Roll-Out Sugar Cookie Recipe (Using Our Mix)

Roll-Out Sugar Cookie Recipe (Using Our Mix)

Want to turn your Wild Rye Sugar Cookie Mix into roll-out, cookie-cutter perfection? Here’s our favorite way to do it.

Roll-Out Sugar Cookie Recipe

Made with Wild Rye Sugar Cookie Mix

You’ll need:

  • 1 egg yolk

  • 1 stick (½ cup) unsalted butter, softened

  • 1–2 tablespoons milk

Make the dough:

  1. In a stand mixer, cream the softened butter and egg yolk until smooth.

  2. Add the Wild Rye Sugar Cookie Mix and 1 tablespoon of milk. Mix on low until a soft dough forms.

  3. If the dough feels a bit dry, add an extra tablespoon of milk.

  4. Shape dough into a flat disk, wrap in plastic, and refrigerate for at least 2 hours—overnight is even better.

Time to bake:

  1. Preheat oven to 325°F and line baking sheets with parchment paper.

  2. Roll chilled dough on a floured surface to about ¼-inch thick. Cut into shapes and place on prepared sheets, spaced about 3 inches apart.

  3. Gather and re-roll scraps once, chilling for 15 minutes before baking for best results.

  4. Bake for 10–12 minutes or until just set and edges are lightly golden.

  5. Cool completely before decorating (or devouring).

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