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.

Vanilla Sugar Cookies Recipe



  • 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


Plan and Prepare:

  1. Make sure the butter and eggs are room temperature.
  2. Sift together the flour and salt.
Make the Dough:
  1. 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.
  2. Add the eggs one at a time slowly, mixing each well until incorporated.
  3. When both the eggs are added. Continue mixing on medium for about two more minutes.
  4. Next, add the vanilla.
  5. Followed by the flour. Do not over mix once the flour is incorporated.
  6. Bring the dough together and divide into two discs.
  7. Wrap in cling/plastic wrap for at least 1 to 2 hours.
Roll the Cookies:
  1. Once the dough is chilled; roll dough on a lightly floured surface evenly.
  2. I roll my cookies a minimum 1/4 or 6 mm thick using a rolling pin with spacers.
  3. Cut out desired shaped cookies and place them on a cookie sheet one inch apart.
  4. I prefer to chill the cookies while the oven is preheating. 
  5. Preheat the oven to 180 C / 360 F.
  6. Bake cookies for about 8 to 10 minutes depending on the thickness of the cookies. 
  7. When baked let cool on the tray for 7 to 10 minutes then transfer to a cooling rack to cool further. 
  8. You can eat these cookies as is or decorate them with royal icing or fondant. 
  1. This cookie recipe can be halved or double without any issues.
  2. The dough can be kept in the fridge for up to 4 days, or
  3. Frozen for up to three months. If frozen thaw in the fridge overnight before you roll out. 
  4. The baked cookies will stay at room temperature for up t 4 weeks but best eaten within a few days. 

This recipe adapted from:

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