Vanilla Cookies
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.
Servings: 24 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
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.
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
Calories: 52kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 8mg | Sodium: 60mg | Potassium: 16mg | Sugar: 12g | Vitamin A: 26IU | Calcium: 13mg | Iron: 0.04mg
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