Description
Delight in these classic Christmas Cookies, also known as Vanilla Biscuits or Sugar Cookies. Soft and sweet with a hint of vanilla, these cookies can be rolled thin for a crisp bite or thicker for a tender, melt-in-your-mouth texture. Perfectly suited for festive decorating with icing, chocolate, or powdered sugar, they make an ideal treat for holiday celebrations.
Ingredients
Scale
Cookie Dough
- 225 g unsalted butter, softened
- 1 cup caster sugar
- 1 1/2 tsp vanilla extract
- 1 large egg (55-60 g)
- 3 cups plain/all-purpose flour
- 3/4 tsp baking powder
- 3/4 tsp salt
Decorations (Optional)
- Icing for Sugar Cookies
- Melted chocolate for dipping
- Silver balls for garnish
- Icing sugar for dusting
Instructions
- Preheat Oven: Set your oven to 180°C (350°F), or 160°C if using a fan. Line two baking sheets with parchment paper to prevent sticking.
- Cream Butter and Sugar: Using a mixer, beat the softened butter and caster sugar together for about one minute on medium speed until the mixture is creamy and fluffy.
- Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the butter mixture, beating well until fully combined.
- Mix Dry Ingredients: Add the flour, baking powder, and salt to the wet mixture. Start mixing slowly to avoid flour clouds, then beat until the dough forms clumps and the flour is fully incorporated.
- Shape Dough: Lightly dust your work surface with flour. Scrape the dough onto the surface, pat it together gently, then divide into two equal discs for easier rolling.
- Roll Out Dough: Roll each disc to your desired thickness—0.3 cm for thin and crispy cookies or 0.6 cm for thicker, softer ones. Sprinkle flour under and over the dough to prevent sticking.
- Cut Shapes: Use cookie cutters to press shapes out of the rolled dough. Transfer these shapes to the lined baking sheets using a knife or spatula. Refrigerate any unused dough to keep it firm.
- Bake: Place both baking sheets in the oven, one on the middle rack and one on the lower rack. After 5 minutes, swap their positions to ensure even baking. Bake for a total of 10 minutes until cookies are pale golden and edges start turning light golden.
- Cool Cookies: Allow the cookies to cool completely on the trays so they finish cooking and set properly.
- Decorate: Decorate with icing, dip in melted chocolate, sprinkle silver balls, dust with icing sugar, or enjoy plain for a traditional vanilla biscuit experience.
Notes
- The number of cookies depends on the size of your cutters and how thick you roll the dough; this recipe fills approximately three baking trays.
- Swapping trays halfway through baking ensures even heat distribution since the top oven shelf is hotter.
- Store cookies in an airtight container for up to one week. They remain edible and tasty afterward but may dry out slightly.
- You can use salted butter instead of unsalted; if so, omit adding extra salt in the dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 115 kcal
- Sugar: 7 g
- Sodium: 55 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 g
- Cholesterol: 20 mg
