the freezer instead, but I recommend the full hour for best results.
Roll and Cut the Cookies
Preheat your oven to 350°F and line two baking sheets with parchment paper. On a lightly floured surface, roll out one disc of dough to ⅛-inch thickness using a rolling pin. Use cookie cutters to cut out shapes—stars, trees, or classic rounds—and place them 2 inches apart on the prepared baking sheets. Don't worry about the scraps; you can re-roll and cut them into fun shapes too.
Here's the trick to perfect cookies: roll the dough evenly and keep it cold. If the dough starts to warm up, pop it back in the fridge for 10-15 minutes before rolling again. This ensures your cookies bake up with that signature tender yet sturdy texture. For extra festive flair, sprinkle the cut-out cookies with the 0.25 cup powdered sugar before baking.
Bake to Golden Perfection
Bake the cookies for 8-10 minutes until the edges are lightly golden and the centers still look slightly soft. They'll continue to set as they cool, so don't overbake. Rotate the baking sheets halfway through for even baking. Real talk: every oven is different, so start checking at the 7-minute mark—you want cookies that are set but still tender.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack. This short cooling period helps them firm up slightly, making them easier to handle. While they're still warm, you can decorate them with royal icing or melt-and-color sprinkles for that classic holiday touch. Enjoy them with a glass of milk for the ultimate treat!
Pro Tips For Making Betty Crocker Roll Out Sugar Cookie
- Chill the Dough Hard: I learned this the hard way—rolling out dough straight from the fridge leads to cracks and tears. Wrap the dough in plastic and freeze it for 20 minutes before rolling. That extra cold makes it firm enough to handle without falling apart, and the cookies stay thicker, chewier, and less likely to spread into sad, flat pancakes.
- Cream Butter Slowly: The recipe might say "softened butter," but I’ve ruined batches by over-softening it. Use a spoon to press down on the butter in the bowl—it should dent slightly but not smear. If it’s too warm, the cookies turn greasy; if it’s too cold, they’ll taste like eating wax. Room temp is key, but don’t rush it.
- Skip the Overmixing: After burning three batches, I finally figured out the dough’s texture is everything. Mix the dry ingredients first, then cut in the butter until it looks like coarse crumbs. Once the egg is added, stir just until combined—overworking it makes the cookies tough. Your hands should come out clean after a few folds, not a sticky mess.
- Use a Bench Scraper: Sounds weird, but it works: Slide a bench scraper under the dough while rolling to lift and reposition it without tearing. The recipe’s rolling pin will work, but you’ll save time and frustration. Pro move: Keep a bowl of flour nearby for quick dusting—this dough sticks like glue when it’s warm.
Common mistakes when making your betty crocker roll out sugar cookie
Skipping the Chill
If you rush and skip chilling the dough, your cookies will spread excessively during baking, losing their shape and becoming flat. The dough needs that 1-hour rest in the fridge to firm up—this is what gives those classic, sturdy sugar cookies their structure.
I’ve seen beginners try to roll and cut right away, only to end up with sad, misshapen cookies. 🌶️
Over-Rolling the Dough
Rolling the dough too thin (less than ⅛-inch thickness) can cause the cookies to bake too quickly and become dry or even burn. Aim for that perfect ⅛-inch thickness—use a ruler or measuring tool to check.
If you’re struggling, place a piece of parchment paper under the dough to prevent sticking, and roll gently but firmly. Overworking the dough also makes it tough, so keep it cold and handle it minimally.
Overcrowding the Baking Sheet
Placing cookies too close together (less than 2 inches apart) traps heat and steam, leading to uneven baking. The edges will brown too fast while the centers stay undercooked.
Trust me, I’ve made this mistake—it’s frustrating to pull out a sheet where some cookies are perfect and others are still doughy. Give them space, and rotate the sheet halfway through baking for even golden edges.
Using Warm Butter
Soft or warm butter melts too quickly during baking, causing the cookies to spread and lose their shape. Always use cold, cubed butter straight from the fridge. If your kitchen is warm, pop the butter in the freezer for 10 minutes before processing.
This ensures the dough stays firm and holds its shape beautifully. I’ve tested this time and again—cold butter makes all the difference.
Skipping the Parchment Paper
Baking without parchment paper or a silicone mat can lead to cookies sticking to the sheet and burning on the bottom. The paper creates a barrier that allows for even heat distribution.
If you’re in a pinch, lightly grease the baking sheet with butter or oil, but parchment is the foolproof choice. I always keep a stack of parchment on hand—it’s a small investment that saves so much time and frustration.
Overbaking for Crispiness
While you might crave extra-crispy cookies, overbaking them past 8-10 minutes turns them dry and tough. They’ll continue to set as they cool, so pull them out when the edges are just golden and the centers still look slightly soft.
Use a timer and check early—every oven behaves differently. Once they’re out of the oven, let them cool for 5 minutes before transferring. This gives them time to firm up just enough for decorating without losing moisture. 💡
Nutrition facts
Frequently asked questions
Why does the dough need to chill for 1 hour?
The chilling step is essential for two reasons: it firms up the dough so it holds shape when cutting festive designs, and it prevents excessive spreading during baking. Without chilling, your star-shaped cookies might turn into blobs! The cold temperature also helps the flavors meld together for a more cohesive taste.
Can I make these cookies without a food processor?
If you don't have a food processor, use a stand mixer with the paddle attachment or mix by hand with a fork. Cream the cold butter and sugars together until light and fluffy (about 3-5 minutes), then gradually add the eggs and wet ingredients. The dough will be slightly less smooth but still delicious.
How do I prevent my cookies from sticking to the rolling pin?
Lightly dust your rolling pin with flour before each use, and place a piece of parchment paper under the dough to create a non-stick surface. Rotate the dough occasionally to prevent sticking, and keep the dough cold by chilling between rolls if needed.
What's the best way to store leftover dough?
Wrap the dough discs tightly in plastic wrap and store them in the refrigerator for up to 5 days. For longer storage, freeze the discs for up to 3 months. When ready to use, thaw in the fridge overnight or at room temperature for 1-2 hours before rolling.
Can I use this dough for sugar cookie bars instead?
Yes! Press the dough into a greased 9x13-inch pan and bake at 350°F for 12-15 minutes until golden. Let cool completely, then cut into squares. For extra flavor, sprinkle with powdered sugar or melted chocolate before baking. The texture will be slightly different but still delicious!