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Vanilla Sugar Cookies Recipe

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4.1 from 2 reviews

Delightfully soft and buttery Vanilla Sugar Cookies featuring a perfect balance of vanilla flavor, a tender crumb, and a sparkling sugar coating. These classic cookies are easy to make and ideal for any occasion, providing 24 servings of sweet, melt-in-your-mouth treats.

Ingredients

Dry Ingredients

  • 2 cups (240g) all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • ½ cup (113g) unsalted butter, softened to room temperature
  • 1 cup (120g) powdered sugar
  • 1 large egg, room temperature preferred
  • ¼ cup (56mL) vegetable oil
  • 1 Tablespoon (21g) Rodelle vanilla paste

Coating

  • ½ cup (100g) granulated sugar

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat and set it aside to prepare for baking.
  2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until fully combined. Set this mixture aside.
  3. Cream Butter and Powdered Sugar: In a large bowl, use a handheld mixer or stand mixer fitted with a paddle attachment to cream the softened butter and powdered sugar together on medium-high speed until the mixture is light and fluffy, approximately 2 to 3 minutes.
  4. Add Wet Ingredients: Stop the mixer, then add the egg, vegetable oil, and vanilla paste. Beat again on medium speed until all ingredients are fully combined, making sure to scrape down the sides of the bowl to incorporate everything evenly.
  5. Incorporate Dry Ingredients: Reduce the mixer speed to low and add the dry ingredient mixture in two parts. Ensure the first addition is mostly incorporated before adding the second. Continue mixing on low just until combined—the dough should be soft yet not overly sticky, allowing you to scoop it easily.
  6. Form and Sugar-Coat Dough Balls: Pour the granulated sugar into a small bowl. Using a cookie scoop (#50 size recommended), scoop out dough balls and gently roll each one in the granulated sugar until completely coated. Place the sugar-coated dough balls onto the prepared baking sheet, spacing them about 8 per sheet.
  7. Bake the Cookies: Bake for 8 to 9 minutes, or until the edges are set but the centers remain soft. Remove from oven and allow the cookies to cool on the baking sheet for 2 to 3 minutes before transferring them to a wire rack to cool completely.
  8. Storage and Freezing Tips: Store the cooled cookies in an airtight container at room temperature for up to 1 week. Cookies freeze well for up to 3 months. Unbaked dough balls also freeze well for up to 3 months; do not roll in sugar before freezing. To bake from frozen, thaw the dough balls overnight in the refrigerator and roll in sugar immediately prior to baking.

Notes

  • Use room temperature ingredients for best mixing results.
  • Ensure not to overmix the dough once dry ingredients are added to prevent tough cookies.
  • Adjust baking time slightly if your oven runs hot or cool.
  • For an extra touch, substitute vanilla paste with pure vanilla extract if unavailable.
  • Cookies freeze well both baked and unbaked, making preparation ahead of time convenient.

Find it online: https://bitezly.com/vanilla-sugar-cookies-recipe-2/