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    Home | Recipes | Biscuits and Cookies

    Published: Oct 19, 2023 · Updated: Oct 20, 2023 by Angie Dixon ·

    Soft Chewy Vanilla Cookies

    jump to recipe Pin
    Pin - Stack of soft chewy vanilla cookies.

    These easy, delicious, soft, chewy vanilla cookies are super simple to make from everyday pantry ingredients.

    These vanilla sugar cookies have a little bit of crispiness on the outside and are delightfully chewy in the middle. Honestly, the best vanilla cookie to dunk either in a cold glass of milk or a hot cup of tea, coffee, or even hot chocolate.

    Sprinkle the vanilla cookie dough in some sugar before baking for really cute sparkly Christmas cookies!

    Vanilla cookies stacked on each other, with a cookie being dipped into coffee in the background.
    Jump to:
    • Recipe Testing/Development Notes
    • The Secret is Great Vanilla!
    • Ingredients
    • Weighing and Measuring Ingredients
    • Small-Batch
    • Step-By-Step Vanilla Cookies Instructions
    • Expert Tips for This Recipe
    • Storage and Freezing
    • Vanilla Cookies FAQ
    • Other Recipes You May Like
    • Rate & Review!
    • Recipe Card
    • Community Comments

    Recipe Testing/Development Notes

    When I set out to develop a vanilla cookie recipe, I wanted a really easy recipe. I wanted the recipe to result in a soft vanilla cookie that had a crisp edge and a chewy center.

    As always, the simplest of recipes are difficult to perfect. This particular recipe has probably undergone about 5 or 6 iterations (I lost count) before I came up with something that I was happy with.

    In all honesty, I almost lost my will to continue until I thought I should try to adapt my ginger biscuit recipe for a final test. Which is what this recipe is ultimately based on. In comparison to my other tests, this resulted in an increase in sugar, and a decrease in flour to get the desired texture and flavor.

    The texture and flavor of these chewy vanilla cookies rely heavily on the ratio of butter to sugar to flour. So before I get asked - no, you cannot reduce the amount of sugar in this recipe. It will change the outcome of the final cookie. However, you can skip rolling the cookies in the sugar before baking.

    The Secret is Great Vanilla!

    Besides having to play around with the ratios of butter, sugar, and flour, I was having trouble with the overall flavor of the cookie. Every test kept resulting in a slightly eggy flavor of which I was not keen. And then it struck me - it must be the vanilla I was using. So on my final test, I tried Queen Natural Vanilla Paste and the flavor was different. For me at least.

    So I recommend using a really great vanilla extract (paste or liquid), especially for super simple recipes that have so few ingredients.

    A hand lifting a vanilla sugar cookie off the baking tray.

    Ingredients

    Here are notes on the ingredients used, please refer to the recipe card for full quantities.

    Vanilla sugar cookies ingredients - butter, vanilla, sugar, egg, flour, baking soda, and salt.

    Plain flour (all-purpose flour/standard grade flour) refers to flour that has a protein content of approximately 9.5-12%. For cakes, this can be replaced with cake flour. If measuring ingredients by cups, make sure to aerate the flour and then scoop it into the measuring cup using a spoon before leveling it off.

    White sugar (granulated or caster sugar) adds sweetness without really impacting additional flavors in baked goods. In this particular recipe, the sugar doesn't only add sweetness but plays an important role in the texture of the cookie, and the chewiness.

    Vanilla extract enhances the flavors of the other ingredients in the recipe and is a cornerstone ingredient in baked goods and desserts containing eggs. Use the best vanilla you can afford, this can either be a paste or a liquid.

    Eggs just help bind this cookie together. I use a size 6 (New Zealand size) which is the same size as an Australian and South African Large but is a US/European medium.

    Baking soda encourages the cookie to spread out on the baking sheet. And helps set up the biscuit/cookie dough before the eggs set. And helps with the browning of the cookie.

    Butter adds flavor, softness, and moisture and sometimes aids in the leavening of baked goods. I use New Zealand butter in my recipes, which has approximately 82% butterfat and can be very yellow (similar to European or Irish butter). Butter cannot be substituted with butter or margarine spreads, but it can be substituted with baking margarine.

    Vanilla cookies strewn on a baking tray.

    Weighing and Measuring Ingredients

    Weighing ingredients with a digital kitchen scale is more accurate than using measuring cups. All my recipes are developed and tested using grams only.

    However, I have activated the metric-to-cup conversions. Simply click on "USA/Cups" or "metric" for your preferred measurements. For these conversions, cups are equal to 240mL/8 fl oz, tablespoons are 15mL and teaspoons are 5mL.

    Small-Batch

    If you want to make a small batch of vanilla cookies, I can say that by dividing the recipe in half by clicking on the "½" button next to the ingredients. When dividing an egg in half, I like to weigh the egg contents, then beat it together and weigh-off half the egg into the sugar mixture.

    Step-By-Step Vanilla Cookies Instructions

    Step 1 - Preheat the oven to 180°C/355°F. Line two large baking sheets/baking trays with parchment paper/baking paper or reusable silicon mats.

    Step 2 - In a large mixing bowl, cream the room-temperature butter and white sugar. This will take about 3 to 5 minutes. If using a stand mixer, cream together using a paddle attachment. Regularly scrape down the sides of the bowl.

    *Note - room temperature butter should have some give when poked or squeezed.

    Step 3 - Add in the room temperature egg and vanilla extract. Beat together until fully combined, light and fluffy. This will take about 2-3 minutes.

    Step 3 - Vanilla and eggs beaten into the creamed butter and sugar.

    Step 4 - In a smaller bowl, whisk together the flour, salt, and baking soda. Add half the dry ingredients to the wet ingredients and mix in until combined. Then add in the rest of the dry ingredients and mix until a soft dough forms. If using a hand mixer or stand mixer, this will most likely need to be finished by hand. Give the dough a few kneads in the bowl to make sure all the ingredients are fully combined.

    Step 4 - Cookie dough that has been kneaded a few times in the bowl to make a soft dough.

    Step 5 - Portion out the cookie dough using a 1-tablespoon cookie scoop or measuring spoon. Roll the dough into balls.

    Step 6 - Roll the dough balls in granulated sugar (optional extra and can be skipped) and place them on a large baking sheet approximately 2.5 inches or 7cm apart. Bake in a preheated oven for 9-11 minutes, or until the cookies are a light golden brown. Mine were done at 10 minutes.

    *Note - for larger cookies, use a 2 tablespoon cookie scoop or 2 tablespoons of dough. These cookies will need to be baked for 15 minutes.

    *Note - the 1 tablespoon sized cookie dough will result in cookies about 7cm (2.5 inches) across, and 2 tablespoon sized cookie will result in cookies about 9cm (3.5cm)

    Step 6 - Cookie dough rolled in sugar and placed on a baking sheet ready for baking.

    Step 7 - Allow the baked biscuits or cookies to cool on the baking tray for at least 5 minutes before gently lifting them onto a wired rack with a spatula. Allow them to cool completely.

    *Note - for a perfect biscuit, scoot around the edges of the hot cookies with a large cookie cutter. Then allow to cool completely.

    Step 8 - Continue with steps 5 through 7 until all the dough has been portioned and baked.

    Step 9 - Enjoy these soft vanilla cookies with a glass of milk, or a cup of tea.

    Baked cookies on a baking tray.

    Expert Tips for This Recipe

    • Use room temperature ingredients.
    • I like to cut my butter into blocks and then set at room temperature for at least 30 minutes before getting going. If the butter is still a bit hard I microwave it in 10 second increments until it is soft enough.
    • If my eggs are a bit cold, I pop them into lukewarm (not hot!) water to bring them to room temperature quickly.
    • Let the oven preheat fully while the cookies are chilling in the fridge.
    • Chilling is required as we used melted butter in this cookie recipe. If the cookies aren't chilled then they may spread into each other on the baking tray.
    • If using a fan-assisted, convection, or air-fryer, reduce the temperature by 20°C/25°F
    • Remember that all ovens work slightly differently and bake times may need to be adjusted for your specific oven.
    • I recommend using an oven thermometer for increased accuracy.

    Storage and Freezing

    These cookies can be stored in an airtight container for up to a week. Baked cookies can be frozen for up to 3 months.

    If freezing cookie dough, first scoop out portions. These can then be baked directly from frozen as per the recipe instructions.

    Vanilla Cookies FAQ

    Can I decrease the amount of sugar?

    No. The final outcome of the flavor and texture relies on the sugar in the cookie. However, you can skip the step of rolling the cookie dough in sugar before baking.

    Can I use Baking Powder instead of Baking Soda?

    In this instance, baking soda is essential in the outcome of the final cookie. Not only does it help the cookie spread out during baking, it also really helps with the browning of the cookie during the baking process.

    Can I add chocolate chips or nuts to this cookie?

    Yes! I tried the cookie dough with a fairly random amount of chocolate chips and they came out really great. Keep in mind that white chocolate chips will be really sweet (in my opinion). I would probably add about 1-2 cups of chocolate chips or nuts.

    Vanilla sugar cookies in a serving dish with cups of coffee.

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    Rate & Review!

    If you made this recipe, please leave a star rating! It gives my readers and me helpful feedback. If you want more recipes, subscribe to my newsletter, and follow me on Instagram, Pinterest, and Facebook!

    Recipe Card

    Vanilla sugar cookies strewn on a baking sheet.

    Vanilla Cookies

    Angie Dixon
    These easy, delicious, soft, chewy vanilla cookies are super simple to make from everyday pantry ingredients.
    4.8 from 12 votes
    Print Recipe Pin Recipe Email Recipe Save Recipe Saved!
    Prep time.Prep Time 30 minutes mins
    Cook time.Cook Time 10 minutes mins
    Total time.Total Time 40 minutes mins
    CourseCourse Dessert
    CuisineCuisine American
    Servings 42 cookies

    Equipment

    • Baking Tray
    • Stand Mixer OR
    • Electric hand mixer

    Ingredients
     
     

    • 2 sticks butter (*Note 1: 1 stick = 115 grams)
    • 1½ cups white granulated sugar (caster sugar)
    • 1 egg (Size 6/Med/large*note 2)
    • 2 teaspoons vanilla extract (paste or liquid)
    • 2¼ cups plain flour (all-purpose, standard grade)
    • ½ teaspoon table salt
    • 1 teaspoon baking soda (bread soda/bicarbonate of soda)
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 180°C/350°F. Line two large baking sheets/baking trays with parchment paper/baking paper or reusable silicon mats.
    • In a large mixing bowl, cream the room-temperature butter and white sugar. This will take about 3 to 5 minutes. If using a stand mixer, cream together using a paddle attachment. Regularly scrape down the sides of the bowl. *Note 3
      2 sticks butter, 1½ cups white granulated sugar
    • Add in the room temperature egg and vanilla extract. Beat together until fully combined, light and fluffy. This will take about 2-3 minutes.
      1 egg, 2 teaspoons vanilla extract
    • In a smaller bowl, whisk together the flour, salt, and baking soda. Add half the dry ingredients to the wet ingredients and mix in until combined. Then add in the rest of the dry ingredients and mix until a soft dough forms. If using a hand mixer or stand mixer, this will most likely need to be finished by hand. Give the dough a few kneads in the bowl to make sure all the ingredients are fully combined.
      2¼ cups plain flour, ½ teaspoon table salt, 1 teaspoon baking soda
    • Portion out the cookie dough using a 1-tablespoon cookie scoop or measuring spoon. Roll the dough into balls.
    • Roll the dough balls in granulated sugar (optional extra and can be skipped) and place them on a large baking sheet approximately 2.5 inches or 7cm apart. Bake in a preheated oven for 9-11 minutes, or until the cookies are a light golden brown. Mine were done at 10 minutes. *Note 4&5
    • Allow the baked biscuits or cookies to cool on the baking tray for at least 5 minutes before gently lifting them onto a wired rack with a spatula. Allow them to cool completely. *Note 6
    • Continue with steps 5 through 7 until all the dough has been portioned and baked.
    • Enjoy these soft vanilla cookies with a glass of milk, or a cup of tea.

    Notes

    1. 225 grams of butter is equal to two sticks and is slightly less than 1 metric cup. 
    2. New Zealand size 6 eggs are around the same size as an Australian/South African Large or a US/European medium.
    3. Room temperature butter should have some give when poked or squeezed.
    4. for larger cookies, use a 2-tablespoon cookie scoop or 2 tablespoons of dough. These cookies will need to be baked for 15 minutes.
    5. The 1 tablespoon sized cookie dough will result in cookies about 7cm (2.5 inches) across, and 2 tablespoon sized cookie will result in cookies about 9cm (3.5cm)
    6. For a perfect biscuit, scoot around the edges of the hot cookies with a large cookie cutter. Then allow to cool completely.

    Storage and Freezing

    These cookies can be stored in an airtight container for up to a week.

    Nutrition

    Serving: 1cookie | Calories: 93kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Sodium: 90mg

    Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly. All temperatures stated are conventional, unless otherwise stated. Recipes tested in grams and at sea level.

    Tried this recipe?Let us know how it was!

    « No-Bake Biscoff Cheesecake
    Chewy Coffee Cookies »

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      Recipe Rating




    1. Anonymous says

      July 27, 2024 at 5:06 am

      5 stars
      This recipe is the exact recipe my mom makes but I used self rising flour and my parents were very impressed

      Reply
    2. AJ says

      July 21, 2024 at 3:28 pm

      3 stars
      Maybe it was just me, but it was a very dense make. Still not bad, but not quite great. Butter and sugar weren't combining to fluffy but I continued anyways. It might have been a user error. Little sibs still loved them!

      Reply
    3. Anonymous says

      July 03, 2024 at 6:28 am

      5 stars

      Reply
    4. SV says

      January 30, 2024 at 7:37 pm

      5 stars
      I accidentally added baking powder instead of sugar to the halved recipe and they were still so good????? I'm beside myself at how tender these are lol....also a rec: if you halve the recipe, weigh the egg and use the whole yolk and a little dash of the white to even out the measurement instead of beating the egg first.

      Reply
      • Mary-Lou Watkins says

        January 30, 2024 at 8:30 pm

        Do you mean baking soda instead of baking powder? Because that would make sense 100%! Love the rec for halving a weight, will try that out the next time I make these 🙂

        Thank you!

        Reply
        • SV says

          January 30, 2024 at 8:45 pm

          hahaha yes, I meant I added baking powder instead of baking soda. I'm surprised it still worked. By using the powder, I cut the leavening power in half. With the soda, I suppose they would have browned more?

          Reply
          • Mary-Lou Watkins says

            January 31, 2024 at 10:25 am

            🙂 Yes, baking soda would have probably helped them brown more, but as long as they are tasty then it doesn't matter too much 🙂

            Reply
    5. Henk says

      December 10, 2023 at 1:01 am

      5 stars
      Hi Mary-Lou, just a quick note on your recipe... my daughter was guessing that the rounded balls has to be flattened before baking or do you bake them as balls? Your photo and instructions do not mention that step.

      Reply
      • Mary-Lou Watkins says

        December 10, 2023 at 9:18 am

        Hi Henk,

        The dough is baked from the rounded balls. I do not flatten them. The dough will get soft, spread and flatten out during the baking process.

        Best of luck,
        ML

        Reply
    6. Porschea Walsh says

      December 03, 2023 at 12:43 pm

      5 stars
      Fantastic, delish , no fail and easy! So good for Christmas 🎄

      Reply
      • Mary-Lou Watkins says

        December 04, 2023 at 8:54 am

        Thank you so much for this lovely feedback 🙂 I agree, these cookies are perfect for Christmas 🎄

        Reply

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