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Soft and chewy vanilla sugar cookies that are thick, tender, and bursting with rich vanilla flavor, made with vanilla bean paste and a blend of egg yolks and whites. No chilling required and ready in about 30 minutes.

  • Total Time: 22 minutes
  • Yield: About 24 cookies 1x

Ingredients

Scale
  • 1 cup (227 grams) unsalted butter, softened
  • 1 1/4 cups (250 grams) granulated sugar, plus extra for coating
  • 2 teaspoons double-fold vanilla bean paste (or 2 teaspoons vanilla extract as a substitute)
  • 1 large egg plus 1 large egg yolk (weigh yolks for approximately 40 grams total)
  • 2 1/2 cups (312 grams) all-purpose flour

Instructions

  1. Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
  2. In a large bowl, cream the softened butter, granulated sugar, and vanilla bean paste together using a stand or hand mixer until smooth and fluffy, about 2-3 minutes.
  3. Beat in the whole egg and additional egg yolk until well blended and the mixture is emulsified, about 1 minute.
  4. Add all the flour at once and mix on low speed until fully combined and the dough forms a single clump.
  5. Scoop the dough into balls weighing approximately 42 grams (about 1½ tablespoons) each, using a cookie scoop for even sizing.
  6. Roll each dough ball in granulated sugar to coat fully, then place them spaced apart on the prepared baking sheets.
  7. Bake for 10-12 minutes, or until the cookies puff up and the edges begin to turn a light golden brown.
  8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Weigh ingredients, especially flour and egg yolks/whites, for best results., No chilling of dough is required; bake immediately after mixing., Cream butter and sugar thoroughly to get a light, fluffy texture that improves cookie structure., Use a cookie scoop for consistent cookie size and baking., For gluten-free variation, substitute all-purpose flour with a gluten-free blend including xanthan gum., For a softer, chewier cookie, substitute half the granulated sugar with light brown sugar., Dough balls can be frozen for up to 2 months; bake from frozen, adding a few extra minutes to baking time., Baked cookies stay fresh in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.

  • Author: mapps6841@gmail.com
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: Approximately 150 calories per cookie
  • Fat: 7 grams per cookie
  • Carbohydrates: 22 grams per cookie
  • Protein: 2 grams per cookie