Melt-in-Your-Mouth Vanilla Sugar Cookies Made with Pantry Staples

I LOVE making cookies!

They are one of the simplest and most satisfying recipes we can make! In my opinion, the fewer ingredients they have, the better!

One of my favorite cookies are vanilla-flavored sugar cookies. They have a simple, pleasant flavor that never gets boring.

With that in mind, I decided to make these delicious cookies last Sunday and, of course, I decided to take photos of the entire process step by step to show you (just like I said I’m going to do!).

If you want to learn a simple but delicious cookie recipe, follow the step by step below. I promise I will surprise you!

Melt-in-Your-Mouth Vanilla Sugar Cookies Made with Pantry Staples

Ingredients:

• 2 1/3 cups all-purpose flour (and more as needed for rolling and work surface);
• 1/4 teaspoon salt;
• 3/4 cup (1 1/2 sticks) unsalted butter, softened;
• 3/4 cup sugar;
• 1 large egg;
• 2 teaspoons vanilla extract.

Step 1: Prepare the Dry Ingredients

In a bowl, combine the flour and salt, give it a quick mix, and set aside.

Tip: The flour should be spooned into the measuring cup and leveled off. Never scoop directly from the bag and press it down, as this packs in too much flour!

Step 2: Cream the Butter and Sugar

In a large bowl, beat the butter and sugar for about 2 minutes until smooth and creamy. You can use a stand mixer with the paddle attachment or a handheld mixer.

Step 3: Add the Wet Ingredients

Add the egg and vanilla extract, then beat on high speed for about 1 minute. Scrape down the sides and bottom of the bowl, and beat again until fully incorporated.

Step 4: Combine Dry and Wet Ingredients

Add the flour and salt mixture prepared earlier, beating on low speed until fully combined. The dough will be slightly soft, but that’s okay. If needed, you can add 1 additional tablespoon of flour.

Step 5: Roll Out the Dough

Lightly flour a sheet of parchment paper or a silicone baking mat, and transfer the dough onto it. Divide the dough into two equal portions. Use your hands to slighlty press down the dough. Now, using a floured rolling pin, roll out the dough to about 1/4 inch thickness.

The shape doesn’t matter as long as the thickness is consistent. If the dough is too sticky, sprinkle a little more flour while rolling.

Step 6: Chill the Dough

Lightly flour the surface of one rolled-out dough, then place a sheet of parchment paper on top to prevent sticking. Carefully place the second rolled-out dough on top, and cover everything with plastic wrap or aluminum foil.

Refrigerate for at least 2 hours or up to 2 days. Chilling the dough will help it firm up, making it easier to shape and cut.

Step 7: Cut Out the Cookies

Once the dough is chilled, preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat.

Carefully remove the top dough from the refrigerator to avoid breaking it. Using a cookie cutter (or a glass, like I did—no shame in improvising!), cut the dough into your desired shapes.

You can re-roll the dough scraps as needed to maximize the number of cookies. If the dough becomes too soft, place it back in the refrigerator for a few minutes before continuing.

Repeat the process with the second piece of dough.

Step 8: Bake the Cookies

Carefully place the cookies onto the baking sheets, spacing them about 3 inches apart. Bake for 9 to 12 minutes or until the edges are lightly browned.

Remove the cookies from the oven and let them cool on the baking sheet for about 2 to 3 minutes before transferring them to a wire rack to cool completely. The cookies will be slightly soft when you take them out, but don’t worry—they’ll firm up as they cool.

Step 9: Enjoy!

Let the cookies cool completely, and they’re ready to enjoy! They will stay fresh for up to 5 days at room temperature or up to 10 days if stored in the refrigerator.

So, did you like this recipe? I have another recipe about to come out for “Hungarian cookies“, very well known here in Europe, so stay tuned for all the news on AliceDias.com!

Before you leave, don’t forget to save this recipe to your Pinterest boards.

I’m waiting for your comment!