{These beautiful cookies are part of an Instagram cookie swap with some of my favorite bakers.  The cookie swap was hosted by The Displaced Housewife and Now, Forager.  Check out #holidaycookieparty2016 on Instagram to see all of the beautiful cookies!  For a complete list of this year’s cookie party bakers, go to the bottom of this post for delicious links.}

Rolled out sugar cookies are a must on any holiday cookie platter.  At one point I stopped making them because my rolled out cookies were too thin, burnt at the edges, and uneven.  What a shame to be a baker and not make sugar cookies!  Then I met Susan who is an excellent baker and makes a great product called the Cookie Thing.  This tool helps bakers roll out uniform, even thickness cookies, pies, or biscuit dough.

The Cookie Thing is made with solid maple and comes with a roller and four varieties of measuring boards. Boards measure in depths of 1/8″, 1/4″, 3/8″, and 1/2″.  You can receive 25% off until the end of the year by visiting their site and using promo: CHRISTMAS2016

Below is a picture of The Cookie Thing product and a few process pictures:  img_4920 img_4929 img_4931 img_4971As you can see, cookies roll out beautifully and are uniform.  Below I have republished a recipe with permission for White Roll Out Cookies from Cookie Thing’s website.

White Roll Out Cookies

3 cups flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1 cup butter, unsalted
2 eggs
1 cup sugar
1 teaspoon vanilla

Whisk flour, baking soda, and cream of tartar in medium bowl, set aside.  Beat butter and sugar in stand mixer until light and fluffy.  On medium-low speed, add eggs and vanilla and mix well, about one minute.

On lowest speed, add dry ingredients to mixer.  Mix only until incorporated, do not overmix.

Roll out dough between wax paper to desired thickness and refrigerate until firm. At least two hours, better if overnight for the best tasting cookie. Lightly flour cutting board or clean flat surface, peel away one side of wax paper and place on floured surface.  Peel top paper off and cut out with cookie cutters. After you have cut all of your cookies out and placed on cookie sheet lined with parchment paper, refrigerate again for at least 30 minutes.  Bake on cookie sheet lined with parchment paper at 350 degrees for 10 to 12 minutes.  Remove from oven and let cool completely before icing.

Bake along with the #holidaycookieparty2016 bakers:

Wife Mama Foodie | Gluten Free Icebox Cookie

Now Forager | Vanilla Bean Marshmallow & Pink Peppercorn Shortbread Cookies

DisplacedHousewife | Chocolate Peppermint Crinkles

Tutti Dolci | Brown Butter Chai Snickerdoodles

The Daley Plate | Romany Creams

Fig & Bleu | Cornmeal & Cherry Shortbreads

Cloudy Kitchen | Anzac Biscuits

The Beach House Kitchen | Double Chocolate Peppermint Sugar Cookies

Vanilla and Bean | Cocoa Nibby Pecan Shortbread Cookies

Husbands That Cook | Apple Cider Snickerdoodles

Rainy Day Bites | Melody Cookies

Bakeritablog | Brown Butter Shortbreads With Dark Chocolate

The Jam Lab | Thandai Shortbread Cookies

Katie Clova | Espresso Caramel Thumbprint Cookies

Food Fashion Party | Stuffed Shortbread Cookies

My Kitchen Love | Chocolate Toffee Shortbread

No Crumbs Left | Peanut Butter Blossoms