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These soft, chewy vanilla cookies might be very simple to make but they’re so tasty you’ll want to make a batch every week! They are bursting with fresh vanilla flavor and anything but boring! Classic vanilla cookies are always popular, whether you’re enjoying them with a glass of milk or a cup of hot chocolate before bed, or pairing them with a late-morning coffee as a pick-me-up. They are made from everyday pantry ingredients and are a must-try if you love cookies and enjoy trying new cookie recipes.
With just 8 ingredients, you can make a batch of mouthwatering vanilla sugar cookies. You can include any add-ins you like and everyone will love them.
If you love baking cookies, also try mouthwatering oatmeal butterscotch cookies, rich and tasty creme brulee cookies, or these coffee cake cookies.
Why You’ll Love It
Quick and easy: This recipe really couldn’t be simpler. You just need to combine the ingredients, chill the dough and bake the cookies. You can have them baked and cooling in less time than running to the grocery store and buying a package of cookies!
Really delicious cookies: Classic vanilla cookies have earned their place in our hearts. There’s just something so timeless and wonderful about vanilla as a flavor. It’s almost impossible to only eat one of these!
Everyone will love them: This vanilla cookie recipe will appeal to absolutely everyone. Homemade cookies are always a treat but when serving up a classic like this, expect the cookie jar or plate to be empty sooner than expected.
Vanilla Cookie Recipe Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Vanilla paste: I like to use vanilla paste but you can use pure vanilla extract if you prefer. Vanilla extract and paste are very similar in flavor.
All-purpose flour: Use gluten-free flour if need be (I love this one!)
Butter: To add richness. No, you can’t substitute margarine and expect the same rich flavor! Use salted or unsalted butter.
Sugar: You need granulated sugar and powdered sugar to add the perfect amount of sweetness. Light brown sugar would also work in place of the granulated white sugar.
Baking soda: Helps get the texture perfect.
How to Make Vanilla Cookies
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the cookie dough: Whisk the flour, baking soda and salt in a medium bowl. Cream the butter, granulated sugar and powdered sugar in another bowl, then add the vanilla and egg. Add the flour mixture.
Refrigerate the dough: Once the flour is mixed in, roll the dough into a ball and chill it for at least half an hour.
Bake the vanilla cookies: Make 24 balls with the dough and arrange on a parchment paper or silicon mat lined cookie sheet. Bake in a preheated oven until slightly golden at the edges, and then cool completely.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use your preferred gluten-free flour.
Optional add-in ideas: Add chopped nuts or mini chocolate chips.
Try another extract: Although a vanilla flavor is amazing and makes the most delicious cookies, you might like to experiment with others, such as peppermint, hazelnut, orange, lemon, or almond extract.
Add some citrus: A little lemon, lime or orange zest is nice in the cookies.
Melted chocolate drizzle: Drizzle melted chocolate over the baked cookies. Dark, milk or white chocolate would all work.
Serving Suggestions
For the cookie platter: It’s fun to present several kinds of homemade cookies – these vanilla cookies, of course, and perhaps some chocolate chip cookies and gingerbread sandwich cookies.
Savory bites: Got friends dropping by? Why not also offer something savory like chips with a jalapeno popper dip or pizza bagel bites, too?
To drink: Pair the cookies with homemade country fair style lemonade or an iced white chocolate mocha (just like at Starbucks!)
How to Store Vanilla Cookies
Store: Keep them in an airtight container at room temperature and eat within 4 or 5 days.
Top Tips
Chill the dough: Don’t skip this step! Using room temperature dough means it’s too soft and the cookies will spread out too much during baking.
Baking time: You might need to add another 2 or 3 minutes to the cooking time if your dough has been refrigerated for more than 30 minutes.
Shaping the cookies: Press the cookies down firmly with your fingers. The dough will be quite stiff after chilling. It’s fine if they’re quite thick.
Homemade Vanilla Cookies FAQs
Keep it refrigerated and use it within 2 days or freeze the dough for up to 2 months if you want to cook the cookies later. Thaw it out overnight in the fridge before proceeding with the recipe. If you’re keeping the dough refrigerated for more than an hour, wrap it in plastic wrap so it doesn’t dry out.
Yes, this is the best way. Arrange 8 dough balls on the baking sheet and bake. Keep the rest of the dough balls on a plate in the fridge until you are ready to bake them.
Yes you can, although keep in mind they will expand a bit more and they’ll also take a couple of extra minutes to cook.
Vanilla Cookies Recipe
Vanilla Cookies
Equipment
- Silicon Mat or Parchment Paper
Ingredients
- 2⅓ Cups all purpose flour
- ½ Teaspoon baking soda
- ¼ Teaspoon salt
- 1 Cup butter, at room temperature
- 1 Cup granulated sugar
- ½ Cup powdered sugar
- 2 Teaspoons vanilla paste, or 2 Teaspoons vanilla extract
- 1 egg
Instructions
- Line a cookie sheet with a silicone mat or parchment paper. Set aside.
- In a mixing bowl, whisk the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter, granulated sugar, and powdered sugar until all ingredients are combined.
- Add in the vanilla paste and egg. Mix well until all ingredients are incorporated.
- Add the dry mixture in increments. Mix until the flour is all mixed in. Don’t over-mix – use a hand mixer or Danish dough whisk.
- Chill the dough in the refrigerator for at least 30 minutes.
- Preheat the oven to 350 degreesF.
- Use a medium-size cookie scoop, 1½ tablespoons, and scoop up the dough into balls.
- Arrange the dough balls on the prepared cookie sheet, leaving 2 inches in between each one.
- Bake for 7 to 9 minutes or until the edges are set and slightly golden.
- Cool the cookies on the cookie sheet for a few minutes before transferring them to a cooling rack.
Notes
Baking time: You might need to add another 2 or 3 minutes to the cooking time if your dough has been refrigerated for more than 30 minutes.
Shaping the cookies: Press the cookies down firmly with your fingers. The dough will be quite stiff after chilling. It’s fine if they’re quite thick.
Nutrition
Light, soft and chewy, these amazing vanilla cookies are always a real treat. They’re utterly irresistible and they’re also a breeze to make. You can even prepare a batch of dough and freeze it to shape and bake later. If you like vanilla and you’re fond of cookies, you are definitely going to be happy you chose to make these.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
They say vanilla is boring, but there is nothing boring about these cookies.
I enjoyed these cookies more than I thought. I was thinking of adding in some chocolate chips and glad I didn’t. Simple and classic and yummy.