Soft and Chewy Sugar-Doodle Vanilla Cookies


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Soft and Chewy Sugar-Doodle Vanilla Cookies — Part soft sugar cookie, part chewy snickerdoodle, with tons of rich vanilla flavor! The best vanilla cookies you’ll ever make! 

vanilla cookies on a blue background

The Best Vanilla Sugar Cookies Recipe 

Although these cookies are simple and unassuming, they’re a new favorite. Sometimes the simplest things really are the best.

They’re a chewy hybrid of a sugar cookie and a snickerdoodle. They have the buttery flavor of  sugar cookies without any of the dryness. Too often sugar cookies are dry, bland, and horribly crumbly.

We all know those dried out poor excuses for cookies that are typically found on holiday platters and that disintegrate into a million crumbs all over your lap as you’re trying to eat neatly from a paper plate at someone’s holiday party and not get crumbs all over their carpet and couch. These are not those and they also don’t need to be rolled out or frosted or doctored up with sprinkles in order to be palatable, like many sugar cookies do.

They’re soft and pliable, with the chewy texture of a snickerdoodle, minus the cream or tartar or cinnamon-sugar coating, and I decided to call them a Sugar-Doodle.

overhead view of 6 vanilla cookies

When I made the New York Times Chocolate Chip Cookies, although those cookies didn’t end my quest for the perfect end-all-be-all chocolate chip cookie, the recipe opened my eyes to the chewy, texture-filled, jaw-workout powers of using bread flour in cookie dough.

That recipe calls for both bread flour and cake flour, and although I believe cake flour is better being suited for cake-making and I’ll likely never use it in cookies again, bread flour can hop over from bread-making and into my cookies all it wants. Bread flour has a higher protein content than all-purpose flour, usually by one to two percentage points, and the extra protein means extra gluten, translating into baked goods that have excellent structure and increased chewiness.

The cookie dough is classic, old-school cookie dough like my mom and grandma made. Cream together butter, sugars, an egg, splash of cream, vanilla, add the flour, baking soda and that’s it. Then, chill the dough for at least three hours because in order to create cookies that don’t turn into flat pancakes while baking, you need to start with well-chilled dough. 

a stack of vanilla sugar cookies. The top cookie has been split in half.

Normally I prefer cookies that are made with a higher ratio of brown to granulated sugar because brown sugar keeps cookies softer, moister, and helps impart greater chewiness and a richer flavor, but in this recipe, the equal ratios worked out perfectly.

I infused plenty of vanilla flavor into these golden discs without needing to scrape out 14 dollars worth of vanilla bean seeds from a Tahitian vanilla bean. Instead, I used a liberal dousing of homemade vanilla extract, but a heavy-handed stream of store-bought will work if you haven’t started your own vanilla-making distillery yet. The resulting cookies are well-scented with vanilla, but balanced so that the buttery sweet dough shines.

Rather adding a kitchen sink medley of different kinds of chocolate, white chocolate, or butterscotch chips, I kept the ingredient list very simple. I want to get back to basics and some classic recipes and not every cookie recipe needs candy bars stuffed into it to be successful.

These back-to-basics cookies stand on their own two feet incredibly well and are for those who can appreciate the cookie itself; the actual dough, rather than all the extras that seem to be found in cookies lately. Cookies made from cookie dough rather than leftover Halloween candy is nice for a change.

Sometimes I love well-stuffed cookies that can’t seem to hold one more chocolate chip, or decadent cakes with a myriad of flavor and textural elements going on, but sometimes rustic simplicity trumps all.

six raw cookie dough balls on a baking sheet

My other favorite part of these cookies, in addition to their flavor and texture, is that the recipe makes just 11 cookies. You could probably squeeze a dozen out if you like round numbers, but I weighed each mound of cookie dough out to exactly 2.25-ounces each, and yielded eleven generously-sized cookies. Heidi made similar cookies using the recipe from this cookbook and she yielded just nine cookies.

I’ve wanted to make some Lofthouse-style sugar cookies, but the popular recipes I’ve seen make four to five dozen cookies and have a pesky three-egg situation, making them tricky to halve. We are a family of three. We don’t need four dozen anything, and small batch sizes of six cupcakes or eleven cookies is plenty and perfect.

I fear the pictures don’t do my new favorite cookies justice. It’s hard for that which seems plain and basic to compete with monster-this and stuffed-to-the-gills-that, but if you’re looking for a lightly-sweetened, buttery cookie with vanilla tones, with chewy edges and pillowy soft centers, these good-old fashioned cookies are where it’s at.

I loved them so much that I made another batch because we tore through the first eleven in record time.

overhead view of three vanilla sugar cookies

What’s in Vanilla Cookies? 

To make this simple vanilla cookie recipe, you’ll need: 

  • Unsalted butter
  • Granulated sugar 
  • Brown sugar
  • Egg
  • Milk
  • Vanilla extract
  • All-purpose flour
  • Bread flour
  • Baking soda
  • Salt

Two vanilla cookies, one has been torn in half.

How to Make Vanilla Cookies

Cream together the butter and sugars until light and fluffy, then add in the vanilla, egg, and milk. Mix in the dry ingredients, then chill the dough for at least 3 hours. 

Once chilled, scoop the dough into balls and place on a Silpat-lined baking sheet. 

Bake the cookies until they’re pale golden and the edges have just set, even if slightly undercooked in the center, as cookies will firm up as they cool. Let them cool for 10 minutes before enjoying! 

vanilla cookies on a blue background

Do I Have to Use Bread Flour? 

I made these cookies using about a half-and-half ratio of bread and all-purpose flour, and although I haven’t tested the recipe solely using all-purpose flour, the cookies will turn out, but just won’t be as chewy.

I am not one to recommend seventeen dollar strands of saffron, nor advocate that it’s the organic way or the highway, and when it comes to recommending ingredients, I don’t flippantly say things matter unless I really think they do.

For five bucks for a bag of bread flour, it’s a good one to have around. Plus, you can make bread with it.

close up of a vanilla sugar cookie torn in half

Do I Have to Chill the Dough?

Yes! I baked a trial batch of three cookies with dough that had only been chilled 30 minutes rather than 3 hours and although they weren’t paper thin, they were definitely flatter than those shown.

Soft and Chewy Sugar-Doodle Vanilla Cookies - Part soft sugar cookie, part chewy snickerdoodle, with tons of rich vanilla flavor!

Can I Freeze the Cookie Dough? 

Yes! I typically keep a bowl of cookie dough in the refrigerator for up to five days after I initially make it. As desired, I bake off a couple cookies for that just-baked perfection that can’t be beat. If I happen to not use the dough within five days, I from balls and toss them into a ziplock, and then freeze it.

As needed, I can dole out the frozen balls and bake as many cookies we want. Frozen dough doesn’t even have to be pre-thawed prior to baking. Simply take it out of the freezer while the oven is preheating, and if necessary, extend the baking time by an extra minute or two.

Soft and Chewy Sugar-Doodle Vanilla Cookies — Part soft sugar cookie, part chewy snickerdoodle, with tons of rich vanilla flavor! The best vanilla cookies you'll ever make! 

Tips for Making Vanilla Sugar Cookies 

Be sure not to overbake these cookies if you want soft and chewy results. About nine minutes in my oven is perfect based on the size of dough used and that I prefer very soft, tender, and moist cookies. Even at about nine minutes, they look quite under-done on the tops, which are set but just barely.

In general, if you wait to pull cookies from the oven until the tops are well-set, by the time they cool, they harden up too much. Plus, the bottoms will become too browned for my liking.

Cookies can fool you into thinking they’re not done but somehow they always seem to set up dramatically as they cool. If you prefer crunchier cookies, extend the baking time to your liking.

Soft and Chewy Sugar-Doodle Vanilla Cookies — Part soft sugar cookie, part chewy snickerdoodle, with tons of rich vanilla flavor! The best vanilla cookies you'll ever make! 

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4.56 from 49 votes

Soft and Chewy Sugar-Doodle Vanilla Cookies

By Averie Sunshine
Part soft sugar cookie, part chewy snickerdoodle, with tons of rich vanilla flavor! The best vanilla cookies you'll ever make! 
Prep Time: 10 minutes
Cook Time: 9 minutes
Chill Time: 3 hours
Total Time: 3 hours 19 minutes
Servings: 12
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  • ½ cup unsalted butter, softened (1 stick)
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 1 large egg
  • 2 tablespoons cream or milk
  • teaspoons vanilla extract
  • 1 cup all-purpose flour
  • ¾ cup bread flour*
  • 1 teaspoon baking soda
  • ¼ teaspoon salt, optional and to taste


  • To the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes.
  • Add the sugars and beat on medium-high speed until creamed and well combined, 2 to 3 minutes.
  • Stop, scrape down the sides of the bowl, and add the egg, cream, vanilla, and beat on medium-high speed until light and fluffy, 4 to 5 minutes.
  • Stop, scrape down the sides of the bowl, and add the flours, baking soda, salt, and mix until just combined, about 1 minute.
  • Transfer dough to an airtight container and refrigerate for at least 3 hours, up to 5 days.
  • Preheat oven to 350°F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray.
  • Using a 2-ounce cookie scoop, form heaping mounds weighing 2¼-ounces each (weighed on a scale, which is approximately a scant ¼-cup measure) and place them on the baking sheet, spaced at least 2 inches apart.
  • Bake for 8 to 10 minutes, or until pale golden and edges have just set, even if slightly undercooked in the center, as cookies will firm up as they cool (The cookies shown in the photos were baked for 9 minutes and have chewy edges with soft pillowy centers. For crunchier cookies, extend baking time by 1 to 3 minutes).
  • Allow cookies to cool on the baking sheet for 10 minutes before removing.


*Flour: solely using all-purpose flour will work, the cookies will not be as chewy or rise as well because bread flour creates chewier results and gives greater rise. Also, I live in a dry climate and only need 1¾ cups flour total but if you are in more humidity or your dough is very moist or loose, adding up to ¼ cup of additional flour, for 2 cups total, is possible. The more flour, the more the cookies will stay domed and puffed while baking.
To store: Store cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Inspired by White Chocolate Snickerdoodles and the Saffron-Vanilla Snickerdoodles in The Blue Bottle Craft of Coffee: Growing, Roasting, and Drinking, with Recipes.


Serving: 1, Calories: 224kcal, Carbohydrates: 31g, Protein: 4g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Cholesterol: 40mg, Sodium: 170mg, Sugar: 16g

Nutrition information is automatically calculated, so should only be used as an approximation.

More Easy Cookie Recipes: 

Softbatch No-Roll Holiday Sprinkles Cookies — These tender, buttery holiday cookies use a no-roll dough with the sprinkles baked right in so you don’t even have to decorate them!

Cream Cheese Cookies — If you like tangy cream cheese frosting and soft buttery cookies, you’re going to be in heaven. The cream cheese stays slightly soft, gooey, and tastes much more like cream cheese frosting than it does like cheesecake.

Softbatch Funfetti Sugar Cookies — These funfetti cookies are essentially sugar cookies from scratch that have been loaded with sprinkles. They have that nostalgic boxed cake flavor but are 100% homemade! 

Frosted Soft Sugar Cookies — Super SOFT sugar cookies that just melt in your mouth!! To make things even better, they’re topped with the BEST sugar cookie frosting!

Soft and Chewy White Chocolate Cream Cheese Cookies — These soft and chewy white chocolate chip cookies use two special ingredients to achieve their pillowy texture: instant pudding mix and cream cheese!

Crème Brûlée Cookies – Super SOFT sugar cookies topped with tangy cream cheese frosting and caramelized sugar!

Coconut White Chocolate Chip Cookies — Soft, chewy, and so moist thanks to the coconut and browned butter with the PERFECT amount of white chocolate!

4.56 from 49 votes (42 ratings without comment)

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating


  1. 5 stars
    These were the best sugar cookies ever! I was intrigued by the bread flour! Will definitely be making these again!

  2. 5 stars
    These were the best sugar cookies ever! I was intrigued by the bread flour! Will definitely be making these again!

    1. Thanks for the 5 star review and glad these were the best sugar cookies ever! I went through a bread flour phase in about 2010-13 which is the era I wrote this recipe in and yes it is a great touch with cookies!

    1. I make brown sugar by using white sugar and then add in splash of molasses (which is what brown sugar is anyway) when I’m mixing things. I never buy brown sugar anymore, because I don’t see the need, but I do keep molasses always on hand.

  3. I really wanted to love this recipe because your pictures look amazing.
    I followed your recipe EXACTLY and these did not turn out anything like your pictures.
    Very disappointing if I’m being honest.
    Going out of your way to buy specific ingredients that seem to not make any difference is also super frustrating.
    Thanks anyways

    1. Thanks for trying the recipe and sorry that it didn’t work well for you. Other than possibly bread flour (but you could use regular flour), not sure what ingredients were particularly unique for a batch of cookies or even to keep on hand in your fridge/pantry, but sorry you ran into some snags.

  4. 5 stars
    I had only a little more than 1 c. of AP flour & no bread flour, so I used 3/4 c. almond flour to replace bread flour.
    Replaced granulated sugar with Splenda, sprinkled about 3/4 teaspoon of cinnamon into the batter, & accidentally added about 1/4 teaspoon more vanilla extract. I baked 4 cookies (on parchment paper) before refrigerating the dough, flattening the cookies before baking. They turned out yummy, just delicate due to the almond flour, as expected. * Your original recipe is probably good, too. It’s irritating when posters rate recipes after they alter the original & now I find myself in that catagory!

    1. Thanks for the 5 star review and I am happy to have all reviews, even if it was altered because it gives others and an idea of what is possible. Glad these turned out well given the changes you made!

  5. This recipe didn’t work very well for me. All of your other cookie recipes have worked great for me as is, but my cookies turned out very flat, even with baking them from frozen on parchment paper. I think maybe there is not enough flour, but I am a novice baker so I don’t know for sure. The flavor was great, but they don’t look great. It could also be because I added sprinkles.

    1. Lots of confounding factors here…first above all else, for the best cookie results I recommend a Silpat, not parchment. Parchment will cause cookies to spread whereas Silpats prevent it.

      Possibly you do need a touch more flour. In the summer when it’s more humid, baking can vary a bit with regards to flour.

      Sprinkles…could be that they did cause some spreading too. Sometimes when they liquify in the oven and heat, they can also cause dough to spread.

  6. These look delicious! If I want to add sprinkles to the dough (mixed in), how much would you recommend that I add?

  7. The cookies are good but it would be helpful if you didn’t list the “Total time” as 22 minutes when you have to refrigerate the dough for 3 hours. You could have just put 3hr 22min. I just wanted to make cookies for my friends.