Everyone needs a simple vanilla cookie recipe. This one, made from a slice-and-bake dough that you can mix together in a single bowl, yields thin, soft and chewy cookies perfumed with brown sugar and vanilla.
Vanilla Cookies
Updated on Sep. 03, 2024
Soft and chewy vanilla cookies are a utility player of the cookie tin, but they’re so satisfying with a mug of coffee or tea, and so simple to make, that you’ll return to them over and over again. This vanilla cookie recipe is a slice-and-bake cookie, or icebox cookie, meaning that you mix the dough, form it into rolls wrapped in parchment paper, wax paper or plastic wrap, then refrigerate before cutting the rolls into slices and baking them. The cookies bake up round and even, no cookie scoop necessary.
Ingredients for Vanilla Cookies
- Butter: Butter is both the primary fat and a key flavor ingredient in these cookies. Make sure that it’s well softened to best combine with the sugar.
- Brown sugar: Brown sugar adds considerable flavor as well as sweetness to this cookie dough. Use light or dark brown sugar, according to your preference.
- Eggs: Beaten eggs provide the cookie dough with structure and elasticity.
- Vanilla extract: Vanilla is the main flavoring ingredient in this recipe. You can substitute vanilla paste to bake up cookies pleasantly flecked with vanilla bean.
- Flour: All-purpose flour is the base of this cookie recipe. You can substitute a gluten-free all-purpose flour blend.
- Cream of tartar: A little cream of tartar, a key ingredient in meringue, mixed into the cookie dough makes these cookies chewy.
- Baking soda: The leavening in the cookie dough, baking soda reacts with the acidity in the brown sugar to contribute lift.
Directions
Step 1: Make the cookie dough
Cream the butter and brown sugar until light and fluffy. Beat in the eggs, water and vanilla. In a separate bowl, whisk together the flour, cream of tartar and baking soda, then gradually add the dry ingredients to the creamed mixture, and mix well.
Step 2: Form into logs and chill
Shape the dough into two rolls and wrap them in plastic. Chill the dough for four hours or overnight.
Step 3: Slice and bake the cookies
Preheat the oven to 375°F. Cut the rolls into 1/4-inch slices, then place the cookies 2 inches apart on greased baking sheets. Bake until lightly browned, eight to ten minutes. Remove to wire racks to cool.
Vanilla Cookie Variations
- Swap almond for the vanilla: Replace the vanilla extract with almond extract and roll each log in slivered almonds before chilling for an almond-flecked version of the cookie.
- Make coconut cookies: Replace the vanilla extract with coconut extract and the water with coconut water to make a coconutty version of the cookie. You can also mix toasted coconut into the dough before chilling it.
- Go pepperminty: Replace the vanilla extract with peppermint extract and roll each log in crushed peppermint candies before chilling. Swizzle the tops of the baked and cooled cookies with melted white chocolate.
How to Store Vanilla Cookies
Once the cookies are completely cooled, store them in an airtight container for up to two days. Though they’ll still be edible after longer storage at room temperature, the cookies do go stale. Their texture is best in the first day or two after they’re made.
Can you freeze vanilla cookies?
Yes. Once they’re cooled, wrap the cookies well or seal them in a zip-top freezer bag and store them in the freezer. Defrost them at room temperature or in the microwave.You can also freeze the rolls of dough, well wrapped, before baking. Allow them to defrost in the refrigerator before slicing and baking. You can also slice and bake them from partially frozen.
Vanilla Cookie Tips
How do you fix cookie dough that is too soft to slice?
If your vanilla cookie dough is becoming unwieldy, it’s likely too warm. Rather than adding flour or other dry ingredients that will throw off the ratios of the recipe and can thus yield unpleasant cookies, chill the dough in the freezer for 15 minutes to firm up the butter before proceeding with the recipe. You can re-chill the dough any time you need to as you bake each batch.
Should you use salted or sweet butter to make vanilla cookies?
You can use either one. Some people insist upon unsalted butter for all baking, but I find a little salt is a welcome seasoning addition in a sweet treat.
Can you substitute granulated sugar for the brown sugar in vanilla cookies?
You can, but a better option so you don’t miss out on the warm, caramel flavor notes the brown sugar contributes is to mix your own. Simply mix 3 to 4 teaspoons of molasses into 2 cups of white sugar, then proceed with this recipe as written.
Vanilla Cookies
Prep Time
20 min
Cook Time
10 min
Yield
about 5 dozen
Ingredients
- 1 cup butter, softened
- 2 cups packed brown sugar
- 2 large eggs
- 1/4 cup water
- 1/2 teaspoon vanilla extract
- 3-1/2 cups all-purpose flour
- 1-1/2 teaspoons cream of tartar
- 1-1/2 teaspoons baking soda
Directions
- Cream butter and brown sugar until light and fluffy. Beat in eggs, water and vanilla. In a separate bowl, whisk together remaining ingredients; gradually add to creamed mixture, and mix well.
- Shape into two rolls; wrap in plastic. Chill 4 hours or overnight.
- Preheat oven to 375°. Cut rolls into 1/4-in. slices; place 2 in. apart on greased baking sheets. Bake until lightly browned, 8-10 minutes. Remove to wire racks to cool.
Nutrition Facts
1 cookie: 84 calories, 3g fat (2g saturated fat), 14mg cholesterol, 60mg sodium, 13g carbohydrate (7g sugars, 0 fiber), 1g protein.
Loading Popular in the Community
My grandpa, a widower, raised his three sons on his own and did all the cooking and lots of baking. I can still picture him making these tasty cookies. —Karen Baker, Dover, Ohio
Recipe Creator
Loading Reviews
