Featured Testimonial About Creighton University
Vanilla sugar cookies
Makes ~ 12 Cookies | Hands-On Time: 30 Minutes | Total Time: 2 Hour 30 Minutes
‘Tis the season for cookies! It’s Eli Vedral — the baker, owner, and founder of Kookaburra Cookies AND a proud 2023 Creighton graduate. I’m here with one of my favorite holiday baking recipes that also doubles as a festive, full-family activity (with built-in snacks… see: cookie dough!).
This recipe is as simple as it is delicious. The cookies are great when topped with your favorite frosting or icing, or, if you’re not a huge frosting fan (like me!), feel free to add-in your own mix-ins. Some of my favorites are chocolate chips, crushed candy cane, or any kind of chopped nut. After all, the world is your oyst—uh, vanilla sugar cookie?
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Ingredients
200g (1 Cup) Granulated Sugar
113g (1/2 Cup) Unsalted Butter, At Room Temperature
55g (2 Ounces) Cream Cheese, At Room Temperature
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1 Large Egg, At Room Temperature
1 Tsp. Vanilla Extract
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260g (2 Cups) All-Purpose Flour, Plus More For Rolling
Pinch (~ ⅛ Tsp.) Salt
Method
In a large bowl, beat together the sugar, butter, and cream cheese until the mixture is pale and fluffy — about 2 to 3 minutes.
Scrape down the sides of the bowl with a rubber spatula. Add the egg and vanilla extract. Beat for another 2 to 3 minutes until the mixture is smooth and thick.
Scrape down the sides of the bowl again. Add the flour and salt. Mix gently until just combined. You’re done mixing when there aren’t any visible pockets of dry flour. Don’t over-mix! That’ll only make your cookies tough. Transfer the dough to an airtight container or wrap it in plastic wrap. Refrigerate for at least two hours, or overnight.
When ready to bake, preheat your oven to 350ºF. Line two baking sheets with parchment paper.
On a lightly-floured surface with a lightly-floured rolling pin, roll the dough to ¼-inch thickness. With your cookie cutter(s) of choice, cut out your cookie shapes. Pro-tip: dip your cutter in flour before pressing it into your dough to avoid sticking.
Place the cut cookies on the prepared baking sheets, distributing your cookies evenly between the two. Bake cookies for 12 to 14 minutes, or until the edges are just barely golden. Let the cookies cool completely on the pan.
Cookies can be stored in an airtight container at room temperature for up to one week.
A little note
If you’re too busy putting up the tree, I'm happy to handle the holiday baking. Head to Kookaburra Cookies to order my gourmet strumble-topped cookies.
Merry Christmas!
— Eli Vedral, BA'23
