Vanilla Sugar Cookies
In the world of desserts, cookies are the kind which no one can get enough of. And if it is one made from the classic combination of vanilla and sugar, there is a doubt that anyone will be able to resist the scrumptious dessert!
Hence we have brought you the best vanilla sugar cookies recipe that is easy to follow and gives absolutely incredible vanilla sugar cookies you can munch on anytime you want!
(This vanilla cookie recipe will yield about 3 dozen cookies)
- All-purpose flour – 1 1/3 cups
- Baking soda – ¼ teaspoon
- Salt – ½ teaspoon
- Unsalted butter – ¾ cup
- Sugar – 1 cup
- Eggs – 2
- Vanilla extract – 1 teaspoon
As all culinary experts would say, an organized and clean workspace makes a difference. Make space on your kitchen counter to avoid any cluttering and keep the utensils and appliances you will be using, at hand. Wipe down the counter with a clean cloth and your workstation will be ready for use.
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2. Oven Set-up
The trick to baking delicious cookies is not only to have a perfect recipe but also to know how to use the oven correctly. Most bakers recommend placing the oven rack at the very center of the oven. This will allow the cookies to bake evenly.
If you have multiple sheets of cookies waiting to be baked, bake them separately, one by one. Another thing you can do is divide the oven space into three parts using the racks. Then place two baking sheets inside the oven, one on the top and the other on the bottom rack. Midway through the baking, swap the two sheets, turning them back to front as you do.
However, before you jump to the actual baking, you will need to preheat the oven. Set it to 375°F or 190°C and let the oven heat up while you make the dough itself.
3. Lining the Sheets
Unless you are a fan of cookies that get stuck to the sheets during baking, you will need to line them. Do this by using a paper of your choice – wax or parchment. This will prevent the problem with ease.
4. Creaming the Butter and Sugar
The first step to making the cookie dough is to cream the butter and sugar until they are well combined. The mixture at the end should be lightweight and airy.
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Make sure to use butter that is of room temperature. This is because frozen or refrigerated butter will not combine with the sugar and give you the desired result. You can either wait for the temperature to come down or heat the butter before you use it. Furthermore, if your butter is solid, make sure to use a fork or spoon to press and soften it so it becomes easier to cream.
5. Adding Eggs and Vanilla Extract
Before you add the eggs and vanilla, sweep the sides of the bowl you creamed your butter and sugar in. We recommend using a spatula for this, especially a rubber one. Then continue adding the two new ingredients according to the proportions mentioned above in the ingredient list. However, if you have a weakness for the flavor of vanilla, you may use 2 teaspoons of it instead of 1.
Whisk all of this together to form a smooth and silky mix. It will take approximately 1 minute if you are using an electric mixer instead. It does not matter which method you go for, as long as the mix is creamy and well combined as mentioned above.
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6. Adding Flour, Salt and Baking Powder
Add flour, salt and baking powder respectively to the mixture, one by one. Make sure the previous ingredient, for example, flour, has been combined with the mix properly before you continue to add the salt and then the baking powder. Do not forget to sweep the sides of the bowl each time you add an ingredient.
Once all the ingredients have been added and you have mixed them well, a smooth and even dough should form. This will soon become delectable cookies that will readily melt in your mouth!
7. Making Dough-balls
Grab the sheet you had lined previously. Once you have scooped out a chunk of the dough using a sizeable spoon, place the chunk onto the sheet. If you prefer, you may use two spoons to do this. This way you will avoid getting the dough on your hand and the chunks will come out in better shape. And of course, you can use your hands to shape the chunks into balls before placing them on the sheet.
Keep some space in between each ball of dough because when they will be put in the oven, they will spread out and flatten. This poses the danger of them spreading and sticking to each other if enough space is not in between them. So do ensure that the balls have been placed a few inches apart from each other from all sides.
Also, no need to fuss over making sure that each chunk is of the same size or shape. They can vary slightly from each other and it will be almost imperceptible.
With the sheet ready and the cookie dough on it, no need to wait further. Directly place them inside the preheated oven for 10 minutes. Turn the baking sheet front to back halfway through the baking time (5 mins after you put it in the oven).
To avoid overcooking or burning, you can set a timer for 7-8 mins. After that, depending on the state of your cookies, you can stop baking or continue further. You know the cookies are done when the edges get a golden brown color.
9. Cooling the Cookies
When the cookies are done, you can choose to leave them on the sheet. Just know that the cookies will keep being cooked if you do this. This is because the sheet will remain heated for a while. Most often than not, keeping the cookies on top of the sheet will not make a huge difference. They will still taste as tasty as ever. But if you do not feel comfortable with this, transfer the cookies onto a cooling rack.
This was our recipe for the classic vanilla sugar cookies. Once cooled, feel free to decorate them with icing or making a chocolate sauce to dip them into. However, the best way to enjoy them will be having them fresh out of the oven.
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