Best Rollout Cookies

You know what day is sometimes the best day to take a vacation day from work?  The unplanned one in the middle of the week (or in my case the beginning of the week) to just get stuff done! That is what today was for me.  The plan I created for my day looked a little like this:

–  Bake cookies for Hunter’s Halloween party that I totally forgot about – CHECK

–  Rake leaves – NOT SO MUCH

–  Pick up shot records for HB’s school – CHECK

–  Laundry – NOT SO MUCH

–  Exercise my right to vote – CHECK

That is a 60% success rate, which is better than 0%.  Since it is Monday, I really can only be expected to have no more than 50% completion of my daily tasks, so I am 10% in the good.  I always aim to be an overachiever.

Anyway, I signed up to bring Halloween cookies for Hunter’s Halloween class party and until about 4 am this morning completely forgot it was today.  I mentioned before that my baking supplies are slim pickins these days since most are packed away in storage in hopes of a quick sell of our home (I’m beginning to think that I set my expectations a little too unrealistically high on that one – UGH!).  Fortunately, I kind of forgot about the cabinets full of cookie cutters in the laundry room, so I pulled out my super easy rollout cookie recipe.  I neither had the time nor desire to go through my usual royal icing process, so they got a quick brush of lemon juice and the sprinkle of turbinado sugar and VOILA! festive cookies for the little Hallowed Cookie Monsters!!!

Lemon Butter Rollout Cookies


  • 1 cup unsalted butter (2 sticks), room temperature
  • 1 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1/2 tsp pure almond extract
  • 1 egg
  • 3 cups all purpose flour, sifted
  • 2 tbsp lemon juice
  • Turbinado or raw sugar


  1. In a stand mixer (or using a hand mixer) cream butter until fluffy (about 2-3 minutes). Gradually add sugar and cream until smooth (about 2-3 more minutes).
  2. Add vanilla extract, almond extract and egg. Mix on low speed until smooth scraping down the sides occasionally.
  3. Add flour one cup at a time and mix on low speed until dough comes together.
  4. Separate dough into 2 discs. Wrap in plastic wrap and refrigerate at least 1 hour.
  5. Preheat oven to 350 degrees F. Take dough out about 15-20 minutes before rolling out.
  6. Turn dough out on a floured surface. Using a heavy rolling pin, roll dough out to 1/4 inch thickness. Cut into desired shapes with cutters.
  7. Brush tops of cookies with lemon juice and sprinkle with sugar.
  8. Bake 10 minutes or until edges are lightly browned. Cool on a wire rack.

Time did not allow for icing these cookies, so brushed on lemon juice and turbinado sugar were a good flavor substitute and maybe not quite as messy for those little 3-year old cookie monsters.

What to do when your rolling pin is packed and 3 miles away in storage?  Improvise! The cooking spray can made an excellent rolling pin!!


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