Holiday Cookies (Vanilla Biscuits / Sugar Cookies) Recipe
These classic holiday sugar cookies, also known as vanilla biscuits, are tender, buttery, and subtly sweet. Perfect for festive decorating or enjoying plain, they are easy to make and yield crispy edges with a soft center when rolled out thicker. Ideal for holiday baking with family or for gifting.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 40 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 225g / 1 cup unsalted butter, softened (or salted butter, skip salt)
- 1 cup caster or 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
Optional Decoration
- Icing for Sugar Cookies (see separate recipe)
- Melted chocolate for dipping
- Icing sugar for dusting
- Silver decorative balls
Instructions
- Preheat Oven: Preheat your oven to 180°C / 350°F (160°C fan). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, beat together the softened butter and sugar until the mixture is creamy and light, about 1 minute using a mixer on speed 5.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully combined, creating a smooth batter.
- Mix Dry Ingredients: Add the flour, baking powder, and salt to the wet ingredients.
- Combine Dough: Begin mixing slowly to avoid flour flying everywhere, then increase speed until all flour is incorporated. The dough will look clumpy.
- Shape Dough: Lightly flour your work surface, scrape the dough out of the bowl, and pat it together. Cut the dough in half and form two discs for easier rolling.
- Roll Dough: Roll out each disc to 0.3cm / 1/8 inch thickness for thinner, crispier cookies or 0.6cm / 1/4 inch thickness for thicker, softer cookies. Use flour beneath and on top of the dough to prevent sticking.
- Cut Shapes: Use cookie cutters to press out your desired shapes. Use a knife or spatula to transfer them carefully onto the prepared baking sheets. Keep any leftover dough refrigerated until ready to use.
- Bake Cookies: Bake in the preheated oven for 10 minutes, swapping the baking sheets halfway through for even cooking. Cookies are done when the surface is pale golden and edges start to turn light golden.
- Cool Cookies: Allow cookies to cool completely on the baking trays as they will continue to cook slightly once removed from the oven.
- Decorate: Choose from several options: iced with your favorite sugar cookie icing, dipped in melted chocolate, dusted with icing sugar, or decorated with silver balls. Alternatively, serve plain to enjoy their classic vanilla flavor.
Notes
- Using unsalted butter allows you to control the salt level, but salted butter can be used by skipping the added salt.
- Swapping trays halfway through baking ensures even cooking and uniform coloring of the cookies.
- Dough that is not used immediately should be kept refrigerated to maintain texture and prevent spreading during baking.
- Adjust rolling thickness based on whether you prefer crispy or soft cookies.
- Cookies continue to firm up as they cool on the baking sheet, so do not overbake.