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4.6 from 150 votes

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! 

Prep Time
10 mins
Cook Time
10 mins
Chill Time
3 hrs
Total Time
3 hrs 19 mins
Servings: 12
Calories: 224 kcal
Course: Baked Goods
Cuisine: American

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

    Cup of Yum
  1. To the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes.
  2. Add the sugars and beat on medium-high speed until creamed and well combined, 2 to 3 minutes.
  3. 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.
  4. Stop, scrape down the sides of the bowl, and add the flours, baking soda, salt, and mix until just combined, about 1 minute.
  5. Transfer dough to an airtight container and refrigerate for at least 3 hours, up to 5 days.
  6. Preheat oven to 350°F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray.
  7. 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.
  8. 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).
  9. 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 Information

Serving 1 Calories 224kcal (11%) Carbohydrates 31g (10%) Protein 4g (8%) Fat 10g (15%) Saturated Fat 6g (30%) Polyunsaturated Fat 3g Cholesterol 40mg (13%) Sodium 170mg (7%) Sugar 16g (32%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 224

% Daily Value*

Serving 1
Calories 224kcal 11%
Carbohydrates 31g 10%
Protein 4g 8%
Fat 10g 15%
Saturated Fat 6g 30%
Polyunsaturated Fat 3g 18%
Cholesterol 40mg 13%
Sodium 170mg 7%
Sugar 16g 32%

* Percent Daily Values are based on a 2,000 calorie diet.