Soft, buttery and full of vanilla flavor, this sugar cookie recipe is perfect with only a few ingredients and comes together in less than an hour.
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Updated January 28, 2023
I hope you are all bearing with me so far on this recipe adventure because here I come again with updating this vanilla sugar cookie recipe for a 3rd time! 😉 I simplified this recipe even further, and even made it a no chill recipe to help save you some time because after all our time is the most valuable thing we possess.
This recipe is relatively easy, probably the easiest one on the site. There are only 7 ingredients, each playing a key part to this recipe so I recommend following as closely as possible. If you are new to making a rollout recipe, I have a guide HERE that can help you jumpstart your journey with a few of my recommendations when making one of my recipes.
Prior To Baking
Butter: you are going for room temperature butter here, but you also do not want your butter TOO warm. You will know your butter is ready if you press a finger into it and it slightly indents against it. If it pushes in too far and kind of mushes out than you have gone too far. You can still use as is but you will need to chill the dough in the fridge for at least 1 hour before baking.
Vanilla: I swap back and forth between vanilla bean and vanilla extract – each will work well in this recipe!
Fine Sea Salt: if you do not have fine sea salt you can sub with regular table salt 1:1.
No Chill Recipe: this recipe has been updated to be a no chill – which means once you prepare it you can bake immediately with little spread. Please note however that this is dependent upon ensuring your ingredients are not TOO warm. If they are, simply refrigerate dough prior for about an hour prior to baking.
Storing: you can store these at room temperature in a secured ziplock bag for up to 3 days, or in a freezer safe ziplock bag for up to 3 months. To defrost, simply remove entire bag without opening from freezer and place on kitchen counter. Allow to come to room temperature before opening the bag.
If you find that your dough is a bit too soft after mixing (slightly sticky), just lightly flour the bottom parchment paper and the top of the dough. Roll out and cut as you normally would. I would do this between each roll out/cutting to make it easier.
Also, wanted to share that these cookies featured on this post were decorated with a rainbow royal icing inspired by Jungalow! I have a love for all things colorful, and I am constantly looking for inspiration for various forms of showcasing rainbows. Jungalow is my current muse and I am obsessed to say the least.
These cookies have a total of 25 different colors, all using a royal icing flood consistency. There are so many tutorials online to help you learn how to decorate with royal icing if you are new to it. Of course you don’t have to use royal icing. Candy melts, buttercream, meringue, and so much more can be used to pair your cookie with! Or, you can just eat as is because it is very delicious just on its own. 😉
Vanilla Sugar Cookie Recipe
- 1 stand mixer with paddle attachment
- 1 rolling pin with measuring guides
- 3 cup bleached all purpose flour 390 g
- 1 cup unsalted butter, room temperature 220 g
- ¾ cup sugar 150 g
- 1 ea large egg, room temperature
- 1 tbsp vanilla bean extract
- 1 tsp baking powder
- ½ tsp fine sea salt
- Preheat oven to 350 °F and line baking sheets with parchment paper or a silicone baking mat.
- In a stand mixer fitted with a paddle attachment, add butter, sugar, vanilla bean and salt. Cream on high for 2 – 3 minutes or until light and fluffy. Scrape down as needed to ensure it is all incorporated well.1 cup unsalted butter, room temperature, ¾ cup sugar, 1 tbsp vanilla bean extract, ½ tsp fine sea salt
- Add egg and mix on medium low. Scrape down as needed to ensure egg is fully mixed in.1 ea large egg, room temperature
- In a separate bowl, combine flour and baking powder and mix well. Add to wet ingredients.3 cup bleached all purpose flour, 1 tsp baking powder
- Mix on low until about half of the flour is absorbed, then turn up one speed and allow to mix until all the dough pulls together on the paddle attachment – about 1 minute.
Rolling Out Dough
- Remove dough from bowl and place between two pieces of parchment paper. Knead your dough a bit – if you find that it is still a bit soft then lightly flour the bottom parchment paper, and lightly flour the top of your dough.
- Roll out to ?" thickness, or your desired thickness.*
- Place cookies at least 1" apart on baking sheet. Place in oven and bake for 10 minutes, or until you see light browning along bottom edges.
- Remove from oven and place on wire rack to cool. Allow to cool completely before enjoying or decorating.
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