Vanilla Drop Cookies
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These vanilla drop cookies are my go to when I need something sweet without spending hours in the kitchen. With just 15 minutes of prep and 30 minutes baking, they come together faster than you'd expect. The combination of vanilla extract and vanilla bean paste gives them such a rich, authentic flavor that tastes like you fussed over them far more than you actually did. Plus, eggs are packed with choline, which supports brain health, so you can feel a little better about indulging. They're simple, budget friendly, and honestly, there's nothing quite like a warm vanilla cookie fresh from the oven.
Ella x
Ingredients
- 250 gall-purpose flour
- 2 gbaking soda
- 1 gsalt
- 150 ggranulated sugar
- 50 gbrown sugar
- 100 gunsalted butter, softened
- 2 egglarge eggs
- 1 mLpure vanilla extract
- 1 gvanilla bean paste
- 20 gconfectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.
- 2
Whisk together the flour, baking soda, and salt in a medium bowl.
- 3
In a large bowl, cream the butter and sugars until light and fluffy.
Tip: Be sure to scrape down the sides of the bowl as needed.
- 4
Beat in the eggs one at a time, followed by the vanilla extract and vanilla bean paste.
- 5
Gradually mix in the dry ingredients until a dough forms.
- 6
Scoop the dough into balls, about 1 tablespoon each.
Tip: Leave about 2 inches of space between each cookie.
- 7
Roll each ball in confectioners' sugar to coat.
Tip: This will help the cookies retain their shape.
- 8
Place the cookies on the prepared baking tray.
- 9
Bake for 12-15 minutes or until the edges are lightly golden.
Tip: Don't overbake, as the centers should still be slightly soft.
- 10
Remove the cookies from the oven and let them cool on the tray for 5 minutes.
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