Easy Vanilla Sugar Cookies Recipe – Butter & Wheat Flour Delight

Last Updated on 6 months ago by Neha Deshmukh

Easy Vanilla Sugar Cookies Recipe – Butter & Wheat Flour Delight

Hey everyone! If you’re anything like me, the smell of vanilla baking in the oven instantly feels like home. These vanilla sugar cookies are exactly that – pure comfort, simple to make, and utterly delicious. I first made these with my grandmother, and honestly, they’ve been a family favourite ever since. They’re perfect with a cup of chai, a glass of milk, or just enjoyed on their own! Let’s get baking, shall we?

Why You’ll Love This Recipe

These aren’t just any sugar cookies. They’re wonderfully soft, subtly sweet, and have that classic vanilla flavour we all adore. Plus, they come together quickly – perfect for when you need a little something sweet and don’t want to spend hours in the kitchen. They’re also super versatile; you can easily adapt them for any occasion (more on that later!). Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 cup wheat flour (about 120g)
• 1/3 cup butter (75g)
• 1/4 cup vanilla sugar (50g)
• 2 tablespoons vanilla sugar (for coating)
• 1 no egg
• 1/4 teaspoon vanilla essence (about 1.25ml)
• 1/4 teaspoon baking powder (about 1.25g)
• 1/8 teaspoon salt (a pinch!)

Ingredient Notes

Let’s talk ingredients! A few little things can make all the difference:

• Vanilla Sugar: You can absolutely use store-bought vanilla sugar, but homemade is so much better! It’s easy to make – just bury a vanilla bean in a jar of sugar for a week or two. The flavour is incredible.
• Butter Type: I prefer using unsalted butter so I can control the salt level, but salted butter works just fine. Just reduce the added salt to a tiny pinch.
• Wheat Flour: All-purpose flour (maida) will give you a slightly more tender cookie, but whole wheat flour adds a lovely subtle flavour and a bit more texture. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, in a mixing bowl, cream together the butter and vanilla sugar using a hand whisk until it’s nice and fluffy. This takes a little elbow grease, but it’s worth it!
2. Next, add the vanilla essence and egg. Whisk everything together really well until it’s fully combined.
3. Now, gently mix in the salt, wheat flour, and baking powder. Keep mixing until a dough starts to form. Don’t overmix – we want tender cookies, not tough ones!
4. Preheat your oven to 180°C (356°F). Scoop out tablespoon-sized portions of dough, roll them into little balls, and then coat them generously with the extra vanilla sugar.
5. Gently flatten each ball slightly and place them on a baking tray lined with parchment paper. This prevents sticking and makes cleanup a breeze.
6. Bake for 10-12 minutes, or until the edges turn a lovely golden brown. Let them cool completely on the tray before transferring them to an airtight container. Trust me, the hardest part is waiting!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overbake! These cookies are best when they’re still slightly soft.
• Chilling the dough for 30 minutes before baking can help prevent spreading.
• Use good quality vanilla extract – it really makes a difference in the flavour.

Variations

Want to get creative? Here are a few ideas:

• Vegan Adaptation: Swap the egg for a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes).
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. I like one that includes xanthan gum for binding.
• Spice Level: My friend Priya adds a tiny pinch of cardamom to the dough – it’s amazing!
• Festival Adaptations: During Christmas and New Year, I love decorating these with colourful sprinkles and icing. They make adorable gifts!

Serving Suggestions

These cookies are fantastic on their own, but they’re even better with:

• A warm cup of masala chai
• A cold glass of milk
• A scoop of vanilla ice cream (don’t judge!)
• A dollop of whipped cream

Storage Instructions

Store these cookies in an airtight container at room temperature for up to 5 days. They also freeze well – just pop them in a freezer-safe bag for up to 2 months.

FAQs

Let’s answer some common questions:

1. Can I make the dough ahead of time? How long will it keep?

Absolutely! You can make the dough a day or two in advance. Just wrap it tightly in plastic wrap and store it in the fridge.

2. What is the best way to prevent the cookies from spreading while baking?

Chilling the dough for 30 minutes helps a lot. Also, make sure your baking powder is fresh.

3. Can I use brown butter in this recipe for a nuttier flavor?

Yes! Brown butter would add a lovely depth of flavour. Just let it cool slightly before adding it to the recipe.

4. What’s the difference between vanilla sugar and regular sugar?

Vanilla sugar is infused with vanilla bean, giving it a much more intense vanilla flavour.

5. How can I decorate these cookies for special occasions?

Get creative with sprinkles, icing, edible glitter, or even a simple dusting of powdered sugar!