The Best Vanilla Sugar Cookies Recipe

Vanilla sugar cookies are a favorite treat anytime. Whether you choose to decorate them or eat them just as is with a cup of tea. Based on my butter cookie recipe these are soft, crisp and buttery. Also, they do not spread making them a great candidate for shaped and decorated custom cookies.

THE RECIPE
INGREDIENTS
- 440 grams All-purpose flour
- 228 grams Unsalted butter (room temperature) (2 sticks)
- 220 grams White sugar (little over a cup)
- 2 Large eggs
- 1/2 tsp Salt
- 2 tsp Vanilla extract
INSTRUCTIONS
Plan and Prepare:
- Make sure the butter and eggs are room temperature.
- Sift together the flour and salt.
- Cream butter and sugar in your mixing bowl with paddle attachment until light and fluffy. Do not skimp on this step or the cookies will be very dense.
- Add the eggs one at a time slowly, mixing each well until incorporated.
- When both the eggs are added. Continue mixing on medium for about two more minutes.
- Next, add the vanilla.
- Followed by the flour. Do not over mix once the flour is incorporated.
- Bring the dough together and divide into two discs.
- Wrap in cling/plastic wrap for at least 1 to 2 hours.
- Once the dough is chilled; roll dough on a lightly floured surface evenly.
- I roll my cookies a minimum 1/4 or 6 mm thick using a rolling pin with spacers.
- Cut out desired shaped cookies and place them on a cookie sheet one inch apart.
- I prefer to chill the cookies while the oven is preheating.
- Preheat the oven to 180 C / 360 F.
- Bake cookies for about 8 to 10 minutes depending on the thickness of the cookies.
- When baked let cool on the tray for 7 to 10 minutes then transfer to a cooling rack to cool further.
- You can eat these cookies as is or decorate them with royal icing or fondant.
- This cookie recipe can be halved or double without any issues.
- The dough can be kept in the fridge for up to 4 days, or
- Frozen for up to three months. If frozen thaw in the fridge overnight before you roll out.
- The baked cookies will stay at room temperature for up t 4 weeks but best eaten within a few days.
This recipe and image adapted from: veenaazmanov.com