One of my favorite Christmas memories is the smell of these Soft Vanilla Cookies baking on a cold winter day. It takes me back to when I was little, and would help my mom bake cookies while Christmas music played in the background.
My mom usually isn’t particular about ingredients until it comes to real vanilla. One thing I do remember about my childhood is that she always had real vanilla extract in her cupboard.
I use real vanilla in my cookies too. The smell and flavor are better than an imitation vanilla. It is also the vanilla flavor I grew up with, and no one can beat mom’s baking.
These soft vanilla cookies are the perfect Christmas treat. They are great for gift giving.
Recipe Ingredient Notes
To make Vanilla Cookies, you will need the following ingredients:
- Butter
- Sugar
- Eggs
- Vanilla
- Salt
- Baking Powder
- Flour
- Powdered Sugar
- Milk
- Sprinkles
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Vanilla Cookies
Cookies
- In a large mixing bowl, cream together butter and granulated sugar.
- Mix in eggs and vanilla until combined.
- Add salt, baking powder and flour. Mix until well combined
- Cover and chill for at least one hour in the refrigerator.
- Preheat oven to 350 ℉.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Roll dough into 1-inch balls and flatten using a glass until 1/2 inch thick.
- Bake for 9-10 minutes, or until barely beginning to turn golden brown.
- Let cookies cool completely.
Frosting
- In a large mixing bowl, cream together all frosting ingredients until smooth.
- Frost cookies and top with sprinkles.
- Store in an airtight container.
Storing and Other Tips
If you manage to not eat the whole tray of cookies immediately, these Vanilla Cookies store well. Once cookies have completely cooled, here is how you can store them:
- Counter: Store in an airtight container in a single layer for up to 4 days at room temperature. If you want to try and get the cookies to last even longer without becoming crumbly cookies, add a slice of bread into the container of cookies. The bread will give the cookies something to draw moisture from.
- Refrigerator: Store in an airtight container in a single layer for up to 7 days in a refrigerator.
- Freezer: You can freeze precooked cookie dough for cookies later. Just roll out and freeze for 30 minutes, and then transfer to an airtight, freezer safe bag for up to 3 months. To store cooked cookies, let them cool completely before you put them in a freezer-safe bag for up to 3 months.
Could I make this dough ahead of time?
You can always make soft vanilla cookie dough ahead of time. However, I wouldn’t recommend making it more than 24 hours in advance since cookie dough can dry out really easily in the fridge.
If you do make the cookie dough ahead of time, be sure it is in an airtight container, or wrapped tightly in a bowl covered with plastic wrap to keep all the moisture in.
I would also allow it to sit on your counter 15 minutes before baking, to soften it up.
Could I shape Vanilla Cookies with a cookie cutter?
The dough for soft vanilla cookies is extremely soft. It isn’t like your other sugar cookie dough recipes. It would be really difficult to roll this dough out with a rolling pin.
We wouldn’t recommend it, but if you add a little more flour, to thicken the consistency of the cookie dough, you could roll it out easier.
Again, this is not recommended, and the soft vanilla cookies will lose their soft texture and sweet taste.
Enjoy More Delicious Classic Cookie Recipes
There’s nothing like homemade cookies that the whole family will love. Check out our comprehensive collection of cookie recipes here.
Vanilla Cookies
Ingredients
- ¾ cup butter, softened
- ¾ cup sugar
- 2 eggs
- 3 teaspoon vanilla
- ½ teaspoon salt
- 2 ¼ teaspoon baking powder
- 2 ¼ cups flour
Frosting
- 2 ½ cups powdered sugar
- 3 Tablespoons butter (unsalted)
- ½ Tablespoon vanilla
- 3 Tablespoons milk
- ⅓ cup sprinkles
Instructions
- In a large mixing bowl, cream together butter and granulated sugar.
- Mix in eggs and vanilla until combined.
- Add salt, baking powder and flour. Mix until well combined
- Cover and chill for at least one hour in the refrigerator.
- Preheat oven to 350 ℉.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Roll dough into 1-inch balls and flatten using a glass until 1/2 inch thick.
- Bake for 9-10 minutes, or until barely beginning to turn golden brown.
- Let cookies cool completely.
Frosting
- In a large mixing bowl, cream together all frosting ingredients until smooth.
- Frost cookies and top with sprinkles.
- Store in an airtight container.
Notes
- crushed candy canes
- crushed Butterfingers
- crushed Andes mints
- gingersnap cookie crumbles
- M&M’s
- mini chocolate chips
- frosting designs
- shredded coconut
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Would you be able to use cookie cutters on this type of cookie?
The dough for these cookies is too soft to use a cookie cutter.
Is there any reason I couldn’t make this dough and let it chill in the fridge for a few days before baking? Is there a good/better way to make the dough ahead of time and not bake it the same day?
You could totally let this chill for a day or two. Just be sure it’s covered well so it doesn’t dry out.
Thanks for sharing this great recipe, wow did we ever loves this one! I posted a recipe review on my site if you’d like to check it out 🙂
I prefer the soft cookies, easier to bite, and extract all of the flavors, instead of chewing a hard cookie.
Do you use unsalted butter?
I bought some Nordic Ware cookies pan and I want to use them but I am not sure if that pans are good for all cookies recipes for example , your vanilla cookies. Please let me know what kind of recipe will I use in those pans.
How to store these cookies especially with the frosting on it? I am planning on making these for Christmas.
Just abit worried about the storage.
Thanks for your quick response!
You could freeze them on a cookie sheet until the frosting sets up well, then you can stack them in an airtight container for freezing.
If they are the Nordic Ware Cookie sheets, you will LOVE them. They are great for cookies of course, sheet pan recipes like our marshmallow brownies, lunch lady peanut butter bars, and SO many more recipes. If it’s a half sheet they are about 17.8 x 12.8 inches. Wash them by hand. The dishwasher will ruin them. If you wash them by hand they will stay shiny and look great for a LONG time.
We have used both. We usually use salted unless it says otherwise.
What recipe did you use for the frosting? Did I miss it somehow? I am looking forward to making these.
Scroll down in the post and you will see the entire recipe in a square. It will list all of the ingredients and the directions for the entire recipe.
How many dozen cookies will one batch make?
Is there a step to roll in sugar or not? I see it but I don’t and planning to try recipe:)
You can freeze the dough, too.
These cookies were not rolled in sugar, but you could definitely add that step.
If you scroll down to the full recipe it tells you how many it makes. It makes 24 cookies.
They were very easy to make and really tasty. Not too sweet which was awesome because the icing makes up for that. We even doubled the recipe because 24 cookies don’t last very long, especially when you’re sharing with the neighbors. BUT the recipe itself doesn’t say anything about rolling the dough balls in sugar (like the intro says) so figuring out how to smash them with a glass was tricky because they stick to the bottom really bad. Will be making these again though!
I found it a little dry. Is it because I used unsalted butter? If that would not be the problem, what can I add.
I absolutely love these! They are so easy to make and I love that you can save the dough for later if you want to make a double batch and only bake half, which is what I do. They always come out perfect, even though I am not the best chef. I also love that you roll them in sugar because it gives them a nice outer layer, but if you want them to be less sugary you can just not roll them in sugar. The only concern is that they are almost exactly like store bought cookies, which some people don’t like (like they don’t really burn, they are crumbly and buttery at the same time). But if you are on the fence about these just MAKE THEM THEY ARE SO GOOD!!!
Hi Naomi. Thanks for leaving such a sweet comment on our Soft Vanilla Cookies on Six Sisters Stuff. They are really so easy to make. We are happy that you like them. Have a great week.
Excellent Recipe. I absolutely HATE cooking but sometimes I will give it a try. Maybe the reason I am not a fan of cooking is because usually the finished product doesn’t come out as I expect it to. I just made these for the first time and they were wonderful! Super simple and so soft and tasty. The frosting is melt in my mouth perfect. I have already gifted some and fixin to make another batch. This time I will roll a few in sugar as suggested just for a different taste, but really these are perfect as they are. The cookies came out soft and even after 2 days, still moist. this recipe is a keeper!! Thanks so much!
Yeah Valerie! So happy to hear that you loved the Soft Vanilla Cookies. They really are so simple to make. Have a very Merry Christmas!
What if my dough turns out extremely sticky and fluffy? I can’t roll into balls. I don’t know what I did wrong
Does the frosting set up a bit so they can be stacked?
Dip your glass in flour and this will make the cookies not stick!
It will set up a little after being made. You can always add a more powdered sugar to your frosting if it’s not thick enough.
Just add a little more flour. Be sure you chill your dough as directed in the recipe.
What is if I don’t have parchment paper or a silicone mat?
You are fine if you don’t have parchment paper or a mat. These cookies usually don’t stick. But you can very lightly grease you pan, or leave it as is.
I don’t ordinarily comment but I gotta say thanks for the post on this perfect one : D.
Are the cookies sweet enough without the frosting (maybe if I rolled then in sugar)? They sound ready good, we just don’t like frosting.
This looks delicious! How many cookies do you get out of the recipe?
You get about 24 cookies.
You could totally roll them in sugar and then bake. No need for frosting if you don’t really like it.
Everyone loved these cookies so soft and yummy. Thank you for sharing this delicious recipe. This will be added to a family favorite
These cookies are soft and delicious! My favorite 2020 cookie recipe!
These cookies are AMAZING. The first time I made them, I accidentally used too much milk in the frosting. So I added some cream cheese to try to thicken it up. It still ended up more like a glaze, but they were so addicting, I could not stop eating them! Pillowy soft, perfect amount of sweetness.
I made them a second time, being careful w amount of milk in frosting. This produces A LOT of frosting and I used about half for a full recipe of cookies. But still insanely delicious. Going to make them again once I restock on my ingredients 🙂
I suggest using a butter spray for the glass before flattening the dough. I had to spray quite frequently. And the faster you can work, the better. Preventing the butter in the dough from warning up will help keep the dough less sticky.
Could you use gluten free flour in this recipe?
I LOVE THIS RECIPE! I have been making it for years now, and they have never failed to impress people! Whenever people ask me to make cookies, these are always my go-to cookies. I highly recommend chilling the cookies, but I have not chilled them plenty of times and they still turned out delicious. (but they are slightly better if you do chill them)
We have not tried these cookies with GF flour, but if you substitute it often for regular flour when baking then I’m sure it will be fine.
Can you use almond flour instead of regular flour
Almond flour can be substituted for regular flour at a 1:1 ratio. It is important to note that almond flour may require more egg to bind the flour. So you might need to play with it for best results.
These cookies sound awesome! Can they be made with margarine? My grandson can’t have butter?
Yes, you can use certain types of margarine in place of butter when cooking and baking.