Christmas Sugar Cookies with Vanilla Butter Dough
Why this recipe works
- Clean cut-out shapes: Chilling the butter-rich dough helps it roll cleanly and keeps the cookies from spreading too much as they bake.
- Tender with a light snap: The cookies are baked just until the edges colour lightly, giving a crisp edge while the centres stay soft and tender.
- Simple, reliable dough: The method uses straightforward creaming, mixing, chilling, and rolling, making it approachable even for occasional bakers.
Get the most out of this recipe
Timing notes
- Chill before rolling: The dough should be firm enough to roll cleanly. If it softens or becomes sticky, chill it briefly before continuing.
- Let the cookies set: Leave the cookies on the tray for a few minutes after baking, then cool completely on a rack so the centres firm up properly.
Texture tips
- Roll evenly: Keeping the dough at an even thickness helps the cookies bake at the same rate and gives neater shapes.
- Handle the dough gently: Mix only until the dough comes together and avoid repeatedly overworking the offcuts, which can make the cookies tougher.
- Watch the edges: Remove the cookies when the edges are just lightly golden and the centres look set; they will continue to firm as they cool.
Ingredient notes
- Use softened unsalted butter: Softened butter creams more evenly with the sugar, while unsalted butter keeps the seasoning easy to control.
- Caster sugar gives a finer finish: Caster sugar blends smoothly into the butter. Granulated sugar can be used, but the finished cookie may have a slightly more textured bite.
- Choose a good vanilla: Vanilla is the main flavour here, so a good extract or vanilla bean paste makes a noticeable difference.
Make-ahead tips
- Chill the dough ahead: The dough can be prepared through the chilling stage and rolled once it is firm but still workable.
- Freeze baked cookies: Fully cooled cookies can be frozen in a sealed container and thawed at room temperature before serving.
- Decorate after cooling: If adding icing or decorations, wait until the cookies are completely cool so the surface stays neat.
Equipment you'll need
Ingredients
Instructions
- Beat the butter and caster sugar together until pale and fluffy. Beat in the egg and vanilla extract until smooth.
- In a bowl, whisk together the plain flour, baking powder and fine sea salt. Add to the butter mixture and mix just until a soft dough forms, scraping down the bowl as needed.
- Bring the dough together into a disc, then wrap and chill until firm enough to roll cleanly. This should take about 45 minutes.
- Heat the oven to 180°C (355°F) and line baking trays. Roll the dough out to about 5 mm thick and cut into festive shapes, re-rolling the offcuts as needed.
- Arrange the shapes on the trays with a little space between them. Bake for 8 to 10 minutes until the edges are just turning lightly golden and the centres look set.
- Leave the cookies on the tray for 5 minutes to firm up, then transfer to a cooling rack. Cool completely before serving so they set and stay tender in the centre.
Recipe notes
Tips
- If the dough starts to feel sticky while rolling, slide it onto a tray and chill for 10 minutes, then continue.
- For the neatest shapes, keep the dough thickness even and avoid overworking the offcuts.
- If serving to young children, older adults, or anyone who is pregnant or immunocompromised, use a pasteurised egg if available.
Substitutions
- Replace Vanilla extract with vanilla bean paste for a slightly richer vanilla flavour.
- Replace Caster sugar with granulated sugar for a slightly more textured cookie.
Storage
- Refrigerate up to 5 days
- Store cooled cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies in a sealed container for up to 2 months; thaw at room temperature until fully defrosted.
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Recipe overview
- Servings: 20 pieces
- Total time: 1h 25min (30min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Eggs Gluten Milk Wheat
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