My Recipe Box

Soft & Chewy Vanilla Cookies

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Yields about 2-1/2 dozen cookies.

  • To learn more, read:
    Pure Vanilla Flavor
  • by Abigail Johnson Dodge from Fine Cooking
    Issue 71

These thin, delicate rounds have a heady vanilla perfume—perfect with hot or iced tea or as a snack at any time of the day. The cookies can be eaten as is (my favorite way) or sandwiched with a bit of your favorite fruit preserves.

  • 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
  • 1/2 tsp. table salt
  • 1/4 tsp. baking powder
  • 6 oz. (3/4 cup) unsalted butter, softened at room temperature
  • 1-1/4 cups granulated sugar
  • Seeds scraped from 1 vanilla bean, or 1-1/2 tsp. pure vanilla extract
  • 2 large eggs
Tip:
It's important not to forget the salt in vanilla recipes. Without it, the vanilla flavor will be flat and boring.

Position the oven racks in the top and bottom thirds of the oven and heat the oven to 375°F. Line two cookie sheets with parchment.

In a medium bowl, whisk the flour, salt, and baking powder until well blended. In another medium bowl, beat the butter on medium-high speed with an electric mixer (a hand-held works well) until smooth. Add the sugar and vanilla bean seeds or extract and continue beating until well combined, about 2 min. Add the eggs and beat until well blended, about 1 min. longer. Add the flour mixture and mix on low speed until just blended, about 30 seconds.

Using a 1-tablespoon cookie scoop or two tablespoons, arrange heaping tablespoonfuls of the dough in mounds about 3 inches apart on the prepared cookie sheets. Bake two sheets at a time, swapping the sheets’ positions half way through baking, until the edges are golden brown, 10 to 14  min.

Set the sheets on racks and let cool for 5 min. before transferring the cookies to the racks to cool completely. Using cooled cookie sheets, bake the remaining cookie dough.

Make Ahead Tips

Store the baked cookies in an airtight container at room temperature for up to three days, or freeze for up to a month.

nutrition information (per serving):
Size : per cookie; Calories (kcal): 100; Fat (g): 5; Fat Calories (kcal): 45; Saturated Fat (g): 3; Protein (g): 1; Monounsaturated Fat (g): 1; Carbohydrates (g): 13; Polyunsaturated Fat (g): 0; Sodium (mg): 50; Cholesterol (mg): 25; Fiber (g): 0;

Photo: Scott Phillips

Delish! Now, they didn't come out soft and chewy but more like a nilla wafer texture and I loved it! 8-9 minutes not using parchment paper (I ran out!). What I did was put a lemon glaze on top of them using freshly juiced lemon and lemon zest. OMG, can I say total YUMMO!!!!! These are now my go to cookies to make for company pot lucks! Thank you!

Mine didn't rise and had a really bland cake flavour rather than vanilla. The measurements, if you weren't from America were extremely hard to follow. Please add grams!!!!

These cookies are really buttery and tasty with a rich vanilla flavor.

easy to make and yummy. we added sprinkles :)

Way too sweet. But nice and soft and chewy.

This are delicious and super vanilla-y!

Yummmmmmm.

I made a gluten-free version of these cookies and they were fantastic. Lots of vanilla flavor and chewy, as advertised.

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