For The Vanilla Lovers

I know you’re out there right? It’s well known that I am a complete chocoholic. Just in case you’re doubting, please check out too much chocolate cake, chewy molasses chocolate chip cookies, dark chocolate buttercream frosting, or mocha hot fudge sauce. Yes, it’s all about the chocolate baby!

But… sometimes I’ll go for a change of pace. Ginger cookies around Christmas, lemon raspberry cupcakes and some light, flavorful vanilla sugar cookies. There’s nothing extremely special about these cookies, but they are a wonderful alternative to the traditional sugar cookie. The cookie is light and flaky and vanilla adds a little something extra.

And by the by – getting to make sugar cookies and not having to spend time rolling them out?!? WIN!

Vanilla Sugar Cookies

as seen on joythebaker.com

from The Pastry Queen

  • 1/2 c. (1 stick) unsalted butter, at room temperature
  • 1/2 c. vegetable oil
  • 1/2 c. sugar (plus additional for sugaring the tops!)
  • 1/2 c. powdered sugar
  • 1 large egg
  • 2 t. vanilla or the seeds of 1 vanilla bean
  • 2 c. all purpose flour
  • 1/2 t. baking soda
  • 1/4 t. salt

1. Use a mixer fitted with a paddle attachment, beat the butter in a large bowl on medium speed for about 1 minute. Add the oil. Add the granulated sugar, powdered sugar, egg and vanilla. Beat on medium speed until each ingredient is completely incorporated.

2. Stir in the flour, baking soda and salt all at once using a wooden spoon or the mixer set on low.

3. The dough will be very soft. Refrigerate for 1-2 hours or freeze for 20-45 minutes so it’s easier to handle and thicker!!)

4. Once you’re ready to bake, preheat the oven to 350 degrees. Line baking sheet with parchment paper, or foil, or great generously with butter or cooking spray.

5. For large cookies, dollop 2 T dough onto cookie sheet about 2 inches apart. For smaller cookies, use 1 T for each cookie. Press the dough evenly with your fingers. Generously sprinkle sugar (or raw sugar!) on top of the dough.

6. Bake for 12-14 minutes for large cookies or 8-10 minutes for smaller cookies. Let the cookies cool on the baking sheet for at least 10 minutes before transferring it to racks to cool completely. These cookies are rather fragile so be gentle:)

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About jackielopina

Follower of Jesus, Pastor's Wife, Cookie Baker.
This entry was posted in Baking and tagged , , , , , . Bookmark the permalink.

5 Responses to For The Vanilla Lovers

  1. These are the cookies we ate at the lakehouse, right? I’m not a vanilla lover, but I LOVED these cookies! The only problem with them being so light is that I probably could have eaten a whole plate :)

    • jackielopina says:

      yes they were! I love these cookies too! So light and fluffy that I’m pretty sure that means they’re calorie free… totally excuseable to eat a whole plate! ESPECIALLY while hanging on the lakehouse porch (dudes can’t hang man hehe)

  2. Pat says:

    These sound delicious! But they’ll have to be in line behind the chocolate fudge pb cookies – Kim has been asking for those! Does your mixer really have a “loud” setting :) (step 2)?

    • jackielopina says:

      haha! That’s a hilarious typo. It’s fixed now:) The only time my mixer is on the “loud” setting is when I’m whipping up some buttercream frosting for what seems like forever!!! Enjoy your cookie baking! Chocolate AND vanilla – what’s not to love? :)

  3. Kate Titus says:

    Thanks for the reminder of the lemon cupcakes. They are in my oven right now for dinner guests tomorrow. I may have to eat one early – you know, just to make sure they turned out okay…

    These look great too!

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