Christmas Cookies (Vanilla Biscuits / Sugar Cookies)
User Reviews
5
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Prep Time
25 mins
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Cook Time
10 mins
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Servings
40 cookies
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Calories
96 kcal
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Course
Baked Goods
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Cuisine
American
Christmas Cookies (Vanilla Biscuits / Sugar Cookies)
Description
The dough combines softened butter and sugar beaten until creamy, then adds egg and vanilla before mixing in flour, baking powder, and salt. It is chilled, rolled out to chosen thickness, and cut into shapes before baking at 350°F on parchment paper. Baking for about 10 minutes yields cookies with lightly golden edges and a soft center that crisps slightly upon cooling.
The texture is tender but holds its shape well for decorating. The sugar cookie icing finishes the cookies for sweetness and visual appeal. Moving trays midway through baking promotes even baking.
These sugar cookies store well for up to a week in airtight containers, retaining flavor and texture though they may gradually dry after this time. The recipe yields enough dough to fill approximately three baking trays, depending on cutter size.
Swapping the trays halfway ensures even heat distribution; keep unbaked dough refrigerated. The recipe adapts to using salted or unsalted butter by adjusting salt accordingly.
Ingredients
- 225g / 1 cup butter softened (or use salted, skip salt, unsalted
- 1 cup caster sugar granulated/ordinary white sugar ok too, aka superfine sugar
- 1 1/2 tsp vanilla extract
- 1 egg 55-60g / 1.9-2oz, large
- 3 cups flour , plain / all purpose
- 3/4 tsp baking powder
- 3/4 tsp salt
Icing for Sugar Cookies
- sugar cookie icing
Instructions
- Preheat Oven to 180°C / 350°F (160°C fan). Line 2 baking sheets with parchment paper.
- Beat butter and sugar in a large bowl until creamy (1 minute on speed 5)
- Add egg and vanilla, beat until completely combined.
- Add flour, baking powder, and salt.
- Start mixing slowly, then beat until the flour is incorporated - it will be clumpy.
- Dust work surface with flour, scrape dough out of bowl. Pat together then cut in half, then shape into 2 discs.
- Roll out to 0.3cm / 1/8" (for thinner, crispier cookies) or 0.6cm / 1/4" (for thicker, softer cookies), sprinkling with flour under and over the dough so it doesn't stick.
- Use cookie cutters to press out shapes and use a knife or spatula to transfer shapes to prepared baking sheets. (Keep dough that doesn't fit in the oven in the fridge).
- Bake for 10 minutes, swapping trays halfway (Note 2), until the surface is pale golden and the edges are just beginning to turn light golden.
- Allow cookies to cool completely on trays (they will finish cooking on the trays).
Decorating options:
- Icing - see Icing for Christmas Cookies recipe.
- Melt chocolate then dip the surface into chocolate.
- Dot with icing sugar and decorated with silver balls
- Dust with icing sugar
- Serve plain! They are sweet vanilla biscuits so they are wonderful eaten just as they are!
Notes
- The total number of cookies depends on cutter size and dough thickness; this recipe fills about 3 baking trays.
- Swap baking trays halfway through the cooking time to promote even baking since oven rack positions can vary in heat.
- Store cookies in an airtight container for up to one week for best texture and flavor.
- Adjust salt depending on whether you use salted or unsalted butter in the dough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40cookies
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Calories | 96cal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 16mg | 5% |
| Sodium | 46mg | 2% |
| Potassium | 20mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 147IU | 3% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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