vanilla sugar cookies

It’s the ninth day of Christmas and you’ve likely, at least once, thought about, or actually gone (I feel sorry for you) to the shops. I’ve committed myself to doing my Christmas shopping 100% online this year and, because not all gifts can be bought, I’m going to be baking and making delicious treats for my favourite people this year.

Here are cookies I’m planning on decorating, popping in some boxes and tying up with a ribbon.

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//A recipe for vanilla sugar cookies

Since I think Santa should probably aim for healthy eating options, I’m substituting butter for flora pro-active margarine. You’ll also need some cookie cutters and I found these adorable Christmas themed ones from Victoria’s Basement last year and they have them again this year! If you can’t get your hands on those babies, any cookie cutter will do.


185g flora pro-activ margarine
1 cup caster sugar
2 teaspoons vanilla extract
3 cups plain flour
1 egg, plus 1 egg yolk extra
optional: decorating icing pens, icing sugar


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Preheat the oven to 170°C. Line a flat baking tray with baking paper.

Whiz the sugar, margarine and vanilla together in a food processor until smooth. Add the egg and extra egg yolk and whiz to combine. Add the flour, half a cup at a time, whizzing between each addition until all of flour has been well combined and a dough has formed.

Remove the dough from the processor and knead lightly. Wrap the dough in cling film and refrigerate for 40 minutes.

If you’ve got a tiny oven like I do, the dough will make around four trays of cookies. So, cut the dough into four and work with a quarter at a time, leaving the rest in the fridge to keep it as firm as possible.

Without handling the dough too much, place the quarter between two pieces of baking paper and roll to about 5mm thickness. Cut out your shapes, I’ve chosen the little trees, and line them up on the baking tray. You can bunch them up close if you’ve managed to keep the dough cool as they won’t expand much at all.



Bake for about 15 minutes or until golden around the edges. Make sure to use the top shelf of the oven if your oven isn’t fan-forced.

Remove from the oven and cool on the baking paper. Once the cookies are cooled they’ll slip right off the paper, if you try to move them while they’re warm they might fall apart.

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If you’re in a particularly festive mood, like I am from 12.01am December 1st, you can decorate the little cookies with icing pens, but they’re also really lovely dusted with a little icing sugar.

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And there you have it. A perfect little treat to leave for Santa on Christmas Eve!

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