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Vanilla Sugar Cookies - these basic cookies are a must for Christmas or other festive event, such as birthday or anniversary. Make them festive by adding sprinkles! Also, read my note below for how to make sure that these vanilla sugar cookies have a perfect texture and are not dry.
So, are you looking for a simple, delicious, and festive Holiday cookie recipe that does not involve a lot of time and effort but still looks like a true Christmas cookie? Then, try these perfectly shaped vanilla sugar cookies, decorated with colorful sprinkles! My other favorite simple Christmas cookie recipes are these almond shortbread cookies and pecan shortbread cookies.
Do you notice this really cute, rounded (not flat) shape of these cookies? It makes them very attractive, and the secret to achieving such rounded cookie top is to roll the cookie dough into 1-inch balls (then roll in sprinkles), freeze them for 30 min, then refrigerate for 30 min and only then do you bake the cookies.
As a result, your vanilla sugar cookies will have this nice rounded top:
Rolling the cookies generously in sprinkles creates a festive look without much effort. This is a perfect vanilla sugar cookie recipe if you don't have time to frost them or otherwise decorate them.
How to avoid dry cookie dough?
Is your cookie dough too dry and the cookies crumble after baking? Here is how to make sure it doesn't happen.
It usually happens because you have used too much flour. So, let's make sure we measure the flour the right way. The proper way to measure flour using measuring cups is to aerate it first.
- Aerate the flour by sifting it using a strainer.
or
- Aerate the flour by fluffing it up and whisking it well, then spooning it into the measuring cup, then carefully removing any excess flour with a knife. If you just stick that measuring cup in the bag of flour and scoop some out, you will get a lot more flour than what the recipe calls for. Do aerate the flour, or you will end up with dry cookie dough!
I am usually very short on time so rolling these Christmas cookies in sprinkles works for me as a perfect way to dress them up!
I love this recipe and will definitely be making these vanilla sugar cookies again!
Vanilla Sugar Cookies
Ingredients
- 3 cups all-purpose flour , sifted or aerated – see my notes below
- ¼ teaspoon salt
- 8 oz unsalted butter (226 grams), room temperature (let the butter from refrigerator sit on the counter for about an hour or so), not melted but softened
- 1 cup sugar
- 1 egg
- 2 teaspoons vanilla extract pure
Instructions
- In a medium bowl, combine together flour and salt and mix.
- In a separate bowl, using electric mixer, beat softened butter and granulated sugar until light in color and fluffy. Add an egg and vanilla – continue beating for a couple minutes. Turn off the electric mixer, add flour-salt mixture and then continue beating on low speed until well-combined but without over mixing.
- Roll dough into 1-inch balls. Roll these cookie balls in sprinkles. Arrange on parchment-lined baking sheets, spacing 2 inches apart. Freeze until firm, for about 30 minutes.
- Bake at 350 degrees F in the preheated oven for 14 minutes. Do not over-bake. Remove from the oven, and transfer to wire rack to cool completely.
Notes
The proper way to measure flour using measuring cups is to aerate it first. This is done either by sifting flour, or aerating it by fluffing it up and whisking it well, then spooning it into the measuring cup, then carefully removing any excess flour with a knife. If you just stick that measuring cup in the bag of flour and scoop some out, you will get a lot more flour than what the recipe calls for. Do aerate the flour, or you will end up with dry dough!
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
me and my mom made them and we loved them all though we didn't use that much sprickals
thanks for the great resepie
Excellent cookies, rave reviews all around. Followed the recipe exactly including her specific directions for measuring the flour. Who knew?! Not only did we learn a lot about baking but the results were excellent. Our tip is to make sure you only use high end pure vanilla, not extract, as these cookies shine as truly vanilla rich cookies! Thanks
Chelsea, thank you for such a kind comment! I am so glad you found this recipe useful! Great tip about using the best vanilla for this recipe.
Our cookies did not turn out well 🙁 They were very dry and not flavorful.
These were so easy and delicious! My 3 year old had a great time rolling them in the sprinkles! Thanks for a wonderful recipe!
So glad you enjoyed this recipe! 🙂
Very pretty cookies! Looking forward to make them for my niece and husband who loves sprinkles. Will they work with Gluten free flour and flax egg?
I was browsing Pinterest looking for a coolie recipe . I'm making cookies for a neighbor who did some work for us. I got some sprinkles that are shades of blue and green with some white at Walmart. They are really lovely and not Christmas looking. My cookies were not dry at all. I actually backed mine 2 minutes longer. But mine might have been bigger.I use a small cookie scoop. I love that you gave instructions on measuring flour. I have always scooped flour into my measuring my flour. Also bisquick. It really a hard to convince my friends I think because just digging into the flour with your measuring cup is just so much quicker..
I made these cookies with my neices yesterday and they're great! Simple to make & delicious. Even my sister who isn't a fan of sugar cookies like them.
I tried this cookie and they didn't turn out well at all they were very very dry and weren't sweet enough to be honest the batter tasted better than the cooked ones But they looked good
I'm surprised the recipe uses no baking powder or baking soda. Also, in the written directions, it say to freeze 30 min., then refrigerate 30 min., then bake. But, in recipe section it says to just freeze 30 min., then bake. I might try and bake with a touch less flour, as others mentioned they turned out dry. Another idea, add a touch of mayo (real) or sour cream to try and keep moist.
Im going to try this it looking so good from the comments,to the pictures!
Hey Julia!
We LOVED your recipe - our version was pretty UGLY - but that is just my kitchen... or me... I launched a blog... TODAY... and I have linked back here to your recipe so people can see how it SHOULD look... Eeek.
Much love is given to your blog. 🙂
Hi! Should the all purpose flour be bleached or unbleached??