Description
This Pure Vanilla Cookie recipe offers a classic, soft, and lightly golden cookie infused with rich pure vanilla extract. Perfect for any occasion, these cookies are easy to make and require basic pantry ingredients, resulting in a sweet treat with a delicate buttery texture and a wonderful vanilla aroma.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1/4 cup milk
Instructions
- Preheat Oven. Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking your cookies evenly.
- Mix Dry Ingredients. In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt until well combined, to evenly distribute the leavening and seasoning agents.
- Cream Butter and Sugar. In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer until the mixture is light and fluffy, about 3 to 4 minutes, which helps incorporate air.
- Add Eggs. Add the eggs one at a time, beating well after each addition to ensure even mixing and a smooth batter.
- Incorporate Vanilla. Stir in the pure vanilla extract thoroughly to infuse the dough with a rich vanilla flavor.
- Combine Dry and Wet Ingredients. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined to avoid overmixing which can toughen the cookies.
- Add Milk. Add the milk and mix until the dough comes together into a smooth consistency, making it easier to shape.
- Portion Dough. Scoop rounded tablespoons of cookie dough and place them about 2 inches apart on an ungreased baking sheet to allow space for spreading.
- Flatten Dough. Gently flatten each cookie dough ball with the back of a spoon or your fingers to promote even baking and shape.
- Bake. Bake the cookies in the preheated oven for 8 to 10 minutes or until the edges are lightly golden, indicating the cookies are cooked but remain soft inside.
- Cool on Sheet. Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes to firm up slightly before transferring.
- Transfer and Cool Completely. Transfer the cookies to a wire rack to cool completely before serving to prevent sogginess and enhance texture.
Notes
- Do not overmix the dough once the flour is added to maintain tender cookies.
- Use room temperature butter and eggs for best creaming results.
- For a richer flavor, consider using vanilla bean paste instead of extract.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze dough balls and bake from frozen, adding a couple of extra minutes to baking time.
