One of my favorite things is the smell of cookies baking on a cold day. It brings back so many memories of when I was little and would help my mom bake cookies while Christmas music played in the background.
My mom usually isn’t particular about ingredients unless she is using vanilla. One thing I do remember about my childhood is that she always had McCormick Vanilla Extract in her cupboard.
When I got older and started cooking myself I realized how much of a difference vanilla made. There is a reason McCormick’s is called America’s favorite vanilla.
I use it because the smell and flavor are better than a generic brand, and it is all natural. It is also the vanilla flavor I grew up with, and no one can beat mom’s baking.
These vanilla cookies are the perfect Christmas treat. They are the softest cookie you will ever make and they taste delicious.
I gave them to the youth at my church and they were gone instantly. Hope you love them as much as we do.
How to make Vanilla Sugar Cookies:
In a large mixing bowl, cream together butter and granulated sugar. Mix in eggs and vanilla until combined. Add salt, baking powder and flour. Mix until well combined.
Cover and chill for at least one hour in the refrigerator.
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Roll dough into 1-inch balls and place on a baking sheet lined with parchment paper or a silicone baking mat.
Use a glass and flatten each cookie to 1/2 inch in thickness.
Bake for 9-10 minutes, watching carefully to be sure they aren’t overcooked. I like to take mine out before they start turning golden brown.
Let the cookies cool completely.
In a large mixing bowl, beat together all frosting ingredients until smooth then spread on top of cookies.
Immediately top with sprinkles before frosting firms up.
Enjoy! This makes 24 cookies, so this recipe is perfect for holiday parties.
could I make this dough ahead of time?
You can always make cookie dough ahead of time. However, I wouldn’t recommend making it more than 24 hours in advance. Cookie dough can dry out really easily in the fridge, so we highly recommend using it soon.
If you do make the cookie dough ahead of time, be sure it is in an airtight container, or wrapped tightly in a bowl covered with plastic wrap to keep all the moisture in.
I would also allow it to sit on your counter 15 minutes before baking, to soften it up.
could i shape these cookies with a cookie cutter?
This dough is extremely soft. It isn’t like your other sugar cookie recipes. It would be really difficult to roll this dough out with a rolling pin.
We wouldn’t recommend it, but if you add a little more flower, to thicken the consistency of the cookie dough, you could roll it out a little easier.
Again, this is not recommended, and the sugar cookies will lose it’s soft texture and sweet taste.
what could i garnish the cookies with?
My go to garnish for sugar cookies is sprinkles, however, I do have a few other ideas that would taste amazing with these cookies:
-crushed candy canes
-crushed Butterfinger
-crushed Andes mints
-gingersnap cookie crumbles
-M&M’s
-mini chocolate chips
-frosting designs
-shredded coconut
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looking for more holiday cookies? Here are a few of our favorite:
Cake Mix Christmas Cookies
Christmas Tree Cupcake Topper
Christmas Santa Cookies
Christmas Tree Brownies
Molasses Cookies
Kristen
Serves: 24
Soft and chewy sugar cookies that don't require a rolling pin or cookie cutters!
1 hr, 15 Prep Time
10 minCook Time
1 hr, 25 Total Time
Save RecipeIngredients
- 3/4 cup butter, softened
- 3/4 cup granulated sugar
- 2 eggs
- 3 teaspoons McCormick Vanilla Extract
- 1/2 teaspoon salt
- 2 1/4 teaspoons baking powder
- 2 1/4 cups all-purpose flour
- 2 1/2 cups powdered sugar
- 3 Tablespoons unsalted butter, softened
- 1/2 Tablespoon vanilla extract
- 3 Tablespoons milk
- Sprinkles, for topping
Instructions
- In a large mixing bowl, cream together butter and granulated sugar.
- Mix in eggs and vanilla until combined.
- Add salt, baking powder and flour.
- Mix until well combined.
- Cover and chill for at least one hour in the refrigerator.
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Roll dough into 1-inch balls and flatten using a glass until 1/2 inch thick.
- Bake for 9-10 minutes, or until barely beginning to turn golden brown.
- Let cookies cool completely.
- In a large mixing bow, cream together all frosting ingredients until smooth.
- Frost cookies and top with sprinkles.
- Store in an airtight container.
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