Vanilla cookies are the simple, go to recipe I have made again and again when I want a soft, flavorful cookie without a long ingredient list. Butter, sugar, and vanilla do all the work so the balance matters. I've been making this recipe for well over a decade and have adapted this recipe into some other family favorites I'll share with you below.
"These vanilla cookies are perfect. Fantastic texture and just the right amount of sweetness."
~Susanne
I've been baking with my mom in the kitchen since I was a little girl and one of the first things I learned is a plain cookie leaves no where to hide. It must hit all the notes or it's not worthy of making again. That's why I use both oil and butter in this recipe and a combination of granulated sugar and powdered sugar. It's what truly makes these cookies soft and tasty while holding it's shape.
With my family of boys these are the cookies that everyone loves. My boys won't just pick up one or two but a handful before walking out the door. Needless to say they do not last long in my home.
What are Vanilla Cookies?
Vanilla Cookies are soft, chewy drop cookies where vanilla is the main flavor. This recipe uses butter oild, granulated and powdered sugar. An egg and vanilla extract add moisture to the cookie dough. Scoop with a size 50 cookie scoop for uniform cookies and roll in coarse sugar. Bake at 350F degrees for 7 to 9 minutes until the edges are set.
This recipe is so easy to make, I've adapted it in so many ways. Take a look at these Neapolitan Cookies which are a fan favorite here on Best Cookie Recipes. Not to mention my Strawberry Lemonade cookies, Strawberry Chocolate Chip Cookies, Tart Lemon Sugar cookies, Almond Cookies or these fun Watermelon Cookies too.
How I Tested These Vanilla Cookies
When I was a teenager I remember a recipe I used to make that used both butter and oil. I loved the texture being light and fluffy with crispy edges and full of flavor. After researching I found many recipes that I tried. Eventually changing and adapting the measurements until I found something I loved. And here we are.
The Butter and the Oil help the texture stay soft and where I use a cookie scoop for uniform sizes they bake up in about 7 to 9 minutes. I also tested using coarse sugar on top vs granulated sugar. Personally, I love the coarse sugar because of the extra crunch and sweetness.
I also weigh the ingredients, not just the flour. Because it truly does make a difference. You can over or under scoop when using measuring cups.
What You Need for Vanilla Cookies
A closer look at each ingredient and its role in the recipe.
- Butter: Butter is added for texture, moisture and to keep cookies soft.
- Vegetable Oil: The added vegetable oil helps keeps these cookies soft and tender long after baking.
- Egg: Egg helps bind the ingredients together while providing moisture.
- Vanilla Extract: Use real vanilla extract for the best flavor
- All Purpose Flour: Flour is used to bring all the ingredients together.
- Sugars: A combination of granulated sugar and powdered sugar for sweetness.
- Cream of Tarter: Give a little tang and lift to the cookies
- Baking Soda: Helps balance out the cream of tarter and gives lift.
- Coarse Sugar: Just a touch of sweetness to every bite.
Kitchen Tools & Equipment
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- Kitchen Scale. I use this for accuracy in measuring and it's a life saver when it comes to consistent baking
- Wire Rack for cooling cookies. I like to have at least 2 cooling racks
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients
- Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available
- Parchment Paper or Silicone Baking Mat. Line Cookie Sheet with parchment paper for easy clean up and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or ZipLoc Bags work great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with silicone spatula are all helpful
How to Make Soft Vanilla Cookies
I often feel like a broken recipe when I explain the importance of using softened butter and room temperature eggs. But it's just so true.
Baking is truly a science and the proper measurements are key to making the perfect and Best Cookie Recipes ever! Follow my tips and tricks to make these wonderful Vanilla Cookies.
In a large mixing bowl cream together butter and granulated sugar. Scrape down sides of bowl as needed. Mixture will be light and fluffy.
Mix in egg and vanilla extract before adding vegetable oil and powdered sugar. Then continue to cream together for an additional 2-3 minutes.
This is the base for making these light and fluffy cookies.
Gradually add the remaining dry ingredients until combined. I love that you do not need to chill this cookie dough. Just scoop and bake.
I like to use a medium cookie scoop size #50 and press top into coarse sugar. Place vanilla cookie dough on lined baking sheets with parchment paper and set oven to 350 degrees.
Cookies are done when edges are set. Do not over bake this recipe. Cookies will continue cooking on hot baking sheet for a minute more before moving cookies to a rack to cool.
Tops of cookies sparkle with the coarse sugar and it's the best burst of flavor!
Frequently Asked Questions
Vanilla Cookies
These Vanilla Cookies are a drop cookie recipe. Meaning you drop spoonfuls of cookie dough onto a baking sheet. They are light, fluffy with a perfect balance of soft cookie with a tender crisp on the edges. Think of a sugar cookie that does not need to be rolled out.
Bake for 7 to 9 minutes at 350F degrees or until the edges are set.
Adding too much flour or baking too long in the oven. Weight 2 cups of flour at 240grams.
Store cookies in a sealed container. They are best within 2 to 3 days but will last a week.
Use a real vanilla extract or a vanilla paste
Are Vanilla Cookies Drop Cookies or Cut Out Cookies
These Vanilla Cookies are a drop cookie recipe. Meaning you drop spoonfuls of cookie dough onto a baking sheet. They are light, fluffy with a perfect balance of soft cookie with a tender crisp on the edges. Think of a sugar cookie that does not need to be rolled out.
Why Are My Vanilla Cookies Dry?
Cookies will be dry for a variety of reasons. Measuring flour incorrectly and adding too much is typically the issue. However, it can also be due to too hot of an oven and over baking the cookies too. Drop cookies that are too small will bake for less time than what I suggest with a larger size cookie dough. All these things should be taken into consideration when having dry cookies.
Can I use Melted Butter Instead of Oil in Vanilla Cookies?
I do not suggest using melted butter in place of oil. Oil will always be a liquid regardless of temperature, while melted butter will firm up once cooled. This matters when it comes to baking. Stick with the oil and mix into the butter for a light and fluffy cookie recipe.
Tips for Soft, Chewy Vanilla Cookies
Tips and tricks to make this recipe turn out perfect every time
- Preheat Oven. A preheated oven is best when baking a chewy and soft cookie.
- Room Temperature Ingredients. Softened Butter and room temperature egg are a must when baking.
- Cookie Sheets. Line baking sheets with parchment paper or use baking spray
- Cookie Dough. Chilling the dough is not necessary with this recipe.
- Cookie Scoop. Using a cookie scoop keeps cookies a uniform size for baking perfect cookies. I've used a size #50 cookie scoop in these photos.
Old Fashioned Vanilla Cookies: What Makes These the BEST
Here at Best Cookie Recipes we pride ourselves on sharing nothing but the best. Which isn't always easy. We know that everyone has their favorite type of cookie from Soft and Chewy to Crispy and delicious.
This recipe is loaded with Vanilla flavor and they will bake up soft and chewy on the inside with the outside just a little crispy. The texture only enhances the overall appeal to these delicious cookies
As far as undecorated sugar cookies go, this is a keeper recipe too. There is not need to add anything to this perfect recipe.
How to Measure Flour
I'm often asked how is the BEST way to measure ingredients. Hands down the best is to use a kitchen scale. But I recognize that not everyone has a scale.
Follow these tips on how to fluff, scoop and level ingredients for the most accurate measurements without a kitchen scale.
For flour, it's best to fluff it by by taking a large spoon to the flour and giving it a stir to add air into it. Flour easily settles which packs it down. By adding air it's fluffed up making for better measurements.
Next carefully scoop the flour with a spoon and place it into a measuring cup. Fill the cup until it's overflowing then level off the top.
Do not shake or tap measuring cup. It will compress the flour and ultimately you will end up with too much flour for the recipe needed.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Of course not all dry ingredients are as easy to measure. Brown Sugar is typically packed down firm in a measuring cup which completely goes against how to measure flour.
Learn how to measure ingredients is a must and to avoid dry hard and crumbly cookies.
Rate This Recipe!
Scroll to the bottom to leave a star rating and/or comment. This helps other cookie lovers find this recipe too!
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Chewy Old Fashioned Vanilla Cookies
Ingredients
- ½ Cup Butter Softened
- ½ Cup Granulated Sugar 100g
- ¼ Cup Vegetable Oil
- ½ Cup Powdered Sugar 65g
- 1 Egg Large
- 1 tablespoon Vanilla Extract
- ½ teaspoon Baking Soda
- ½ teaspoon Cream of Tartar
- 2 cup All Purpose Flour 240g
- ⅓ cup Coarse Sugar Garnish Optional
Instructions
- In a large mixing bowl cream together butter and granulated sugar. Scrape down sides of bowl as needed. Mixture will be light and fluffy. ½ Cup Butter, ½ Cup Granulated Sugar
- Mix in egg and vanilla extract before adding vegetable oil and powdered sugar. Then continue to cream together for an additional 2-3 minutes. 1 Egg, 1 tablespoon Vanilla Extract, ¼ Cup Vegetable Oil
- Gradually add the remaining dry ingredients until combined. ½ Cup Powdered Sugar, ½ teaspoon Baking Soda, ½ teaspoon Cream of Tartar, 2 cup All Purpose Flour
- Scoop cookie dough and dip tops into coarse sugar before baking. ⅓ cup Coarse Sugar
- Place vanilla cookie dough scoops on lined baking sheets with parchment paper and set oven to 350 degrees.
- Bake cookies for 7-9 minutes. Bake until edges are set. Do not over bake.
- Allow cookies to cool for a minute before moving to cooling rack
- Store in a sealed container for up to a week. Best if enjoyed within 2-3 days
Notes
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4 ½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4 ½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7 ½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 8 Ounces | 227 Grams |
Cindy Lee
These tired out EXACTLY like photo and are perfect!!! Very light, simple & yummy cookie! Mine only took 6-7 minutes to bake.
Cindy Lee
These turned out EXACTLY like photo and are perfect!!! Very light, simple & yummy cookie! Mine only took 6-7 minutes to bake.
Rebecca Johnston
Hi Cindy, I love hearing this wonderful review. And as I always say baking time is a suggestion as each oven bakes a little differently. So 6-7 minutes sounds perfect!
Grace
Simple and so delicious. Loved these cookies. So soft and looks amazing like the photos. Yummy.
Rebecca Johnston
This recipe is a standard recipe through my website. It's delicious and spot on flavor, texture, and look. Great all around cookie recipe.
Cathy
I just baked these and they are very dry.
Rebecca Johnston
Hi Cathy, I'm sorry to hear your batch of cookies came out dry. Might I suggest that a little too much flour might have been added or the bake time might have been too much in your oven. Add more dry ingredients than listed in the recipe will produce dry cookies. This recipe has been a favorite for so many that I'm wondering if there might have been a measurement difference is all.
Violet
Made them with a friend for a school project, she didn’t arrive, I had a mental breakdown because I was halfway done and there was only 20 minutes left but it worked out and I got an A+ because they were delicious. 10/10 were delicious and would recommend to friends.
Rebecca Johnston
Hi Violet! I’m so glad you loved this recipe. It’s a favorite of ours too. I’m so glad the recipe helped you with a school project. Keep up the great work!
LeeAnn Rektor
I’ve made these and they are very good….however wondering if the vegetable oil could be replaced with melted butter?
Rebecca Johnston
Hi LeeAnn, you could certainly try using melted butter. I have not tested with that substitution. The oil really helps to give the recipe a wonderful texture. Give it a try!
Susanne
These are perfect. Fantastic texture and just the right amount of sweetness.
Rebecca Johnston
Hi Suzanne! Love this review. Thank you for letting me know how much you love this Vanilla Cookie Recipe!
Michele
I loved these cookies. We just moved and so how my old cookie recipes were lost in the process. These came out a lot like mine. Thank you.
Rebecca Johnston
Hi Michelle! So glad you loved this recipe. It's a favorite in our home too