Vanilla Sugar Cookies
So many options with this recipe. Decorate using the Royal Icing for added flair.
Vanilla Sugar Cookies
Yield: 25 medium cookies
Prep time: 35 MinCook time: 18 MinTotal time: 53 Min
These buttery, vanilla-flecked cookies continue to be one of the most popular sweets that I've ever baked. We often had trouble keeping them in stock at my shop, and every holiday they seem to be the. most sought-after treat in my kitchen. Decorated or not, these sugar cookies are delicious and a great staple recipe to add to your collection.
Ingredients
Instructions
- In a medium bowl, whisk together the flour and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until well blended, about 1 minute. (Don't over-mix or your cookies won't hold their shape when baked). Stope the mixer and scrape down the sides of the bowl with a rubber spatula. Add the egg and the vanilla and beat on medium speed just until combined.
- With the mixer running on low speed, add the flour mixture all at once and mix until just combined. Stop the mixer and scrape down the sides and bottom of the bowl, then mix again on low speed until the dry ingredients are bended in. Try not to over-mix the dough.
- Divide the dough into two balls and place each one on a sheet of parchment paper. Pat with the palm of your hand to flatten slightly, then place another sheet of parchment paper on top. Place two 4-inch rolling sticks on either side of the parchment paper and then use a rolling pin to roll out the dough to an even thickness. Repeat with the other ball of dough. Keeping them between the parchment, slide both rolled doughs onto the back of a baking sheet and pop in the refrigerator until firm, about 25 minutes.
- Meanwhile, preheat the oven to 350°F (180°C) and position the racks in the centre of the oven. Line three baking sheets with parchment paper.
- Remove one sheet of dough from the refrigerator, peel off the top piece of parchment paper and usea medium cookie cutter to cut out desired shapes. Repeat with the second sheet of dough. Place the cookies on the prepared baking sheets, spacing them about 2 inches apart, and pop into the freezer until firm, at least 25 minutes. Gather up the remaining dough and repeat.
- Bake the cookies for 15 to 18 minutes, until just golden brown at the edges. Allow the cookies to cool completely on the baking sheets. Handling warm cookies can cause them to crack or break.
- Cookies will keep in an airtight container for up to 3 weeks.
Notes
If you find your parchment paper slides on the counter as you roll your dough, place a silicone baking mat or a piece of damp paper towel underneath to keep it in place.