Rachel's Recipes

Vanilla Sugar Cookies

Posted on: February 27, 2010

I wanted to make cookies for a tea, but I didn’t want them to be too overwhelming. These were the perfect pairing. I’m not a big sugar cookie girl, but the powdered sugar does the job in making these tasty.

1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup vegetable oil
1/2 cup granulated sugar, plus additional for sugaring tops
1/2 cup powdered sugar
1 large egg
2 teaspoons vanilla extract, or the seeds of 1 vanilla bean
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Using a mixer fitted with a paddle attachment, beat the butter in a large bowl on medium speed for about 1 minute. Add the vegetable oil, which may not fully incorporate with the butter. One by one, add the sugar, powdered sugar, egg, and vanilla, beating after each addition.

In a small bowl, mix the flour, baking soda, and salt. Mix into the wet ingredients using a wooden spoon.

To make the dough easier to handle, freeze the dough for 15 minutes (you can also refrigerate it for an hour). While the dough is resting, preheat the oven to 350 degrees. Line baking sheet with parchment paper, or foil, or grease generously with butter or cooking spray.

I used a medium cookie scoop (1 1/2 Tablespoons) to drop the cookies and fit eight on a pan instead of a dozen. Press the dough evenly with your fingers or palm to 1/4-inch thickness. Generously sprinkle sugar on top of the cookie dough.

For large cookies, dollop 2 Tablespoons of cookie dough onto the cookie sheet about 2 inches apart. For smaller cookies use 1 Tablespoon for each cookie.

Bake for 12 to 14 minutes for larger cookies or 8 to 10 minutes for smaller cookies. (I baked mine for 10-12 minutes). Let the cookies cool on the baking sheet for at least 10 minutes before transferring to racks to cool completely.

Source: The Pastry Queen


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This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.
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