Vanilla Sugar Cookies

Last Updated: December 4, 2018

These Vanilla Sugar Cookies make a great holiday cookie, they’re perfect for adding icing and candy but are also delicious plain.

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I only started making cut-out cookies a few years ago.  The kids look forward to using the cookie cutters and then decorating the baked cookies with a variety of candy.  And for my youngest, it’s an opportunity to eat more candy, which is really her favourite part!

I love this recipe for making cut out cookies. The dough is really easy to work with and has a lovely vanilla flavour. These vanilla sugar cookies are also delicious plain so you don’t have to decorate them 😉

Vanilla Sugar Cookies

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Prep Time: 30 minutes

Cook Time: 10 minutes

Chilling Time: 1 hour

Total Time: 1 hour 40 minutes

These Vanilla Sugar Cookies make a great holiday cookie, they're perfect for decorating with icing and candy but are also delicious plain.

Course: Dessert, Dessert/ snack

Keyword: Christmas Cookies, Cookies, Vanilla

Servings: 45 cookies

Calories: 51kcal

Author: Adapted from Canadian Living

Ingredients

• 3/4 cup unsalted butter softened
• 1 cup granulated sugar
• 1 egg
• 1 tsp. vanilla
• 2-1/4 cups all-purpose flour
• 1/2 tsp. baking powder
• 1 pinch salt

Instructions

• In the bowl of a mixer, cream butter and sugar on medium speed until light and fluffy, scrapping the sides of the bowl at least once.
• Add egg and vanilla and beat until well mixed.
• Reduce the speed of the mixer and add the flour, baking powder and salt. Mix until well blended.
• Remove the dough and divide it in two parts. Form a disk with each half and wrap it with wax paper or saran wrap. Refrigerate for at least one hour.
• Position a rack in the middle of your oven and preheat the oven to 350°F.
• Line baking sheets with non-stick baking liners or parchment paper.
• When ready to start, remove one disk from the refrigerator (leave the other one in until you are ready to use it). Between sheets of waxed paper (or on a lightly floured counter), roll out the dough to 1/4-inch thickness.
• With cookie cutter, cut out shapes, and place cookies onto baking sheet, 1 inch apart. If the cookies are breaking as you move them you can use a spatula to move them onto the baking sheet.
• Gather the dough scraps and re-roll, cutting as many cookies as possible.
• Bake, 1 sheet at a time, until pale golden on bottoms and edges, about 10 minutes.
• Let cookies cool for a couple of minutes on baking sheet before moving onto racks to cool completely.
• The baked, undecorated cookies can be stored in an airtight container for up to 5 days and can be frozen for up to 1 month; thaw cookies in the refrigerator before decorating.
• Once cookies are decorated they can be kept at room temperature for up to 3 days. I decorated the cookies using leftover royal icing that came with our ready to assemble gingerbread house. Make sure you add the candy (I used dragées) before the royal icing sets.
• Let the cookies sit on the rack until the icing is set, about 3 hours. Store the decorated cookies, in single layers between waxed paper in an airtight container or a pretty cookie tin if gifting them.

Notes

The preparation time includes the time the dough rests in the refrigerator.
This recipe does not include the recipe for royal icing, but a good one can be found here: http://www.finecooking.com/recipes/royal-icing.aspx

Nutrition

Calories: 51kcal | Carbohydrates: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 1mg | Potassium: 9mg | Sugar: 4g | Vitamin A: 2% | Calcium: 0.4% | Iron: 0.5%

Did you make this recipe? Have any questions, comments or suggestions? Leave me a note below!Or take a picture and tag me on Instagram at @sweetandsavourypursuits

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