Vanilla Sugar Cookies

Total Time:
2 hr 20 min
Prep:
25 min
Inactive:
1 hr 45 min
Cook:
10 min

Yield:
12 (3-inch) cookies
Level:
Easy

Ingredients
Directions

In a medium bowl, sift together the flour, salt, and baking powder. Set aside.

In the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and vanilla and beat until combined.

Add the flour mixture in 2 batches, scraping down the bowl after each addition. Beat until the dough just comes together, being careful not to over mix.

Turn out the dough onto a lightly floured surface. Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.

Place the ball of dough between 2 pieces of parchment paper and roll out to 1/4-inch thick. Keeping the dough in the parchment, transfer to a cookie sheet and place in the refrigerator for at least 1 hour.

Preheat the oven to 350 degrees F.

Cut out the cookies in the desired shapes and place on a half-sheet pan lined with parchment paper or an un-greased nonstick cookie sheet, at least 1-inch apart. Transfer to the freezer and chill for at least 15 minutes or until they are firm.

Bake until the cookies are light golden brown, about 10 minutes.

Let cookies cool completely on the sheets before decorating.

*Cook's Note: They will still be soft when they come out of the oven and may break or become misshapen if they are moved off the sheets before cool.


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3.7 25
very good, perfect for frosting item not reviewed by moderator and published
I think one of the best sugar cookies recipe.Always came out from the oven perfect.I have Elissa Strauss Confetti Cakes cookbook, i tried almost all the recipe and all is amazing!!!!I recommend for everybody. item not reviewed by moderator and published
These are awesome cookies!!! So in heaven ! Only they taste like shortbread cookies!! I don't mind that though. This is my go to recipe when I make cookies from now on!!! I am so confused by why some dont agree. I guess it's all a matter of opinion. I ate some plain and I thought it was delicious!! I made mine on the the thick side and they turned out firm on the surface yet perfect soft all the while holding a nice dense texture. My dough didn't seem too try. My only guess is other may have made mistakes along the way thinking it wouldn't make a difference. If your confused by all the reviews.... Guess you'll have to give it go yourself!!! Just follow the recipe exactly! If you don't agree....then at least you know what recipe you won't be trying next time or you may just have your favorite ever!!! item not reviewed by moderator and published
help!!!! my dough turned out too dry, i read other comments and one said to add a small amount of milk, so... can i put the dough balls back in the bowl and remix w/ the milk added? item not reviewed by moderator and published
when i made the cookies, they tasted great! item not reviewed by moderator and published
delish! the dough was dry, very difficult to make into a disc to chill, so I added about 1/2-1 teaspoon of milk and it was perfect! I also added a glaze of just powdered sugar, milk and vanilla and they were amazing! item not reviewed by moderator and published
I tried the recipe and I loved it!!!!!!!!!!!!!! item not reviewed by moderator and published
i love cookies and im only 99 item not reviewed by moderator and published
My cookies turned out great--and I followed the recipe to a T! I agree with others that following the recipe correctly (including unsalted butter, all the waiting/chilling, etc. is kind of a requirement before you plan to review a recipe :D And well worth the effort for my part... I have perfectly-shaped, firm but light/crispy and delicious Halloween cookies waiting for their frosting. The only reason I gave it a 4 vs 5--they really taste more like a buttery shortbread than an actual sugar cookie. Really great for frosting or icing though!!! item not reviewed by moderator and published
These are a cookie that are a wonderful base for royal. While I personally would not eat them plain, I find them to be the perfect base for pipe-and-flood cookies. Compliments on taste and texture every time. I believe with the older ratings on here, these users quite possibly simply failed to research what finished product would suit their purpose. Quite frankly, you can look at the photo attached and know it's a cookie that most likely would require icing. There is NO salted butter called for in this recipe. Please don't replicate the mistakes of another users and blame it on the recipe contributor. I would advise one to read recipes and steps beforehand. It saddens me to see one give a poor rating for another's product because they themselves cannot manage their own time or follow instructions. Roll-and-cut dough needs to be refrigerated and the cut cookies set to take the best shape! : item not reviewed by moderator and published

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Recipe courtesy of Food Network Kitchen