Vanilla Sugar Cookies
The extra vanilla make these cookies the best ever sugar cookie. Use any shape cookie cutter, or even a drinking glass for a perfect round shape. These cookies will look fun and festive on your Christmas cookie platter, or make them for your special valentine, or any time of year.
Recipe type: /dessert | Rolled and Cutout Cookies | Frosted Cookies
Prep time:
Cook time:
Total time:
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 350° Yield: 3 Dozen Storage: Airtight Container, Room Temperature
Help: Cookie Hints and Tips
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accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Help: Cookie Hints and Tips
TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast,
accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.Ingredients
Dough:
- 4 cups all-purpose flour, plus additional for work surface
- 1 teaspoon baking soda
- 1 teaspoon cream of tarter
- 1 teaspoon salt
- 1½ cups unsalted butter, room temperature
- 1½ cups granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
Frosting:
- 3 cups confectioners (powdered) sugar
- 6 tablespoons unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- 2 to 4 tablespoons milk (preferably whole milk)
- Food coloring (optional)
- Colored Sugar (optional)
Instructions
Dough:
- In a medium mixing bowl, sift together flour, baking soda, cream of tarter, and salt. Set aside.
- In a large bowl of an electric mixer, combine butter and sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs and vanilla extract; beat until thoroughly mixed. Add flour mixture; stir to mix.
- Form dough into a 6 inch flattened disk and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours.
- Preheat oven to 350 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
- On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a ⅛ to ¼ inch thickness. Cut dough into desired shapes using a cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.)
- Bake: Place cutout dough 2 inches apart on baking sheets. Bake 8 to 10 minutes or until cookies are set and the edges are very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
Frosting:
- In a medium mixing bowl, combine confectioner’s sugar, butter, and vanilla extract. Use an electric hand mixer or wooden spoon and beat together until mixture is smooth, adding enough milk to make a good spreading consistency. Add food coloring if desired.
- Frost cooled cookies, sprinkle with sugar sprinkles if desired. Set aside until frosting is set.