These vanilla sugar cookies are a super simple drop cookie topped with vanilla buttercream. They’re easy to make, soft and chewy, and absolutely delicious. Just top with sprinkles and you’re ready for the holidays!
This post is sponsored by Lone Goose Bakery. As always, opinions are 100% my own—thank you for supporting the brands that make IBK possible!
If you love an easy, no chill, CHEWY sugar cookie (with frosting!) then these vanilla sugar cookies are for you!
Sugar cookies are a must for the holidays aren’t they? And when recipes are as simple as this one, you really need to use high-quality ingredients, especially when it comes to vanilla extract.
If you’ve never heard of Lone Goose Bakery, let me introduce you: they carry the highest quality products for all your baking needs and their new vanilla extract is no different.
LGB Madagascar Bourbon Pure Vanilla Bean Extract isn’t just any old vanilla. It packs a flavorful punch of sweet vanilla flavor and, with more more than a tablespoon of vanilla in this recipe, you’ll want to be sure you’re using the best! Pick up a bottle and prepare to be amazed–it’s the best vanilla I’ve ever used, and I use a LOT of vanilla extract.
Why you’ll love these vanilla sugar cookies:
- The dough doesn’t need to chill so you can get your cookies in the oven that much faster.
- Both the cookies and the cookie dough are freezer-friendly; you can bake off half your batch today and save the rest for later in the season!
- They’re a very simple drop sugar cookie—even if you don’t bake regularly, you can make these successfully!
How to make your cookies
- Beat room temperature butter with vanilla extract until smooth
- Gradually beat in granulated sugar
- Mix in egg yolks one at a time
- Gradually mix in the dry ingredients
- Arrange tablespoons of dough on un-greased, unlined baking sheets
- Bake 12 to 18 minutes, until the cookies are cracked on top
Cool your cookies completely, then make the frosting.
- Beat butter, vanilla, and salt until smooth
- Gradually mix in powdered sugar
- Frost your cookies and decorate as desired
Recipe notes and tips
- Be sure to use room temperature butter! Your butter is ready to use if, when you press it lightly with your finger, it gives slightly but still holds its shape; this will take anywhere from 20 minutes to an hour depending on the temperature in your kitchen.
- To bring butter up to temp a little faster, you can cut it into smaller pieces.
- Don’t over-bake your cookies or they’ll be crunchy rather than soft and chewy; you can under-bake them a little if you prefer them to be really soft.
- Be sure to cool off your baking sheets in between batches of cookies. I run the bottoms of the baking sheets under cold water to cool them quickly.
- I recommend topping your cookies with sprinkles as you frost them, rather than frosting them all and then trying to decorate. The frosting hardens a little and the sprinkles might not attach.
- You can definitely dye your frosting! Mix the food coloring in at the end.
- See below for notes on freezing the cookie dough.
How to store your cookies
Uneaten cookies can be stored, layered with wax paper, in airtight containers at room temperature for up to 3 days.
They can also be frozen (in airtight containers) for up to 2 months. I like them directly from the freezer but you can leave them on the counter for 20 to 30 minutes to defrost if you prefer.
Can I freeze sugar cookie dough?
You sure can! This dough freezes really well.
Just shape your cookies into balls, arrange on a parchment-lined baking sheet, and pop in the freezer for about half an hour (or until solid).
Then transfer the dough balls to freezer bags and freeze for up to 2 months.
I like to write the date on the freezer bags so I know exactly how long they’ve been in the freezer (not that cookie dough lasts very long in my house).
Bake the cookies directly from the freezer, adding 3 or 4 minutes to the baking time.
A few more recipes you might enjoy:
S’mores Cookies
Melting Moments Cookies
Biscoff Truffles
Nutmeg Logs
Did you make these vanilla sugar cookies? Yay! Let me know what you think with a comment and a rating below. Then post a pic on IG–tag @theitsybitsykitchen so I can see your delicious creations!
Vanilla sugar cookies are easy to make, chewy, and packed with vanilla flavor. Topped with a simple buttercream frosting, they're a must for the holidays!
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 cup unsalted butter at room temperature
- 2 1/2 teaspoons Lone Goose Bakery Vanilla Extract
- 1 1/4 cups granulated sugar
- 3 large egg yolks
- 6 tablespoons unsalted butter at room temperature
- 1 1/2 teaspoons Lone Goose Bakery Vanilla Extract
- 1/2 teaspoon salt
- 2 1/2 to 3 cups powdered sugar
- 2 to 4 tablespoons milk or heavy cream
- Sprinkles for decorating
- Preheat the oven to 350 degrees.
- Sift the flour, baking soda, cream of tartar, and salt together into a medium bowl. Set aside; these are your dry ingredients.
- Combine the butter and vanilla in a large bowl and beat with an electric mixer until very smooth.
- With mixer on medium, gradually beat in the granulated sugar. Continue beating until very light and fluffy (several minutes), scraping down the bowl as necessary.
- Beat in the egg yolks one at a time, beating well after each addition.
- Turn mixer to low and gradually beat in the dry ingredients until a cohesive dough forms. Stir a few times with a rubber spatula to ensure everything is mixed well.
- Roll tablespoons of dough into balls and arrange 2 inches apart on un-greased unlined baking sheets.
- Bake 12 to 18 minutes, until the cookies are cracked all over the tops.
- Cool on baking sheets for 1 minute, then carefully transfer to wire racks to cool completely before frosting them.
- Once the cookies are fully cool, you’ll make the frosting.
- Beat the butter in a large bowl until smooth. Add the vanilla and salt and beat to combine.
- Turn mixer to low and gradually beat in 2 1/2 cups of powdered sugar and 2 tablespoons of milk or cream. When the sugar is all mixed in, scrape down the bowl. Turn mixer to medium and beat frosting until very smooth.
- If your frosting is too thick, add a little bit more milk or cream. If it’s too thin add a little more powdered sugar.
- Spread frosting on top of each cookie and top with sprinkles. Serve.
- Store cookies, layered with wax paper, in airtight containers for up to 3 days.
- Cookies can also be frozen (in airtight containers) for up to 2 months.
- You can freeze dough balls for up to 2 months. (Place them on a parchment-lined baking sheet and freeze until solid, then place in freezer bags.) Bake directly from the oven, adding a few minutes to the baking time.
- Don’t over-bake your cookies or they’ll be crunchy rather than soft and chewy; you can under-bake them a little if you prefer them to be really soft.
- Be sure to cool off your baking sheets in between batches of cookies. I run the bottoms of the baking sheets under cold water to cool them quickly.
- Cool your cookies completely before frosting them or the frosting will melt.
- I recommend topping your cookies with sprinkles as you frost them, rather than frosting them all and then trying to decorate. The frosting hardens a little and the sprinkles might not attach.
- You can definitely dye your frosting! Mix the food coloring in at the end. Either liquid or gel food coloring is fine; use whichever you prefer.
Linda says
Frosted sugar cookies are my favorite – and these didn’t disappoint! A perfect amount of chewiness.
Kelsie says
I’m so glad you liked them!
Katherine | Love In My Oven says
These are perfect Kelsie! Classic Christmas cookies, complete with red and green sprinkles. Yum!