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Vanilla Cookies Recipe

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4.3 from 70 reviews

These Vanilla Cookies are soft, buttery, and perfectly sweetened with a delicate vanilla flavor, making them an ideal treat for any occasion. The cookies are rolled in granulated sugar for a delightful crunch on the outside, with a soft center that melts in your mouth. Simple to prepare and bake, these cookies offer a timeless classic taste with a smooth vanilla aroma.

Ingredients

Dry Ingredients

  • 2 cups (240g) all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • ½ cup (113g) unsalted butter, softened to room temperature
  • 1 cup (120g) powdered sugar
  • 1 large egg, room temperature preferred
  • ¼ cup (56mL) vegetable oil
  • 1 Tablespoon (21g) Rodelle vanilla paste

Coating

  • ½ cup (100g) granulated sugar

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat your oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
  3. Cream Butter and Powdered Sugar: Using a handheld mixer or stand mixer fitted with a paddle attachment, beat the softened butter and powdered sugar on medium-high speed until the mixture is light, fluffy, and pale in color, about 2-3 minutes.
  4. Add Wet Ingredients: Stop the mixer and add the egg, vegetable oil, and vanilla paste. Beat on medium speed until all ingredients are fully incorporated. Scrape down the sides of the bowl with a spatula as needed.
  5. Combine Dry Ingredients: Lower the mixer speed to low and add the dry ingredient mixture in two additions. Ensure the first addition is mostly incorporated before adding the second. Continue mixing on low speed until just combined. The dough should be soft but not overly sticky.
  6. Form Dough Balls and Coat: Place the granulated sugar into a small bowl. Using a cookie scoop (#50 size recommended), scoop balls of dough and roll each ball gently in the granulated sugar until fully coated. Place the coated dough balls onto the prepared baking sheet, leaving space for spreading. Place about 8 balls per sheet.
  7. Bake: Bake the cookies in the preheated oven for 8-9 minutes, or until the edges are set but the centers remain soft. Avoid overbaking for optimal texture.
  8. Cool: Allow cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.
  9. Storage: Store fully cooled cookies tightly covered at room temperature for up to 1 week. These cookies also freeze well for up to 3 months. The unbaked dough balls can be frozen as well; thaw in the refrigerator overnight and roll in sugar before baking.

Notes

  • Use room temperature butter and egg for the best creaming results and improved texture.
  • If you don’t have vanilla paste, pure vanilla extract can be substituted, but vanilla paste offers more intense flavor and specks of vanilla bean.
  • Ensure the dough is soft but not sticky to handle easily and form perfect sugar-coated balls.
  • Spacing cookies properly on the baking sheet helps them bake evenly without merging.
  • Cooling cookies on the baking sheet before transferring prevents breakage and helps them set properly.
  • Freeze unbaked dough balls for convenient, fresh-baked cookies whenever desired.

Find it online: https://deliciousyum.com/vanilla-cookies-recipe/