Indulge in the pleasure of crafting your own Homemade Vanilla Biscuits rather than merely passing by the cookie aisle. Resembling the store-bought variety, these biscuits boast a superior taste owing to their use of fresh ingredients.
Vanilla biscuits, also known as sugar wafers, have a rich history spanning over a century. Whether used as a crust or savored as a standalone snack, their versatility makes them a beloved treat. With this recipe, you can now recreate this popular cookie at home.
Biscuits Recipe
In a culinary landscape dominated by processed foods, the allure of concocting our favorite treats from scratch is undeniable. By preparing Vanilla Biscuits from scratch, you ensure the absence of artificial additives in every delectable batch.
How to Make Vanilla Biscuits
Equipped with a mixer and a parchment-lined baking sheet, you can effortlessly whip up these delightful cookies in no time. Begin by preheating your oven to 350°F (175°C).
- In a medium bowl, sift together the flour, baking powder, and salt, then set the bowl aside.
- In the bowl of a stand mixer, or using a hand-held mixer, cream together the butter and sugars on medium speed for a minimum of two minutes, ensuring to scrape down the sides as needed.
- Incorporate the egg, vanilla extract, and milk into the mixer bowl, blending the ingredients for approximately 30 seconds.
- Gradually add the flour mixture to the bowl, mixing on low speed until all ingredients are thoroughly combined.
- Chill the batter for 10-15 minutes.
- Using a 1/2 teaspoon, scoop dollops of the batter onto the prepared baking sheet, leaving about one inch (2.5 centimeters) of space between each dollop.
- Bake the biscuits for 12-15 minutes, or until they turn golden brown.
- Allow the cookies to cool completely before serving.
Storing Vanilla Biscuits
To maintain the freshness of your Vanilla Biscuits at room temperature, store them in an airtight container, where they will remain delectable for up to five days. Alternatively, freeze them by placing them in a sealed plastic bag, ensuring to label the bag with the date. Frozen biscuits will retain their quality for up to a month.
Ingredients
- 1 ½ cups (180 grams) all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon Kosher salt
- ½ cup (110 grams) unsalted butter, at room temperature
- ½ cup (60 grams) confectioners’ sugar
- ¼ cup (50 grams) granulated sugar
- 1 large egg, at room temperature
- 1 tablespoon (15 milliliters) vanilla extract
- 1 tablespoon (15 milliliters) whole milk
Instructions
- Preheat the oven to 350°F (175°C).
- Sift together the flour, baking powder, and salt in a medium bowl, then set aside.
- In the bowl of a stand mixer, cream together the butter, confectioners’ sugar, and granulated sugar on medium speed for at least 2 minutes, scraping down the sides as needed.
- Add the egg, vanilla extract, and milk, and blend until smooth and fluffy, approximately 30 seconds.
- Incorporate the flour mixture into the bowl, mixing on low speed until fully combined.
- Chill the batter for 10-15 minutes.
- Using a 1/2 teaspoon, scoop dollops of the batter onto a parchment-lined baking sheet, leaving about one inch (2.5 centimeters) of space between each dollop.
- Bake for 12-15 minutes, rotating the pan halfway through baking, until the cookies are golden brown.
- Allow the cookies to cool completely before serving.
