Pure Vanilla Cookie – Easy Recipe for Soft, Buttery Treats

If you love the sweet, fragrant scent of real vanilla, you’ll adore these pure vanilla cookies. They’re soft, buttery, and have a strong vanilla punch without any artificial aftertaste. Grab a few basic pantry items and you’ll be ready to bake a batch that tastes like a hug in a cookie.

What Makes a Cookie "Pure" Vanilla?

The key is using high‑quality vanilla extract or vanilla bean paste instead of imitation flavor. One tablespoon of pure vanilla extract adds enough aroma to lift the whole batch. If you have a vanilla bean, scrape the seeds into the dough for an even stronger, speckled look. Pair that with plain flour, butter, and a touch of sugar, and you get a cookie that lets vanilla shine.

Step‑by‑Step Recipe

Ingredients (makes about 24 cookies)

• 2 ¼ cups (280 g) all‑purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup (170 g) unsalted butter, softened
• ½ cup (100 g) granulated sugar
• ½ cup (110 g) packed light brown sugar
• 2 large eggs, room temperature
• 2 tbsp pure vanilla extract (or 1 tsp vanilla bean paste)
• Optional: 1 tsp vanilla bean seeds for extra speckles

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment.
2. In a bowl, whisk together flour, baking soda, and salt. Set aside.
3. Using a hand mixer, beat the softened butter with both sugars until light and fluffy, about 2–3 minutes.
4. Add the eggs one at a time, beating well after each. Then stir in the vanilla extract (and bean seeds if using).
5. Gradually mix the dry ingredients into the wet mixture. Stop when the dough just comes together – over‑mixing makes the cookies tough.
6. Scoop rounded tablespoons of dough onto the prepared sheets, spacing them 2 inches apart.
7. Bake for 9‑11 minutes, until the edges are just set and the tops look slightly puffed. They’ll finish cooking as they cool.
8. Let the cookies rest on the sheet for 2 minutes, then transfer to a wire rack to cool completely.

That’s it! The cookies stay soft for days if you store them in an airtight container with a slice of bread to keep moisture in.

Tips for Perfect Pure Vanilla Cookies

• Use real vanilla. Imitation can taste flat. Look for “pure” on the label.
• Don’t over‑bake. Pull them out when the edges turn golden; the centre will stay chewy.
• Chill the dough. If you have time, refrigerate for 30 minutes. It helps the cookies spread less and keeps the shape tidy.
• Adjust sweetness. Swap half the brown sugar for white if you want a cleaner vanilla flavor.

Feel free to experiment: add a handful of white chocolate chips, sprinkle a pinch of sea salt on top before baking, or swirl in a little almond extract for a twist. No matter what you try, the pure vanilla base stays the star.

Now you’ve got a reliable, fool‑proof recipe that lets you enjoy the genuine taste of vanilla any day. Grab your ingredients, fire up the oven, and treat yourself to a batch of soft, buttery pure vanilla cookies. Happy baking!