AuthorSarah RacineDifficultyIntermediateYield- 24 cookies
Looking for the perfect cookie canvas for holiday treats? Look no more! This simple, vanilla-forward cookie recipe is has simple ingredients but a big impact. Even without the icing, you have a delicious sugar cookie fit for any cookie exchange or potluck.
Please note that softened butter is required in this recipe; do not use cold butter or melted butter and an electric mixer is strongly recommended for proper aeration.
If some specific instructions in this recipe confuse you, please feel free to check out my Key Cookie Concepts page, which explains the "why behind the what" for specific cookie techniques.
350F, or 325F convection, upper middle and lower middle racks
Line 2 large rimmed baking sheets with parchment paper, or grease trays.
In a 5-6 quart bowl and electric mixer with paddle attachment, mix in this order using "the creaming method". Remember, an electric mixer is strongly recommended for any recipe using a solid fat (unless you have incredible stamina and strength).
-Sugar and butter- paddle until smooth on medium low speed, for 2 minutes . You can absolutely mix even longer; the lighter in color your butter gets, the more small air pockets will tenderize your product.
-Egg and vanilla, eggs ONE AT A TIME, paddle until emulsified (no clumps, but a smooth texture), for 2 minutes on medium low speed.
-Take all dry ingredients (flour, baking soda, baking powder, salt) and whisk in a separate bowl for 30 seconds to combine. This might seem superfluous, but this process helps to properly suspend ingredients of different densities.
-On low, mix in dry ingredients until dough just comes together, 45 seconds , DO NOT OVERMIX! You want to develop as little gluten as possible to prevent a tough and dry texture.
Chill dough, covered, in refrigerator for at least 15 minutes, or up to 24 hours.
Roll the dough on a lightly floured work surface to ¼ inch thickness. Cut out shapes using cookie cutters. Carefully transfer the cookies onto the prepared baking sheet leaving 1 inch between each cookie. They will not spread much, especially if you chill the tray for 5 minutes before baking.
Bake until cookies are pale but set, 8 to 10 minutes, (baking times will vary based on the size and thickness of your cookies) rotating sheets halfway through. Remove sheets from oven and transfer cookies to a wire cooling rack. Cool completely before decorating.
In a 5-6 quart bowl and electric mixer with the whisk attachment, combine the egg whites and vanilla and beat until frothy.
-Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny.
-Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 minutes
-Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired.
Ingredients
Directions
350F, or 325F convection, upper middle and lower middle racks
Line 2 large rimmed baking sheets with parchment paper, or grease trays.
In a 5-6 quart bowl and electric mixer with paddle attachment, mix in this order using "the creaming method". Remember, an electric mixer is strongly recommended for any recipe using a solid fat (unless you have incredible stamina and strength).
-Sugar and butter- paddle until smooth on medium low speed, for 2 minutes . You can absolutely mix even longer; the lighter in color your butter gets, the more small air pockets will tenderize your product.
-Egg and vanilla, eggs ONE AT A TIME, paddle until emulsified (no clumps, but a smooth texture), for 2 minutes on medium low speed.
-Take all dry ingredients (flour, baking soda, baking powder, salt) and whisk in a separate bowl for 30 seconds to combine. This might seem superfluous, but this process helps to properly suspend ingredients of different densities.
-On low, mix in dry ingredients until dough just comes together, 45 seconds , DO NOT OVERMIX! You want to develop as little gluten as possible to prevent a tough and dry texture.
Chill dough, covered, in refrigerator for at least 15 minutes, or up to 24 hours.
Roll the dough on a lightly floured work surface to ¼ inch thickness. Cut out shapes using cookie cutters. Carefully transfer the cookies onto the prepared baking sheet leaving 1 inch between each cookie. They will not spread much, especially if you chill the tray for 5 minutes before baking.
Bake until cookies are pale but set, 8 to 10 minutes, (baking times will vary based on the size and thickness of your cookies) rotating sheets halfway through. Remove sheets from oven and transfer cookies to a wire cooling rack. Cool completely before decorating.
In a 5-6 quart bowl and electric mixer with the whisk attachment, combine the egg whites and vanilla and beat until frothy.
-Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny.
-Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 minutes
-Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired.
