Craving a melt-in-your-mouth vanilla cookie, but don’t feel like all the effort? Or maybe you had unexpected guests and need some cookies quickly! Well, with this recipe you can have delicious vanilla cookies in no time. Because they’re made with vegetable oil instead of butter, there’s no need to wait for the butter to come to room temperature and it also makes them a little cheaper to make than your typical vanilla shortbread cookie. With a handful of pantry ingredients, you can have vanilla-flavored shortbread cookies that taste delicious and look pretty, too! It’s also easy to customize the recipe to your tastes, so be sure to check out our tips below.
Vanilla cookie ingredients
Sugar: Use granulated or powdered sugar for the cookie dough.
Vegetable oil: Oil acts as a substitute for butter in cookies, making them soft.
Eggs – eggs hold the dough together.
Flour: regular all-purpose flour will work
Vanilla Sugar – Vanilla sugar adds a delicious vanilla flavor.
Baking Powder – Baking powder acts as a leavening agent (NOT baking soda!)
Powdered sugar – use the powdered sugar to sprinkle over the cookies
How to make vanilla cookies
Beat sugar, eggs, oil and vanilla sugar. Mix until all ingredients are well combined.
Use a sieve to sift the flour and baking powder into the mixture.
Knead the dough until smooth and then divide it into four pieces.
Roll each piece into a log, then cut into 1-inch pieces.
Bake the cookies for about 15 minutes and then sprinkle them with powdered sugar.
Tips for vanilla cookies
Folks from the South will get it – these potatoes were a staple. Can’t shake the craving for more!
Put these out for the boys during a game night, and they disappeared in 5 mins!
Easy Strawberry Napoleon
Crab and Shrimp Seafood Bisque – OMG DON’T LOSE THIS
A Cozy Family Favorite: Stuffed Cabbage Rolls
What happens if you put a glass of coarse salt in the freezer?
Ammonia in the washing machine, this is what happens to the clothes if you do it: unthinkable
Beef stew
So, my daughter-in-law served this awesome dish and I was like, ‘I need this recipe, pronto!’
