How to make vanilla sugar cookies

vanilla sugar cookies

I have had so many request on the recipe that I use when I make sugar cookies. I know there are a few popular cookie recipes out there such as the “NFSC” (No Fail Sugar Cookies) I have tried the recipe but I failed so badly with it. So what works for me is a shortbread type of cookie without baking powder. The best one, is a recipe that I have slightly adapted from Peggy Porschens fabulous cake book.

Most sugar cookies is made with sugar only. But I like to add confectioners sugar to the recipe aswell. Of course you can use only sugar for the recipe if you like.

You can make this cookie dough on the mixer but if you dont have one then it is just as easy and quick to make it with a spoon and clean hands 😉 Either way it is important that you dont overwork the dough because that can cause the cookies to spread more during baking. Use a pair of spacers (mine are from PME) when rolling out the cookie dough. This gives a perfect thickness to your cookies especially if you are making cookie lolly pop’s.

I know many like to roll out the soft dough between two sheets of parchment paper as soon it has been made and then chill the dough before cutting. Well my refrigerator is not that big to do that, so what I do is simply to take out the cold dough. Knead it lightly, roll out the dough and cut out the cookies. The most important is that you find a way that works the best for you. If the dough should get to soft. Wrap it up and put it back in the refrigerator for 10-15 minutes.

Vanilla Sugar Cookies

Cook Time: 20 minutes

Total Time: 20 minutes

Serving Size: 56g

Calories per serving: 250kcal

Fat per serving: 116kcal

Vanilla Sugar Cookies

This recipe is inspired by many of the great bakers that have inspired me to bake.


  • (11 oz) granulated/caster white sugar
  • (OR 200 grams (7 oz) sugar and 100 grams (4 oz) of confectioners powdered sugar)
  • 300 grams (11 oz) of unsalted butter, diced.
  • 2 large eggs.
  • 1 tsp of vanilla.
  • 500-550 grams (18-19 oz) all-purpose flour, sifted.
  • Extra flour for kneading and rolling.


  1. In a bowl or in the kitchen mixer with paddle attachment, mix the two types of sugar, vanilla and the egg. Add the flour and the butter and keep mixing just until the dough comes together.
  2. Knead the dough lightly by hand on your flour dusted kitchen counter and wrap it well in cling film and put it in a plastic bag. Chill the dough for 2 hours.
  3. I always roll out my dough on a sheet of parchment paper lightly dusted with flour and I set my oven to 325F (170C) when I bake cookies and place the baking tray in the middle of the oven.


TIP: Depending on size I bake them from 15-20 mins. You want them to be light golden brown without being raw in the middle.


You can read and learn more about cookie making and decoration techniques here:
How to make a cookie template
How to make royal icing
How to make marshmallow fondant
How to flood a cookie with royal icing
How to make a butterfly cookie
How to make a Christmas cookie ornament
How to make a Christmas wreath cookie

Happy Caking



  1. Mar says

    I am right now trying your recipe!
    It smell great and we are sure it will taste as good as it smells.
    Thanks for this blog and your great ideas.

  2. Tiffany says

    How do you get your cookies to be such a nice brown color,not the icing but the cookie itself.  It is so pretty and seems a little darker than the regular vanilla sugar cookie recipe

    Thanks, I am a new follower too!  I love the site

  3. sharlene says

    Hi Louise,
    can i just roll out e dough between parchment paper and chill it? or do i have to cling wrap it and roll out e dough later on? what’s e difference? thanks!

  4. Wandawitch1956 says

    This is the best cookie recipe I have ever tried. The shapes stay crisp and sharp and the flavour is delicious. Thank you for sharing! Claire

  5. Roonie says

    Hi. I loe this blog. I made the sugar cookies exactly as stated and they came out rock hard. Any suggestions on why?

    • Anonymous says

      It’s hard to say when I can’t take a bit 🙂 Too much flour? Baked too long? How thick did you roll the dough out?

      My cookies are also hard, but not rock hard.

      • Roonie says

        I rolled it out about 1/4 for the lollipop stick to fit in. Maybe too much flour. I weighed it out and it was 18.5 ounces. Is that too much? They are REALLY hard. I wasn’t sure if that is how they are suppose to be. I am actually going to have to throw them away. But I will try it again with less flour. thanks for the quick response. Your things are beautiful.

      • Anonymous says

        No, because according to the recipe it says 18-19 oz. I have used this recipe for quite some time now and have never had any problems. Did you use only granulated sugar? Or powdered and G.sugar? I find that only G.sugar cookies get a bit harder than if I used half powdered sugar and granulated. But you can try and hold back some of the flour next time. As long and you can gather the dough together it will get harder when it chill in the refrigerator. Sorry that they did not turn out great the first time.

      • Roonie says

        No problem. I am sure it is something I did. I did use half cs and half gran. I will try less flour. Can you freeze the raw dough? thank you so much for your help. You are awesome!!

  6. Marcia says

    Hi Louise after icing these cookies with royal icing will the cookie end up being soft since it’s left out for the icing to dry? If so, is there a way to get around this so I can have crunchy cookies with lovely royal icing? I have read somewhere that you can put the iced and dried cookies back in the oven on low heat for the moisture in the cookies to get sucked out. Have you tried this?? I’m afraid my icing will melt!

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