vanilla sugar cookies

Vanilla sugar cookies


This recipe for sugar cookies has a timeless flavor, a crunchy texture, and the ideal amount of sweetness. In comparison to other recipes, this one calls for less sugar and butter, but the finished product is a soft, fluffy, sweet sugar cookie that is just as palatable. 


  • All-purpose flour, 2 1/3 cups plus 2 teaspoons (11 ounces). 
  • 1 salt shakerful 
  • one tablespoon of baking powder 
  • Unsalted butter, 3/4 cup (1 1/2 sticks; 6 ounces). 
  • 2 tablespoons and half a cup of granulated sugar (four ounces) 
  • One big egg 
  • Pure vanilla extract, 1 teaspoon 


  • Put the flour, salt, and baking powder in a medium bowl and sift to combine. Place aside. 
  • The butter and sugar should be combined in the paddle attachment-equipped bowl of a standing mixer and whipped on medium speed until fluffy and light. Once mixed, add the egg and vanilla. 
  • In two batches, add the flour mixture, scraping the bowl between additions. Be careful not to overmix as you beat until the dough barely comes together. 
  • The dough onto a surface that has been lightly dusted with flour. Refrigerate the dough for 30 minutes after forming it into a ball and wrapping it in plastic. 
  • Roll out the dough ball to a thickness of 1/4 inch between two sheets of parchment paper. Transfer the dough to a cookie sheet while still in the parchment, and then put it in the refrigerator for at least an hour. 
  • Set the oven to 350 degrees Fahrenheit. 
  • Cut out the cookies in the appropriate shapes, and then arrange them at least an inch apart on a half-sheet pan covered with parchment paper or a nonstick cookie sheet without any grease. Once they are hard, transfer to the freezer and chill for at least 15 minutes. 
  • For about 10 minutes, bake the cookies until they are a light golden brown. 
  • Before decorating, let cookies cool completely on the baking sheets. 


This recipe for cookies is a go-to sweet at any time. Whether you decide to ice them or simply eat them with a cup of tea. These are soft, crisp, and buttery, and they are made using a recipe for butter cookies. 


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