There’s something so comforting about the smell of freshly baked vanilla sugar cookies wafting through the house. This Easy Vanilla Sugar Cookies Recipe is my go-to for creating soft, buttery treats that bring smiles every time. The simplicity and classic flavor make them perfect for any occasion—and honestly, you’ll find yourself coming back for more!
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Why You'll Love This Recipe
I have made this vanilla sugar cookie recipe dozens of times, and every batch turns out just right. It’s fuss-free, forgiving, and perfect when you want that classic vanilla flavor with a tender crumb. Plus, it’s a versatile base for decorating, which makes it so fun.
- Simple Ingredients: You likely have everything in your pantry already, so no stress about last-minute shopping trips.
- Perfect Texture: Soft but sturdy enough to hold your favorite shapes or decorations beautifully.
- Customizable: From classic icing to chocolate dips, the cookies adapt wonderfully to your creative urges.
- Reliable Results: The swapped baking tray trick makes sure every cookie is evenly baked and golden every time.
Ingredients & Why They Work
Each ingredient in this Easy Vanilla Sugar Cookies Recipe plays an important role. The butter provides richness, the sugar sweetens gently without overpowering, and the vanilla extract gives that fragrant, classic cookie aroma. Using all-purpose flour with a bit of baking powder ensures the perfect tender bite.
- Unsalted Butter: Using softened butter is key for a creamy dough, and unsalted lets you control salt levels—though salted butter works fine if you skip adding extra salt.
- Caster/Superfine Sugar: Dissolves more easily for that smooth, tender crumb; ordinary granulated sugar works, but caster is my favorite.
- Vanilla Extract: The star flavor—don’t skimp here! Pure vanilla extract adds warmth and depth you can smell from across the room.
- Egg: Binds everything with moisture, adding richness and helping with structure.
- Flour (Plain / All-Purpose): Provides the body of your cookie; measuring accurately keeps dough texture perfect.
- Baking Powder: Gives just a touch of lift—our cookies are tender, not cakey.
- Salt: Balances sweetness and enhances flavor—just the right pinch makes a difference.
Make It Your Way
One of the best parts of this Easy Vanilla Sugar Cookies Recipe is how easily you can tweak it to fit your style or the occasion. I often switch between rolling them thin for a crispier cookie or thicker for a soft, pillowy texture depending on my mood or the crowd I'm baking for.
- Variation: I like to add a teaspoon of almond extract alongside the vanilla once in a while— it adds a lovely, subtle nutty flavor that really makes the cookies feel special.
- Dietary swap: You can swap in a plant-based butter and egg replacer to make these vegan; just be sure to watch your dough texture as it might need a tiny adjustment with flour.
- Decorating fun: Try dipping half the cookie in melted chocolate and sprinkling with finely chopped nuts or colorful sprinkles—it's my favorite way to jazz up a batch quickly!
Step-by-Step: How I Make Easy Vanilla Sugar Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by beating your softened butter with sugar until it's creamy and smooth—about one minute on medium speed with your mixer. This is crucial because it creates a light texture in the cookie dough that translates into tender baked cookies. If you’re doing it by hand, give it a good vigorous whisk, and don’t rush!
Step 2: Add Egg and Vanilla
Next, incorporate the egg and vanilla extract into your butter mixture. Beat until it’s entirely combined. The egg adds moisture and richness, while the vanilla gives that unmistakable cozy scent and flavor. Make sure it’s fully mixed, so the dough is uniform.
Step 3: Blend in Dry Ingredients
Now, mix in your flour, baking powder, and salt—start slow to avoid a flour cloud! When you first add the flour, it will look clumpy—that’s totally normal. Keep mixing just until all the flour is moistened without overworking it, which can toughen the cookies.
Step 4: Chill and Shape the Dough
Dust your surface with some flour and turn your dough out. Pat it together, split it in two discs, and roll each to your preferred thickness—about 0.3 cm if you want crispier cookies, or 0.6 cm for soft ones. Use flour underneath and over the dough to prevent sticking. Pop your favorite cookie cutters into action, then transfer shapes to parchment-lined baking trays.
Step 5: Baking and Swapping Trays
Bake at 180°C / 350°F for around 10 minutes, placing two trays at once—one in the middle and one underneath. Halfway through, swap their places to ensure even baking. The cookies are done when they turn a delicate pale gold, with edges just starting to brown. Let them cool on the trays to finish the cooking, which keeps them tender inside.
Top Tip
Over the years of baking these vanilla sugar cookies, I've learned some little things that make a big difference for a perfect batch every time. These tips take the guesswork out and help you feel confident at every step.
- Chill Dough When Needed: If your dough feels too soft or sticky, pop it in the fridge for 15 minutes before rolling. It’s easier to handle and cuts out frustration.
- Flour Your Surface: Don't be shy with the flour under and over the dough; it prevents sticking but don’t overdo it to keep cookies tender.
- Swap Oven Trays: The oven’s heat isn’t always even—switching trays halfway makes sure you avoid burnt edges or undercooked middles.
- Cool on Sheet: Leaving cookies on the baking sheet to cool helps them firm up perfectly without drying out.
How to Serve Easy Vanilla Sugar Cookies Recipe
Garnishes
I usually keep it simple with just a light dusting of powdered sugar—it brings out the vanilla so well. Sometimes, I dip half the cookie in melted chocolate then add sprinkles or chopped nuts for a fancy touch. If you’re feeling adventurous, try colorful royal icing and edible glitter for holidays or celebrations.
Side Dishes
These cookies are perfect alongside a steaming cup of tea or coffee, especially chai or espresso. For a festive spread, I love pairing them with hot cocoa or a cold glass of milk—nostalgic and oh-so-comforting!
Creative Ways to Present
I once set up a little DIY cookie decorating station for a holiday party—everyone had fun icing and adding toppings. You can also stack and tie them with ribbon for gifts, or arrange on a beautiful platter with fresh berries and mint for an elegant look that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container at room temperature and honestly, they stay delightful for about a week. After that, they can dry out slightly, but I find they’re still tasty, especially when paired with a beverage or lightly warmed.
Freezing
Freezing works wonderfully for these cookies! I freeze them in a single layer on a baking sheet first, then transfer to an airtight container or freezer bag. When you’re ready, just thaw at room temperature or warm up briefly in the oven.
Reheating
To freshen up cookies that have lost a bit of their softness, pop them in a preheated oven at 160°C / 325°F for 5 minutes. This warms and lightly crisps the edges while keeping the center tender—almost like freshly baked!
Frequently Asked Questions:
Yes! If you use salted butter, just skip adding the extra salt specified in the recipe. The cookies will still come out perfectly balanced and delicious.
It depends on your preference! For thinner, crispier cookies, roll the dough to about 0.3 cm (⅛ inch). For thicker, softer cookies, aim for 0.6 cm (¼ inch). Both work wonderfully with this recipe.
Absolutely! These sugar cookies hold icing beautifully. You can use royal icing for intricate designs or simple glaze icing for a quick touch. They also taste wonderful plain or with melted chocolate dips.
Stored in an airtight container, these cookies stay fresh for about a week. After that, they might dry out slightly but are still tasty. Warming them up before serving can help restore softness.
Final Thoughts
This Easy Vanilla Sugar Cookies Recipe holds a special place in my kitchen because it’s just so dependable and delicious. It’s a recipe I trust to bring comfort and joy to any gathering, holiday, or just a regular afternoon treat. You’ll love how simple it is to make and how quickly it becomes a favorite for everyone around you. Give it a try and watch your kitchen fill with that irresistible vanilla-sugar scent—it’s pure happiness in cookie form!
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Easy 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 soft vanilla flavor, perfect for decorating or enjoying plain. These vanilla biscuits are tender, buttery, and easy to make, ideal for holiday baking and celebrations.
Ingredients
Cookie Dough
- 225g / 1 cup unsalted butter, softened (or use salted butter, skip salt)
- 1 cup caster/superfine sugar (granulated sugar also works)
- 1 ½ teaspoon vanilla extract
- 1 large egg (55-60g / 1.9-2 oz)
- 3 cups plain / all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon salt
Optional Decoration
- Icing for Sugar Cookies (see separate recipe)
- Melted chocolate for dipping
- Icing sugar for dusting
- Silver balls for decoration
Instructions
- Preheat Oven: Preheat your oven to 180°C / 350°F (160°C fan). 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 at medium speed for about 1 minute until creamy and light.
- Add Egg and Vanilla: Add the egg and vanilla extract to the butter mixture and beat until fully combined.
- Mix Dry Ingredients: In a separate bowl, combine the flour, baking powder, and salt. Gradually add this to the wet ingredients while mixing slowly, then beat until incorporated. The dough will be clumpy.
- Prepare Dough: Dust your work surface with flour, scrape the dough out of the bowl, and pat it together. Divide the dough into two halves and shape each into a disc.
- Roll Out Dough: Roll out each disc to 0.3 cm (⅛ inch) for thinner, crispier cookies or 0.6 cm (¼ inch) for thicker, softer cookies, sprinkling flour underneath and on top to prevent sticking.
- Cut Shapes: Use cookie cutters to press out desired shapes. Transfer the shapes carefully onto the prepared baking sheets using a knife or spatula. Keep unused dough refrigerated.
- Bake Cookies: Bake the cookies for 10 minutes, placing both trays in the oven—one on the middle rack and one on the lower rack. Halfway through baking, swap the trays to ensure even baking until cookies are pale golden and edges just start to brown.
- Cool Cookies: Let the cookies cool completely on the baking trays; they will continue to cook slightly as they cool.
- Decorate or Serve: Decorate with icing, melted chocolate, icing sugar dust, or silver balls if desired, or serve plain to enjoy their classic vanilla biscuit flavor.
Notes
- The number of cookies depends on the size of your cutters and how thick you roll the dough; this recipe fills approximately 3 baking trays.
- Swapping baking trays halfway during baking ensures even heat distribution since the top rack heats faster than the bottom.
- Store cookies in an airtight container for up to one week; they remain edible beyond that but may dry out slightly.
- Butter may be salted or unsalted; if using salted butter, omit the additional salt in the dough.
- For varying textures, roll dough thinner for crisp cookies or thicker for softer, chewier cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 7 g
- Sodium: 70 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 25 mg
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