30-Minute Best Ever Vanilla Butter Cookies
Soft vanilla butter cookies with a smooth glaze and optional decorations. Creamed butter and sugar base creates tender cookies with subtle vanilla flavor. Dough requires refrigeration before rolling and cutting with cookie cutters. Finished cookies are glazed and can be decorated with candies or colored sugars for special occasions.
Ingredients
- 1 cup butter, softened, unsalted
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoon milk
- 1 tablespoon vanilla extract
- 2 ½ cup all-purpose flourcake flour1:1.125texture
cookies will be more tender
- 1 teaspoon baking powder
- 2 ½ cup powdered sugar
- 2 tablespoon water
- 1 tablespoon butter, softened, unsalted
- 1 tablespoon light corn syrup
- ½ teaspoon vanilla extract(optional)
- food color(optional)
- decorator candies, sugars(optional)
Instructions
- 1
Combine butter, granulated sugar and egg in a bowl. Beat at medium speed until creamy.
- 2
Add milk and vanilla extract. Continue beating, scraping the bowl often, until well mixed.
- 3
Add flour and baking powder. Beat at low speed, scraping the bowl often, until well mixed.
- 4
Divide dough into thirds. Shape each third into a ball on plastic wrap. Wrap and flatten to 1/2 inch thickness. Refrigerate 2-3 hours or until firm.
- 5
Heat oven to 400°F.
- 6
Roll out dough on a lightly floured surface, one-third at a time, keeping remaining dough refrigerated, to 1/8 to 1/4 inch thickness.
- 7
Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheets.
- 8
Bake 6-10 minutes or until edges are lightly browned. Cool completely.
- 9
Combine powdered sugar, water, butter, corn syrup and vanilla in a bowl. Mix until powdered sugar is moistened.
- 10
Beat at medium speed until smooth, adding additional water if needed, to reach desired glazing consistency.
- 11
Tint with food color if desired.
- 12
Glaze cooled cookies. Add decorator candies if desired.
- 13
Let stand 6 hours or overnight until glaze is hardened.
Tips
Keep dough portions refrigerated while working with others to maintain proper consistency.
Glaze consistency is important; add water gradually to avoid overworking.
Cookies should cool completely before glazing to prevent glaze from melting.
Good to Know
Store in an airtight container at room temperature for up to 5 days.
Dough can be made and refrigerated up to 3 days ahead. Glazed cookies can be made 1 day ahead; store in airtight container.
Serve at room temperature. Decorate before glaze hardens for best adhesion of candies.
Common Mistakes
Overmix dough to avoid tough cookies.
Roll dough too thin to avoid cookies spreading excessively.
Skip refrigeration to avoid sticky, unmanageable dough.
Add water too quickly to glaze to avoid glaze that is too thin.