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Soft & Chewy Vanilla Cookies

Scott Phillips

Yield: Yields about 2-1/2 dozen cookies.

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

Nutritional Information

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


  • 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.


It’s important not to forget the salt in vanilla recipes. Without it, the vanilla flavor will be flat and boring.


Rate or Review

Reviews (12 reviews)

  • eakaden | 03/31/2019

    Tasty! I doubled the recipe for a crowd and used one vanilla bean and 1.5 teaspoons of vanilla extract. I intended to sandwich them, some with Nutella and some with raspberry jam, but they are pretty sweet as is. Next time I will probably cut back on the sugar a little and serve them with lemon curd.

  • TheEarlofGrey | 06/18/2017

    As a follow up to my previous review, I should have mentioned we chilled the dough for an hour and lowered the oven temperature to 350 before we baked the second batch, but got the same results. Not sure what to tinker with after that?

  • TheEarlofGrey | 06/18/2017

    These were good but need a new name. Ours came out thin and crispy and made absolutely delicious sandwich cookies with seedless raspberry jam. But the vanilla flavor wasn't very strong and they weren't soft and chewy. We loved what we ended up with and will make again regardless.

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