Description
Classic Christmas sugar cookies, soft and buttery, perfect for decorating or enjoying plain during the holiday season. These vanilla biscuits are easy to make and delightfully sweet, ideal for festive gatherings or as a tasty treat any time.
Ingredients
Scale
Cookie Dough
- 225g / 1 cup unsalted butter, softened (or use salted, skip salt)
- 1 cup caster/superfine sugar (granulated sugar can be used)
- 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
Decorations
- Icing for Sugar Cookies (optional)
- Melted chocolate for dipping (optional)
- Silver balls for decorating (optional)
- Icing sugar for dusting (optional)
Instructions
- Preheat Oven: Preheat your oven to 180°C / 350°F (160°C fan). Line two baking sheets with parchment paper to prepare for baking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together until creamy, about 1 minute using medium speed.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until fully combined to create a smooth batter.
- Combine Dry Ingredients: Add the flour, baking powder, and salt to the wet mixture. Begin mixing slowly, then increase speed until the flour is incorporated but the dough remains slightly clumpy.
- Shape Dough: Dust your work surface with flour and transfer the dough out of the bowl. Pat it together and divide into two equal discs for easier handling.
- Roll Out Dough: Roll each disc out to 0.3cm (1/8") for thinner, crispier cookies, or 0.6cm (1/4") for thicker, softer cookies. Sprinkle flour on both the surface and the dough to prevent sticking.
- Cut Shapes: Use cookie cutters to create shapes, then carefully transfer them to the prepared baking sheets using a knife or spatula. Keep any unused dough refrigerated.
- Bake Cookies: Bake in the oven for 10 minutes, placing both trays in the oven (one in the middle rack, one on the lower rack). Halfway through baking, swap the trays to promote even cooking. Cookies should be pale golden with lightly golden edges.
- Cool Completely: Let the cookies cool completely on the baking trays, as they will finish cooking as they cool.
- Decorate (Optional): Decorate with icing, melted chocolate dips, silver balls, icing sugar dusting, or serve plain as sweet vanilla biscuits.
Notes
- The number of cookies depends on the size of your cutters and thickness. This recipe fills approximately 3 baking trays and yields about 40 cookies.
- Swapping trays halfway through baking ensures even heat exposure, preventing uneven browning.
- These sugar cookies keep well in an airtight container for up to one week; they remain edible beyond that but may begin to dry slightly.
- For different decorations, try royal icing or colored frostings to match your festive theme.
- If using salted butter, omit the added salt in the recipe for balanced flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 7 g
- Sodium: 80 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 30 mg
