Alright, let’s talk about the kind of cookie that doesn’t need frosting, sprinkles, or a catchy name to be the life of the party. These buttery vanilla sugar cookies are the humble heroes of the dessert table. Soft in the center, crisp on the edges, and sprinkled with just the right amount of sugar sparkle, they’re like your childhood in a bite—only better.
I stumbled across this recipe on a rainy afternoon when I was craving something sweet but didn’t want to leave the house. With simple pantry ingredients and a little chill time (literally, you gotta refrigerate the dough), these cookies turned into something way beyond the usual sugar cookie situation. They’re rich, flavorful, and taste amazing with a scoop of vanilla ice cream or just a glass of milk. Trust me, your kitchen is going to smell like a bakery, and you won’t be mad about it. Let’s bake.
Description
These vanilla sugar cookies taste a lot like a classic sugar cookie but have a richer, deeper flavor. The edges are lightly crisp while the centers stay soft and tender. Each bite melts in your mouth and leaves behind a warm, buttery vanilla taste.
They pair perfectly with a scoop of ice cream or a mug of hot cocoa. The sugar on top adds a nice sparkle and a gentle crunch. Whether you’re baking for a holiday, a party, or just to treat yourself, these cookies will always feel like a cozy, sweet little celebration.
Ingredients
- 1 cup white sugar
- 1 cup unsalted butter, softened
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 3 tablespoons white sugar (for topping)
Directions
- Place the softened butter and 1 cup of white sugar into a medium mixing bowl.
- Use a hand mixer or wooden spoon to cream them together until the mixture is light and fluffy.
- Crack the egg into the bowl and add the vanilla extract.
- Continue mixing until the egg and vanilla are fully blended in.
- In a separate bowl, sift together the all-purpose flour, baking soda, and cream of tartar.
- Slowly add the dry ingredients into the creamed butter mixture, stirring until everything is well combined.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour.
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper or lightly grease it.
- Roll the chilled dough into 1-inch balls using your hands.
- Place the dough balls on the baking sheet, leaving at least 2 inches between each one.
- Lightly grease the bottom of a drinking glass.
- Dip the greased glass bottom into the 3 tablespoons of white sugar.
- Press each dough ball gently with the sugar-coated glass to flatten slightly.
- Place the baking sheet in the oven and bake for 8 to 10 minutes.
- The cookies are done when the edges are golden brown and the centers are just set.
- Remove the cookies from the oven and let them cool on the baking sheet for 2 minutes.
- Transfer the cookies to a wire rack and let them cool completely.