There’s something so comforting about biting into a perfectly baked cookie that carries the warm, cozy aroma of vanilla. This Vanilla Sugar Cookies Recipe is my go-to when I want a classic, melt-in-your-mouth treat that’s just sweet enough without being overpowering. Trust me, once you make them, these cookies might just become your new favorite for every occasion.
Jump to:
Why You'll Love This Recipe
I’ve loved baking these vanilla sugar cookies for years because they hit that sweet spot between buttery and fragrant—perfect with a cup of tea or just on their own. Here’s why you’ll want to make this recipe a kitchen staple.
- Simple Ingredients: You don’t need anything fancy—just pantry basics you probably already have.
- Perfect Texture: The balance between crisp edges and soft centers is just right every time.
- Versatile for Decorating: These cookies are a blank canvas for icing, chocolate dips, or sprinkles—great for holidays or any celebration.
- Kid- and Adult-Friendly: Everyone loves them, whether you’re baking with kids or making a batch for yourself.
Ingredients & Why They Work
This Vanilla Sugar Cookies Recipe combines simple ingredients in just the right proportions to give you that classic, buttery vanilla flavor with a tender crumb. Here’s why each one matters and a tip for picking the best:
- Unsalted Butter: Using softened unsalted butter gives you control over the salt content and adds richness—don’t skip the softening step for better mixing.
- Sugar (caster/superfine): I find superfine sugar dissolves more easily, giving you that fine crumb and smooth texture without grittiness.
- Vanilla Extract: The star flavor! Use good quality pure vanilla extract, not imitation—it makes a noticeable difference.
- Egg: Adds moisture and helps bind everything together; large eggs work perfectly here.
- All-Purpose Flour: Provides structure to the cookies—make sure it’s fresh for best results.
- Baking Powder: Just a touch helps these cookies rise slightly so they’re tender but not cakey.
- Salt: Even a pinch enhances the sweetness and balances flavors, though you can skip it if your butter is salted.
Make It Your Way
I love that this Vanilla Sugar Cookies Recipe is so easily tailored to your mood or occasion. Whether you want crisp edges or soft centers, or prefer decorating in a simple or elaborate way, it’s easy to make this cookie your own.
- Variation: For softer cookies, I roll the dough a bit thicker (about ¼ inch) and watch carefully so they don’t overbake—results are wonderfully tender without losing shape.
- Diet-Friendly Swap: Try swapping half the butter for coconut oil for a subtle flavor twist and dairy-free option.
- Seasonal Flair: Add a teaspoon of lemon or orange zest for a citrusy note that brightens the vanilla beautifully.
Step-by-Step: How I Make Vanilla Sugar Cookies Recipe
Step 1: Cream the butter and sugar until fluffy
Start by beating softened butter and sugar together for about a minute until it’s light and creamy. This part really makes a difference in texture—the fluffier it is, the better your cookies will be.
Step 2: Add egg and vanilla then mix until combined
Pop in the egg and vanilla extract and beat everything until you get a smooth, homogenous mixture. I like to scrape down the sides of the bowl here to make sure it’s all well combined—no streaks!
Step 3: Incorporate the dry ingredients carefully
Add the flour, baking powder, and salt gradually. Start mixing slowly so you don’t end up with a flour explosion, then beat it more vigorously once the flour starts to blend in. Don’t worry if it looks a bit clumpy at first, that’s normal.
Step 4: Shape and chill the dough
Lightly flour your workspace, then turn out the dough. Pat it together and split it into two discs for easier rolling. Chilling the dough before rolling helps it firm up and makes cutouts cleaner. You can chill for 30 minutes or even overnight.
Step 5: Roll out and cut your cookies
Roll your dough to about ⅛ inch for crispier cookies, or ¼ inch for softer ones. Sprinkle flour underneath and on top of the dough to keep it from sticking. Use cookie cutters for fun shapes, and gently transfer them with a spatula to parchment-lined trays.
Step 6: Bake and cool
Bake at 350°F (180°C) for roughly 10 minutes, swapping tray positions halfway through for even baking. Look for pale golden tops and slightly darker edges. Let them cool on the trays to finish cooking—they’ll firm up perfectly as they cool.
Top Tip
Over the years, I’ve perfected this Vanilla Sugar Cookies Recipe and learned a few handy tricks that make the process smoother and the end result tastier.
- Softened Butter Is Key: Never melt your butter; soft but cool butter creams better with sugar, which helps trap air and yields fluffier dough.
- Don’t Overbake: Cookies continue to cook slightly as they cool, so watch the edges—not just the middle—to pull them out at the right moment.
- Swap and Chill: I like to roll half, bake, then refrigerate leftover dough. It lasts well and gives me fresh cookies anytime I want.
- Tray Swapping: Switching cookie sheets’ positions halfway through makes baking even without hot spots in the oven.
How to Serve Vanilla Sugar Cookies Recipe
Garnishes
I like these cookies plain to enjoy their buttery vanilla flavor, but when it’s time to dress them up, a simple dusting of icing sugar works wonders. I’ve also dipped them in melted chocolate and topped with silver balls for festive occasions—it always impresses guests without much effort.
Side Dishes
These cookies pair beautifully with a hot mug of spiced tea or fresh coffee. For a holiday spread, I often serve them alongside cran-raspberry jam and cream cheese dip for a fun twist.
Creative Ways to Present
I’ve had great fun using themed cookie cutters to make seasonal characters or holiday shapes, then arranging them on colorful platters or stacking them in gift boxes tied with twine. It’s a simple way to add a personal touch, especially when you’re gifting your vanilla sugar cookies.
Make Ahead and Storage
Storing Leftovers
I keep leftover cookies in an airtight container at room temperature. They usually stay fresh and delicious for up to a week—though honestly, they rarely last that long in my house! I’ve noticed that after a week, they might dry out a bit but are still tasty.
Freezing
Whenever I make a big batch, I freeze half the dough discs wrapped tight in plastic wrap and foil. It freezes beautifully for up to three months. When I'm ready for fresh cookies, I thaw overnight in the fridge, roll, and bake as usual.
Reheating
If you have leftover cookies that have lost a bit of their freshness, I pop them in a 300°F (150°C) oven for 3-5 minutes to revive crispness without drying them out. It’s a quick perk-up trick that works every time.
Frequently Asked Questions:
Yes! If you’re using salted butter, you can skip adding extra salt in the recipe or reduce it slightly since the butter already contains salt. The cookies will still taste delicious.
Make sure your butter is softened but not melted, and chill the dough discs before rolling and cutting. Also, avoid rolling the dough too thin—about ⅛ to ¼ inch thickness works best to hold shapes during baking.
Absolutely! These vanilla sugar cookies are perfect for decorating. You can use a simple royal icing, melt chocolate to dip them, or dust them with icing sugar and sprinkles for a festive touch.
Store your cookies in an airtight container at room temperature to keep them soft and fresh for up to a week. For longer storage, you can freeze the baked cookies or even the dough, wrapped tightly to avoid freezer burn.
Final Thoughts
Making this Vanilla Sugar Cookies Recipe always feels like a little celebration in my kitchen. It’s straightforward, rewarding, and honestly, it’s hard not to smile when those vanilla-scented cookies come out golden and perfect. I hope you enjoy baking and sharing these as much as I do—it’s truly a comforting classic that’s worth every bite!
Print
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 sweet vanilla biscuit base, perfect for decorating or enjoying plain. These cookies are buttery, tender, and easy to make, making them a festive favorite for holiday baking.
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 decorating
- Icing sugar for dusting
Instructions
- Preheat Oven: Preheat oven to 180°C / 350°F (160°C fan). Line 2 baking sheets with parchment paper.
- Cream Butter and Sugar: Beat butter and sugar in a large bowl until creamy, about 1 minute on medium speed.
- Add Egg and Vanilla: Add the egg and vanilla extract, then beat until completely combined.
- Combine Dry Ingredients: Add flour, baking powder, and salt to the wet mixture. Start mixing slowly, then beat until the flour is incorporated; the dough will appear clumpy.
- Shape Dough: Dust the work surface with flour. Scrape dough out of the bowl, pat it together, cut in half, and shape each half into a disc.
- Roll Out Dough: Roll each disc out to 0.6 cm (¼ inch) for thicker, softer cookies or 0.3 cm (⅛ inch) for thinner, crispier cookies, sprinkling flour under and over the dough to prevent sticking.
- Cut Shapes: Use cookie cutters to press out shapes. Use a knife or spatula to transfer shapes to the prepared baking sheets. Keep unused dough refrigerated.
- Bake Cookies: Bake for 10 minutes, swapping baking trays halfway through by moving the tray on the top shelf to the lower shelf and vice versa to ensure even baking. Cookies are done when surfaces are pale golden and edges just begin turning light golden.
- Cool Cookies: Allow cookies to cool completely on the trays to finish cooking.
- Decorate (Optional): Decorate with icing, melted chocolate dips, silver balls, or dust with icing sugar. Serve plain if preferred.
Notes
- Yield depends on cookie cutter size and dough thickness; dough fills about 3 baking trays.
- Swapping trays halfway through baking ensures even cooking since top shelves bake faster.
- Cookies keep fresh in an airtight container for one week; beyond that they may dry out but remain edible.
- For thinner and crispier cookies, roll dough to 0.3 cm thickness; for softer cookies, roll to 0.6 cm.
- Salt can be omitted if salted butter is used.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 7 g
- Sodium: 70 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0.3 g
- Protein: 1.5 g
- Cholesterol: 25 mg
Leave a Reply