Soft Chewy Vanilla Butter Cookies
Indulge in the irresistible delight of Soft Chewy Vanilla Butter Cookies—a classic treat that’s buttery, rich, and bursting with pure vanilla flavor. These cookies are made with a perfect blend of granulated sugar and brown sugar, ensuring a soft and chewy texture that melts in your mouth. A touch of cornstarch adds extra tenderness, while a hint of salt balances the sweetness perfectly. With just 15 minutes of prep time, this easy homemade cookie recipe is ideal for satisfying sweet cravings or sharing with loved ones. Bake them to perfection with slightly underbaked centers for that signature chewiness, and enjoy them fresh or store for a grab-and-go treat that stays delicious for days. Whether paired with a glass of milk or enjoyed as is, these cookies will quickly become your go-to favorite!
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Recipe Information
Ingredients
- 230 grams Unsalted butter
- 200 grams Granulated sugar
- 100 grams Brown sugar (lightly packed)
- 2 large Eggs
- 2 teaspoons Pure vanilla extract
- 350 grams All-purpose flour
- 1 tablespoon Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract until fully combined.
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
Using a cookie scoop or spoon, scoop out 1.5 tablespoons of dough for each cookie and roll into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
Gently press down on each dough ball slightly to flatten the tops.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers look slightly underbaked. Do not overbake; the cookies will firm up as they cool.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
4290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.1 g | 269% | |
| Saturated Fat | 118.7 g | 594% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 881 mg | 294% | |
| Sodium | 3096 mg | 135% | |
| Total Carbohydrate | 578.3 g | 210% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 301.2 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 203 mg | 16% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 692 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
