|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 0g||1%|
|Total Sugars 6g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Whether decorated or left plain, vanilla sugar cookies are always a hit. The thick, soft center and crisp edges, along with a generous amount of pure vanilla extract, make them irresistible. The cookies are sure to disappear quickly, so you might want to make a double batch!
If you want to really emphasize the vanilla flavor, make them with vanilla sugar or replace the vanilla extract with an equal amount of vanilla bean paste. Or add about 1/4 teaspoon of almond extract, which can highlight that wonderful vanilla flavor.
The cookies are rolled and cut out into rounds, squares, or shapes, but other ways shape the dough. If you would prefer to skip the rolling and cutting, shape the cookie dough into small balls, place them on the baking sheet, and press them with the bottom of a sugar-coated glass.
3 cups (360 grams) flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup (226 grams) unsalted butter
1 cup (198 grams) sugar
1 large large egg
1 tablespoon pure vanilla extract
Gather the ingredients.
In a medium bowl, combine the flour, baking powder, and salt; whisk to blend and set aside.
In a mixing bowl with an electric mixer, beat the butter and sugar for about 3 minutes, until light and fluffy. Add the egg and vanilla and continue to beat until well blended.
Add the flour mixture to the bowl and mix at low speed until combined. Refrigerate the dough for 15 to 20 minutes.
Position the oven rack in the center of the oven and heat to 375 F. Place half of the dough on a silicone mat or parchment paper and roll it out to a thickness of 1/4-inch. Use cookie cutters to cut it into rounds or shapes.
Arrange the cut-out cookies on a parchment paper-lined baking sheet. If desired, place the unbaked cookies in the fridge or freezer for a few minutes—chilling will help the cookies hold their shape. Bake the cookies in the preheated oven for 9 to 11 minutes, or just until lightly browned around the edges.
Enjoy the cookies plain or decorate them with sugar cookie frosting and sprinkles.
How to Store and Freeze
- These cookies will last for up to 2 weeks stored in an airtight container at room temperature.
- You may freeze vanilla sugar cookies for longer storage. Place the undecorated cookies in a zip-lock freezer bag and freeze them for up to 4 months.
- For best quality, it is best to freeze sugar cookies before frosting them. If you must freeze frosted cookies, arrange them on a baking sheet and place them in the freezer until they are frozen solid. Arrange the frozen cookies in an airtight container with layers separated by sheets of wax paper.
- Cookie dough freezes beautifully, too. Shape the cookie dough disks and wrap in cling wrap. Transfer the wrapped cookie dough disks to a zip-close freezer bag. Label the cookie dough with the name and date and freeze for up to 3 months.
How do you make sugar cookies more flavorful?
- A bit of almond extract can play up the flavor of the vanilla. Add about 1/4 teaspoon along with the vanilla extract.
- Make sure you are using pure vanilla extract—imitation vanilla extract loses flavor when baked.
- Skip the royal icing—it's pretty but adds little in the way of flavor. Instead, use a simple confectioners' sugar icing, creamy buttercream frosting, or cream cheese frosting.
Why are my sugar cookies hard?
Over-beating the cookie dough after adding the dry ingredients can produce hard, tough cookies. When you add the dry ingredients, mix them in just until they are blended into the wet mixture.