Vanilla Sugar Snap Cookies

Buttery crisp cookies that can be sandwiched together with a filling, decorated or enjoyed plain. Learn how to make them in this vanilla sugar snap cookies recipe!

50mins prep 12mins cook 25 servings

Vanilla Sugar Snap Biscuits Recipe

  • Softened Unsalted Butter: 185 g
  • Caster Sugar: 225 g
  • Vanilla Extract: 1.5 tspn
  • Egg: 1
  • Egg Yolk: 1
  • Salt: 1 pinch
  • Plain Flour: 310 g

Vanilla Sugar Snap Biscuits Method

  1. Beat butter sugar and vanilla together until pale and creamy
  2. Add the flour, salt, egg and egg yolk and beat until it comes together as a smooth dough
  3. Wrap the dough in clingfilm and refridgerate the dough for at least 30 minutes
  4. Preheat your oven to 180° (350°) and line two baking trays with baking paper
  5. Roll out the dough to the thickness of 5mm between two sheets of baking paper. Cut out circle shapes using a cutter
  6. Place the circles on your lined baking trays and chill for another 10 minutes
  7. Bake for 12-15 minutes or until lightly golden brown on the edges
  8. Once cooked, place the cookies on cooling racks. Once fully cooled, enjoy!
  • Start with softened butter. It should be soft enough to put your finger in it without effort, but not melting. If the butter is too soft the mixture will be too sloppy
  • Use good quality vanilla extract. With the ever-rising price of vanilla, it can be tempting to buy the cheaper alternatives. But it’s worth spending the extra money and it will pay off in the end flavour
  • Most recipes for these cookies will say to use food processor. You can also the dough hook on a stand mixer if you have one. I used a hand mixer which worked well
  • Try not to mix the dough too much once you’ve added the flour. You can knead it for a few seconds until it’s smooth. Any longer and the gluten will develop too much, causing a tough rubbery cookie. For me, nothing beats getting in there with your hands once you’ve added the flour. That way you can really get a feel for when the dough is coming toether (and this dough feels satisfyingly soft!)
  • It’s important to refridgerate the dough before rolling out as well as before baking. This is because when you work with the dough, the butter will heat up. This may cause your mixture to become sloppy and difficult to work with. Putting it in the fridge allows the butter to harden up and your cookies will spread less when baking
  • It’s a whole lost easier to roll out the dough between two sheets of baking paper rather than on a floured surface. The dough doesn’t stick and you don’t add any unncessary flour.
  • Okay, this one is a LIFE CHANGER. While researching for this blog post, I found the most useful tool for cookie making. It’s a rolling pin with adjustable rings you attach to the end. Pick the thickness you want and it gives you the perfect result every time. It can be tricky to roll the dough out evenly, this pretty much does the job for you! If only I knew about this gadget before making these… Get it here!
  • Try to bake in a cool kitchen to stop the butter from melting as quick. But that is sometimes difficult with an oven on full blast. If your dough becomes sticky and difficult to work with, pop the rolled dough/your cut outs on the baking tray in the fridge for 10 minutes to firm up
  • When baking, keep a close eye on them after 10 minutes. They can turn brown in a matter of minutes.
  • When they have the right light golden brown colour, they will still feel soft. This doesn’t mean they’re underdone. They’ll firm up once cooled. Be careful when placing them on the cooling rack as they will be fragile. (if you don’t mind sparing a few, try them still warm from the oven – you wont regret it!)
  • These cookies with their vanilla flavour pair wonderfully with almost any filling! Sandwich them together, ice them with royal icing or, my favourite, eat them plain with a cup of tea. You can’t beat it!

This recipe is easy, quick and makes 25 cookies! It’s been a while since I’d made cookies and now I’m wondering why I left it so long. It took around 10 minutes to make the dough, and you can keep it in the fridge for up to a day until you’re ready to bake them. You can even freeze the dough for up to 3 months! When baking them they produced the most wonderful bakery smell throughout the house. You’re supposed to wait until they’ve cooled down before eating them. But they are crazy good when warm and slightly soft still. They have a lovely vanilla flavour which pairs well with any kind of filling you could dream of. Because it made so many cookies, I filled some with chocolate ganache, iced some with royal icing and left the rest plain. Enjoy them however you like!

These Vanilla Sugar Snap Cookies Are Versatile & Taste Divine

Extra Tips

vanilla sugar snap cookies recipe
vanilla sugar snap cookies recipe

Like this vanilla sugar snap cookies recipe? Comment down below! Why not try my chocolate cake without cocoa powder too?

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