Winter Market Vanilla Cloud (Print Version)

Buttery sugar treats with vanilla essence, soft texture, ideal for festive winter occasions and decorating.

# List of Ingredients:

→ Dry Ingredients

01 - 2 1/2 cups all-purpose flour (315 g)
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

05 - 1 cup unsalted butter, softened (225 g)
06 - 1 cup granulated sugar (200 g)
07 - 1 large egg, room temperature
08 - 2 teaspoons pure vanilla extract
09 - 1 tablespoon whole milk

→ For Rolling

10 - 1/4 cup granulated sugar (50 g)

# Step-by-step Instructions:

01 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
02 - Beat softened butter and granulated sugar with an electric mixer until light and fluffy, approximately 2 to 3 minutes.
03 - Add egg and vanilla extract to the butter mixture; beat until fully combined.
04 - Mix in the whole milk until evenly distributed.
05 - Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined; avoid overmixing.
06 - Cover the dough and refrigerate for at least 1 hour or up to overnight for optimal texture.
07 - Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
08 - Scoop tablespoon-sized portions, roll each into balls, then coat evenly with remaining granulated sugar.
09 - Place dough balls 2 inches apart on prepared baking sheets.
10 - Bake for 9 to 11 minutes until cookies are set and edges begin to turn golden.
11 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They practically melt in your mouth with a texture softer than most sugar cookies youve tried.
  • The dough is forgiving and actually tastes better after a night in the fridge.
  • Perfect blank canvas for royal icing, sprinkles, or eating them plain with coffee.
02 -
  • Do not skip chilling the dough or the cookies will spread flat and lose their soft puff.
  • Pull them from the oven when they look underdone in the center. They keep baking on the hot pan and turn out perfect.
03 -
  • Use a cookie scoop for uniform size so they all bake evenly and look bakery-perfect.
  • Rotate your baking sheets halfway through if your oven has hot spots. Mine always browns the back row faster.
  • For an extra tender crumb, replace 2 tablespoons of the all-purpose flour with cornstarch.

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