Vanilla Sugar Cookies are the cookies I make when I want to decorate some cookies with icing. They are easy to work with and the flavour goes great with a wide variety of toppings.
Before making these cookies, it is a good idea to check out my [Tips for Making Cookies] article. This will help you make the perfect cookies and could fix some problems you might have encountered, during your cookie-baking adventures!
If you have any dietary restrictions, always check the labels on the products you are using to make this recipe with. They will tell you if, for instance, your ingredient might contain traces of nuts, your products are made with dairy or if there is a chance the ingredients have come into contact with gluten-containing food or equipment.
Would you like to know more about what to look for when you are buying your products while you have dietary restrictions or preferences? Are you preparing food for someone who does? Check out my articles on [Food and Health] and learn more!
Do you like the Vanilla Sugar Cookies recipe? Please share it or leave a comment and follow Truthful Food on social media so that you won’t miss out on anything new and delicious!
Ingredients
- 400 g All-Purpose Wheat Flour
- 200 g Vanilla sugar - [Check out my recipe!]
- 200 g Unsalted Butter
- 1 Chicken Egg [Size L] - [See good to know section.]
- 60 g Cow’s Milk - [See good to know section.]
- 1 Dash Fine Ground Salt
Other things you need
- Food Scale
- Bowl
- Mixer
- Dinner Spoon - Ideally a silicone spatula.
- Cling Wrap
- Parchment Paper
- Cookie Sheet - Ideally more than one.
- Rolling Pin
- Cookie Cutter
- Oven
- Oven Mitts
- Cooling Rack - This is optional.
Instructions
- Weigh the ingredients.
- Put all the ingredients in a bowl and mix until the dough is a homogeneous mixture.
- Shape the dough into a ball.
- Wrap the dough in cling wrap and let it sit in your refrigerator for at least 3 hours but ideally overnight.
- Preheat the oven to 175 degrees Celsius or 350 degrees Fahrenheit.
- Cover the cookie sheet with parchment paper.
- Dust your working surface with a little bit of flour so your dough won’t stick to it.
- Use your rolling pin to flatten the dough till it is about 5 mm thick.
- Take your cookie cutter and cut out the cookies in the shape you want them to be, then place them on the cookie sheet.
- Shape the left-over dough into a ball again and repeat the previous steps till you have used all your dough.
- Bake your cookies for about 10 minutes to 12 minutes. [See good to know section.]
- Let the Vanilla Sugar Cookies cool down and enjoy or decorate them!
Good to know
- Storing: Make sure to store your cookies in an airtight container if you are not eating all of them right away. For crunchy cookies; a cookie tin is the best way to store your cookies. For soft cookies; keep them in an airtight container to keep your cookies soft and moist.
- Shelf Life: The cookies will stay good for over two weeks if stored correctly. If you like, you can store them in the refrigerator but make sure to take them out in time so they can return to room temperature before serving.
- Refrigerating: You can store the raw cookie dough in your refrigerator wrapped in food wrap for several days. Put it in a resealable freezer bag or airtight container to prevent it from drying out.
- Freezing: You can freeze the raw cookie dough wrapped in food wrap and stored in a resealable freezer bag or airtight container for several weeks if you do not want to bake the cookies right away. Let the dough defrost before you bake your cookies.
- Adding dry ingredients: If you have the patience, it pays off to sieve the dry ingredients while you are adding them. It will ensure you do not end up with lumps in your dough.
- Using Eggs: Make sure your eggs are still good before you use them. How? [Check out my article!]
- Butter: If your butter is very cold when you are making the dough, it is important to check if the dough is properly mixed. With very cold butter, there is a good chance you end up with lumps of pure butter in the dough.
- Baking Time: Depending on the size of your cookies, the baking time may vary. If you are trying the recipe and/or cookie cutter shape for the first time, keep an eye on your cookies to make sure they do not burn.
- Cookie Cutters: When you are making different sizes and shapes of cookies, the cookies might not all have the same baking time. Smaller cookies will be done sooner than larger cookies. Make sure to only place cookies of roughly the same size on one cookie sheet. If you want to put several cookie sheets in the oven at the same time, you can take out the cookie sheet with the small cookies a few minutes before you take out the other one.
- Tip: When you are making this recipe with my recommended amounts, you will end up with 60 cookies. I suggest you either freeze part of the dough and bake that part at a later point in time or share the cookie-love with the people around you!
- Organic: To make this recipe organic, only use organic ingredients.
- Snacking on the dough: Keep in mind that, if you are snacking on the cookie dough before you bake it, a raw egg is part of the dough. Raw eggs may contain pathogens that, after you consumed them, can leave you feeling less than excited about eating your cookies when they are coming out of the oven. Want to know more? Check out the article section!
Nutritional Information per Portion
Know What You Eat
Both when buying food or when making your own, it is important to inform yourself about the nutritional value. Have a look at the nutrition label, learn about your serving size and what nutrients this product will bring to the table.
If you want to compare different products and their values, it is easier to look at a label where the values are given per 100 grams. This way you get a better understanding of the categories certain products belong to when it comes to nutritional values. Is this a product with a high sugar content? Does it contain a lot of fibre? How does this product measure up if I am looking to stick to a low-sodium diet?
Keep in mind that if you are looking to eat healthily, you should not just avoid eating fat and/or sugar. We need both in our daily diet. Make sure however to be aware of where you get your lipids and sugars from. As a rule of thumb, you could say; variation is very important in your diet and in general, the closer your food is to come straight from the source, the better.
If you want to read more about healthy food choices, check out my article [Healthy Food Choices]. Truthful Food also has a continuously growing article category solely focusing on specific ingredients and nutrients for everyone who wants to take a closer look at what you can find in your food.
*All given nutritional information is an indication. Due to differences in how ingredients are produced, where they are purchased and how the recipe is prepared, nutritional values may vary.
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