How to build pure vanilla cookie – what does that mean? It basically means a site that doesn’t do anything else other than basic stuff like provide its content and track stats. And that’s what this post is about – getting a pure vanilla site up and running.
Preheat The Oven To 350 Degrees F
- In a large bowl, combine the flour, baking soda and salt. In another large bowl, beat together the butter and sugar until light and fluffy. Beat in the vanilla extract and egg yolks until well combined.
- Add the dry ingredients to the butter mixture one cup at a time, alternating with milk. Keep beating until the dough comes together into a ball.
- Roll out half of the dough on a floured work surface to about 1/8-inch thick. Cut into desired shapes using cookie cutters (we used circles). Reroll any scraps of dough and continue cutting until all dough is used up. Place cookies on an ungreased cookie sheet about 2 inches apart from each other.
- Bake for 8 minutes or until set but still soft in center (cookies will “puff” in oven but will deflate quickly after cooling). Cool cookies on wire rack before frosting them with vanilla icing.
Add All The Ingredients In A Bowl
In a large bowl, combine the flour, baking soda, salt and cinnamon. Set aside.In another large bowl, beat butter and sugar until creamy. Add eggs one at a time and beat until well combined. Stir in vanilla extract. Add flour mixture to butter mixture and mix until just combined. Do not overmix the dough!
Roll out half the dough on a lightly floured surface until it is about 1/4-inch thick. Cut out cookies with your favorite cookie cutters or use a knife to cut them into squares or circles. Place them on ungreased baking sheets about 1 inch apart from each other and bake for 8-10 minutes or until edges are slightly golden brown.
You will need:
- 1 cup (250 grams) butter, at room temperature
- 1 cup (200 grams) granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups (240 grams) all-purpose flour
- Remove from oven and allow cookies to cool completely before frosting with vanilla frosting.
Mix It Well To Get A Dough Like Consistency.
- In a large bowl mix together the flour, baking powder, salt and sugar.
- In another bowl beat together the butter and vanilla extract until well combined.
- Add the eggs to the butter mixture one at a time.
- Mix in about half of the flour mixture into the butter mixture and then add in half of the milk. Stir until just combined before adding in more flour and milk until all has been used up. Mix well to get a dough like consistency.
- Preheat oven to 350 F (180 C) degrees. Line two baking sheets with parchment paper or silicone mats and set aside.
Using a cookie scoop or spoon drop balls of dough onto prepared baking sheets (about 1 tbsp each) leaving enough room between each cookie for spreading during baking. Bake for 10-12 minutes until edges are golden brown. Remove from oven and let cool on pan for 5 minutes before transferring to wire racks to cool completely before frosting with vanilla royal icing.
Now Make Small Balls From The Dough And Place Them On A Greased Pan
- Now make small balls from the dough and place them on a greased pan.
- Preheat the oven to 350℉ (180℃).
- Bake for about 10 minutes or until golden brown.
- Let them cool down for about 5 minutes.
- Now add all the ingredients except vanilla essence in a bowl and mix well until all ingredients are combined well.
Bake The Cookies In A Pre Heated Oven At 180 Degrees For 15 Minutes.
- In a medium bowl, combine flour, baking soda and salt. Set aside.
- In another bowl, cream together butter and sugar until light and fluffy. Add egg and vanilla extract; mix well until combined.
- Gradually add dry ingredients to wet ingredients; mix until combined but do not over mix. Add chocolate chips; mix until combined but do not over mix. Chill dough for 30 minutes or until firm enough to handle (in the refrigerator).
- Preheat oven at 180 degrees Celsius for 10 minutes before baking cookies on parchment paper lined baking sheets (or greased cookie sheets) for 20 minutes or until golden brown at edges (do not bake all the way through). Cool on cooling rack before serving or storing in an airtight container at room temperature for up to 3 days or freeze in airtight containers for up to 1 month (no need to thaw frozen cookies before serving).
There isn’t much difference in the final outcome of the cookies when you use either method, so we’d recommend using whichever one you prefer. If there are small differences, it would be that using a scoop gives a more even and consistent shape to the cookie. Also, scooping is easier than distributing batter with a spoon.