Sugar Cookie Dough-To-Go

This all-butter vanilla sugar cookie dough is ready to slice and bake. You can add fun sprinkles or coloured sugar to the top of cookies before baking. Frozen. Thaw in fridge before baking.

Each Roll: 425 g (Makes approximately 24 cookies)

To Bake: Preheat oven to 325 F. Line 2 baking sheets with parchment paper or silicone baking mats. Slice cookie dough 1/4-inch thick and place rounds (about 12 per sheet) on prepared baking sheet, leaving a little room for spreading. Bake cookies, 1 sheet at a time, in the middle of the oven, 12 to 15 minutes until they are set around the edges and beginning to turn golden. Remove from the oven and allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 1 week. 

Bakers Note: It is best to bake cookies one sheet at a time. Place second sheet in the refrigerator while first sheet is baking to stay cool and butter dough does not get too soft.