• Cream the Ingredients: In a stand mixer with the paddle attachment, combine the butter, shortening, and sugar. Mix until light and fluffy.
• Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix until fully incorporated.
• Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt.
• Mix Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients in the stand mixer, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
• Chill the Dough: Cover the dough and chill in the refrigerator for at least 2 hours. The dough can be stored in the fridge for up to 4 days or in the freezer for about 1 month.
• Roll Out the Dough: When ready to use, roll the dough on a lightly floured surface to about ½ inch thickness. For a slightly softer cookie, keep the thickness; for a crispier cookie, roll thinner.
• Cut and Bake: Use cookie cutters to cut your desired shapes or carve custom designs with a knife. Place cookies on baking sheets lined with parchment paper.
• Bake: Bake in a preheated oven at 350°F (175°C) for 8-10 minutes, or until edges are lightly golden. To test doneness, insert a toothpick—if it comes out clean, they’re ready!
• Cool: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
• Decorate: Once cooled, decorate with your favorite icing and sprinkles and enjoy!

Here are a few variations to try with the Buttery-Vanilla Sugar Cookie dough!

Thumbprints with Lingonberry Jam (or leftover Homemade Cranberry Sauce!)

• Additional Ingredients: Roughly chopped pecans or walnuts, lingonberry or other red berry jam
• Instructions:
• Form a one-inch round ball of dough.
• Chop or gently crush raw pecans or walnuts.
• Roll the dough ball firmly in the crushed nuts until coated completely. Re-shape into a ball as needed.
• Place on a lined baking sheet three inches apart and bake at 350 degrees for 8 minutes or until the dough is about half baked.
• Remove cookies and use a teaspoon or melon baller to create a half-circle divot in the center of each cookie. Place about one teaspoon of jam in the divot.
• Return cookies to the oven to finish the bake (about 4-6 minutes).
• Remove and let cool on a rack. Dust with powdered sugar to serve.

Sesame Tea Cookies

• Additional Ingredients: Raw sesame seeds
• Instructions:
• Form a one-inch round ball of dough.
• Roll the dough ball firmly in the raw sesame seeds until coated completely. Re-shape into a ball as needed.
• Place on a lined baking sheet three inches apart and bake at 350 degrees until lightly golden, about 12 minutes.
• Let cool on a wire rack for about 10 minutes before enjoying.

Chocolate-Coconut Cookies

• Additional Ingredients: ½ cup shredded coconut (sweetened or unsweetened), 1 cup semi-sweet chocolate chips, 1 teaspoon coconut oil
• Instructions:
• Melt the chocolate chips with the coconut oil in a double boiler to avoid burning the chocolate. Set this aside to drizzle the baked cookies with later.
• Form a 1 ½ inch ball of dough.
• Place on a lined baking sheet three inches apart and bake at 350 degrees for 8 minutes. Remove from the oven and gently press the cookies with the bottom of a jar or drinking glass until about ¼ inch thick.
• Return to the oven to finish the bake (about 4-6 minutes).
• Let cool on a wire rack for about 10 minutes.
• Using a small wire whisk or a spoon, drizzle your melted chocolate over the cookies, as little or as much as you like.
• Sprinkle the chocolate with the shredded coconut, gently pressing it in so it sticks as needed.

Black Cherry & Almond Slice Cookies

• Additional Ingredients: 1 cup dried black cherries (unsweetened or sweetened), 1 cup raw sliced almonds
• Instructions:
• Chop the dried black cherries so they are about ¼ their initial size.
• Use your hands to gently incorporate the chopped black cherries and sliced almonds into the dough.
• Roll the cookie dough into a log, about 2 inches thick.
• Wrap in plastic wrap and refrigerate for at least an hour to make it easier to slice.
• Remove from the fridge and slice the cookie log into ½ inch thick coins.
• Place on a lined baking sheet three inches apart and bake at 350 degrees until lightly golden, about 12 minutes.
• Let cool on a wire rack for about 10 minutes.
• Drizzle with an almondy glaze if you like before serving.