Vanilla Cookie Recipe
Soft, chewy, and infused with the lush, floral notes of vanilla, these cookies are a classic done right. Their crisp edges and tender centers offer a beautiful balance of textures, perfect for those moments when a little homemade comfort is all you need.
Ingredient Breakdown
Each component of this recipe is carefully chosen to create the ideal cookie—tender, aromatic, and perfectly sweet.
Unsalted butter provides the luscious, melt-in-your-mouth crumb that defines a well-made cookie. Softened to room temperature, it creams beautifully with sugar, creating the air pockets essential for a light texture.
Granulated sugar offers more than just sweetness. It’s responsible for those faintly crisp edges, balancing the soft chew of the interior and contributing to the golden hue during baking.
Vanilla bean paste or extract is the soul of these cookies. Its deep, aromatic essence perfumes every bite, turning a simple dough into something truly special.
The egg lends necessary structure and moisture, creating chewiness that balances the cookie’s tender crumb without making it cakey or dry.
All-purpose flour, kosher salt, and baking soda work together as the framework. The flour forms the body, salt sharpens flavors and heightens the vanilla, and baking soda ensures gentle spread and lift during baking.
For creative bakers, there’s flexibility. Swap vanilla bean paste with high-quality vanilla extract for accessibility, or introduce brown sugar for a hint of molasses flavor and deeper chew.
Step-by-Step Preparation Guide
Begin by creaming the softened butter and sugar with the vanilla until the mixture is light and fluffy. This step is essential; it whips air into the batter, setting the stage for cookies that are tender yet structured.
Next, add the egg, blending just until smooth. Overmixing here can cause the cookies to toughen, so a delicate touch ensures a softer bite.
Separately, sift together the flour, salt, and baking soda. Gradually incorporate this dry mixture into the butter mixture. Stir gently on low speed, stopping the moment the dough comes together to avoid developing too much gluten.
Prepare a shallow bowl of granulated sugar for rolling. Scoop the dough into uniform balls, about 45 grams each, and roll them between your palms before coating them generously in sugar. This final coating gives the cookies their characteristic sparkly finish and a slight crunch on the outside.
Arrange the dough balls on parchment-lined baking sheets, leaving plenty of space for spreading. Bake in a preheated 350°F (180°C) oven for 11 to 12 minutes. Watch for the edges to set while the centers remain puffy—this is key to achieving that irresistible chewy texture.
Cool the cookies on the baking sheet for about 10 minutes. This resting period allows them to firm up without becoming dry. Once set, transfer them to a wire rack to cool completely.
Recipe Tips
How to achieve the perfect light and fluffy creamed butter:
Always start with butter softened to room temperature and beat until pale and airy. This creates the structure needed for tender cookies.
Why resting dough between batches matters:
Scooping fresh dough right before baking helps maintain the dough’s texture and ensures consistent baking results.
Tips for uniform cookies every time:
Use a cookie scoop for even portioning and roll gently for smooth, round cookies.
The best way to cool cookies for the right texture:
Cooling on the baking tray allows the centers to set properly, preventing the cookies from becoming overly firm or dry.
What to Serve With This Recipe
There’s something nostalgic about pairing a warm vanilla cookie with a cold glass of milk—it’s a combination that never disappoints. For a more grown-up pairing, serve them alongside a cup of rich coffee or decadent hot chocolate for an elevated treat.
Transform these cookies into stunning desserts by sandwiching them with a scoop of ice cream or crumbling them over puddings and custards for added texture.
For those who like a little extra flair, a drizzle of vanilla glaze, a dip in melted chocolate, or a dollop of whipped cream can turn a simple cookie into a showstopper.
Creative Variations
For a citrusy twist, add a teaspoon of finely grated lemon or orange zest to the dough. Almond extract can replace vanilla for a nutty, aromatic variation, or introduce a pinch of cinnamon for a warm, spiced undertone.
Mix-ins are an easy way to personalize these cookies. White chocolate chips, chopped pecans, or dried cranberries lend additional texture and flavor without overpowering the vanilla essence.
For a playful variation, roll the cookie dough in cinnamon sugar before baking to create a snickerdoodle-inspired treat with a vanilla-forward base.
Frequently Asked Questions
Can the dough be frozen for later use?
Absolutely. Scoop and roll the dough, then freeze on a baking sheet before transferring to a freezer bag. Bake from frozen, adding an extra minute or two to the baking time.
Why do my cookies spread too much or not enough?
Butter that’s too soft or flour that’s incorrectly measured can affect spread. Always use room-temperature butter and measure flour accurately by weight for the best consistency.
How do I store these cookies to maintain freshness?
Keep the cooled cookies in an airtight container at room temperature. They’ll stay fresh for several days without losing their signature chewy texture.
Can I substitute vanilla bean paste with more extract?
Yes, replace the vanilla bean paste with an equal amount of high-quality vanilla extract for a similar aromatic profile.
Homemade vanilla cookies hold an undeniable charm—simple, comforting, and endlessly satisfying. Whether enjoyed plain, dressed up with toppings, or repurposed into creative desserts, they embody the magic of baking in its purest form. Keep this recipe close; it’s one you’ll reach for time and time again.
Ingredients
225g unsalted butter, softened to room temperature
1 large egg, at room temperature
300g granulated sugar
1 tsp vanilla bean paste or vanilla extract
320g all-purpose flour, sifted
1 tsp (3g) kosher salt
½ tsp baking soda
Additional granulated sugar for rolling
Instructions
Preheat your oven to 350°F (180°C). Line 2 to 3 baking sheets with parchment paper—baking may need to be done in batches depending on your oven’s capacity.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and vanilla on high speed. Continue mixing until the texture becomes light and fluffy, a process that incorporates air for a tender crumb. An electric hand mixer can also be used for this step if preferred.
Crack in the egg and mix until fully incorporated, ensuring the batter remains smooth and cohesive.
In a separate bowl, sift the all-purpose flour, kosher salt, and baking soda together. Gradually add the dry mixture to the creamed butter mixture, blending on low speed just until no streaks of flour remain. Overmixing can toughen the cookies, so a gentle hand is key.
Pour a small amount of granulated sugar into a shallow bowl for rolling.
Using a 2-tablespoon cookie scoop (roughly 45g of dough per scoop), portion out dough balls onto the prepared baking sheets. Start with spacing six cookies per sheet to gauge their spread during baking, increasing to eight per sheet if space permits on subsequent batches.
Roll each dough portion between your palms to form smooth spheres, then roll them generously in the granulated sugar. Place the sugared dough balls back on the baking sheets, leaving ample room between each one for expansion.
Bake the cookies for 11 to 12 minutes, or until they appear puffy with set edges and slightly soft centers. The cookies will firm up as they cool. Remove from the oven and let them cool directly on the baking sheets for about 10 minutes, allowing them to settle and develop their signature chewy texture. Afterward, transfer the cookies to a wire rack to cool completely.
Continue the process with any remaining dough, ensuring each batch is freshly scooped and rolled just before baking for consistent texture.
Once fully cooled, store the vanilla cookies in an airtight container at room temperature to maintain their delicate crisp edges and tender centers.
Vanilla Cookie Recipe
Ingredients
- 225 g unsalted butter softened to room temperature
- 1 large egg at room temperature
- 300 g granulated sugar
- 1 tsp vanilla bean paste or vanilla extract
- 320 g all-purpose flour sifted
- 1 tsp 3g kosher salt
- ½ tsp baking soda
- Additional granulated sugar for rolling
Instructions
- Preheat your oven to 350°F (180°C). Line 2 to 3 baking sheets with parchment paper—baking may need to be done in batches depending on your oven’s capacity.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and vanilla on high speed. Continue mixing until the texture becomes light and fluffy, a process that incorporates air for a tender crumb. An electric hand mixer can also be used for this step if preferred.
- Crack in the egg and mix until fully incorporated, ensuring the batter remains smooth and cohesive.
- In a separate bowl, sift the all-purpose flour, kosher salt, and baking soda together. Gradually add the dry mixture to the creamed butter mixture, blending on low speed just until no streaks of flour remain. Overmixing can toughen the cookies, so a gentle hand is key.
- Pour a small amount of granulated sugar into a shallow bowl for rolling.
- Using a 2-tablespoon cookie scoop (roughly 45g of dough per scoop), portion out dough balls onto the prepared baking sheets. Start with spacing six cookies per sheet to gauge their spread during baking, increasing to eight per sheet if space permits on subsequent batches.
- Roll each dough portion between your palms to form smooth spheres, then roll them generously in the granulated sugar. Place the sugared dough balls back on the baking sheets, leaving ample room between each one for expansion.
- Bake the cookies for 11 to 12 minutes, or until they appear puffy with set edges and slightly soft centers. The cookies will firm up as they cool. Remove from the oven and let them cool directly on the baking sheets for about 10 minutes, allowing them to settle and develop their signature chewy texture. Afterward, transfer the cookies to a wire rack to cool completely.
- Continue the process with any remaining dough, ensuring each batch is freshly scooped and rolled just before baking for consistent texture.
- Once fully cooled, store the vanilla cookies in an airtight container at room temperature to maintain their delicate crisp edges and tender centers.