Perfectly Fluffy Vanilla Sugar Cookies
Indulge in the delightfully sweet and soft texture of these classic vanilla sugar cookies, inspired by Martha Stewart's treasured recipe from her 2001 Holiday Cookies magazine. These cookies are perfect for any festive occasion or simply as a sweet treat to enjoy with your afternoon tea. Don’t be intimidated by the details; this simple recipe yields delicious results every time, making it a favorite in many households. Whether you choose to ice them with royal icing or sprinkle them with sugar before baking, these cookies are a delightful canvas for your creativity!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
all-purpose flour
4 cups (sifted plus more for work surface)
table salt
1/2 teaspoon (none)
baking powder
1 teaspoon (none)
unsalted butter
1 cup (room temperature)
sugar
2 cups (none)
large eggs
2 (none)
pure vanilla extract
2 teaspoons (none)
Instructions
1
In a large mixing bowl, sift together the all-purpose flour, table salt, and baking powder. Set aside.
2
In the bowl of an electric mixer fitted with a paddle attachment, beat the room temperature unsalted butter and sugar on medium speed until the mixture is light and fluffy, about 3-4 minutes.
3
Add the large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the pure vanilla extract until well combined.
4
Gradually add in the flour mixture, mixing on low speed just until combined. Be careful not to overmix.
5
Divide the dough in half and wrap each portion tightly in plastic wrap. Roll each wrapped dough into a log shape to ensure even thickness and chill in the refrigerator for at least 1 hour or until firm.
6
Once chilled, preheat your oven to 325°F (160°C) and prepare several baking sheets lined with parchment paper.
7
Remove the dough from the refrigerator and allow it to sit at room temperature for about 10 minutes to soften slightly, which will prevent cracking during rolling.
8
On a generously floured clean surface, roll out one portion of dough to a scant 1/4-inch thickness, using flour to prevent sticking. Frequently lift the dough with an offset spatula to ensure it doesn’t stick to the surface.
9
Once rolled, transfer the dough (still on the parchment) to the freezer for about 15 minutes to firm up again.
10
After firming up, use cookie cutters to cut out desired shapes. If the dough becomes too soft, return it to the freezer briefly.
11
Use a wide spatula to transfer the cut cookies to the prepared baking sheets and chill them in the refrigerator or freezer for another 15 minutes to maintain shape during baking.
12
Bake in the preheated oven for 15 to 18 minutes, rotating the sheets halfway through, until the edges just begin to turn golden. Remove from oven and let cool on wire racks.
13
Once cool, feel free to decorate as desired or enjoy them plain!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Perfectly Fluffy Vanilla Sugar Cookies.
How much all-purpose flour do I need?
You will need 4 cups of all-purpose flour, sifted.
What type of butter is used in these cookies?
The recipe calls for 1 cup of room temperature unsalted butter.
How much sugar is required?
The recipe requires 2 cups of sugar.
What is the baking temperature?
Preheat your oven to 325°F (160°C).
How long should the dough chill initially?
Chill the dough in the refrigerator for at least 1 hour or until firm.
What is the recommended thickness for rolling the dough?
Roll the dough out to a scant 1/4-inch thickness.
How long do the cookies bake?
Bake the cookies for 15 to 18 minutes.
What should the cookies look like when they are done?
They are done when the edges just begin to turn golden.
Do I need to sift the flour?
Yes, sift the flour with the salt and baking powder.
How many eggs are in this recipe?
The recipe uses 2 large eggs.
What kind of vanilla should I use?
Use 2 teaspoons of pure vanilla extract.
Which mixer attachment is best for this recipe?
An electric mixer fitted with a paddle attachment is recommended.
How long should I beat the butter and sugar?
Beat them on medium speed for about 3-4 minutes until light and fluffy.
What is the purpose of freezing the dough after rolling?
Freezing the rolled dough for 15 minutes helps it firm up for easier cutting.
How do I prevent the cookies from losing their shape?
Chill the cut cookies in the refrigerator or freezer for 15 minutes before baking.
What should I use to line the baking sheets?
Use parchment paper to line your baking sheets.
How do I keep the dough from sticking to the surface?
Use a generously floured surface and lift the dough frequently with an offset spatula.
Why let the dough sit for 10 minutes after refrigerating?
It allows the dough to soften slightly, which prevents cracking during rolling.
Should I rotate the baking sheets during baking?
Yes, rotate the sheets halfway through the baking time for an even bake.
Where should the cookies cool after baking?
Let the cookies cool on wire racks.
Can I decorate these cookies?
Yes, you can decorate them with royal icing or sprinkle them with sugar.
What is the inspiration for this recipe?
This recipe is inspired by Martha Stewart's 2001 Holiday Cookies magazine.
How much baking powder is used?
The recipe uses 1 teaspoon of baking powder.
How much salt is in the recipe?
The recipe calls for 1/2 teaspoon of table salt.
How should I add the eggs?
Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
What speed should I use to mix in the flour?
Mix on low speed just until combined to avoid overmixing.
How many portions should I divide the dough into?
Divide the dough in half before wrapping and chilling.
What shape should I wrap the dough in?
Roll the wrapped dough into a log shape for even thickness.
What tool helps transfer cut cookies to the baking sheet?
Use a wide spatula to transfer the cut cookies.