If you’re on the lookout for a delightful treat that’s both classic and irresistibly smooth, then you’ve come to the right place. I’m sharing this Vanilla Sugar Cookies Recipe that I absolutely love because it strikes the perfect balance between buttery richness and gentle vanilla sweetness. Whether you’re baking for family, friends, or just to satisfy your own sweet tooth, these cookies come out beautifully every time—soft yet wonderfully crisp around the edges. Trust me, once you give this recipe a go, it might just become your go-to sugar cookie too!
Why You’ll Love This Recipe
- Simple and reliable: You’ll appreciate how easy it is to whip up these cookies with pantry staples.
- Perfect vanilla flavor: The vanilla really shines through, creating a warm, inviting cookie every time.
- Customizable thickness: Roll them thinner for crispiness or thicker if you prefer a soft bite.
- Great for decorating: These cookies hold their shape well, perfect for festive icing and sprinkles.
Ingredients You’ll Need
All of the ingredients in this vanilla sugar cookies recipe come together beautifully to create that classic cookie taste and texture we all crave. Plus, they’re easy to find in any grocery store, so you can get baking right away.
- Unsalted butter: Softened butter is the foundation for that tender texture and rich flavor.
- Sugar: I prefer caster or superfine sugar because it blends more smoothly, but granulated works fine too.
- Vanilla extract: This is where the cookie gets its signature, fragrant aroma.
- Large egg: Helps bind the dough and adds a bit of lift.
- Plain or all-purpose flour: The base of your cookie dough, providing structure.
- Baking powder: Gives these cookies a gentle rise without puffing them up too much.
- Salt: Just a little — it balances the sweetness and deepens the flavor.
Variations
I love experimenting with this vanilla sugar cookies recipe to make it my own. Feel free to add your favorite spices or switch up the toppings for a fresh twist every time you bake.
- Cinnamon Sugar Twist: Once I tried sprinkling cinnamon sugar on top before baking, and my family went crazy for the warm spice kick.
- Chocolate Dip: Melting some dark or milk chocolate to dip half of the cookie adds a decadent touch that’s perfect for sharing.
- Gluten-Free Version: Swapping the flour for a gluten-free blend worked great when I made these for a friend with dietary needs—just watch the dough consistency!
- Festive Shapes: Using seasonal cookie cutters lets you match the vibe of any celebration, from Christmas trees to hearts.
How to Make Vanilla Sugar Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by beating the softened butter and sugar in a large bowl until the mixture is smooth and creamy. I usually do this with a stand mixer on medium speed for about a minute, but a hand mixer works just as well. It’s important they combine well so your cookies have that tender crumb and subtle sweetness.
Step 2: Add the Egg and Vanilla
Next, add the large egg and vanilla extract, beating everything together until the mixture looks uniform. I’ve learned that ensuring the egg is fully incorporated helps the dough come together beautifully later on.
Step 3: Mix in the Dry Ingredients
Now, add your flour, baking powder, and salt. Start mixing on low speed to avoid a flour cloud in your kitchen! The dough will get clumpy at first—that’s totally normal. Once combined, scrape the dough out onto a floured surface and pat it into two discs. This is a good time to cut the dough in half so rolling and chilling are easier.
Step 4: Roll Out the Dough
Sprinkle some flour on your work surface and rolling pin to keep the dough from sticking. Roll each disc out to your preferred thickness—about 1/8 inch for a crispier cookie or 1/4 inch if you like them softer and a bit cakey. I like to dust a little flour over the dough as well to prevent any sticking while cutting shapes.
Step 5: Cut Out Shapes and Bake
Use your favorite cookie cutters to press out shapes onto the dough. Then, carefully transfer them to baking sheets lined with parchment paper. Don’t worry if the dough scraps are leftover; just pop them in the fridge to keep firm while you bake. Bake at 350°F (180°C) for about 10 minutes, swapping the trays halfway through to make sure they bake evenly—trust me, this little trick makes a huge difference! Your cookies are done when they’re pale golden and edges just start to turn color.
Step 6: Cool and Decorate
Let the cookies cool completely right on the baking trays—they’ll continue cooking a bit as they cool, giving you that perfect texture. Now the fun part: decorate as you like! Whether you choose a simple dusting of icing sugar, a dip in melted chocolate, or colorful icing and sprinkles, these cookies are the perfect canvas.
Pro Tips for Making Vanilla Sugar Cookies Recipe
- Swapping Baking Trays: Always switch the trays halfway through baking for perfectly even golden cookies—top trays brown faster!
- Chill Dough for Easier Handling: Keeping leftover dough in the fridge helps maintain the shape when cutting out cookies.
- Flour Your Surface Liberally: I’ve found that a good dusting of flour both under and on top of your rolled dough stops it from sticking and tearing.
- Don’t Overbake: Pull your cookies out when edges start to turn light golden—they continue cooking as they cool, so getting anxious after the timer goes off isn’t necessary.
How to Serve Vanilla Sugar Cookies Recipe
Garnishes
I often keep it simple with a light dusting of icing sugar—it’s like a delicate snowy touch that feels festive. When I want to get fancy, I melt some chocolate to dip half the cookie or pipe on vanilla icing for that classic sugar cookie look. These options never fail to impress at parties.
Side Dishes
These cookies pair wonderfully with a warm cup of coffee, tea, or even hot cocoa if you’re feeling cozy. I’ve also enjoyed them alongside fresh fruit or a scoop of vanilla ice cream for a simple yet elegant dessert.
Creative Ways to Present
Over the holidays, I like arranging these vanilla sugar cookies in a tin with some sprigs of fresh rosemary or holly for a natural, festive touch. Another favorite of mine is creating cookie gift boxes lined with parchment paper and tied with a ribbon—makes such a heartfelt, homemade gift!
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature, and they usually keep fresh and soft for about a week. After that, they might dry out slightly—but honestly, they still taste great in my opinion. Just be sure to keep the container sealed tightly to lock in moisture.
Freezing
If you want to prep ahead of time, these cookies freeze really well. I like to freeze the cookie dough discs wrapped tightly in plastic wrap, then thaw in the fridge before rolling and cutting. You can also freeze baked cookies in airtight containers, layering parchment paper between them to avoid sticking.
Reheating
To freshen up frozen baked cookies, I pop them in a 300°F (150°C) oven for about 5 minutes—this brings back their just-baked texture without drying them out. Just keep an eye on them so they don’t brown too much!
FAQs
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Can I use salted butter in this Vanilla Sugar Cookies Recipe?
Absolutely! If you use salted butter, just skip adding extra salt in the dough. The salted butter adds a nice layer of flavor, but be mindful not to over-salt.
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How thick should I roll my cookie dough for these sugar cookies?
It depends on your texture preference—roll them to about 1/8 inch (0.3 cm) for crispier cookies or 1/4 inch (0.6 cm) for softer ones. I usually stick to 1/8 inch when I want crunch, and it never disappoints!
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Is it necessary to chill the dough before baking?
While the recipe doesn’t require chilling the entire dough beforehand, keeping leftover dough scraps chilled definitely helps maintain shape for later baking. If your kitchen is warm, chilling can also make rolling easier.
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Can I decorate these sugar cookies with royal icing?
Definitely! These vanilla sugar cookies have a sturdy yet tender structure that holds up well under royal icing, making them perfect for detailed decorating.
Final Thoughts
When I first tried this vanilla sugar cookies recipe, I was blown away by how simple ingredients and easy steps came together to make something so comforting and delicious. It’s a recipe I keep coming back to, whether it’s for the holidays or just a cozy afternoon treat. I hope you enjoy baking and sharing these as much as I have—once you try them, I’m pretty sure they’ll become your favorite sugar cookie too!
Print
Vanilla Sugar Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: Approximately 40 cookies
- Category: Dessert/Cookies
- Method: Baking
- Cuisine: American/Western
Description
These classic Christmas Cookies, also known as vanilla biscuits or sugar cookies, are soft, buttery, and lightly sweetened treats perfect for holiday decorating or enjoying plain. Made with simple pantry ingredients and customizable with icing or chocolate decorations, they bake to a delicate golden finish and offer a delightful balance of crisp edges and tender centers.
Ingredients
Cookie Dough
- 225g / 1 cup unsalted butter, softened (or use salted, skip salt)
- 1 cup caster/superfine sugar (granulated white sugar okay too)
- 1 1/2 tsp vanilla extract
- 1 large egg (55-60g / 1.9-2 oz)
- 3 cups plain/all-purpose flour
- 3/4 tsp baking powder
- 3/4 tsp salt
Icing
- Icing for Sugar Cookies (optional, see separate recipe or use store-bought)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 180°C (350°F), or 160°C if using fan-forced. Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar on medium speed for about one minute until the mixture is light and creamy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated, creating a smooth batter base.
- Combine Dry Ingredients: Add the flour, baking powder, and salt to the wet mixture. Begin mixing slowly to prevent flour from flying out, then increase speed to blend all ingredients. The dough will be clumpy at this point.
- Shape Dough: Dust a clean work surface with flour and scrape the dough onto it. Pat it together to form a rough shape, then divide the dough into two discs for easier handling.
- Roll Out Dough: Roll each disc to your preferred thickness: 0.3cm (1/8 inch) for thinner, crispier cookies, or 0.6cm (1/4 inch) for thicker, softer cookies. Sprinkle flour under and over the dough while rolling to prevent sticking.
- Cut Shapes and Arrange: Use cookie cutters to press out your desired shapes. Transfer them carefully with a knife or spatula onto the prepared baking sheets. Keep leftover dough refrigerated to maintain firmness for additional batches.
- Bake and Rotate Trays: Place both trays in the oven simultaneously—one in the middle rack and the other on the lower rack. After 5 minutes, swap their positions to ensure even baking. Bake for a total of 10 minutes until cookies are pale golden with lightly golden edges.
- Cool Thoroughly: Remove cookies from the oven and allow them to cool completely on the baking trays. They will finish setting as they cool to retain shape and texture.
- Decorate as Desired: Once cooled, decorate the cookies with icing, melted chocolate dips, a dusting of icing sugar, or silver edible balls. Alternatively, enjoy them plain as sweet, buttery vanilla biscuits.
Notes
- The total number of cookies depends on the size of your cutters and dough thickness; this recipe typically fills three baking trays.
- Swapping the oven trays halfway through baking ensures even cooking since the top rack tends to bake faster than the lower rack.
- This recipe is adapted from Sugar, Spun, Run’s classic Sugar Cookies recipe.
- Store cookies in an airtight container for up to one week to maintain freshness. Beyond this period, they remain edible but may dry out slightly.
Nutrition
- Serving Size: 1 cookie (approx. 25g)
- Calories: 120
- Sugar: 7g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 25mg
