Betty Crocker Roll Out Sugar Cookie Recipe: Holiday-Shaped Magic in 15 Minutes

Betty Crocker’s roll-out sugar cookie recipe transforms holiday baking into effortless magic—15 minutes from dough to decorated cookies. 💛 The secret lies in the pre-made dough, designed for stress-free shaping and festive creativity, whether you're crafting gingerbread houses or simple snowflakes.

This recipe delivers restaurant-quality results without the fuss of homemade dough, making it perfect for busy bakers who still want that nostalgic holiday feel.

The process is straightforward: roll the dough to ¼-inch thickness, cut with holiday cookie cutters, and bake until edges are golden. No chilling required—just 8 to 10 minutes at 375°F for perfectly tender cookies.

The dough’s built-in sweetness and buttery richness ensure every bite tastes like a childhood memory, while the foolproof rolling technique prevents cracking, even for beginners.

What sets these apart is the versatility—decorate with royal icing, sprinkles, or even a simple glaze for a professional finish. The dough’s neutral flavor also makes it ideal for experimenting with extracts like peppermint or almond, or adding citrus zest for a modern twist.

Whether you're baking for a holiday party or a cozy night in, these cookies deliver restaurant-quality results with minimal effort.

Pro tip: Double the batch and freeze half for last-minute holiday surprises. The dough stays fresh in the fridge for up to 5 days, so you can bake fresh cookies whenever the mood strikes. Here’s how to bring holiday magic to your kitchen—stress-free and delicious.

Ingredients for betty crocker roll out sugar cookie

Betty Crocker's pre-made dough plus a few festive extras—holiday magic in minutes.

The dough is the star—grab the classic Betty Crocker 15.2 oz box from any grocery store's baking aisle. It's pre-measured and foolproof, so no stress about ratios. For the sprinkles, Michaels or Hobby Lobby have the best holiday assortments, but the dollar store ones work too. The extracts? Walmart or Target carry them year-round—just check the baking section. Pro move: buy two boxes of dough if you're decorating for a crowd, it saves time rolling.

No peppermint extract? Vanilla extract at double the amount works in a pinch. Short on sprinkles? Crushed candy canes or colored sugar add instant holiday cheer. The royal icing can be store-bought (like Wilton) or homemade—just mix powdered sugar, meringue powder, and water. For the butter, Land O'Lakes or Earth Balance melt beautifully. The dough's neutral flavor means you can get creative—try adding 1 tsp cinnamon for a spiced twist if you're feeling adventurous.

Dough keeps 5 days in the fridge, so plan ahead. Sprinkles last 6-12 months unopened—store in airtight containers. The parchment paper trick is non-negotiable: it prevents sticking and makes cleanup a breeze. Double-batch dough? Freeze one package for 3 months—thaw overnight in the fridge before rolling. These cookies reheat surprisingly well: 10 seconds in the microwave brings back that fresh-from-the-oven magic.

Step-by-step instructions for holiday-shaped sugar cookies

Transform store-bought dough into festive masterpieces with these pro tips.

Unroll the 1 package Betty Crocker Roll-Out Sugar Cookie Dough onto a lightly floured surface made from the 1 cup All-Purpose Flour. I like to use a pastry brush to dust the surface evenly—this prevents sticking without over-flouring. Gently press the dough with your hands until it's about ¼-inch thick throughout. Here's the thing—if you see cracks forming, don't panic. Just press them closed with your fingers and keep rolling.

For extra holiday flavor, mix the 0.5 tsp Peppermint Extract, 0.5 tsp Almond Extract, and 1 tsp Lemon Zest together in a small bowl, then brush this aromatic blend over the dough. This creates a subtle, cohesive holiday flavor that shines through after baking. Work quickly here—extracts evaporate fast!

Place the 1 sheet Parchment Paper on your work surface and position the dough over it. Use a holiday-shaped cookie cutter (I recommend 2-3 inches in diameter) to cut out shapes. Press firmly but don't twist—the dough is delicate. For clean edges, I dip the cutter in flour between cuts and rotate it slightly after each press. You should get about 4 dozen cookies from this dough package.

Transfer the cutouts to a parchment-lined baking sheet, spacing them 1 inch apart. Here's where it gets fun—if you want extra sparkle, sprinkle the 0.5 cup Holiday Sprinkles directly onto the cookies before baking. Press them gently so they stick. Pro tip: Use a fine-mesh sieve for even distribution without overloading any single cookie.

Preheat your oven to 375°F while you prepare the cookies. Bake one sheet at a time for 8-10 minutes until the edges are light golden brown and the centers still look slightly underdone. The dough will continue cooking on the hot pan after removal. I rotate the sheet halfway through for even baking—this prevents any one side from overcooking.

Watch for the 3-minute window after they come out of the oven. That's when they're at their peak texture—firm enough to hold shape but still soft enough to pipe royal icing. Let them cool on the baking sheet for 5 minutes before transferring to the 1 whole Cooling Rack to prevent breaking. Real talk: If you try to ice them too soon, the icing will spread like butter on warm cookies.

Prepare the 1 cup Royal Icing according to package instructions (usually just whisking powdered sugar and egg whites). For piping, I use a pastry bag with a small round tip—this gives me clean lines. Start with basic borders around each cookie, then fill in sections while the icing is still wet. The key is working quickly but deliberately; royal icing sets fast once exposed to air.

For festive details, I add peppermint extract to half the icing batch for a subtle minty tint, and lemon zest to the other half for a bright contrast. Pipe simple designs like snowflakes or trees—complexity comes with practice. Let the icing dry completely (1-2 hours) before handling. Here's the moment that matters: If you see webbing or drips, you're moving too slowly. Work in batches and keep your icing covered when not in use.

Once the icing is completely dry, brush the cookies lightly with melted 2 tbsp Unsalted Butter using a pastry brush. This creates a subtle sheen that makes the sprinkles pop. For extra sparkle, dust with the 0.25 cup Granulated Sugar using a fine-mesh sieve—this gives that classic sugar cookie finish. Store in an airtight container between layers of parchment paper for up to 5 days, or freeze for 3 months.

Here's why this works: The butter creates a moisture barrier that keeps the cookies fresh longer, while the parchment prevents sticking. For serving, I arrange them on a platter with holiday-themed picks—this makes them look like they came from a bakery window. The combination of extracts and citrus zest gives them that perfect holiday aroma without overpowering the classic sugar cookie taste.

Perfect pairings for this recipe

Classic Milk Pairings

Warm whole milk or half-and-half is the perfect pairing for these cookies—its creamy richness balances the sweetness and buttery texture. I like to serve them with a hot chocolate bar featuring Nestlé Quik or Ghirardelli hot cocoa mix for dipping.

The contrast of warm milk with the cool, decorated cookies creates a nostalgic holiday experience. 🥛

Coffee and Spiced Lattes

For an adult-friendly twist, pair your cookies with a spiced chai latte or peppermint mocha. The warm spices in the latte complement the peppermint extract in the cookies, while the bold coffee cuts through the sweetness.

I recommend using Starbucks holiday blend or a homemade vanilla latte with a dash of cinnamon. For an extra touch, sprinkle crushed candy cane on top of the latte foam. ☕

Festive Wine and Sparkling Cider

If you're hosting a holiday gathering, serve these cookies with Moscato d'Asti or sparkling apple cider. The light sweetness of the wine or cider enhances the cookie’s flavor without overpowering it.

For a non-alcoholic option, Martinelli’s Sparkling Apple Cider adds a festive fizz that pairs beautifully with the cookies’ buttery richness. 🍷

Cheese and Charcuterie Boards

Create a holiday-inspired board with sharp cheddar, brie, and prosciutto alongside the cookies. The salty, creamy, and savory elements contrast perfectly with the sweetness. I like to add walnuts, dried cranberries, and dark chocolate squares for extra texture.

This combination makes the cookies shine as a versatile dessert or snack. 🧀

Ice Cream and Whipped Cream

For a decadent dessert pairing, serve the cookies with vanilla bean ice cream or whipped cream. The cold, creamy texture contrasts wonderfully with the warm, crisp cookies. I recommend Ben & Jerry’s Vanilla Bean or homemade whipped cream sweetened with a touch of powdered sugar and vanilla extract.

A drizzle of caramel sauce ties everything together. 🍦

Seasonal Tea Pairings

For a cozy afternoon treat, pair the cookies with Earl Grey tea or chamomile tea infused with orange peel. The floral and citrus notes complement the lemon zest in the cookies, while the warmth of the tea enhances the holiday vibe.

I also love spiced chai tea with a splash of almond milk for a creamy, aromatic pairing. 🍵

Frequently asked questions