Vanilla sugar cookies
I have had so many request on the recipe I use when I make sugar cookies. I know there are a few popular cookie recipes such as the “NFSC” (No Fail Sugar Cookies) I have tried that recipe but I failed so badly when I tried to bake the cookies. So what works for me is a shortbread like cookie that dont calls for baking powder. The best one and the one I uses the most is a recipe that I have slightly adapted from Peggy Porschens fabulous cake book.
Most sugar cookies is made with sugar only. But I like to add confectioners sugar to the recipe aswell. Of course you can use only sugar for the recipe if you like.
You can make this cookie dough on the mixer but if you dont have one then it is just as easy and quick to make it with a spoon and clean hands 
Either way it is important that you dont overwork the dough because that can cause the cookies to spread more when baking. Use a pair of spacers (mine are from PME) when rolling out the cookie dough. This gives a perfect thickness to your cookies especially if you are making cookie lolly pop’s.
I know many like to roll out the soft dough between two sheets of parchment paper as soon it has been made and then chill the dough before cutting. Well my refrigerator is not that big to do that, so what I do is simply to take out the cold dough. Knead it lightly, roll out the dough and cut out the cookies. The most important is that you find a way that works the best for you. If the dough should get to soft. Wrap it up and put it in the refrigerator for 10-15 minutes.
Vanilla sugar cookies:
Makes around 25-30 medium sized cookies.
(200 grams) of sugar
(OR 100 grams sugar and 100 grams of confectioners sugar)
2 large eggs.
1 tsp of vanilla.
(450 grams) of all-purpose flour, sifted.
(200 grams) of unsalted butter, diced.
Extra flour for kneading and rolling.
Step 1:
In a bowl or in the kitchen mixer with paddle attachment, mix the two types of sugar, vanilla and the egg. Add the flour and the butter and keep mixing just until the dough comes together.
Step 2:
Knead the dough lightly by hand on your flour dusted kitchen counter and wrap it well in cling film and put it in a plastic bag. Chill the dough for 2 hours.
I always roll out my dough on a sheet of parchment paper lightly dusted with flour and I set my oven to 325F (170C) when I bake cookies and place the baking tray in the middle of the oven. Depending on size I bake them from 15-20 mins. You want them to be light golden brown without being raw in the middle.
You can read and learn more about cookie making and decoration techniques here:
How to make a cookie template
How to make royal icing
How to make marshmallow fondant
How to flood a cookie with royal icing
How to make a butterfly cookie
How to make a Christmas cookie ornament
How to make a Christmas wreath cookie
Happy Caking
Louise
1. junko
February 25th, 2009 2:35 am
This recipe sounds great! It looks really simple and I can’t wait to try it! thanks so much!
2. snooky doodle
February 25th, 2009 3:53 pm
thanks for sharing the recipe
3. Pilar
February 25th, 2009 3:54 pm
Thanks… Hugs
4. Robin
February 25th, 2009 3:56 pm
I got this recipe from you in the past, and it was fantastic and held up so well for decorating. I found it is important to make sure you do make them as thick as the recipe says, or some might break when you pick them up if too thin. I made 1 addition to the recipe though…I added 1 tsp of Almond Extract for some extra flavor because it was a tiny bit bland to me. Thank you for the recipe.
5. Wendy
February 25th, 2009 4:15 pm
Does using the confectioner’s sugar make any difference ? I’m looking for a recipe that doesn’t break so easily.
6. Tamara
February 25th, 2009 4:33 pm
Good to know I wasn’t the only one to fail at the No Fail Sugar Cookies, took me a long time to recover from that. lol
Can’t wait to try your recipe once I get over this cold.
Thanks
7. Tracey
February 25th, 2009 5:06 pm
I have problems with cookies too! would like to try this recipe but it is in american measurements… I never get them right as I am from the UK. will try my best and let you know how they turn out. Tracey.
8. Renata McKay
February 25th, 2009 5:22 pm
Dear Louise,
I got confused with your recipe.
Is it 7 to 8 cups of Sugar ? or 7/8ths of a cup of sugar ?
Thanks you very much for sharing.
Renata
9. Rita
February 25th, 2009 5:53 pm
They looks perfect
Thanks for describing the steps in detail
10. Yazmin
February 25th, 2009 6:58 pm
Thank you for the recipe, I will try it next time. I have a question is 7/8 cups of sugar is the same as 200grams??
11. bon-bon-bun
February 25th, 2009 7:04 pm
Oooh, those look yummy! I have so many recipes gathered up that I am desperate to try! And the clock keeps ticking away.
12. Toni
February 25th, 2009 7:38 pm
Thanks so much for this Louise…… I so desperately need to improve my cookies!!!
13. Rita
February 25th, 2009 9:34 pm
How long do you bake the cookies for? I’ve been collecting your recipes and am waiting on Easter to make these lollies for my nieces and nephews school and church parties. (Gives me alittle more time to get up my courage!) You inspire me to try things I’d never dream possible, though!
14. Louise
February 25th, 2009 9:44 pm
To al of you who have asked about the 7/8 cup. First I wished that there only was ONE way in the whole world that things was meassured in. I have a few conversions sites that I use like this one http://www.dianasdesserts.com
I have just written what their conversion said. I get even more confused when I convert it to oz. because then it says 3 oz. I convert 1 oz. to 30 grams.
So if any of you have a more religable conversion or do know what it is excact. Then please help and I will edit the post.
for the question on this cookie is less breakable then let me tell you that I have some very very old cookie lolly pops (some from the photo above) saved and they look like they were made yesterday. So yes I think this is a very good and stable cookie recipe.
The reason I use confectioners sugar is because the recipe is very identical to many danish recipes for butter cookies, tart crust ect. and here you use only confectioners sugar in the recipe. I have even made it with only CS and they were also fine. They could though tend to slightly “bubble” but nothing concerning.
Rita: thank you for reminding me about baking time
I have just edited the post.
15. dpotter
February 25th, 2009 10:46 pm
hey Louise, I adore your cupcakes and cookies, your site has been an inspiration!!!!! just a question with regards to storing the cookies, how long do they last iced/uniced and how do you store them ?
16. Kate from Oz
February 25th, 2009 11:17 pm
YIPEEEE! Thanks so much i am making some cookies for a wedding as a bonbonierre gift for the guests and the trial oones i did turned out great but the recipe was tedious and messy – i will try this one for my sons bday on the weekend!
Thanks so much for your generousity Louise.
p.s. – how can i show you the cookies i made for the wedding? (they were inspired from one of your photos)
17. laling
February 26th, 2009 1:25 am
Hi,
i also use a similiar recipe for my sugar cookies, but I add brown sugar and a little lemon extract.
18. Cakebreak
February 26th, 2009 4:18 am
I’ve tried your shortbread cookie recipe and it was great. I also tried recently Peggy Porschen’s cookie (because I bought her book!) and they came out little harder than the shortbread cookies, but they tasted great. I will try using the powdered suger next time. Thanks for the tip.
19. Louise
February 26th, 2009 10:09 am
dpotter: You can store your cookies iced or uniced by keeping them in a airthight box layered with parchment paper in between for up to 1 month. You can also store them in the freezer for up to 3-6 month. Freezer is the best esp. for uniced as they will taste freshly made when thawed.
Kate: Just send them to cakejournal(at)gmaildotcom
Larling: Is that soft or hard brown sugar that you use? Sounds very interesting.
Cakebreak: It is so close to Peggy’s but I like my cookies not to be rock hard. Let me know what you think of the powdered sugar one.
20. Jim
February 26th, 2009 7:44 pm
Your recipe brought back memories of my Grandmother making these very “Sugar Cookies” with confectioners sugar only. Nothing fancy for her eot even decorations on top…they didn’t last that long with us kids waiting by the oven!
21. becky
February 27th, 2009 3:01 am
OK, I am reading this while at work…I’m starving and there are no sugar cookies here.
I might have to go buy oreos from the vending machine.
I will make sugar cookies this weekend!!! thank you, Louise!!!!
22. Louise
February 27th, 2009 10:17 am
Jim: I like them best with CS only and I often just eat them plain.
becky: Awww you poor thing. Be nice to the vending machine
I was just wondering if you have received something……? Im will not say anymore.
23. lyndsay
February 28th, 2009 5:46 am
hi louise! great photos! oh, the pain and the agony of the sugar cookie… ! they always look splendid when they’re finished though! they are lots of work!
24. erica@ohmy-applepie
February 28th, 2009 3:59 pm
Hi, I just came across your gorgeous blog, you are so talented! I am so inspired!
25. Ash
February 28th, 2009 9:18 pm
These are absolutely beautiful!!!
26. Jodi
March 1st, 2009 8:21 am
That looks like a great recipe! Will have to try it.. They look so good!
27. Carla
March 2nd, 2009 3:28 am
Hello Louise, congratulations for your blog!!! I’m from Brazil and I’m starting on cake designing. I’m sure that your blog will help me many times. Best regards!!
28. Louise
March 2nd, 2009 11:29 am
Lyndsay: Yeah and all the work decorating them and then they are eaten in no time lol!
erica: Thank you
Ash: Thank you too.
Jodi: I hope you like it.
Carla: Thats what my blog is for helping other cake freaks
29. Rosa
March 4th, 2009 3:46 am
You really have a natural talent for making your sweets look beautiful and elegant. I found you through The Back Burner and plan to read your blog on a regular basis. Keep up the awesome work!
30. Louise
March 4th, 2009 10:31 am
Rosa: Thank you and I hope that you will enjoy the reading
31. Debbie
March 5th, 2009 4:58 am
Louise,
I cannot thank you enough for this blog! I discovered it about 3 months ago and I don’t know if a day goes by that I don’t reference it
I am having a problem with this recipe. I just tried making it and the dough is cracking all over – I can’t even roll it out. The only mistake that I may have made is the conversion of lb. to cup of the flour (I used a little under 4 cups). Would you know why it is so dry? Thank you!!
32. SimplePleasure
March 5th, 2009 6:10 am
Hi! why do you use half sugar and half confectioner’s? what’s the difference?
33. Leslie
March 5th, 2009 6:20 am
You are my idol. Seriously. I love your site an thanks for sharing!
Question? The flour, do you sift it then measure. Or measure before and then sift it? I’m thinking the first.
34. Louise
March 5th, 2009 9:14 pm
Debbie: I looked on the conversions I used and it say that 500 g is 5 cups? 4 cups is 400 g? so it is so confusing.
When I roll out my dough it have cracks around the edge but it dont feel’s dry. Here’s a link to the conversion: http://www.onlineconversion.com/weight_volume_cooking.htm
I hope this helps?
SimplePleasures: the reason why I like to use half sugar and half cs is because i like the taste and texture.
Leslie: Yes sift then measure
35. Lynn
March 5th, 2009 11:25 pm
Wow, what a beautiful site! I LOVE to bake but haven’t done any baking or cake decorating in years. Your site and posts have inspired me. THANKS!
36. Louise
March 6th, 2009 12:54 am
Lynn:
37. Kathy
March 6th, 2009 5:16 pm
I also tried this recipe and had the same results as Debbie. The dough was way to tough and somewhat dry and would not roll out for anything without cracking. I ended up making another recipe where the dough was much softer, almost too soft. I would love to find something with results in the middle.
38. Louise
March 6th, 2009 5:58 pm
Debbie & Kathy: I have added 1 more egg to the recipe. I hope this helps, also take the dough out 15-20 mins before maybe will helps too so that it is more easy to knead and roll out?
Keep me updated pls. Thanks!
39. Dorothy Javellana
March 22nd, 2009 10:14 pm
Louise,
How far in advance can I make this cookies? I want to make eater cookies but I have a busy scheule so whenever time permits before Easter I will do it in batches. Thanks.
Dorothy
40. madelaine
March 25th, 2009 11:15 pm
hi louise, i’m going to try these cookies and decorate them for easter. i’d like to know if the butter has to be softened? and if the confectioners sugar has to be sifted?
41. madelaine
March 27th, 2009 6:23 pm
i have another question. if this recipe does 25-30 medium sized cookies, how much royal icing do i need? would 1 recipe be ok?
42. madelaine
March 28th, 2009 8:00 pm
louise, i was browsing through the 2 conversion sites you mentioned and i came across a discrepency on your flour measurement. 1 lb of flour is 453.5 grams which is 4.5 cups not 500g or 5 cups. please check if i am right. ??? thank you
43. Louise
April 5th, 2009 11:47 am
Dorothy Javellana: You can freeze the cookies up to months in advance. If not frozen then I would make them 1 month in advance.
madelaine: No the butter does not need to be all softend and you dont need to sift the confectioners sugar. 1 recipe of royal icing is enough. When you thin it down it goes a long way.
Yes you are right about the conversion and thank you for solving it
i have edited the post.
44. JoAnn
April 5th, 2009 9:46 pm
Louise: What a great site!!!!!!! I love checking out your blog. I also am confused about the recipe convertion. Is the original recipe in metric measurements or US,
which way did the conversion go and what measurements do you use in making these cookies? My other question is about the sugar. Do you measure your sugar or weight it? CS has a different weight or gram to cup conversion then regular sugar. They don’t wieght the same. thanks
45. Louise
April 7th, 2009 1:54 pm
JoAnn: No you are right and after browsing & searching on the net I think the conversion sites that I have been using have only confused me even more. I think the most accurate for me would be only to convert into oz? I found this site on my searching http://www.metric-conversions.org/weight/grams-to-ounces.htm
Maybe that is better for me to use? when I want to convert european recipes? I really appriciate your help on this
46. JoAnn
April 9th, 2009 11:18 pm
louise do you weigh your sugar?
47. Louise
April 12th, 2009 8:44 pm
JoAnn: I use a scale.
48. JoAnn
April 18th, 2009 6:46 am
I made these cookies for easter and they were wonderful!!!!!! I bought a gram
weighted everything. I used 1/2 sugar and 1/2 powdered sugar. Thanks for the
recipe!!!!!
49. Ellery
May 18th, 2009 3:42 pm
Thanks for the recipe! I just finished making them, and they are DELICIOUS! Next time I’ll have to try the sugar/powdered sugar combo.
50. jenn
May 28th, 2009 9:56 pm
is it 2 eggs plus one or just 2 eggs total?
51. Louise
May 30th, 2009 11:20 pm
Jenn: sorry I forgot to edit the post. Its 2 eggs
52. jenn
May 31st, 2009 4:23 am
thank you! I can’t wait to try them out!
53. Tracey
July 3rd, 2009 2:06 pm
Hi Louise,
Can you please tell me if the recipe can be made in Australia cooking measurements?
Could you please tell me how you did the fondant/icing on the cookie. It looks gorgeous but as I am new to this I need a little help and I know I can do it.
54. Louise
July 19th, 2009 11:08 pm
Tracy: I know there are a little different between english and australian recipes but I have made aussie recipes straight over and nothing went wrong. its more with the american recipes I have troubles.
Look at the bottom of the post before the comments and there are links to royal icing and how to decorate cookies with royal icing.
55. Wendi
July 20th, 2009 7:45 pm
I’m also having a hard time with the conversions, can someone please post? Possibly with the 1/2 gran sugar and 1/2 conf sugar.
Thanks a bunch
56. Louise
July 24th, 2009 11:57 pm
Wendi: Im sorry for the conversion problems, but if I could write the right measurement for the US readers I would. I dont know if this site will help you
http://www.metric-conversions.org/weight/grams-to-ounces.htm
For the half sugar/CS you take half of the sugar away and replace it with CS up to the stated measurement.
I know there are a difference with gran sugar weighing more than CS but this works for me.
57. Carryn
August 3rd, 2009 12:17 pm
Hi, the cookies look gorgeous, can’t wait to try them out! Is the ‘confectioners sugar’ castor sugar? (I’m not from U.S). Thanks!! (love your site!)
58. Louise
August 9th, 2009 9:25 pm
Carryn: No its icing sugar or powdered sugar I think.
59. ELISA
August 18th, 2009 11:44 pm
BEAUTIFUL BLOG!!!! HOW LONG WILL THE COOKIES STAY YUMMY, ICED AND PACKAGED IN CELOPHANE WITH RIBBON?? IS 2 WEEKS IN ADVANCE TO START MAKING 200 OF THE TO FAR IN ADVANCE???
60. Louise
August 19th, 2009 12:10 pm
Elisa: 2 weeks is fine, 3 would also be ok. Of course they get a little bit dense but nothing that would ruin them. As long as the icing is all dry.
61. Kylie
August 26th, 2009 4:09 am
I tried this recipe this weekend and was delighted with it. They held their shape perfectly and I really liked them with the confectioners sugar too. Thank you!
62. Louise
September 11th, 2009 11:10 pm
Kylie: Nice to hear
63. Anna
September 24th, 2009 2:50 pm
Nice website! To all those who are having trouble with conversions, you may want to think about investing in a measuring cup called ‘Tala’s cooks measure’.
I live in Australia and I am don’t want to weigh everything unless it’s for a really sensitive recipe, so this thing is really useful. It is conical in shape and lists most common dry ingredients around the brim, with their relative measurements tapering down the inside… so it measure by mass instead of volume (both g and oz). It’s quick and easy and I very rarely have trouble with conversions. Check it out at:
http://www.amazon.co.uk/TALA-COOKS-MEASURE-0-5/dp/B000SA8996
or you can type the name into a google search engine to get stores that sell them in whatever country : )
64. Louise
October 1st, 2009 12:31 pm
Anna: Thank you for the tip. I think that I have around four different measuring cups in my kitchen. Some works better than others.
65. chelsea
October 14th, 2009 12:10 am
I must be dumb because I cannot figure out these measurments. Can someone help me out?
66. Louise
October 14th, 2009 11:08 am
chelsea: Maybe this site can help? http://www.gramstoounces.org/
67. Candice
October 16th, 2009 5:29 pm
Hi Louise,
I just wanted to say that I think your site is fantastic and I’ve picked up so many great tips.
Just a quick one though – once the cookies have dried and you have iced them, should you place them in a airtight container or should you leave them out for the icing to dry? I am making 100 cookies for a charity event and I don’t want them to go stale or soggy. Thanks in advance!
68. Emma
October 16th, 2009 8:47 pm
I’ve been following your blog for a while now and finally got round to using one of your recipes!
The cookies I made tasted slightly floury, did I do something wrong when I was making them?
69. Louise
October 20th, 2009 8:27 pm
Candice: I always let my cookies dry over night before I continue decorating or pack them in layers in air thight containers. Always let them dry a bit longer to be sure that they are completely dry, before packing!
Emma: This is the recipe I always use and mine taste great. It is important that when you knead the dough before chilling in the fridge use only a minimum extra flour. The same when rolling out the dough. You can of course try and only use 400g of flour next time.
70. elma
November 17th, 2009 9:01 am
Hi Louise, i would like to make this cookies as giveaway for christmas, i read in some comments that you can bake this a month before. just want to know what do you do after you freeze the cookies?do i put it back in the oven? i’ll be giving this away to around 30persons, i saw a nice cookie plate (where i will put and wrap the cookies in) in the supermarket that’s why i thought of making cookies but i can’t make it only in a day, so i’m preparing of making it weeks before christmas. please let me know how you do it so it stay fresh and crisp. thanks, i love your site very much!
71. Louise
November 20th, 2009 12:39 am
elma: You can easily freeze your un-decorated cookies. Just pack them in parchment layers in air thight boxes when they are cool. When you are going to decorate them just take them out and plac ethe cookies on cooling racks to thaw.
I would say that you can decorate and pack the cookies up to 1-2 weeks before giving them. They will still be nice and fresh. Just remember to let the cookies dry proberly before packing that is with iced cookies for fondant cookies I always let them “dry” overnight under a clean kitchen towel before packing them. Otherwise they will get marks on the fondant.
Good luck!
72. elma
November 25th, 2009 10:56 am
as a follow-up,how do i store decorated cookies? can i freeze my decorated cookies (royal icing or fondant) weeks before i give it out?
73. Lisa Marie Albazouni
December 3rd, 2009 6:12 am
i love this i made it for my mumma on her birthday and she said they tasted fantabulous !
74. leanna youssef
December 3rd, 2009 6:15 am
theese thing are just so nice andd they are fun to make i made them for my friends and they loved them they want the recipe they are just sensatinoal yummy
thnxs
75. tiffany
December 4th, 2009 2:19 am
what do you mean by 2 large eggs?
76. Louise
December 25th, 2009 11:03 pm
Elma: you can freeze decorated cookies as well. First you put them in the freezer in 1 layer and just on a tray. When they are frozen you pack them in layers with parchment in between. When you want to use them take them out and place them on a cooling rack to thaw.
tiffany: Here our eggs comes in S-M-L & XL sizes. But normal size eggs is fine to use.
77. Ally
December 28th, 2009 7:35 am
Dear Louise, thank you very much for sharing your baking tips with us, it has really inspired me to take my baking a step further.
I’ve always had problems converting US recipes too (we use the metric system here in Malaysia), something to remember is that different ingredients have different mass, therefore (for example) 1 cup confectioners/powdered/icing sugar DOES NOT equal 1 cup castor sugar in weight. I can’t wait to try making the cookie lollies! =)
78. Louise
January 3rd, 2010 10:55 pm
Ally: THX