Very Vanilla Cookies Recipes

VANILLA WAFER COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine dry ingredients; add to creamed mixture and mix well. , Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until edges are golden brown. Remove to wire racks to cool.

VANILLA SUGAR COOKIES

Steps:

• In a medium bowl, sift together the flour, salt, and baking powder. Set aside.
• In the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and vanilla and beat until combined.
• Add the flour mixture in 2 batches, scraping down the bowl after each addition. Beat until the dough just comes together, being careful not to over mix.
• Turn out the dough onto a lightly floured surface. Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.
• Place the ball of dough between 2 pieces of parchment paper and roll out to 1/4-inch thick. Keeping the dough in the parchment, transfer to a cookie sheet and place in the refrigerator for at least 1 hour.
• Preheat the oven to 350 degrees F.
• Cut out the cookies in the desired shapes and place on a half-sheet pan lined with parchment paper or an un-greased nonstick cookie sheet, at least 1-inch apart. Transfer to the freezer and chill for at least 15 minutes or until they are firm.
• Bake until the cookies are light golden brown, about 10 minutes.
• Let cookies cool completely on the sheets before decorating.

BEST EVER VANILLA BUTTER COOKIES

Steps:

• Combine 1 cup butter, sugar and egg in bowl. Beat at medium speed, until creamy. Add milk and 1 tablespoon vanilla. Continue beating, scraping bowl often, until well mixed. Add flour and baking powder; beat at low speed, scraping bowl often, until well mixed.
• Divide dough in thirds. Shape each third into a ball on plastic food wrap. Wrap in plastic food wrap; flatten to 1/2 inch. Refrigerate 2-3 hours or until firm.
• Heat oven to 400°F.
• Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheets. Bake 6-10 minutes or until edges are lightly browned. Cool completely.
• Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon vanilla in bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary, to reach desired glazing consistency. Tint with food color, if desired.
• Glaze cooled cookies. Add decorator candies, if desired. Let stand 6 hours or overnight until glaze is hardened.

SHAPED VANILLA COOKIES

Steps:

• Cream together the margarine, sugar and eggs. Stir in vanilla, flour, baking soda and salt.
• Roll out (not too thin) and cut into any shape. Bake at 375 degrees F (190 degrees C) for 8 minutes.
• I have used confectioner sugar frosting, or buttercream frosting, or even canned frosting ( if I'm desperate). Enjoy!

VANILLA SUGAR COOKIE

Steps:

• In a medium bowl, sift together the flour, salt and baking powder. Set aside.
• In the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and vanilla and beat until combined.
• Add the flour mixture in 2 batches, scraping down the bowl after each addition. Beat until the dough just comes together, being careful not to over mix.
• Turn out the dough onto a lightly floured surface. Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.
• Place the ball of dough between two pieces of parchment paper and roll out to 1/4 inch think. Keeping the dough in the parchment, transfer to a cookie sheet and place in the refrigerator for at least 1 hour.
• Preheat the oven to 350 °F.
• Cut out the cookies in the desired shapes and places on a half-sheet pan lined with parchment paper or an ungreased nonstick cookie sheet, at least 1 inch apart. Transfer to the freezer and chill for at least 15 minutes or until they are stiff.
• Bake until the cookies are light golden brown, about 10 minutes.
• Let cookies cool completely on the sheets before decorating. (They will still be soft when they come out of the oven and may break or become misshapen if they are moved off the sheets before cool.) Makes about 12 3-inch cookies.

BRIE'S VERY VANILLA DOG TREATS

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Lightly grease 2 large baking sheets.
• Mix the whole wheat flour, cornmeal, rolled oats, and baking powder together in a bowl.
• Lightly mix the water, applesauce, and vanilla extract into the flour mixture.
• Stir the eggs and peanut butter into the mixture.
• Turn the dough onto a floured surface and knead until no longer sticky, about 1 minute.
• Roll out the dough to 1/4-inch thickness; cut into 75 small squares and arrange onto baking sheets.
• Bake in the preheated oven for 15 minutes. Turn the oven off and allow the treats to sit in the oven as it cools another 30 minutes.
• Remove the treats from the oven; allow the treats to cool on the baking sheets for 10 minutes before removing to a wire rack to cool completely.

VANILLA DROP COOKIES

Steps:

• Sift together flour, baking powder and salt.
• Whisk eggs in a large bowl until frothy.
• Add sugar, oil, vanilla and lemon zest; mix well.
• Stir the dry ingredients into egg mixture till well blended.
• Chill, covered for 30 minutes or more.
• Drop cookie dough by teaspoonfuls 2 inches apart onto ungreased baking sheets.
• Dip bottom of a flat-bottomed glass with water and dip glass into additional sugar.
• Press top of each cookie gently with the glass to flatten.
• Repeat with water and dipping in sugar for each cookie.
• Bake in 400° oven till cookies are lightly browned.
• Cool for 2 minutes on baking sheets.
• Then cool completely on wire racks.
• Store in airtight containers.

SIMPLE VANILLA COOKIES

Steps:

• Preheat oven to 350°F. Grease or line two baking sheets with parchment paper.
• In a large bowl, mix the butter with a wooden spoon until it is light and fluffy. Add 1 cup of sugar and mix until well combined. Add remaining sugar and mix well.
• Add the egg, vanilla, and salt; mix to combine. Add flour in three additions, mixing until the flour is just incorporated after each addition. The mixture should be loose and crumbly.
• Using your hands, press the dough against the bottom and sides of the bowl to bring it together into one cohesive mass.
• Shape dough into 1 1/2-inch balls (about 1 tablespoon each) and place them about 1-inch apart on prepared baking sheets. Using the bottom of a glass or the tines of a fork, flatten the cookies gently. If the dough sticks to the glass or fork as you work, dip it in granulated sugar between cookies.
• Bake until the cookies' edges just begin to brown, about 10 to 12 minutes. Serve warm or at room temperature.

VERY VANILLA COOKIES

Steps:

• Heat oven to 350 degrees. Mix cake mix, oil, eggs and vanilla in mixing bowl by hand until a dough forms.( Some cake mix will remain in bottom of bowl).
• Shape dough into 1 inch balls. Mix together sugar and cinnamon. Roll balls in sugar mixture and place 2 inches apart onto ungreased cookie sheets. Bake 10-12 minutes or until crackled on top and bottoms are light brown.