Vanilla Biscuits
These delightful Vanilla Biscuits, also known as Sugar Cookies, are soft on the inside and slightly crisp on the outside, perfect for holiday sharing and decorating with icing.
Ingredients
Main Ingredients
- 225 g unsalted butter (softened, or use salted and skip salt) Must be softened to room temperature.
- 1 cup caster/superfine sugar (granulated/ordinary white sugar is okay too)
- 1.5 tsp vanilla extract
- 1 large egg (55-60g / 1.9-2oz)
- 3 cups flour (plain / all-purpose)
- 0.75 tsp baking powder
- 0.75 tsp salt
Icing
- to taste Icing for Sugar Cookies Use for decoration.
Instructions
Preparation
- Preheat the oven to 180°C / 350°F (160°C fan) and line 2 baking sheets with parchment paper.
- In a large bowl, beat the butter and sugar together until creamy for about 1 minute at speed 5.
- Add the egg and vanilla extract, then beat until fully combined.
- Add the flour, baking powder, and salt. Start mixing slowly, then beat until the flour is incorporated. The dough will appear clumpy.
- Dust your work surface with flour, scrape the dough out of the bowl, and pat it together. Cut it in half and shape each half into a disc.
- Roll out the dough to your desired thickness: 0.3cm / 1/8" for thinner, crispier cookies or 0.6cm / 1/4" for thicker, softer cookies, dusting with flour to prevent sticking.
- Use cookie cutters to cut out shapes, transferring them to the lined baking sheets with a knife or spatula. Keep excess dough in the fridge until ready to use.
Baking
- Bake for 10 minutes, swapping the trays halfway through. The cookies should have a pale golden surface with edges just starting to turn light golden.
- Allow the cookies to cool completely on the trays for the cookies to finish cooking.
Decorating
- Decorate with icing, sprinkles, or edible glitter to enhance the holiday spirit.
Notes
To store, keep cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them after they have cooled completely.