20 Delicious Vanilla Sugar Cookies Recipes for Every Occasion

Nothing says ‘welcome’ quite like the warm, buttery aroma of vanilla sugar cookies baking in your oven. Whether you’re hosting a holiday party, packing school lunches, or simply craving a sweet treat, these timeless classics bring comfort and joy to every occasion. Get ready to discover 20 irresistible recipes that will make your kitchen the heart of your home—let’s start baking!

Classic Vanilla Sugar Cookies with Royal Icing

Ready to bake cookies that actually hold their shape? These vanilla sugar cookies stay crisp yet tender, perfect for decorating with that signature royal icing finish. Roll, cut, and flood—your holiday cookie game just leveled up.

Ingredients

• 2 ¾ cups all-purpose flour—I always spoon and level to avoid dense cookies
• 1 cup unsalted butter, softened (leave it out for 30 minutes, no shortcuts!)
• 1 ½ cups granulated sugar—this gives that classic crackly top
• 2 large eggs, room temp for smoother mixing
• 2 tsp pure vanilla extract—skip the imitation for real flavor
• 1 tsp baking powder
• ½ tsp salt
• 2 cups powdered sugar, sifted to prevent lumps in the icing
• 2 tbsp meringue powder—this is the secret to firm, shiny royal icing
• 3-4 tbsp whole milk, adding slowly for your perfect piping consistency
• Gel food coloring—I use Americolor for vibrant, non-runny hues

Instructions

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. Cream the softened butter and granulated sugar in a stand mixer on medium speed for 3 minutes until pale and fluffy.
3. Add the room temperature eggs one at a time, mixing fully after each addition.
4. Mix in the vanilla extract until just combined.
5. Whisk the flour, baking powder, and salt in a separate bowl to evenly distribute the leavening.
6. Gradually add the dry ingredients to the wet mixture on low speed until a soft dough forms.
7. Divide the dough into two discs, wrap in plastic, and chill for 1 hour—this prevents spreading.
8. Roll one dough disc to ¼-inch thickness on a floured surface.
9. Cut shapes with cookie cutters, placing them 1 inch apart on the prepared sheets.
10. Bake for 8–10 minutes until the edges are lightly golden—they’ll firm up as they cool.
11. Transfer cookies to a wire rack and cool completely before icing, about 1 hour.
12. For the royal icing, combine powdered sugar and meringue powder in a clean bowl.
13. Add 3 tablespoons of milk and beat on low for 1 minute, then high for 2 minutes until stiff peaks form.
14. Adjust consistency with remaining milk: thicker for outlining, thinner for flooding.
15. Divide icing into bowls and tint with gel food coloring, stirring gently to avoid air bubbles.
16. Pipe outlines on cooled cookies with a #3 tip, then flood with thinned icing using a squeeze bottle.
17. Let iced cookies dry uncovered for 6–8 hours until the surface is hard to the touch.

Amazingly crisp edges give way to a soft center, with the vanilla shining through the sweet royal icing. Stack these with parchment between layers for gifting, or dunk them in coffee for the ultimate sweet-salty crunch.

Soft and Chewy Vanilla Sugar Cookies

These soft and chewy vanilla sugar cookies will absolutely blow your mind. They melt in your mouth with that perfect bakery-style texture. Seriously, you’ll never buy store-bought again after tasting these homemade gems.

Ingredients

– 2 ¾ cups all-purpose flour (I always spoon and level for accuracy)
– 1 teaspoon baking soda
– ½ teaspoon baking powder
– 1 cup unsalted butter, softened (room temp makes creaming so much easier)
– 1 ½ cups white sugar
– 1 large egg (room temp eggs incorporate better)
– 2 teaspoons vanilla extract (splurge on the real stuff—it makes all the difference)
– ¼ cup granulated sugar for rolling

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together the flour, baking soda, and baking powder in a medium bowl.
3. Beat the softened butter and 1 ½ cups sugar in a large bowl until light and fluffy, about 2-3 minutes.
4. Add the egg and vanilla extract to the butter mixture, beating until fully combined.
5. Gradually mix in the dry ingredients until just incorporated—don’t overmix!
6. Cover the dough and chill in the refrigerator for 30 minutes to prevent spreading.
7. Scoop 1-tablespoon portions of dough and roll into smooth balls.
8. Roll each ball in the remaining ¼ cup granulated sugar to coat completely.
9. Place dough balls 2 inches apart on prepared baking sheets.
10. Bake for 8-10 minutes until edges are just set but centers still look soft.
11. Let cookies cool on baking sheets for 5 minutes before transferring to wire racks.

Bake these beauties and watch them disappear faster than you can say “cookie monster.” The edges have that slight crispness while the centers stay wonderfully soft and chewy. Try sandwiching them with vanilla ice cream for the ultimate dessert upgrade, or enjoy them warm with a cold glass of milk.

Vanilla Sugar Cookie Cutouts with Sprinkles

Unleash your inner holiday baker with these vibrant vanilla sugar cookies. They’re the perfect canvas for your sprinkle creativity and guaranteed to disappear faster than you can say “more sprinkles!”

Ingredients

– 2 ¾ cups all-purpose flour (I always spoon and level for accuracy)
– 1 cup unsalted butter, softened (room temp makes creaming effortless)
– 1 ½ cups granulated sugar
– 2 large eggs (room temp helps everything blend smoothly)
– 2 tsp pure vanilla extract (the good stuff makes all the difference)
– 1 tsp baking powder
– ½ tsp salt
– ½ cup rainbow sprinkles (go heavy-handed for maximum festive vibes)

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together flour, baking powder, and salt in a medium bowl.
3. Beat softened butter and sugar in a large bowl until light and fluffy, about 3 minutes.
4. Add eggs one at a time, beating well after each addition.
5. Mix in vanilla extract until fully incorporated.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
7. Fold in rainbow sprinkles until evenly distributed throughout the dough.
8. Divide dough in half and shape each portion into a flat disc.
9. Roll out one disc to ¼-inch thickness on a lightly floured surface.
10. Cut out shapes with cookie cutters and transfer to prepared baking sheets.
11. Bake for 10-12 minutes until edges are just barely golden.
12. Cool cookies on baking sheets for 5 minutes before transferring to wire racks.
13. Repeat rolling and cutting with remaining dough.

Just baked, these cookies boast crisp edges with soft, tender centers that melt with vanilla warmth. The rainbow sprinkles add cheerful crunch and make them perfect for stacking high on a holiday platter or crumbling over ice cream for a festive sundae upgrade.

Brown Butter Vanilla Sugar Cookies

Zesty doesn’t even begin to describe these cookies. Brown butter brings that nutty depth, vanilla sings through every bite, and that sugar crust? Pure magic. You’re about to make your new favorite cookie.

Ingredients

– 1 cup unsalted butter (browning it transforms everything)
– 1 ½ cups granulated sugar (I always use cane sugar for better flavor)
– 2 large eggs (room temp eggs incorporate so much better)
– 2 tsp pure vanilla extract (splash in an extra ½ tsp if you’re feeling wild)
– 3 cups all-purpose flour (spoon and level for perfect measurements)
– 1 tsp baking soda
– ½ tsp salt (I use fine sea salt for even distribution)

Instructions

1. Melt 1 cup unsalted butter in a light-colored saucepan over medium heat.
2. Cook butter for 4-6 minutes, swirling constantly, until golden brown with nutty aroma.
3. Immediately pour browned butter into a heatproof bowl to stop cooking.
4. Let butter cool to room temperature, about 30 minutes (tip: speed this up by placing bowl in fridge).
5. Preheat oven to 350°F and line baking sheets with parchment paper.
6. Combine cooled brown butter and 1 ½ cups granulated sugar in a large mixing bowl.
7. Beat with electric mixer on medium speed for 2 minutes until creamy.
8. Add 2 large eggs one at a time, beating well after each addition.
9. Mix in 2 tsp vanilla extract until fully incorporated.
10. Whisk together 3 cups flour, 1 tsp baking soda, and ½ tsp salt in separate bowl.
11. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined (tip: don’t overmix or cookies will be tough).
12. Scoop 2-tablespoon portions of dough and roll into balls.
13. Roll each ball in additional granulated sugar for that crackly crust.
14. Place dough balls 2 inches apart on prepared baking sheets.
15. Bake at 350°F for 10-12 minutes until edges are lightly golden (tip: cookies will look slightly underdone but firm up as they cool).
16. Let cookies cool on baking sheet for 5 minutes before transferring to wire rack.

Just baked, these cookies boast crisp edges that give way to soft, chewy centers. That brown butter vanilla combo creates this warm, caramel-like flavor that’s downright addictive. Try sandwiching them with vanilla ice cream for the ultimate dessert upgrade.

Lemon Glazed Vanilla Sugar Cookies

OBSESSED with these lemon glazed vanilla sugar cookies? Same. They’re the perfect balance of zesty and sweet—your new go-to for holiday gifting or just treating yourself.

Ingredients

– 2 cups all-purpose flour (I always spoon and level for accuracy)
– 1/2 tsp baking powder
– 1/4 tsp salt
– 3/4 cup unsalted butter, softened (room temp blends smoother)
– 3/4 cup granulated sugar
– 1 large egg (pull it out 30 mins ahead—room temp incorporates better)
– 1 tsp vanilla extract
– 1 cup powdered sugar
– 2 tbsp fresh lemon juice (freshly squeezed gives the brightest flavor)
– 1 tbsp lemon zest

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk the flour, baking powder, and salt in a medium bowl until fully combined.
3. Beat the softened butter and granulated sugar in a large bowl with an electric mixer on medium speed for 2 minutes, until light and fluffy.
4. Add the egg and vanilla extract to the butter mixture, then beat for 1 minute until smooth.
5. Gradually mix in the dry ingredients on low speed until a soft dough forms—don’t overmix.
6. Scoop 1-tablespoon portions of dough, roll into balls, and place them 2 inches apart on the prepared baking sheets.
7. Bake for 10–12 minutes, until the edges are lightly golden but the centers are still soft.
8. Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack.
9. Whisk the powdered sugar, lemon juice, and lemon zest in a small bowl until the glaze is smooth and drizzle-able.
10. Drizzle the lemon glaze over the cooled cookies with a spoon, letting it set for 15 minutes.

Yield cookies that are tender with a crisp edge, bursting with bright lemon and warm vanilla. Try stacking them with a dollop of lemon curd between layers for an extra zingy dessert.

Vanilla Sugar Cookies with Cream Cheese Frosting

Craving that perfect bakery-style cookie? These vanilla sugar cookies deliver that crisp edge with a soft center you dream about. Cream cheese frosting takes them to legendary status—trust me, your holiday cookie platter just found its star.

Ingredients

– 2 ¾ cups all-purpose flour (I always spoon and level for accuracy)
– 1 tsp baking soda
– ½ tsp baking powder
– 1 cup unsalted butter, softened (room temp is key for that perfect cream)
– 1 ½ cups white sugar
– 1 large egg (room temp blends smoother)
– 2 tsp vanilla extract (splurge on pure vanilla—it makes all the difference)
– 8 oz cream cheese, softened
– ½ cup unsalted butter, softened
– 2 cups powdered sugar
– 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 ¾ cups all-purpose flour, 1 tsp baking soda, and ½ tsp baking powder in a medium bowl.
3. Beat 1 cup softened unsalted butter and 1 ½ cups white sugar in a large bowl on medium speed for 2 minutes until light and fluffy.
4. Add 1 large egg and 2 tsp vanilla extract to the butter mixture, beating until fully incorporated.
5. Gradually mix in the dry ingredients on low speed until just combined—don’t overmix for tender cookies.
6. Scoop 1 ½ tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
7. Bake for 10–12 minutes until the edges are lightly golden but centers still look soft.
8. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
9. For the frosting, beat 8 oz softened cream cheese and ½ cup softened unsalted butter on medium speed until smooth.
10. Gradually add 2 cups powdered sugar and 1 tsp vanilla extract, beating until fluffy and spreadable.
11. Frost each completely cooled cookie with a generous swirl of cream cheese frosting.

Fresh from the oven, these cookies boast a delicate crunch that gives way to a pillowy center. The tangy cream cheese frosting cuts through the sweetness beautifully. Try sandwiching two cookies with extra frosting for an indulgent treat, or sprinkle with colored sugar for festive flair.

Almond Vanilla Sugar Cookies

Whip up the most buttery, melt-in-your-mouth cookies that’ll have your kitchen smelling like a cozy bakery. These almond vanilla sugar cookies combine nutty richness with sweet vanilla—perfect for holiday gifting or a just-because treat. Seriously, they disappear faster than you can say “more please.”

Ingredients

• 1 cup unsalted butter, softened (I always use room temp for that perfect creaminess)
• 1 ½ cups granulated sugar (don’t skimp—this is what gives them that crisp edge)
• 2 large eggs, at room temp (trust me, cold eggs can make the dough gritty)
• 2 tsp pure vanilla extract (the real stuff makes all the difference)
• ½ tsp almond extract (this is the secret to that nutty depth)
• 3 cups all-purpose flour (I like to spoon and level it to avoid dense cookies)
• 1 tsp baking powder (for just the right lift)
• ½ tsp salt (balances the sweetness beautifully)

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream the softened butter and granulated sugar together with an electric mixer on medium speed for 2–3 minutes until light and fluffy. Tip: Don’t rush this step—proper creaming gives the cookies their tender texture.
3. Add the room temperature eggs one at a time, beating well after each addition until fully incorporated.
4. Mix in the pure vanilla extract and almond extract until just combined.
5. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Tip: Stop mixing as soon as the flour disappears to avoid tough cookies.
7. Scoop tablespoon-sized portions of dough and roll them into smooth balls between your palms.
8. Place the dough balls 2 inches apart on the prepared baking sheets to allow for spreading.
9. Bake for 10–12 minutes, or until the edges are lightly golden but the centers still look slightly soft. Tip: Pull them out when they’re just set—they’ll firm up as they cool for that ideal chewy center.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Ready to dive in? These cookies boast a crisp edge with a soft, chewy middle, and the almond-vanilla duo shines through in every bite. Try sandwiching them with a smear of raspberry jam or crumbling them over vanilla ice cream for an instant dessert upgrade.

Vanilla Sugar Cookies with Chocolate Drizzle

Bake these vanilla sugar cookies with chocolate drizzle and watch them disappear faster than your phone battery. They’re the perfect balance of buttery crisp and melty chocolate—ideal for holiday gifting or midnight snack attacks. Seriously, you’ll want to double this batch.

Ingredients

– 2 cups all-purpose flour (I always spoon and level for accuracy)
– 1 cup unsalted butter, softened (room temp makes creaming effortless)
– 3/4 cup granulated sugar (for that classic crunch)
– 1 large egg (room temp blends smoother)
– 2 tsp pure vanilla extract (skip the imitation—it matters!)
– 1/2 tsp baking powder (for a slight lift)
– 1/4 tsp salt (balances the sweetness)
– 1/2 cup semi-sweet chocolate chips (I prefer Ghirardelli for melting)
– 1 tsp coconut oil (makes the drizzle silky, not greasy)

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt until fully combined.
3. In a separate large bowl, use an electric mixer on medium speed to cream 1 cup softened unsalted butter and 3/4 cup granulated sugar for 2–3 minutes until pale and fluffy.
4. Beat in 1 large egg and 2 tsp pure vanilla extract just until incorporated—don’t overmix.
5. Gradually add the dry ingredients to the wet mixture, mixing on low until a soft dough forms with no flour streaks.
6. Scoop tablespoon-sized portions of dough, roll into balls, and place them 2 inches apart on the prepared baking sheets.
7. Flatten each ball slightly with the bottom of a glass dipped in sugar to prevent sticking.
8. Bake for 10–12 minutes until the edges are lightly golden but centers are still soft.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
10. In a microwave-safe bowl, melt 1/2 cup semi-sweet chocolate chips with 1 tsp coconut oil in 30-second intervals, stirring between each, until smooth.
11. Drizzle the melted chocolate over cooled cookies using a spoon or piping bag for control.
12. Allow the chocolate to set at room temperature for 20–30 minutes before serving.

Crunch into these cookies and you’ll love the crisp edges giving way to a tender center, all wrapped in a rich chocolate drizzle. Try stacking them with a scoop of vanilla ice cream for an epic cookie sandwich, or crumble over yogurt for breakfast—no judgment here.

Vegan Vanilla Sugar Cookies

Skip the dairy but keep all the buttery flavor. Seriously, these vegan vanilla sugar cookies melt in your mouth and disappear faster than you can say “plant-based perfection.”

Ingredients

– 2 cups all-purpose flour (I always spoon-and-level for accuracy)
– ¾ cup vegan butter, softened (Miyoko’s Kitchen makes these extra rich)
– ¾ cup granulated sugar (organic cane sugar gives that sparkly finish)
– ¼ cup unsweetened applesauce (this replaces eggs beautifully)
– 1 tsp pure vanilla extract (splurge on the good stuff—it matters)
– ½ tsp baking powder
– ¼ tsp salt (a pinch of sea salt balances the sweetness perfectly)

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened vegan butter and granulated sugar for 2 full minutes until light and fluffy—don’t rush this step!
3. Add the unsweetened applesauce and pure vanilla extract, then mix until completely combined.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a soft dough forms.
6. Scoop 1-tablespoon portions of dough and roll into smooth balls between your palms.
7. Place dough balls 2 inches apart on prepared baking sheets and gently flatten each to ¼-inch thickness with the bottom of a glass.
8. Bake for 10-12 minutes until the edges are just beginning to turn golden—the centers should still look slightly soft.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Tip: This resting time helps them set without becoming crumbly.
10. Cool completely before storing in an airtight container. These crisp up around the edges while staying tender in the center, with that classic vanilla warmth shining through. Try sandwiching them with vegan frosting or crumbling over dairy-free ice cream for next-level treats.

Gluten-Free Vanilla Sugar Cookies

Everyone needs that perfect gluten-free cookie recipe that actually holds its shape. Elevate your baking game with these buttery vanilla sugar cookies that nobody will guess are gluten-free. Get ready to impress with crisp edges and soft centers.

Ingredients

• 2 cups gluten-free 1:1 flour blend (I swear by Bob’s Red Mill for perfect texture every time)
• 1 cup unsalted butter, softened (room temp is crucial for proper creaming)
• ¾ cup granulated sugar (I sometimes use organic cane sugar for subtle caramel notes)
• 1 large egg (always room temperature for better emulsion)
• 2 tsp pure vanilla extract (splash in an extra ½ tsp if you’re a vanilla lover like me)
• ½ tsp baking powder (aluminum-free gives cleaner flavor)
• ¼ tsp salt (fine sea salt dissolves evenly throughout)

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Beat softened butter and granulated sugar in a large bowl with an electric mixer on medium speed for exactly 2 minutes until light and fluffy.
3. Add the room temperature egg and vanilla extract, then mix for 30 seconds until fully incorporated.
4. Whisk together gluten-free flour, baking powder, and salt in a separate bowl to ensure even distribution.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the dough comes together.
6. Divide the dough in half and shape each portion into a disc about 1-inch thick.
7. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour until firm.
8. Roll one disc of chilled dough between two sheets of parchment paper to ¼-inch thickness.
9. Cut out shapes using cookie cutters and transfer to prepared baking sheets, spacing them 2 inches apart.
10. Bake for 10-12 minutes until the edges are lightly golden but centers still look slightly soft.
11. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Golden edges give way to tender centers that melt in your mouth with pure vanilla warmth. Get creative with royal icing or simply enjoy them plain with afternoon tea. These keep beautifully in an airtight container for up to five days—if they last that long.

Vanilla Sugar Cookies with Cinnamon Sugar Topping

Grab your mixing bowls because these vanilla sugar cookies with cinnamon sugar topping are about to become your new baking obsession. Get ready for that perfect crisp edge and soft center that’ll have everyone begging for the recipe. Seriously, these disappear faster than you can say “more please.”

Ingredients

– 2 cups all-purpose flour (I always spoon and level for accuracy)
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt (fine sea salt works best here)
– 3/4 cup unsalted butter, softened (room temp is crucial for perfect creaming)
– 3/4 cup granulated sugar
– 1 large egg (room temperature helps everything incorporate smoothly)
– 2 teaspoons vanilla extract (use the real stuff—it makes all the difference)
– 1/4 cup granulated sugar for rolling
– 1 tablespoon ground cinnamon

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 cups flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt in a medium bowl.
3. Beat 3/4 cup softened butter and 3/4 cup granulated sugar in a large bowl until light and fluffy, about 2-3 minutes.
4. Add 1 large egg and 2 teaspoons vanilla extract to the butter mixture, beating until fully combined.
5. Gradually mix in the dry ingredients until just incorporated—don’t overmix!
6. Combine 1/4 cup granulated sugar and 1 tablespoon cinnamon in a small bowl.
7. Scoop tablespoon-sized portions of dough and roll into smooth balls.
8. Roll each dough ball in the cinnamon sugar mixture until completely coated.
9. Place dough balls 2 inches apart on prepared baking sheets.
10. Bake for 10-12 minutes until edges are lightly golden but centers still look slightly soft.
11. Let cookies cool on baking sheets for 5 minutes before transferring to wire racks.

Unbelievably good—these cookies strike that magical balance between crisp cinnamon-sugar crust and tender vanilla interior. Try serving them warm with a cold glass of milk or crumbled over vanilla ice cream for next-level dessert vibes. They’re the kind of simple perfection that makes any day feel special.

Vanilla Sugar Cookie Sandwiches with Jam Filling

Munch on these buttery vanilla sugar cookie sandwiches that’ll have your taste buds doing a happy dance. Jam-packed with sweet filling, they’re the perfect handheld treat that looks fancy but comes together shockingly easy. Seriously, your holiday cookie game just leveled up.

Ingredients

– 2 cups all-purpose flour (I always spoon and level for accuracy)
– 1 cup unsalted butter, softened (room temp makes creaming so much easier)
– 3/4 cup granulated sugar
– 1 large egg (room temp blends smoother)
– 2 teaspoons pure vanilla extract (the good stuff makes all the difference)
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup raspberry jam (seedless gives that smooth professional look)

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt until fully combined.
3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed for exactly 2 minutes until light and fluffy.
4. Add the egg and vanilla extract to the butter mixture, beating for 1 minute until completely incorporated.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until the dough comes together.
6. Roll tablespoon-sized portions of dough into smooth balls and place them 2 inches apart on prepared baking sheets.
7. Use the bottom of a glass to gently flatten each dough ball to 1/4-inch thickness.
8. Bake for 10-12 minutes until the edges are just beginning to turn golden brown.
9. Transfer cookies to a wire rack and cool completely, about 30 minutes.
10. Spread 1 teaspoon of raspberry jam onto the flat side of half the cooled cookies.
11. Top with remaining cookies, pressing gently to create sandwiches.

Not too sweet with that tangy jam center, these cookies strike the perfect balance between buttery crisp and soft chew. Try swapping the raspberry for apricot preserves or even lemon curd for fun variations. They’re perfect for gifting in cute boxes or stacking high on a vintage cake stand.

Vanilla Sugar Cookies with Lavender Infusion

Aromatic vanilla meets floral lavender in these dreamy sugar cookies that’ll have your kitchen smelling like a French bakery. Bake up these buttery delights in under 30 minutes—perfect for that sudden cookie craving or impressing unexpected guests. Seriously, these are the cookies that make people ask for your recipe.

Ingredients

– 2 cups all-purpose flour (I always sift mine first for that perfect crumb)
– 1 cup unsalted butter, softened (room temp is key—don’t rush this!)
– 3/4 cup granulated sugar
– 1 large egg (room temp eggs incorporate better, trust me)
– 2 tsp vanilla extract (splash in that good quality stuff)
– 1 tbsp dried culinary lavender buds
– 1/2 tsp baking powder
– 1/4 tsp salt (I prefer fine sea salt for even distribution)

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Crush the lavender buds between your palms to release their oils—this intensifies the floral notes.
3. Cream the softened butter and sugar together in a large bowl for exactly 3 minutes until pale and fluffy.
4. Beat in the egg until fully incorporated, then mix in the vanilla extract.
5. Whisk together the flour, baking powder, salt, and crushed lavender in a separate bowl.
6. Gradually add the dry ingredients to the wet mixture, mixing just until the dough comes together.
7. Scoop tablespoon-sized balls of dough and roll them between your palms.
8. Place dough balls 2 inches apart on prepared baking sheets—they spread beautifully.
9. Bake for 10-12 minutes until the edges turn golden but centers remain slightly soft.
10. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.

Melt-in-your-mouth tender with crisp edges, these cookies deliver that perfect sugar cookie texture. The lavender infusion creates a sophisticated floral note that pairs magically with the rich vanilla. Try crumbling them over vanilla ice cream or gifting them in pretty jars—they’re almost too beautiful to eat.

Vanilla Sugar Cookies with White Chocolate Chips

Let’s transform basic cookie dough into something unforgettable. These vanilla sugar cookies get a luxurious upgrade with creamy white chocolate chips—perfect for when you want impressive results with minimal effort.

Ingredients

• 2 ¼ cups all-purpose flour (I always spoon and level for accuracy)
• 1 cup unsalted butter, softened (room temp is crucial here—press it with your finger and it should leave a slight indent)
• ¾ cup granulated sugar
• 1 large egg (I prefer room temp eggs for better emulsion)
• 2 tsp pure vanilla extract (splurge on the real stuff—it makes all the difference)
• 1 tsp baking soda
• ½ tsp salt
• 1 cup white chocolate chips (I like the mini ones for better distribution)

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Cream together the softened butter and granulated sugar in a large bowl for exactly 2 minutes until light and fluffy—don’t rush this step as proper creaming creates the perfect cookie texture.
3. Beat in the room temperature egg and vanilla extract until fully incorporated, about 30 seconds.
4. Whisk together the flour, baking soda, and salt in a separate bowl to ensure even distribution.
5. Gradually mix the dry ingredients into the wet ingredients until just combined—overmixing creates tough cookies.
6. Fold in the white chocolate chips gently with a spatula.
7. Scoop tablespoon-sized portions of dough and roll them into balls between your palms.
8. Place dough balls 2 inches apart on prepared baking sheets—they spread significantly.
9. Bake for 10-12 minutes until the edges are lightly golden but centers still look slightly underdone.
10. Let cookies cool on baking sheets for 5 minutes before transferring to wire racks—this finishing step ensures they set properly without becoming rock hard.

Fresh from the oven, these cookies boast crisp edges that give way to soft, chewy centers studded with melted white chocolate pockets. For next-level indulgence, sandwich two cookies around vanilla ice cream, or crumble them over your morning yogurt—they’re versatile enough for breakfast or dessert.

Vanilla Sugar Cookies with Coconut Flakes

A batch of these vanilla sugar cookies with coconut flakes will disappear faster than your weekend. These buttery delights deliver that perfect crisp-chewy texture with tropical coconut vibes. Seriously, your kitchen will smell like a bakery dream.

Ingredients

– 2 cups all-purpose flour (I always spoon and level for accuracy)
– 1 cup unsalted butter, softened (room temp makes creaming effortless)
– ¾ cup granulated sugar
– 1 large egg (room temp blends smoother)
– 2 tsp pure vanilla extract (the good stuff makes all the difference)
– ½ cup sweetened coconut flakes (toasted first for maximum crunch)
– ½ tsp baking powder
– ¼ tsp salt

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt until fully combined.
3. Using a stand mixer with the paddle attachment, cream the softened butter and granulated sugar on medium-high speed for 3 minutes until light and fluffy.
4. Add the egg and vanilla extract to the butter mixture, mixing on medium until just incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
6. Fold in the coconut flakes by hand using a spatula until evenly distributed throughout the dough.
7. Scoop 1-tablespoon portions of dough and roll into balls between your palms.
8. Place dough balls 2 inches apart on prepared baking sheets, flattening slightly with your palm.
9. Bake for 10-12 minutes until edges are lightly golden while centers remain soft.
10. Cool cookies on baking sheets for 5 minutes before transferring to a wire rack.
11. Allow cookies to cool completely on the wire rack, about 20 minutes, before serving.

Outrageously good with their crisp edges and chewy centers, these cookies deliver buttery vanilla warmth with every coconut-studded bite. Try crumbling them over vanilla ice cream for an instant dessert upgrade, or package them in cellophane bags for the most appreciated homemade gift.

Vanilla Sugar Cookies with Orange Zest Glaze

Viral-worthy cookies just dropped. Vanilla Sugar Cookies with Orange Zest Glaze—the perfect balance of buttery sweetness and citrus zing. Bake these beauties for your next gathering and watch them disappear instantly.

Ingredients

• 2 cups all-purpose flour (I always spoon and level for accuracy)
• 1 cup unsalted butter, softened (room temp makes creaming effortless)
• 3/4 cup granulated sugar
• 1 large egg (room temp blends smoother)
• 2 tsp pure vanilla extract (the good stuff makes all the difference)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup powdered sugar
• 2 tbsp fresh orange juice (freshly squeezed for maximum flavor)
• 1 tbsp orange zest (I microplane directly for fine zest)

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Beat softened butter and granulated sugar in a large bowl with an electric mixer on medium speed for 2 minutes until light and fluffy. Tip: Don’t rush this step—proper creaming gives cookies their tender texture.
3. Add the egg and vanilla extract, then mix on low speed just until combined.
4. Whisk together flour, baking powder, and salt in a separate bowl.
5. Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms. Tip: Stop mixing as soon as no flour streaks remain to avoid tough cookies.
6. Scoop 1-tablespoon portions of dough, roll into balls, and place 2 inches apart on prepared baking sheets.
7. Bake for 10–12 minutes until the edges are lightly golden. Tip: The centers will look slightly soft—they firm up as they cool for perfect chewiness.
8. Transfer cookies to a wire rack and let cool completely, about 30 minutes.
9. Whisk powdered sugar, orange juice, and orange zest in a small bowl until smooth.
10. Drizzle glaze over cooled cookies and let set for 15 minutes.

Heavenly texture meets vibrant flavor in every bite. The cookies stay soft with crisp edges, while the orange glaze adds a bright, zesty finish. Serve them stacked high on a vintage plate or crumbled over vanilla ice cream for an instant dessert upgrade.

Vanilla Sugar Cookies with Pistachio Crumbles

Perfectly crisp yet chewy, these vanilla sugar cookies get a nutty upgrade with crunchy pistachio crumbles. They’re dangerously easy to whip up—just try not to eat all the dough before baking. Your holiday cookie platter just found its new star.

Ingredients

– 2 cups all-purpose flour (I always spoon and level for accuracy)
– 1 cup unsalted butter, softened (leave it out for 30 minutes—cold butter won’t cream properly)
– ¾ cup granulated sugar
– 1 large egg, room temp (this helps everything emulsify smoothly)
– 2 tsp pure vanilla extract (skip the imitation stuff for real flavor)
– ½ tsp baking powder
– ¼ tsp fine sea salt
– ½ cup shelled pistachios, roughly chopped (I like a mix of fine and chunky bits for texture)

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt until fully combined.
3. In a separate large bowl, use an electric mixer on medium speed to beat the softened butter and granulated sugar for 2 minutes until pale and fluffy.
4. Add the room temperature egg and vanilla extract to the butter mixture, then mix on low until just incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms—don’t overmix.
6. Gently fold in the chopped pistachios with a spatula until evenly distributed.
7. Scoop 1-tablespoon portions of dough, roll into balls, and place them 2 inches apart on the prepared baking sheets.
8. Lightly flatten each dough ball with the bottom of a glass dipped in sugar to prevent sticking.
9. Bake for 10–12 minutes, or until the edges are lightly golden but the centers still look slightly soft.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Heavenly with a cup of coffee, these cookies boast a buttery vanilla base and a satisfying crunch from those pistachio bits. Serve them warm for a gooey center or stack them high for a festive cookie box—either way, they disappear fast.

Vanilla Sugar Cookies with Maple Glaze

Every holiday season needs these vanilla sugar cookies with maple glaze—they’re buttery, tender, and impossible to stop eating. Elevate your cookie game with this simple recipe that delivers bakery-quality results every single time.

Ingredients

– 2 cups all-purpose flour (I always spoon and level for accuracy)
– 1/2 tsp baking powder (fresh baking powder makes all the difference)
– 1/4 tsp salt (I prefer fine sea salt for even distribution)
– 3/4 cup unsalted butter, softened (room temp butter creams beautifully)
– 3/4 cup granulated sugar (regular white sugar works perfectly)
– 1 large egg (room temperature eggs incorporate better)
– 2 tsp vanilla extract (pure vanilla gives that warm flavor)
– 1 cup powdered sugar (sifted to avoid lumps)
– 3 tbsp pure maple syrup (the real stuff—no pancake syrup!)
– 1-2 tbsp milk (whole milk creates the creamiest glaze)

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 cups flour, 1/2 tsp baking powder, and 1/4 tsp salt in a medium bowl.
3. Beat 3/4 cup softened butter and 3/4 cup granulated sugar in a large bowl until light and fluffy, about 2-3 minutes.
4. Add 1 large egg and 2 tsp vanilla extract to the butter mixture, beating until fully combined.
5. Gradually mix in the dry ingredients until just incorporated—don’t overmix the dough.
6. Scoop tablespoon-sized portions of dough and roll into balls, placing them 2 inches apart on prepared baking sheets.
7. Flatten each ball slightly with the bottom of a glass or your palm.
8. Bake for 10-12 minutes until the edges are lightly golden but centers still look soft.
9. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.
10. While cookies cool, whisk together 1 cup powdered sugar, 3 tbsp maple syrup, and 1 tbsp milk in a small bowl.
11. Add additional milk, 1 tsp at a time, until the glaze reaches your desired consistency.
12. Drizzle the maple glaze over completely cooled cookies using a spoon or piping bag.
Just baked, these cookies have that perfect crisp edge with a soft, cake-like center that melts in your mouth. The maple glaze adds a warm, caramel-like sweetness that complements the vanilla beautifully. Try crumbling them over ice cream or dipping the edges in chopped nuts for extra texture.

Vanilla Sugar Cookies with Raspberry Swirl

Dazzlingly simple yet impossibly elegant, these vanilla sugar cookies with raspberry swirl will transform your holiday baking game. Forget complicated techniques—this recipe delivers bakery-worthy results with minimal effort and maximum wow factor.

Ingredients

• 2 cups all-purpose flour (I always spoon and level for accuracy)
• 1 cup unsalted butter, softened (room temp is crucial for proper creaming)
• ¾ cup granulated sugar (domino brand gives me the best texture)
• 1 large egg (room temperature blends smoother)
• 2 tsp pure vanilla extract (splurge on the good stuff—it makes all the difference)
• ½ tsp baking powder
• ¼ tsp salt (fine sea salt dissolves perfectly)
• ⅓ cup seedless raspberry jam (I prefer Bonne Maman for its intense fruit flavor)
• 2 tbsp powdered sugar for dusting (optional but gorgeous)

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Beat softened butter and granulated sugar together in a large bowl for exactly 3 minutes until pale and fluffy—don’t rush this step as proper creaming creates the perfect cookie texture.
3. Add the room temperature egg and vanilla extract, beating for 1 minute until fully incorporated.
4. Whisk together flour, baking powder, and salt in a separate bowl to ensure even distribution.
5. Gradually mix the dry ingredients into the wet ingredients until just combined—overmixing creates tough cookies.
6. Drop tablespoon-sized scoops of dough 2 inches apart on prepared baking sheets.
7. Make a small indentation in the center of each cookie using your thumb or the back of a spoon.
8. Fill each indentation with ½ teaspoon of raspberry jam, being careful not to overfill.
9. Use a toothpick to gently swirl the jam into the cookie dough, creating a marbled effect.
10. Bake for 10-12 minutes until the edges are lightly golden but centers still look slightly soft.
11. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack—this prevents breaking.
12. Dust cooled cookies with powdered sugar using a fine mesh strainer for even coverage.

Zesty raspberry swirls cut through the buttery vanilla base, creating a perfect sweet-tart balance. The edges crisp up beautifully while the centers stay wonderfully chewy. Serve these warm with vanilla ice cream for an instant dessert upgrade, or package them in cellophane bags for the most impressive homemade gifts.

Vanilla Sugar Cookies with Caramel Drizzle

Nailing the perfect holiday cookie just got easier. These vanilla sugar cookies with caramel drizzle deliver that bakery-style crisp edge and chewy center everyone craves. Seriously, they disappear faster than you can say “more please.”

Ingredients

– 2 cups all-purpose flour (I always spoon and level for accuracy)
– 1/2 tsp baking powder (fresh baking powder makes all the difference)
– 1/4 tsp salt (I prefer fine sea salt for even distribution)
– 3/4 cup unsalted butter, softened (room temp butter creams beautifully)
– 3/4 cup granulated sugar
– 1 large egg (room temperature eggs incorporate better)
– 2 tsp pure vanilla extract (splurge on the good stuff here)
– 1/2 cup caramel sauce (the thick, scoopable kind works best)
– 1 tbsp coarse sea salt for sprinkling

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 cups flour, 1/2 tsp baking powder, and 1/4 tsp salt in a medium bowl.
3. Beat 3/4 cup softened butter and 3/4 cup sugar in a large bowl until light and fluffy, about 2 minutes.
4. Add 1 egg and 2 tsp vanilla extract to the butter mixture, beating until fully combined.
5. Gradually mix in the dry ingredients until just incorporated—don’t overmix.
6. Scoop 1.5 tablespoon portions of dough and roll into smooth balls.
7. Place dough balls 2 inches apart on prepared baking sheets and flatten slightly with your palm.
8. Bake for 10-12 minutes until edges are lightly golden but centers still look slightly underdone.
9. Transfer cookies to a wire rack and let cool completely, about 30 minutes.
10. Drizzle 1/2 cup caramel sauce over cooled cookies in zigzag patterns.
11. Immediately sprinkle with coarse sea salt before caramel sets.

Getting that perfect crackle-top while keeping the center soft is the magic here. Generously drizzle that caramel while the cookies are completely cool—it creates beautiful ribbons that harden into the perfect sweet-salty bite. Try stacking them with a scoop of vanilla ice cream for an epic cookie sandwich.

Summary

Mastering the perfect vanilla sugar cookie has never been easier with these 20 delightful recipes for every celebration. Whether you’re baking for holidays, parties, or just because, there’s a perfect cookie waiting for you. We’d love to hear which recipes become your favorites—drop us a comment below and don’t forget to share this sweet inspiration on Pinterest!