Name: Christmas Vanilla Sugar Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American / Western
Ingredients: 225g / 1 cup unsalted butter, softened (or use salted butter and skip added salt); 1 cup caster/superfine sugar (granulated/ordinary white sugar can be used too); 1 1/2 tsp vanilla extract; 1 large egg (55-60g / 1.9-2oz); 3 cups plain / all-purpose flour; 3/4 tsp baking powder; 3/4 tsp salt; Icing (see separate Icing for Christmas Cookies recipe); Melted chocolate (for dipping); Silver balls (for decorating); Icing sugar (for dusting)

Ingredients

225g (1 cup) unsalted butter, softened (or use salted butter and skip salt)

1 cup caster/superfine sugar (granulated sugar works too)

1 1/2 tsp vanilla extract

1 large egg (55-60g / 1.9-2oz)

3 cups plain/all-purpose flour

3/4 tsp baking powder

3/4 tsp salt

Icing for Sugar Cookies (optional, see Icing for Christmas Cookies recipe)

Instructions

Step 1: Preheat your oven to 180°C / 350°F (160°C fan). Line two baking sheets with parchment paper.

Step 2: In a large bowl, beat the softened butter and sugar together until creamy, about 1 minute at medium speed.

Step 3: Add the egg and vanilla extract, then beat until fully combined.

Step 4: Add the flour, baking powder, and salt to the bowl.

Step 5: Begin mixing slowly to incorporate the flour, then beat until the mixture is combined. The dough will be clumpy at this stage.

Step 6: Dust your work surface with flour. Scrape the dough onto the surface, pat it together, divide in half, and shape each half into a disc.

Step 7: Roll out each disc to about 0.3 cm (1/8″) for thinner, crispier cookies, or 0.6 cm (1/4″) for thicker, softer cookies. Sprinkle flour underneath and over the dough to prevent sticking.

Step 8: Use cookie cutters to cut out shapes. Transfer the shapes carefully onto the prepared baking sheets using a knife or spatula. Store any leftover dough in the fridge.

Step 9: Bake the cookies for 10 minutes, swapping the trays halfway through. Look for a pale golden surface with edges just turning light golden.

Step 10: Let the cookies cool completely on the trays; they will finish cooking as they cool.

Step 11: Decorate as desired:

Ice with sugar cookie icing (see separate recipe)
Dip in melted chocolate
Dust with icing sugar and decorate with silver balls
Simply dust with icing sugar
Or enjoy plain—they’re delicious as vanilla biscuits on their own!

Tips & Variations

For crispier cookies, roll dough thinner and bake slightly longer, watching carefully to avoid burning.

You can substitute granulated sugar if caster sugar is unavailable; the texture will be slightly different but still delicious.

Chill leftover dough before rolling to make cutting shapes easier and reduce spreading during baking.

Use different cookie cutters to create festive shapes that match your holiday decorating theme.

Storage

Store Christmas cookies in an airtight container at room temperature for up to one week. If decorated with icing or chocolate, allow decorations to fully set before storing. To keep cookies fresh longer, freeze them in a sealed container for up to three months. Reheat briefly in a warm oven if you prefer them slightly warm.

FAQs

Can I use salted butter instead of unsalted?

Yes, if you use salted butter, simply omit the added salt in the recipe to avoid making the cookies too salty.

What is the best way to decorate these cookies?

You can use sugar cookie icing for traditional colorful decorations, melt chocolate for dipping, dust with icing sugar, or add silver balls for a festive touch. Alternatively, enjoy them plain to savor the vanilla flavor.