Different Types of Rolled Cookies

Last Updated on January 17, 2022 by Nazmin Sarker

Rolled cookies is types of rolled cookies prepared from a dense cookie dough that is rolled out flat onto a counter, and cut into the wished-for shapes. The cookies that you will get are discussed in detail step by step.


  • Sugar Cookies
  • Sandwich Cookies
  • Almond Butter Cookies
  • Gingerbread-men cookies
  • Spice cookies
  • Cinnamon cookies

Sugar Cookies

Ingredients:

  • 3 ¼ cups all-purpose flour
  • 1 ½ cups sugar
  • 2/3 cup shortening
  • 2 eggs
  • 2 ½ tsp double-acting baking powder
  • 2 tablespoons milk
  • 1 tsp vanilla extract
  • ½ tsp salt
  • heavy or whipping cream or
  • one egg white slightly beaten with 1 tbsp water

Decorative Toppings:

Non-pareils, sugar, chopped nuts, shredded coconut cut–up gumdrops, or butter scotch pieces.

Instruction:

  • Into large bowl measure first 8 ingredients. With mixer at medium speed, beat until well mixed, occasionally scraping bowl.
  • Shape dough into boll; warp with waxed paper; refrigerate 2 to 3 hours until easy to handle. preheat oven to 400 F. lightly Grease cookie sheets.
  • On lightly floured surface, roll half of dough at a time. keeping rest refrigerated. For crispy cookies, roll paper thin. For softer cookies, roll 1/8 inch to ¼ inch thick.
  • With flower cookie cutters , cut dough into various shapes. Reroll dough trimmings and continue to cut shapes.
  • Place cookies ½ inch apart on greased cookie sheets. To glaze; brush tops of cookies with heavy or whipping cream or with the beaten egg white and water mixtures.
  • Sprinkle cookies with your choice of toppings; bake 8 minutes or until very light brown. With pancake turner remove cookies to racks; cool completely.

Sandwich Cookies

Ingredients:

  • 2 egg yolk
  • 2 tablespoons milk
  • 2 ¼ cup all-purpose flour
  • ¾ cup sugar
  • ¾ cup butter or margarine softened 1 teaspoon vanilla extract.
  • ¼ tsp salt butter-cream frosting
  • 4 drops green food color
  • 3 drops yellow food color

Instruction:

  • Preheat oven to 375 F. ln large bowl with mixture at low speed, beat egg yolk and milk until well blended. at flower, sugar, butter or margarine, and salt; beat ingredients until just mixed; improved speed to medium and beat 2 minutes, occasionally scrapping bowl. Divide dough in half.
  • On floured pastry cloth. with lightly floured, stockinette-covered rolling pin, roll one dough middle 1/8 inch thick. With a 2 ¼ inch fluted-edge cookie cutter, cut dough into rounds; with a ½ inch round cutter, cut out centers from half of the rounds. Reserve the dough scraps.
  • Place roundabout ½ inch apart on cookie sheets; back 8 to 10 minutes or until lightly browned. With pancake turner remove cookies to wire racks to cool completely. Repeat steps 2 and 3 with remaining dough, rerolling scraps.
  • Prepare frosting as recipe directs; divide mixtures into thirds; place portions in separate bowl. Tint portions with food colour.
  • On the bottom side of a cookie without a hole, spread tablespoonful of either green, pink or yellow frosting; top with a cookie with a hole in it, top side up, to and frosting. (Use any leftover frosting for Graham crackers or cupcakes.)

Almond Butter Cookies

Ingredients:

  • 1 ¾ cup all-purpose flour 3/4 cup butter or margarine, softened
  • 1 teaspoon almond extract
  • 1/8 tsp salt
  • sugar
  • 1 egg white, slightly beaten
  • 1/8 teaspoon ground cinnamon
  • ⅓ cup toasted diced and buttered almonds
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Instruction:

  • Into large bowl, measure flour, butter or margarine, almond extract, salt and ¼ cup sugar. With mixture at medium speed, beat ingredients until well mixed, occasionally scrapping bowl with rubber spatula. (mixture will be crumbly)
  • With hands, shape into ball. (If dough is too soft to roll, cover and refrigerate until firm.)
  • Preheat oven to 325 F. On lightly floured surface, with floured rolling pin, roll dough into 12 inch by 8 inch rectangle. With pastry wheel or knife, cut into 3 inch by 1 inch strips; place on cookie sheet; brush with slightly beaten egg white.
  • In small bowl mix a scant ¼ cup sugar with cinnamon and almonds; sprinkle on cookies. Bake 15 minutes or until golden. With pancake turner, remove cookies to wire racks; allow to cool.

Gingerbread-men cookies

Ingredients:

  • 2 ¼ cup all-purpose flour
  • ½ cup sugar
  • ½ cup shortening
  • ½ cup light molasses
  • 1 egg
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon double-acting baking powder
  • 1 tsp ground ginger
  • 1 tsp ground cloves
  • ½ tsp ground nutmeg
  • ½ tsp baking soda
  • ½ tsp salt dried currants
  • Ornamental cookie frosting (right)

Instruction:

  • Into large bowl measure all ingredients except currents and frosting. With mixture at medium speed, beat ingredients until well mixed. Cover and refrigerate 1 hour.
  • On lightly floured surface, with floured rolling pin, roll chilled dough 1/8 inch thick. Preheat oven to 350 F.
  • With 5 inch long cutter, cut out men. Reroll trimmings and cut more cookies. With pancake turner, place ½ inch apart on cookie sheets.
  • On each cut out, place currents to represent buttons, and mouth. ( Or, omit currants and mark with frosting after cookie have been backed.)
  • Bake 8 minutes or until browned, then, with pancake turner, remove cookies to racks. Cool before decorating.
  • With paper cone or cake decorator and frosting, outlined feet, sleeves and other features as you wish.

Making A Pattern

To make a gingerbread man if you have no special cutter, draw a man about 5 inches long and 4 inches wide on cardboard. Cut out the shape.

Put it on the rolled dough and carefully cut around it with a sharp-pointed knife.

Ornamental Cookie Frosting:

Into a small bowl, sift 1 ¼ cups confectioners sugar and 1/8 tsp cream of tartar through a very fine sieve; add 1 egg white. With mixture at high speed, beat mixture so stiff that knife is drawn through leaves clean path. (On humid days you may need to beat in more confectioners sugar.)

Spice cookies

Ingredients:

  • Sugar
  • 3 2/3 cups all-purpose flour 1 cup butter or margarine, softened
  • 2 eggs
  • 1 tbsp milk
  • 1 ½ teaspoon baking soda
  • 1 ½ teaspoon ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup dried currants

Instruction:

  • Into big bowl, measure 1 ½ cups sugar and remaining ingredients except currents. With mixer at medium speed, beat ingredients until well mixed. Occasionally scrapping bowl with a rubber spatula. Stir in currents. Cover; refrigerate overnight.
  • Preheat oven to 375 F. On lightly floured board, with floured rolling pin, dough as thin as possible; lightly sprinkle with sugar.
  • With pastry wheel or knife, cut dough into 2 inch diamond; place on cookie sheets.
  • Bake 8 minutes or until very lightly browned.
  • With pancake turner, remove cookies to wire racks and allowed to cool completely.

Cinnamon cookies

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup sugar
  • ½ cup butter or margarine, softened
  • 3 egg yolks
  • 2 tbsp milk
  • 2 teaspoon ground cinnamon
  • ½ tsp double-acting baking powder
  • ½ tsp salt

Instruction:

  • Into a large bowl, measure all ingredients. With mixer at medium improve speed, beat ingredients until well mixed, about 3 minutes, occasionally scraping bowl.
  • Wrap the dough in plastic wrap then put it in the refrigerator for 2 ½ hours or until easy to handle.
  • With lightly floured rolling pin, directly onto cold cookie sheet, roll half of dough to 1/8 inch thickness. Keep remaining dough refrigerated.
  • With floured 2 ¼ inch cookie-cutter, cut cookies, spacing 1 inch apart. Chill about 1 hour; remove dough from between cookies. Meanwhile, preheat oven to 350 F.
  • Bake 15 minutes or until lightly browned. Immediately remove cookies to wire racks; cool. Repeat with remaining dough and trimmings.
credit: allrecipes.com

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