Vanilla Sugar Cookies
Vanilla Sugar Cookies are simple, chewy sugar cookies with double the vanilla of the classic sugar cookie.
Equipment
- Stand Mixer
- Large Mixing Bowl
- Large Sifter
- Silicone Spatula
- Teaspoon
- Parchment Paper
Ingredients
For the Cookie Dough:
- 1 Cup Salted Butter
- 1 ½ Cups White Granulated Sugar
- 2 Large Eggs
- 2 Teaspoons Vanilla Extract
- 2 ¾ Cups All-Purpose Flour
- 2 Teaspoons Baking Powder
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
- ⅛ Teaspoon Freshly Ground Nutmeg (Optional)
Sugar Topping:
- ¼ Cup Sparkling White Sugar or White Granulated Sugar
Instructions
- Using the large bowl of a stand mixer and a paddle attachment, beat the butter and sugar together on medium speed until they are light in color and fluffy in texture.1 Cup Salted Butter, 1 ½ Cups White Granulated Sugar
- Add the eggs and the vanilla and continue to beat for 4 minutes.2 Large Eggs, 2 Teaspoons Vanilla Extract
- While the mixture creams, sift together the flour, baking powder, baking soda, salt, and ground nutmeg onto a piece of parchment paper or into a medium bowl.2 ¾ Cups All-Purpose Flour, 2 Teaspoons Baking Powder, 1 Teaspoon Baking Soda, ⅛ Teaspoon Freshly Ground Nutmeg, ½ Teaspoon Salt
- Reduce speed to low and slowly add the dry ingredients to the creamed ingredients and mix well.
- Wrap the dough in plastic wrap and chill it for at least two hours.
- Preheat the oven to 400°F/204°C. Take teaspoons of the dough and roll it into balls about 1-¼” in diameter (20 grams each). Dip the balls into sparkling white sugar or roll them in white granulated sugar. Place them sugar side up and 2 ½” apart on an ungreased or parchment paper lined cookie sheet.¼ Cup Sparkling White Sugar or White Granulated Sugar
- Bake the cookies for 8 to 10 minutes or until the edges are just barely beginning to brown. Remove from oven and let them cool for 1 minute on the sheet, then transfer the cookies to wire racks to cool completely.
Notes
My Top Tips
Rolling the balls of cookie dough in white granulated sugar will make the cookie sweeter and the top of the cookie will have a more crackled look.
When using colored sprinkles and sugars dip and roll only the top and sides of the balls of dough to get good coverage of color on only the top of the cookie. Colored decorative sugar is more expensive so this will save you money.
A scale is very helpful in portioning out the dough. I found that 20 grams of dough will make a 3" cookie.
Make-Ahead & Storage
Baked cookies will stay chewy when stored in a sealed airtight container: At room temperature for 3 to 4 Days or frozen for one month.
Nutrition
Calories: 91kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 80mg | Potassium: 29mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 128IU | Calcium: 11mg | Iron: 0.4mg
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