A really nice dough for shaped cookies with a buttery, vanilla flavor: Vanilla Cut Out Cookies
The outer edges of these cookies are crunchy, and the insides are softer. They are buttery and slightly sweet.
Vanilla Cut Out Cookies
This recipe turns out a delicious, vanilla cookie. Cut them into shapes and decorate, as desired!
Ingredients
- 4 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) salted butter (no substitutes)
- 1 cup granulated white sugar
- ⅔ cup light corn syrup
- 1 tablespoon vanilla extract
- 1 large egg, beaten
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- Combine the butter, sugar, and corn syrup in a small saucepan. Cook and stir over medium heat until butter is melted and sugar is dissolved. Pour into a large mixing bowl. Stir in the vanilla, then cool for 20 minutes. Add the egg, mixing well.
- Add the flour mixture to the egg mixture; stir until combined. Divide the dough in half and wrap each half in plastic wrap. Chill at least 2 hours. (If the dough chills overnight, let it stand for 5 to 10 minutes at room temperature before rolling).
- Roll each portion on a lightly floured surface until ⅛ inch thick. Cut into desired shapes with floured cookie cutters or a sharp knife. Place the cutouts 1 inch apart on an ungreased cookie sheet.
- Bake in a 375° oven for 8 to 10 minutes or until the edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer the cookies to wire racks and cool completely.
Nutrition
Serving: 1serving, Calories: 84kcal, Carbohydrates: 13g, Protein: 1g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 12mg, Sodium: 56mg, Potassium: 11mg, Fiber: 0.2g, Sugar: 6g, Vitamin A: 103IU, Calcium: 7mg, Iron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Would this recipe be good with royal icing or would the cookie and icing be too sweet?
I think it would be fine with royal icing!
I was skeptical of this recipe because of the corn syrup and what effect it would have on the texture, and unfortunately for me, these are a no repeat. I’ve tested about 100 recipes for sugar cookies in search of the “ultimate” so am not a novice when it comes to sugar cookies. I was happy with the flavor of these. It was the texture that I found disappointing. The cookies are firm on the outside and chewy inside, but I wouldn’t call them a soft cookie. The outside has a slight sheen which I’m guessing is because of the corn syrup. I used white corn syrup so that it didn’t discolor the dough, but the dough had a yellow tinge despite the white corn syrup. The only change I made to the recipe was to add a bit of almond extract, but the vanilla was the star. Made a half recipe which yielded 18 medium sized cookies. They brown quickly so need to be watched. Mine were done in 8 minutes. I rolled the dough 1/4″ thick and am glad I did because the cookies spread a bit as they bake. If you’re not looking for a melt-in-your-mouth texture in a sugar cookie these would be a good choice because the flavor is great, the dough rolls nicely, and although they spread a bit in the oven, they keep their shape.