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.

Ingredients

  • (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.

Instructions

  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.

Notes

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

Louise

Louise
Louise is the founder and editor of CakeJournal. She's a passionate, self taught, cake artist who has been doing cake decorating since 2002.
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Comments

  1. Jim says

    Your recipe brought back memories of my Grandmother making these very “Sugar Cookies” with confectioners sugar only. Nothing fancy for her eot even decorations on top…they didn’t last that long with us kids waiting by the oven!

  2. Louise says

    dpotter: You can store your cookies iced or uniced by keeping them in a airthight box layered with parchment paper in between for up to 1 month. You can also store them in the freezer for up to 3-6 month. Freezer is the best esp. for uniced as they will taste freshly made when thawed.

    Kate: Just send them to cakejournal(at)gmaildotcom

    Larling: Is that soft or hard brown sugar that you use? Sounds very interesting.

    Cakebreak: It is so close to Peggy’s but I like my cookies not to be rock hard. Let me know what you think of the powdered sugar one.

  3. Cakebreak says

    I’ve tried your shortbread cookie recipe and it was great. I also tried recently Peggy Porschen’s cookie (because I bought her book!) and they came out little harder than the shortbread cookies, but they tasted great. I will try using the powdered suger next time. Thanks for the tip.

  4. Kate from Oz says

    YIPEEEE! Thanks so much i am making some cookies for a wedding as a bonbonierre gift for the guests and the trial oones i did turned out great but the recipe was tedious and messy – i will try this one for my sons bday on the weekend!
    Thanks so much for your generousity Louise.
    p.s. – how can i show you the cookies i made for the wedding? (they were inspired from one of your photos)

  5. dpotter says

    hey Louise, I adore your cupcakes and cookies, your site has been an inspiration!!!!! just a question with regards to storing the cookies, how long do they last iced/uniced and how do you store them ?

  6. Louise says

    To al of you who have asked about the 7/8 cup. First I wished that there only was ONE way in the whole world that things was meassured in. I have a few conversions sites that I use like this one http://www.dianasdesserts.com

    I have just written what their conversion said. I get even more confused when I convert it to oz. because then it says 3 oz. I convert 1 oz. to 30 grams.
    So if any of you have a more religable conversion or do know what it is excact. Then please help and I will edit the post.

    for the question on this cookie is less breakable then let me tell you that I have some very very old cookie lolly pops (some from the photo above) saved and they look like they were made yesterday. So yes I think this is a very good and stable cookie recipe.

    The reason I use confectioners sugar is because the recipe is very identical to many danish recipes for butter cookies, tart crust ect. and here you use only confectioners sugar in the recipe. I have even made it with only CS and they were also fine. They could though tend to slightly “bubble” but nothing concerning.

    Rita: thank you for reminding me about baking time :-) I have just edited the post.

  7. Rita says

    How long do you bake the cookies for? I’ve been collecting your recipes and am waiting on Easter to make these lollies for my nieces and nephews school and church parties. (Gives me alittle more time to get up my courage!) You inspire me to try things I’d never dream possible, though!

  8. bon-bon-bun says

    Oooh, those look yummy! I have so many recipes gathered up that I am desperate to try! And the clock keeps ticking away.

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