Vanilla Cookies

Vanilla sugar cookies strewn on a baking sheet.

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

Prep Time 30

Cook Time 10

Total Time 40

servings42 cookies

saltyginger.comMary-Lou

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)

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.

All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.

Video

Notes

225 grams of butter is equal to two sticks and is slightly less than 1 metric cup.
New Zealand size 6 eggs are around the same size as an Australian/South African Large or a US/European medium.
Room temperature butter should have some give when poked or squeezed.
for larger cookies, use a 2-tablespoon cookie scoop or 2 tablespoons of dough. These cookies will need to be baked for 15 minutes.
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)
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