Best 9 Vanilla Sugar Cookies Recipes

VANILLA-BUTTER SUGAR COOKIES

Steps:

• Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking soda and cream of tartar. Gradually beat into creamed mixture. Refrigerate, covered, for 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes. Cool on wire racks. , For frosting, beat confectioners' sugar, butter, vanilla and enough milk to reach desired consistency. If desired, add a few drops of food coloring. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; transfer frosting to bag. Pipe decorations. Sprinkle with colored sugar. Freeze option: Freeze undecorated cookies, layered between waxed paper, in freezer containers. To use, thaw and decorate as desired.

VANILLA SUGAR COOKIES

Steps:

• 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.

VANILLA SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt. Beat sugars and vanilla seeds with a mixer on medium speed for 1 minute. Add butter; beat until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Reduce speed to low. Add flour mixture; beat until well combined.
• Using a 2-inch ice cream scoop (3 tablespoons), drop dough onto parchment-lined baking sheets, spacing2 inches apart (no more than 4 cookies per sheet).
• Flatten cookies slightly using the palm of your hand; sprinkle with sanding sugar. Lightly brush tops of cookies with water using a pastry brush. Sprinkle with sanding sugar again.
• Bake until light golden brown, 14 to 16 minutes. Transfer sheets to wire racks, and let cool for 5 minutes. Transfer cookies to racks, and let cool completely.

VANILLA-BEAN SUGAR COOKIES

Steps:

• In a bowl with an electric mixer beat together butter, shortening, and 3/4 cup sugar until light and fluffy. With a knife halve vanilla beans lengthwise. Scrape seeds into butter mixture and beat in egg and vanilla extract until combined well. Sift flour, baking powder, and salt into mixture and beat until just combined.
• On a large sheet of wax paper form dough into a 10- by 2-inch log and roll up in wax paper. Chill dough until firm, at least 4 hours. Dough keeps up to 3 days wrapped in wax paper and foil.
• Preheat oven to 375°F.
• Put remaining 1/4 cup sugar on a platter. Remove wax paper and roll log in sugar (not all sugar will adhere to log). Cut log crosswise into 1/4-inch-thick slices and dip cut sides of slices in sugar on platter. Arrange cookies 1/2 inch apart on ungreased baking sheets and bake in batches in middle of oven 10 to 12 minutes, or until edges are pale golden. With a metal spatula transfer cookies to a rack to cool. Cookies may be made 2 days ahead (see note, above) and kept between sheets of wax paper in an airtight container.

VANILLA-BEAN SUGAR COOKIES

Steps:

• In a stand mixer fitted with paddle attachment, beat butter with granulated sugar and salt on medium speed until light and fluffy, about 2 minutes. Add egg yolk and vanilla; beat to combine. Add flour and beat until a soft dough forms, about 30 seconds. Divide in half; place each half between two sheets of floured parchment and roll out to 1/4-inch thickness. Refrigerate 15 minutes.
• Preheat oven to 325°F. Using a cookie cutter, cut dough into 1 1/4-inch rounds. Gather scraps and reroll; refrigerate 15 minutes and cut more rounds. Refrigerate rounds 20 minutes. Brush edges of cookies with egg white; roll in sanding sugar to coat. Arrange on parchment-lined baking sheets, 1 inch apart. (If dough is softening, return to refrigerator 10 minutes.)
• Bake, rotating halfway through, until cookies are just golden on bottoms, 15 to 18 minutes. Let cool completely on pans on wire racks. Cookies can be stored in an airtight container at room temperature up to 1 week.

LEMON VANILLA SUGAR COOKIES

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment paper.
• Combine the flour and salt in a medium bowl and whisk to combine. Put the butter, granulated sugar, confectioners' sugar and lemon zest in a large bowl. Beat with an electric hand mixer on medium speed until light and fluffy, about 3 minutes. Add the egg yolk and vanilla and beat until well combined. Add the flour mixture in 2 batches and mix until just combined.
• Scoop the dough with a 2-ounce cookie scoop, filling it fully with the dough. Then shape it into a straight-sided patty (like a hockey puck) that is 2 inches wide and 1/2 inch thick. Put the formed cookie on the prepared baking sheet. Repeat to make 7 to 8 more cookies and making sure there is at least 1 inch of space around each cookie on the baking sheet.
• Bake until the cookies have spread out and flattened by about half and the bottoms are lightly browned, 10 to 12 minutes, rotating the pan once halfway through the cooking time. Let cool 10 minutes on the baking sheet, then transfer to a wire cooling rack to cool completely.
• Flip your cookies upside down so the flattest side is up. Use the yellow icing to make a thin line around the edge of each cookie. Then make 2 loops around the interior of the yellow border with the white icing and use a toothpick to fill in any gaps between the two colors. Fill in the middle space with the yellow icing and then make a circle with the white directly in the center. Immediately use a scribe or toothpick to lightly drag from the edge of the cookie to the middle to create the segments of your lemon. Repeat with the remaining cookies.
• Let the icing dry and crust over or serve immediately.

CLASSIC VANILLA-ORANGE SUGAR COOKIES RECIPE - (4.5/5)

Steps:

• In a medium bowl, whisk together flour and salt. In bowl of stand mixer, beat sugar and butter on medium speed until light and fluffy, about 3 minutes. Beat in egg, egg yolk, orange zest and vanilla until well combined. With the mixer on low speed, gradually add flour mixture to bowl, mixing until combined. Turn dough out onto a work surface and divide into three equal pieces. Shape each piece into a flat disk. Wrap each disk tightly in plastic wrap. Refrigerate for at least 1 hour, until cold, or for up to 3 days. Preheat oven to 350°F, placing racks in the upper and lower thirds. On a lightly floured work surface, roll out one disk of dough to a thickness of ¼ inch. Using cookie cutter, cut out shapes and carefully transfer them to 2 prepared cookie sheets, spacing them about 1 inch apart. Reroll scraps as necessary. Repeat process with more dough until both cookie sheets are full. Bake for 11 to 15 minutes, switching positions of cookie sheets halfway through, until cookies are set and very lightly browned. Let cookies cool on cookie sheet for 10 minutes, then carefully transfer them to wire racks to cool completely before decorating. Repeat steps 6 and 7 with the remaining dough. Melt chocolate and milk in a double broiler. When cookies are cool, drizzle over the cookies and allow to set.

CLASSIC VANILLA-ORANGE SUGAR COOKIES

Steps:

• 1. In a medium bowl, whisk together flour and salt. In bowl of stand mixer, beat sugar and butter on medium speed until light and fluffy, about 3 minutes. Beat in egg, egg yolk, orange zest and vanilla until well combined. With the mixer on low speed, gradually add flour mixture to bowl, mixing until combined. Turn dough out onto a work surface and divide into three equal pieces. Shape each piece into a flat disk. Wrap each disk tightly in plastic wrap. Refrigerate for at least 1 hour, until cold, or for up to 3 days. Preheat oven to 350 degrees F, placing racks in the upper and lower thirds. On a lightly floured work surface, roll out one disk of dough to a thickness of ¼ inch. Using cookie cutter, cut out shapes and carefully transfer them to 2 prepared cookie sheets, spacing them about 1 inch apart. Reroll scraps as necessary. Repeat process with more dough until both cookie sheets are full. Bake for 11 - 15 minutes, switching positions of cookie sheets halfway through, until cookies are set and very lightly browned. Let cookies cool on cookie sheet for 10 minutes, then carefully transfer them to wire racks to cool completely before decorating. Repeat steps 6 and 7 with the remaining dough. Melt chocolate and milk in a double broiler. When cookies are cool, drizzle over the cookies and allow to set.

MOTHER'S VANILLA SUGAR COOKIES

Steps:

• Cream together butter, shortening, sugars and vanilla, using low speed of electric mixer.
• Beat in eggs, one at a time.
• Sift together dry ingredients and beat in slowly.
• Divide mixture into at least four parts and wrap each in waxed paper.
• Chill till firm.
• Working with one part of dough at a time, roll out on lightly floured board, no thinner than 1/8th inch.
• cut shapes and place on ungreased baking sheets.
• Preheat oven to 375 degrees.
• Bake cookies in preheated oven about 8 to 10 minutes. Cool on racks.
• If desired, frost or ice with Ornamental Frosting.
• Makes about 8 dozen cookies.