There’s something truly comforting about the smell of fresh-baked vanilla sugar cookies wafting through the kitchen, isn’t there? This Vanilla Sugar Cookies Recipe is my go-to whenever I want a classic treat that’s soft, buttery, and just the right amount of sweet. They’re simple, timeless, and perfect for just about any occasion.
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Why You'll Love This Recipe
Every time I bake these vanilla sugar cookies, I’m reminded why they’re such a classic. They strike the perfect balance of buttery richness and delicate vanilla flavor, making them irresistibly cozy and comforting. Plus, you don’t have to be a pro baker to get them right!
- Simple Ingredients: You probably already have everything in your pantry, making these a no-fuss bake.
- Customizable Thickness: Roll them thinner for crispier cookies or thicker for a soft, tender bite.
- Perfect For Decorating: These cookies take icing and toppings beautifully—ideal when you want to get creative.
- Great For Any Occasion: Whether it's a cozy afternoon or a holiday party, these cookies fit right in.
Ingredients & Why They Work
This Vanilla Sugar Cookies Recipe is all about bringing together familiar ingredients that harmonize beautifully. Each component plays a role in delivering that tender yet sturdy texture and sweet vanilla flavor you crave.
- Unsalted Butter: Softened butter creates that melt-in-your-mouth texture and lets you control the salt perfectly.
- Sugar: Caster or superfine sugar dissolves easily for a smooth dough; granulated works too if you don’t mind a bit of texture.
- Vanilla Extract: High-quality vanilla is key—this is what gives the cookies their warm, aromatic signature.
- Large Egg: Adds moisture and binds ingredients together while giving a little richness.
- Plain (All-Purpose) Flour: The base that provides structure but keeps the cookies tender.
- Baking Powder: Gives just enough lift so cookies aren’t dense without turning cakey.
- Salt: Balances the sweetness and enhances the other flavors.
Make It Your Way
I love playing around with these vanilla sugar cookies depending on my mood or the season. They’re such a wonderful blank canvas that you can truly make your own.
- Variation: Sometimes I add a pinch of cinnamon or cardamom to the dough for a cozy twist during winter—you’ll love how the warm spices complement the vanilla.
- Dietary Tweaks: You can swap half the butter with coconut oil for a subtle tropical note and dairy-free option—it’s surprisingly good!
- Shape Play: Use different cookie cutters for holidays or special occasions to add a fun touch.
- Decorating Fun: Drizzle melted chocolate or sprinkle colored sugar before baking for extra sparkle.
Step-by-Step: How I Make Vanilla Sugar Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by beating your softened butter and sugar together until it’s light and creamy—about one minute at medium speed. This step is key because it incorporates air, helping the cookies turn out tender and slightly fluffy. I usually use my stand mixer for ease, but a hand mixer or even a sturdy whisk and some elbow grease works too!
Step 2: Add Egg and Vanilla
Next, add in the egg and your good-quality vanilla extract. Beat until fully combined. Don’t rush—make sure the mixture looks smooth and glossy. This ensures even flavor and texture throughout your dough.
Step 3: Mix in Dry Ingredients
Whisk together flour, baking powder, and salt separately, then slowly add them to the butter mixture. Start mixing slowly, then increase speed until the flour is just incorporated. Expect a slightly clumpy dough here—that’s normal. Resist overmixing or your cookies might become tough.
Step 4: Chill and Roll Out the Dough
Dump the dough onto a floured surface, pat it together, and split into two discs. Rolling it between two floured sheets of parchment paper helps prevent sticking and makes cleanup easier. Roll to about ⅛ inch thickness for a crisp, delicate bite or ¼ inch for soft, cakey cookies. Keep unused dough refrigerated, especially on warm days.
Step 5: Cut Shapes and Bake
Use your favorite cookie cutters to press out shapes, then carefully transfer them to parchment-lined trays. Bake at 350°F (180°C) for about 10 minutes—rotating the trays halfway through helps them bake evenly. Watch for a pale golden color with edges just turning – that’s your cue to take them out. Let the cookies cool completely on the tray to finish baking and firm up.
Top Tip
Over years of baking these vanilla sugar cookies, I’ve learned a few key tips that make all the difference in nailing the perfect texture and flavor every single time.
- Even Thickness: Roll your dough to an even thickness with a ruler or rolling pin guides—uneven thickness means uneven baking.
- Chill Dough: If your kitchen’s warm, chill dough discs in the fridge for 20 minutes before rolling to avoid sticky mess and better handle.
- Swap Trays Mid-Bake: Placing cookie sheets on different oven racks and swapping halfway ensures both bake evenly—don’t skip this step!
- Don’t Overbake: Pull cookies out as soon as edges turn light golden; they firm up while cooling and will stay tender.
How to Serve Vanilla Sugar Cookies Recipe
Garnishes
I often keep these cookies simple, dusting them lightly with icing sugar for a cozy, snowy look that’s effortlessly elegant. For holidays, I love using royal icing or melting some good-quality chocolate to dip half the cookies—adds a lovely touch of richness and makes them party-ready.
Side Dishes
These vanilla sugar cookies pair wonderfully with a warm mug of spiced tea, hot cocoa topped with marshmallows, or a rich cup of coffee. For an afternoon treat, I like to serve them with a simple fruit salad or a bowl of whipped cream to dip in.
Creative Ways to Present
For special occasions, I arrange these cookies on festive platters, layering with fresh sprigs of rosemary or holly for color. Stringing a few on twine as edible gift tags is also a fun twist—people love the charm and effort it shows!
Make Ahead and Storage
Storing Leftovers
I store my leftover vanilla sugar cookies in an airtight container at room temperature. They usually stay soft and delicious for about a week. After that, they start to dry out slightly but are still tasty—though I admit, I rarely have leftovers that long!
Freezing
These cookies freeze beautifully both pre- and post-baking. I like to freeze the dough discs wrapped tightly in plastic wrap, then thaw and roll when I’m ready. You can also freeze baked cookies layered between parchment sheets in airtight containers—just thaw at room temperature before serving.
Reheating
If your cookies have lost a bit of their just-baked magic, a quick 5-10 second zap in the microwave revives softness. Just be careful not to overdo it or they’ll get chewy. Alternatively, warming them gently in a toaster oven for a few minutes works great.
Frequently Asked Questions:
Yes! If you use salted butter, I recommend leaving out any added salt in the recipe to avoid over-salting your cookies. The difference is subtle but worth noting.
I suggest rolling your dough to between ⅛ inch (0.3 cm) for a crisper cookie and ¼ inch (0.6 cm) for a softer, chewier one. Your choice will depend on personal preference.
Absolutely! You can prepare the dough, shape it into discs, wrap tightly, and refrigerate for up to 48 hours before rolling and baking. This actually helps develop flavor and improves handling.
Using two baking sheets and swapping their positions halfway through baking helps cookies brown evenly because ovens often heat unevenly. This little step makes a big difference, especially if you’re baking multiple trays.
Final Thoughts
There’s comfort in the familiar few, and these vanilla sugar cookies feel like an old friend who’s always there with a sweet hug. I hope you enjoy this recipe as much as I do—baking and sharing them truly brightens any day. Give this Vanilla Sugar Cookies Recipe a whirl, and soon you’ll have a batch of charming, buttery cookies that bring smiles all around.
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Vanilla Sugar Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 40 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Western
Description
Classic Christmas sugar cookies with a delicate vanilla flavor and a soft, buttery texture. These vanilla biscuits are perfect for holiday decorating or enjoying plain. Easy to make and perfect for baking with family.
Ingredients
Cookie Dough
- 225 g unsalted butter, softened (or salted butter, skip salt)
- 1 cup caster sugar (or granulated white sugar)
- 1 ½ teaspoon vanilla extract
- 1 large egg (55-60 g)
- 3 cups plain all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon salt
Decorations (Optional)
- Icing for Sugar Cookies
- Melted chocolate for dipping
- Silver balls for decoration
- Icing sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) or 160°C (320°F) if using a fan-forced oven. Line two baking sheets with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together until creamy and light, about 1 minute on medium speed.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined, creating a smooth batter.
- Mix Dry Ingredients: In a separate bowl, combine the flour, baking powder, and salt.
- Combine Dough: Gradually add the dry ingredients to the wet mixture. Start mixing slowly to avoid flour flying everywhere, then beat until all flour is incorporated; the dough will be clumpy.
- Prepare Dough for Rolling: Dust your work surface with flour. Scrape the dough out onto the surface, pat it together, then divide it into two discs to make rolling easier.
- Roll Out Dough: Roll each disc to 0.6 cm (¼ inch) for thicker, softer cookies or 0.3 cm (⅛ inch) for thinner, crispier ones. Sprinkle flour under and over the dough to prevent sticking.
- Cut and Transfer Shapes: Use cookie cutters to cut shapes from the dough. Use a knife or spatula to transfer the shapes carefully onto the prepared trays. Store leftover dough in the fridge.
- Bake Cookies: Place both trays in the oven simultaneously—one on the middle rack and the other on the lower rack. Bake for 10 minutes, swapping the trays halfway through to ensure even baking. Cookies should be pale golden on top with edges just turning light golden.
- Cool Cookies: Allow cookies to cool completely on the baking sheets; they will finish cooking as they cool.
- Decorate (Optional): Decorate with icing, dip in melted chocolate, sprinkle silver balls, dust with icing sugar, or simply enjoy plain.
Notes
- The number of cookies depends on the size of your cutters and thickness of rolled dough; this recipe fills about 3 baking trays.
- Swapping trays halfway during baking prevents uneven heat exposure and ensures uniform baking.
- Store cookies in an airtight container for up to one week for best freshness; they remain edible after but may dry slightly.
- Use either salted or unsalted butter. If salted butter is used, omit added salt in the dough.
- For thinner and crispier cookies, roll dough to 0.3 cm; for softer cookies, roll to 0.6 cm.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 7 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 30 mg
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