At a Glance

5 mins. to 30 mins.
10 mins. to 12 mins.
1 hrs 30 mins. to 2 hrs 2 mins.
approximately 3 dozen cookies
Using two different-flavored doughs, you can open up a whole world of fun and easy rolled cookies for your next cookie tray. Checkerboards, bull's-eyes, even marbled cookies all derive from simple pantry staples, and your own creativity.
Volume Ounces Grams

Vanilla dough


  1. In a medium-sized mixing bowl, beat together the sugar, butter, salt (if you're using it), and the vanilla until well blended.
  2. Stir in the flour to make a soft, cohesive dough.
  3. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate until ready to use, at least an hour or up to overnight.
  4. Roll the dough 1/4" thick on a lightly floured surface. Cut into desired shapes. Bake cookies in a preheated 350°F oven for 10 to 12 minutes, or until they're firm to the touch. Larger cookie cutouts may take slightly longer to bake.
  5. Remove the cookies from the oven, and carefully transfer them to a rack to cool.
  6. Yield: approximately 3 dozen cookies.

Tips from our bakers

  • To make chocolate cookie dough: Replace 1/4 cup of the flour with 1/4 cup unsweetened cocoa powder, Dutch-process preferred.
  • See our directions for festive pinwheel cookies.