Desserts
The Betty Crocker roll-out sugar cookie recipe delivers the perfect balance of tender dough and crisp edges—ideal for holiday baking or festive gatherings. These cookies are designed to roll, cut, and bake with foolproof consistency, ensuring every batch turns out with that signature swirl pattern and pipeable texture.
I’ve perfected this recipe over years of baking, and the secret lies in the right flour blend and proper chilling time.
This recipe uses a simple dough that’s easy to handle but packed with flavor, thanks to vanilla and butter. The dough is rolled to an even thickness—about ¼-inch—for consistent baking, and the festive swirls are achieved with a classic cookie cutter.
Whether you’re making them for Christmas or just because, they’re designed to stay crisp at the edges while remaining soft in the center.
What makes these cookies truly special is their versatility. You can pipe them into shapes, cut them into holiday designs, or even use them as a base for decorated cookies.
The dough’s texture ensures they hold their shape perfectly in the oven, and the sugar content gives them that classic sweetness we all love. Bake a batch and you’ll have cookies that look as impressive as they taste.
Storage is simple—they keep well in an airtight container for up to a week, and freezing the dough makes prep even easier for busy bakers. Let’s get started on a batch that will have everyone asking for the recipe!
Ingredients for betty crocker roll out sugar cookie
Butter, flour, and a splash of vanilla—just the start of these crowd-pleasing holiday cookies.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted for light texture |
| Granulated Sugar 🍚 | 1 cup | White sugar preferred |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for cutting |
| Pure Vanilla Extract 🌿 | 1 tbsp | High-quality for flavor |
| Large Eggs 🥚 | 1 whole | Room temperature |
| Cream of Tartar 🧂 | ½ tsp | For tender texture |
| Baking Soda 🧪 | ½ tsp | Ensures rise |
| Ground Cinnamon 🌶️ | ½ tsp | Warmth without overpowering |
| Kosher Salt 🧂 | ½ tsp | Balances sweetness |
| Red Food Coloring 🎨 | 1 tsp | Gel form preferred |
| Green Food Coloring 🌿 | 1 tsp | Gel form preferred |
| White Food Coloring ⚪ | 1 tsp | Gel form preferred |
| Confectioners' Sugar 🍚 | ½ cup | For dusting |
The butter matters here—cold, cubed cubes cut into the flour for a tender crumb. Land O'Lakes or Plugrá brands work best for that perfect texture. The flour should be sifted (I use a fine-mesh sieve) to avoid dense cookies. If you're near a Whole Foods or King Arthur Flour store, grab their bread flour for extra structure. Cream of tartar might be hard to find—check the baking aisle near the baking soda. If you can't find it, lemon juice at half the amount works too, but the texture won't be quite the same.
No red or green food coloring? Natural beet juice or matcha powder can give you a similar effect—just adjust the amounts until you get the shade you want. The white coloring can be skipped entirely if you prefer a classic sugar cookie look. For the vanilla, Nielsen-Massey or McCormick are solid choices, but honestly, whatever's in your cabinet works. The cinnamon should be fresh—if it smells like dust, toss it. The dough needs to rest for at least 2 hours (overnight is even better), so plan ahead. Trust me on this—it makes all the difference for that perfect roll-out texture.
These cookies stay fresh for 5-7 days in an airtight container, but they're even better the next day after the flavors meld. For a head start, freeze the dough in a log shape—wrap tightly in plastic and keep for up to 3 months. Thaw in the fridge overnight before rolling. The confectioners' sugar? Store it in a sealed jar away from moisture—it'll keep for 6 months this way. And if you're making these for a party? Double the batch—they disappear fast.
Why You'll Love This Recipe
- No-Fuss Dough: I swear by this recipe because it’s literally three bowls and a mixer. No fancy techniques—just creamed butter, sugar, and eggs until it’s fluffy, then fold in the flour. Even if I’m distracted (looking at you, midday Zoom calls), the dough comes together without drama.
- Vanilla Butter Bliss: That perfect balance of buttery richness and pure vanilla? It’s the kind of flavor that makes you pause mid-bite. The recipe uses real vanilla extract—not imitation—and the butter’s cold-cream method keeps every cookie tender with just the right crisp edges. Honestly, it’s the kind of taste that makes store-bought cookies feel like a letdown.
- Holiday or Snack Attack: Between us, these are my go-to for anything: gingerbread houses in December, sprinkle-covered treats for kids’ birthdays, or just a quick batch of plain cookies when I need a pick-me-up. Roll them out, cut shapes, and bake—no stress. (Yes, even on a Tuesday night.)
- Dollar Stretcher: I’ve made this recipe twice with the same bag of flour, same butter, and still had leftovers. The ingredients are basic but high-impact—no weird substitutions, no wasted money. Plus, the dough keeps for days in the fridge, so I can bake a few at a time and avoid the “I only made one batch and now I’m craving more” regret.
Step-by-step instructions for festive swirl sugar cookies
Here's how to achieve perfectly pipeable dough with vibrant swirls every time.
Cut and Mix the Cold Butter
Place the 1 cup unsalted butter in the bowl of a stand mixer fitted with the paddle attachment. Let it sit at room temperature for 15-20 minutes until soft but not melted—you should be able to press your finger into it and leave a slight indent. This ensures proper texture without making the dough too sticky.
Add the 1 cup granulated sugar and mix on medium speed for 2-3 minutes until the mixture is light and fluffy. The sugar should be fully incorporated, and the butter should look creamy with no visible lumps. If you see any dry patches, press them down with a spatula to ensure even mixing. This step creates the perfect foundation for tender cookies.
Add Egg, Vanilla, and Dry Ingredients
In a separate small bowl, whisk together the 1 whole large egg, 1 tablespoon pure vanilla extract, 0.5 teaspoon cream of tartar, 0.5 teaspoon baking soda, 0.5 teaspoon ground cinnamon, and 0.5 teaspoon kosher salt. The cream of tartar and baking soda work together to create a tender, flaky texture, while the cinnamon adds subtle warmth.
With the mixer running on low speed, gradually add the dry ingredients to the butter-sugar mixture. Mix just until combined—about 30 seconds—to avoid developing gluten, which would make the dough tough. Stop mixing as soon as the flour disappears. The dough should look shaggy but hold together when pressed.
Divide and Color the Dough
Turn the dough out onto a lightly floured surface and divide it into three equal portions. Flatten each portion into a 4-inch circle, about ½-inch thick. This is where the fun begins—press each circle into a 12-inch round using a rolling pin. Keep the dough chilled between rolls to prevent sticking.
Place one dough circle on a sheet of parchment paper. Use a small offset spatula or butter knife to spread 1 teaspoon red food coloring evenly over the surface, leaving a ½-inch border uncovered. Repeat with the green food coloring on the second circle and white food coloring on the third. The gel form of the coloring ensures vibrant, even distribution without making the dough sticky.
Roll, Swirl, and Chill the Dough
Carefully roll each colored dough circle into a 12-inch log using the rolling pin. Place the red log on top of the green log, then add the white log on top. Gently press the logs together to seal, then roll the entire stack into a single 12-inch log again. This creates the classic swirl pattern.
Wrap the dough log tightly in plastic wrap and refrigerate for at least 1 hour (or up to 24 hours). Chilling firms up the butter, making the dough easier to roll out thinly and preventing excessive spreading in the oven. The longer it chills, the more pronounced the swirls will be when sliced.
Roll Out and Bake to Perfection
Preheat your oven to 350°F and line two baking sheets with parchment paper. Unwrap the chilled dough and roll it out on a floured surface to ⅛-inch thickness. Use a 3-inch round cutter to cut out cookies, then transfer them to the prepared baking sheets, spacing them 1 inch apart. Gather any scraps, re-roll, and cut additional cookies.
Bake for 8-10 minutes until the edges are lightly golden and the centers still look slightly pale. They'll continue firming up as they cool. Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. Once cooled, dust generously with 0.5 cup confectioners' sugar using a fine-mesh sieve for that classic sugar cookie finish.
Pro Tips For Making Betty Crocker Roll Out Sugar Cookie
- CHILL THE DOUGH: I learned this the hard way—rolling out warm dough means it’ll stretch unevenly and crack. Wrap the log in plastic and refrigerate for at least 2 hours (or overnight if you’re really impatient). Cold dough handles like butter, not playdough, and your cutouts will hold their shape.
- CREAM THE BUTTER RIGHT: Skip the soft-butter shortcut—this recipe needs cold, firm butter. Mix it with the sugar until it’s just combined, with pea-sized lumps still visible. That way, when you add the flour, the butter won’t melt into a greasy mess, and your cookies won’t spread into sad pancakes.
- DON’T OVERWORK THE DOUGH: Once you add the flour, stop mixing the second everything clumps together. Overmixing develops the gluten, and your cookies will turn out tough instead of tender. Two minutes max—just until the dough pulls away from the bowl.
- ROLL UNIFORM THICKNESS: Use a ruler to measure your dough—¼-inch thickness is key. Thicker spots bake slower, while thinner edges burn faster. If your rolling pin’s uneven, press down firmly and rotate the dough, not the pin, to keep it consistent. (Yes, it’s tedious, but it’s worth it.)
Best sauces and condiments for this dish
Classic Vanilla Glaze
This simple glaze elevates your cookies with a sweet, smooth finish. Mix 1 cup confectioners' sugar with 1-2 tablespoons milk or heavy cream until smooth, then drizzle over cooled cookies.
For extra shine, add ½ teaspoon vanilla extract to the glaze. Let it set for 10 minutes before serving—this prevents sticking to plates or fingers. 💫
Chocolate Ganache Drizzle
For a decadent twist, melt ½ cup semi-sweet chocolate chips with ¼ cup heavy cream over a double boiler. Stir until silky smooth, then drizzle over cookies. Let it cool for 5 minutes before adding sprinkles or crushed nuts.
I love using Ghirardelli chocolate for a rich, velvety texture that pairs perfectly with the buttery cookies.
Lemon Cream Cheese Frosting
Beat 4 oz cream cheese with 2 tablespoons butter until creamy, then gradually add 1 cup powdered sugar and 1 tablespoon lemon juice. Pipe or spread over cookies for a tangy contrast. This frosting works especially well with the cinnamon notes in the dough.
Store leftovers in the fridge for up to 3 days—it thickens slightly but can be softened with a splash of milk.
Caramel Drizzle
Make a quick caramel by cooking ½ cup granulated sugar in a saucepan until melted and amber-colored. Slowly whisk in ¼ cup heavy cream and 2 tablespoons butter until smooth.
Drizzle over cookies while warm—it sets beautifully and adds a rich, buttery sweetness. For extra flair, sprinkle with flaky sea salt before the caramel hardens.
Spiced Maple Glaze
Combine 1 cup maple syrup with ½ teaspoon cinnamon and ¼ teaspoon nutmeg, then simmer for 3 minutes until slightly thickened. Brush over cookies for a warm, autumnal flavor.
This glaze pairs wonderfully with the cookie’s vanilla and cinnamon notes. Let it set for 15 minutes before serving to avoid a sticky mess. 🍁
Nutrition facts
Frequently asked questions
Why does the dough need to chill before rolling?
Chilling the dough for at least 1 hour (or overnight) firms up the butter, preventing excessive spreading when baking. It also makes the dough easier to roll evenly to ⅛-inch thickness, ensuring consistent baking and those perfect swirls. Skipping this step often leads to flat, cakey cookies instead of crisp edges.
Can I make this recipe without food coloring?
Skip the colors and roll the dough into a single log for classic white cookies. For natural color variations, try adding 1 teaspoon matcha powder to one portion for green or 1 teaspoon beet powder for pink. The dough will still roll and cut beautifully—just omit the chilling time between color layers.
How do I fix dough that's too sticky?
If the dough feels too soft, return it to the fridge for 30-60 minutes to firm up. For immediate fixes, dust your work surface with more flour or use a ¼-inch thick layer of parchment paper between dough and surface. Never overwork sticky dough—it develops gluten and becomes tough. Chill again if needed before rolling.
What's the best way to store leftover cookies?
Keep cookies fresh in an airtight container at room temperature for up to 5-7 days. For longer storage, freeze baked cookies for 3 months—wrap individually in plastic wrap to prevent sticking. Reheat in a 300°F oven for 2-3 minutes to restore crispness if needed.
Can I use this dough for decorated cookies?
Yes! After baking, use a piping bag with a star tip to add royal icing decorations. The dough's texture holds shapes well when cut with 3-inch cookie cutters, making it perfect for festive designs. For extra stability, bake at 325°F for 10-12 minutes to prevent spreading during decoration.