Description
These soft and chewy vanilla sugar cookies are a timeless classic that brings warmth and comfort to any occasion. With their buttery flavor, delicate sweetness, and melt-in-your-mouth texture, they’re perfect for sharing with family or enjoying alongside a cozy cup of tea. Simple to make and loved by all ages, this recipe captures the joy of homemade baking with pure vanilla flavor in every bite.
Ingredients
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2 ¾ cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon baking powder
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½ teaspoon salt
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1 cup (2 sticks) unsalted butter, softened
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1 ½ cups granulated sugar
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1 large egg
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2 teaspoons pure vanilla extract
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2 tablespoons milk (optional, for extra softness)
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Additional granulated sugar for rolling (optional)
Instructions
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Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
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In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
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In a large mixing bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 2–3 minutes.
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Add the egg and vanilla extract, mixing until smooth and creamy.
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Gradually add the dry ingredients to the wet mixture, stirring on low speed until just combined. Avoid overmixing.
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If the dough feels dry, add milk one tablespoon at a time until soft and easy to roll.
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Scoop 1½ tablespoons of dough and roll into balls. For extra sweetness, roll each ball in granulated sugar before baking.
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Place the dough balls 2 inches apart on the prepared baking sheets.
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Bake for 9–11 minutes, or until the edges are set but the centers remain soft.
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Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
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Do not overbake; the cookies should look slightly underdone when removed from the oven.
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Store in an airtight container at room temperature for up to 5 days.
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To freeze, place cooled cookies in a sealed container for up to 3 months.
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For a flavor twist, add 1 teaspoon of lemon zest or substitute ½ teaspoon of almond extract for part of the vanilla.
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If your dough feels too soft, chill it for 20–30 minutes before baking for thicker cookies.
- Prep Time: 15 minutes
- Cook Time: 20 minutes