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Vanilla Sugar Cookies Recipe

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3.8 from 4 reviews

These classic Vanilla Sugar Cookies are soft, buttery, and coated in a sparkling layer of granulated sugar for the perfect crunchy exterior. With a delicate vanilla flavor from Rodelle vanilla paste, these cookies bake quickly and are perfect for sharing or gifting. They are easy to whip up using simple pantry ingredients and result in a tender treat that stays fresh for up to a week or freezes well for longer storage.

Ingredients

Dry Ingredients

  • 2 cups (240g) all-purpose flour
  • 1¾ teaspoons 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 to prevent sticking and ensure even baking. Set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until well combined. Set this mixture aside.
  3. Cream Butter and Powdered Sugar: Using a handheld or stand mixer fitted with the paddle attachment, cream the softened butter and powdered sugar on medium-high speed until the mixture is light and fluffy, which should take about 2 to 3 minutes.
  4. Add Wet Ingredients: Stop the mixer and add the egg, vegetable oil, and vanilla paste. Beat again on medium speed until fully combined, pausing to scrape down the sides of the bowl to ensure an even mix.
  5. Incorporate Dry Ingredients: Lower the mixer speed to low and add the dry mixture in two batches. Make sure the first addition is mostly incorporated before adding the second. Beat just until combined; the cookie dough should be soft but not overly sticky, able to be scooped easily.
  6. Coat Dough Balls in Sugar: Pour the granulated sugar into a small bowl. Using a cookie scoop (size #50 recommended), scoop dough balls and gently roll them in the granulated sugar until fully coated. Place the sugared dough balls on the prepared baking sheet, spacing about 8 per sheet to allow room for spreading.
  7. Bake the Cookies: Bake in the preheated oven for 8 to 9 minutes, or until the edges are set but the centers remain soft. This will ensure a tender texture.
  8. Cool the Cookies: Let the cookies cool on the baking sheet for 2 to 3 minutes to firm up, then transfer them to a wire rack to cool completely.
  9. Store or Freeze: Store 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 can also be frozen for up to 3 months; do not roll them in sugar before freezing. When ready to bake, thaw the dough balls overnight in the refrigerator, then roll in sugar and bake as directed.

Notes

  • For best texture, use room temperature ingredients to ensure proper mixing and even baking.
  • Rodelle vanilla paste imparts a richer vanilla flavor than extract but can be substituted with quality vanilla extract if needed.
  • Do not skip rolling the dough balls in granulated sugar before baking for a delightfully crisp, sugary crust.
  • Use a standard size cookie scoop for uniform cookies that bake evenly.
  • Cookies are best enjoyed within a week but can be frozen to extend shelf life.
  • For freezing unbaked dough, freeze plain balls and roll in sugar only after thawing for best results.

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