Paula Deen Vanilla Sugar Cookie

Paula Deen vanilla sugar cookie turns butter, flour and real vanilla into a soft, buttery cut-out cookie in 2 hours 20 minutes, including chill time. It's an easy cut-out cookie recipe for the holiday table, Easter baskets or a church supper, and it's a make-ahead dough that bakes in 10 minutes.

Chill the cut-out shapes in the freezer for 15 minutes right before they go in the oven, because cold dough holds its edges. Skip it and the cookies spread into puffy blobs that lose their bell and heart shapes.

Paula rolls the dough between two sheets of parchment instead of dusting the counter with flour, so the cookies stay tender rather than dry. She also lets them cool completely on the pan, since they come out soft and can break if you move them too soon.

Paula Deen Vanilla Sugar Cookie

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Course: DessertCuisine: American, SouthernDifficulty: Medium

Servings

15

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

210

kcal

Buttery dough rolls out smooth and bakes into soft cookies with lightly golden edges and a tender, sweet vanilla bite. Cooling them fully on the pan keeps every shape intact for sprinkles and icing.

Ingredients

• 1/2 cup plus 2 tablespoons granulated sugar
  

• 3/4 cup (1 1/2 sticks) unsalted butter
  

• 1 teaspoon baking powder
  

• 1 teaspoon salt
  

• 2 1/3 cups plus 2 tablespoons all purpose flour
  

• 1 large egg
  

• 1 teaspoon vanilla extract
  

Directions

• Sift the dry ingredients: Sift 2 1/3 cups plus 2 tablespoons all purpose flour, 1 teaspoon salt and 1 teaspoon baking powder together in a medium bowl. Set it aside while you make the dough.
• Cream butter and sugar: Beat 3/4 cup unsalted butter and 1/2 cup plus 2 tablespoons granulated sugar in a stand mixer with the paddle attachment on medium speed. Once it turns light and fluffy, add the egg and 1 teaspoon vanilla extract and beat until combined.
• Mix in the flour: Add the flour mixture in 2 batches, scraping down the bowl after each one. Beat only until the dough just comes together, because overmixing makes the cookies tough.
• Chill the dough ball: Turn the dough out onto a lightly floured surface and form it into a ball. Wrap it in plastic and refrigerate for 30 minutes.
• Roll and chill again: Roll the dough to 1/4 inch thick between two sheets of parchment paper. Slide it, still in the parchment, onto a cookie sheet and refrigerate for at least 1 hour.
• Preheat the oven: Heat the oven to 350°F while the dough finishes chilling.
• Cut and freeze: Cut out your shapes and place them at least 1 inch apart on a parchment-lined half-sheet pan or an ungreased nonstick cookie sheet. Freeze them for at least 15 minutes, or until they feel stiff.
• Bake the cookies: Bake for about 10 minutes, until the cookies are light golden brown. They'll still look soft when they come out, so don't wait for deep color.
• Cool before decorating: Let the cookies cool completely on the pan before you move them. Once they're firm, decorate them however you like, and expect about 12 3-inch cookies.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, Reynolds unbleached parchment paper, Ateco 11-piece round cutter set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Why do the cookies need to be chilled so many times?

The butter stays cold through each chill, which keeps the cookies from spreading in the oven. That's how the edges stay sharp enough for bells, hearts or any cutter you use.

Can I make the dough ahead of time?

Yes, you can wrap the dough ball tightly in plastic and keep it in the fridge until you're ready to roll it. Let it soften for a few minutes if it's too stiff to roll, then follow the rest of the steps.

How do I store the baked cookies?

Once they're completely cool and any icing has set, keep them in an airtight container at room temperature. They're best within a few days, so bake them close to when you need them.

What can I use if I don't have a stand mixer?

A hand mixer works fine for creaming the butter and sugar until light and fluffy. A sturdy spoon will do the job too, but it takes more patience and some arm strength.

Why did my cookies break when I moved them?

They're very soft straight out of the oven and need time to firm up. Leave them on the baking sheet until they're completely cool, and they'll hold their shape.