Christmas Cookies! (Vanilla Biscuits/Sugar Cookies)
Take a break from the holiday rush and enjoy baking these delightful Christmas Cookies. These sugar cookies, also known as vanilla biscuits, are designed for cutting into festive shapes, as they maintain their form during baking. With no need for chilling, you can enjoy them soft or with a crisp bite. Ice them using a simple method, dip in melted chocolate, dust with powdered sugar, or enjoy them plain.
Ingredients
- 3 cups all-purpose flour
- 225 g 1 cup unsalted butter, softened (use salted butter and omit additional salt if preferred)
- 3/4 tsp baking powder
- 1 cup caster or superfine sugar granulated sugar works too
- 3/4 tsp salt
- 1 large egg 55-60g / 1.9-2oz
- 1 1/2 tsp pure vanilla extract
Instructions
- Preheat your oven to 180°C (350°F) or 160°C if using a fan oven. Line two baking trays with parchment paper.
- In a large mixing bowl, beat the softened butter and caster sugar together until light and creamy, about 1 minute on medium speed.
- Incorporate the egg and vanilla extract, blending until fully combined.
- Gradually add the flour, baking powder, and salt. Begin mixing slowly, then increase the speed until the flour is evenly incorporated. The mixture will appear crumbly.
- Lightly flour your work surface and transfer the dough. Bring the dough together by patting it into a cohesive mass, then divide it into two portions and form into discs.
- Roll each disc to a thickness of 0.3 cm (1/8 inch) for crisper cookies, or 0.6 cm (1/4 inch) for a softer texture. Dust the dough lightly with flour as needed to prevent sticking.
- Use cookie cutters to shape the dough, then transfer the cut-outs to the prepared baking sheets using a knife or spatula. Keep any dough that is not yet being baked in the refrigerator.
- Bake for about 10 minutes, switching the position of the trays halfway through baking to ensure even cooking. The cookies are ready when their tops are pale and the edges begin to turn a light golden shade.
- Let the cookies cool completely on the baking trays, allowing them to firm up as they cool.
Notes
Decorating Options:
Ice with your favorite icing for a festive finish.
Dip the tops into melted chocolate for a rich twist.
Sprinkle with powdered sugar or decorate with silver sprinkles.
Serve plain—these sweet vanilla biscuits are delicious as is.
Recipe Notes:
The number of cookies will vary based on the size of your cut-outs and the thickness of the rolled dough. This recipe yields enough to fill three baking trays.
To ensure even baking, place one tray in the middle and another on the lower rack. Swap the trays halfway through baking by moving the lower tray to the top and vice versa.
This recipe is adapted from the Sugar Cookies recipe by Sugar, Spun, Run.
Storage: Store in an airtight container for up to one week. The cookies remain tasty and edible after this period, though they may lose some moisture. For best results, enjoy them within the first week.
Ice with your favorite icing for a festive finish.
Dip the tops into melted chocolate for a rich twist.
Sprinkle with powdered sugar or decorate with silver sprinkles.
Serve plain—these sweet vanilla biscuits are delicious as is.
Recipe Notes:
The number of cookies will vary based on the size of your cut-outs and the thickness of the rolled dough. This recipe yields enough to fill three baking trays.
To ensure even baking, place one tray in the middle and another on the lower rack. Swap the trays halfway through baking by moving the lower tray to the top and vice versa.
This recipe is adapted from the Sugar Cookies recipe by Sugar, Spun, Run.
Storage: Store in an airtight container for up to one week. The cookies remain tasty and edible after this period, though they may lose some moisture. For best results, enjoy them within the first week.