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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Ingredients  

  • 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
  • 1½ teaspoons vanilla extract
  • 1 cup all-purpose flour
  • ¾ cup bread flour*
  • 1 teaspoon baking soda
  • ¼ teaspoon salt, optional and to taste

Instructions 

  • 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.

Notes

*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.

Nutrition

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 â€” 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 â€” 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!

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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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.

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Comments

  1. My dough is in the fridge now, but I must say the batter is pretty good. I can’t wait for the last hour to finish so I can start baking. Thanks for the recipe!

  2. I love love love a good vanilla cookie and was anxious to try this out. But even with following the recipe to the exact the first time out, the cookies were terribly flat and a bit ‘uncooked’ in the center despite baking to fairly browned edges. I do a ton of baking and thinking I may not have chilled the dough long enough the first time, I gave it second shot with boosted vanilla and a bit extra flour and about 5-6 hrs chilling. They came out of the oven with a little bit of lift but as soon as they started to cool they again went completely flat. They were more evenly baked this time with a few extra minutes of time but just didn’t have any resemblence to anything close to mildly puffy. Wasn’t looking for a lofthouse, but was hoping for a lighter cookie in the end.

    1. Thanks for trying the recipe and for being so diligent and trying it twice and sorry they didn’t work out for you. The recipe is adapted from the Saffron-Vanilla Snickerdoodles from The Blue Bottle Craft of Coffee Cookbook that I linked in the post. They aren’t a super puffy cookie as you can see from my photos but I’ve never had the experience with them that you did where they went flat. I use King Arthur flour which has a bit higher gluten in it than say Gold Medal or others which can give things a bit more lift. That would be my only suggestion? Sorry I can’t offer any more advice because they’ve always come out great for me.

  3. I have been a fan of snickerdoodles and cookies in general all my life, hence the name of my website. I plan to try your Sugar Doodle recipe soon. I moved from Dallas to the Denver area a year ago and am wondering if I should make any high altitude modifications to the recipe. I know that cookies in general require minimal modifications for altitude, but for reference, could you tell me the approximate altitude where you live?

    1. I live at sea level, San Diego. I am definitely not an expert in altitude baking based on where I live. I know the King Arthur website has a page on altitude baking tips (google it) that’s very helpful and thorough. Good luck and let me know how things go, and what if any changes you make!

  4. Hello!

    I’m new to baking and I have to say my dear, finding your site is tantamount to a kid being let loose in the playground! So many “colorful rides” to choose from, so spoilt for choice, but I’m going straight for your choc chip and chunk cookies first, and then trying this out for my significant half because he loves all things vanilla, and not too chocolatey.

    My only issue though is that I reside in Singapore, and the climate is pretty humid here. Warm weathers all year round. Question is, are there any noteworthy tweaks I should be administering to your recipes? eg: baking time/ lowering/ increasing temp? I’m interested in the science of baking, and like i feel that once I know all the “how’s and why’s” I will be able to avoid disappointing results in the end.

    I mean, your cookies!! I would be so sad if I toiled for these babies and not get to tasting it. You make vanilla cookies look like every PMS-ing lady’s best friend.

    Sincerely,
    Your fan all the way from across the globe
    xoxo

  5. Averie, the cookie dough was amazing i could not stop eating it! The cookies were good too. Only problem is i didn’t add enough flour so they were flat. But still good! :)

    1. Glad you loved the dough :) And yes these cookies can be a little prone to spreading so next time bulk it up with slightly more flour if you think your dough is a little too loose and you’ll be set! :)

  6. Hi I tried these cookies and although they tasted wonderful, they spread like crazy and required a longer cooking time. I chilled the dough and followed all directions except I used all purpose flour and may have actually added a little less than I intended. Still, it would have only been about a 1/4 cup difference in flour. Could this have been the cause?

    1. Yes all signs point to not enough flour: spread like crazy and required longer baking time. Even 1/4 cup in baking, in a recipe of this size, that’s monumental. Re-make with the correct amounts and you will be in much better shape! Because that said, they are prone to a bit of spreading regardless, so being sure to use the proper amount of flour is essential to combat that.

  7. This will be the only sugar/hybrid cookie recipe I will make for the rest of my life! I have tried many recipes (from sugar cookies to all kinds of snicker doodles) and all of them turned out blah (I’ve been searching for years and too many baking fails to count), this recipe is by far the best. These taste very similar to Mrs. Field’s butter nibblers but much more yummier.

    Just tried the recipe yesterday in the morning before running errands so was perfect to pop in the fridge and come back and bake. End up not baking till today but they turned out delicious!!! They baked beautifully and also quickly. Also took your advice and added a but more ap flour just in case and a bit more vanilla–vanilla bean paste (the good stuff). Thanks so much for sharing this recipe!

    1. So glad you love them and they’re one of my fave cookies. Simple ingredients but combined in such a way that just works. Glad you love them as much as I do! I, too, have tried umpteen blah, dry, bland, flat-baking, boring snickerdoodle, sugar cookies, etc and finally found these to be the answer to all those issues. Vanilla bean paste would be excellent in these (great thinking) and glad the bit more AP flour did the trick, too!

  8. Because I’m currently OBSESSED with your chewy Snickers cookie dough, I was wondering if you’ve tried this recipe with just all-purpose flour, with cornstarch added? Do you think it’ll work?

    1. I haven’t tried it but it would probably work just fine – although the texture will be a little bit different (less chewy, more softbatch-style). I would use 2 tsp cornstarch and at least 1 3/4 cup AP flour. Possibly up to about 2 c of AP flour.

      Usually I need a smidge more AP than bread flour, ounce for ounce, in a recipe.

      If you try it, LMK!

  9. Hello! I made these and they came out very soft and tasty! :) The only problem I had was that they had a weird aftertaste and I’m pretty sure it was the baking soda. I don’t know if I have put too much of it or if it’s because I’ve had that baking soda in the cupboard for more than a year. Although, I have used that baking soda before and never had that problems. Or I wonder if maybe I should have baked the cookies for a bit longer?

    1. Not sure but a year sounds like…awhile. I normally replace every 3-6 mos. For a dollar or so, it’s well worth it. You could always bake longer and see, too. Or it could have been your sprinkles maybe? Glad they came out soft for you!

      1. Yeah I will definetely replace it then! I think they were slightly underbaked as well, I will try to bake them for longer. Thanks for your suggestions! :)