Vanilla Butter Cookies

"This very basic cookie is tasty and so easy to whip together when you want something sweet. The recipe is based on one that appeared on a bottle of McCormick vanilla extract."
photo by Arianne photo by Arianne
photo by Arianne
photo by stratton.isabella photo by stratton.isabella
photo by stratton.isabella photo by stratton.isabella
photo by Arianne photo by Arianne
photo by izzzi photo by izzzi
Ready In:
36 cookies




  • Preheat oven to 350°F.
  • Cream butter and sugar.
  • Add egg, vanilla, and almond extract, if using, and beat well.
  • Mix in flour.
  • Drop by rounded teaspoonfuls onto parchment-lined cookie sheet and bake 10-12 minutes.

Questions & Replies

  1. Why not at least 1/2 teaspoon of baking powder and 1/2 teaspoon of salt?
  2. Is the butter salted or unsalted?
  3. What flour do I use? Is all purpose flour fine?
  4. Do you use a mixer or mix by hand


  1. This recipe was so simple, YET DELICIOUS! Honestly I ate 6...then went back n ate the other six!
  2. I judge everything I make by whether it is a "make again" recipe. This definitely falls in that category. Easy to make and very good. I used 1 tsp. vanilla and 1 tsp. almond extract. Tasted great. Was a little leary of using 1 tbsp. of vanilla, seem like too much. Will be brave next time and increase the vanilla for comparison. 10 minutes exactly on the bake time. Also used parchment paper for the first time. Why haven't I used it before!! Cookies baked more evenly and were a dream to take off of the paper.
  3. A good cookie for few ingredients. I did not have the almond extract but will definitely put that in next time as I think it would improve the flavour. On the last batch, I ran out of parchment paper so did the cookies on a lightly greased baking sheet . I would not recommend that as the edges were rather burnt and the centers were not done. Thx Melissa.
  4. so good, my DH went crazy for these, very good and buttery, thanks for a great cookie!!!!!
  5. These cookies are a hit all on their own. I made a strawberry puree cream cheese frosting, and topped it with chocolate sprinkles. I can't keep up with the requests


  1. I also used 3/4 cup of butter because 1 cup seemed too much
  2. You can put these cookies together in minutes, the quickest easiest cookies that I know of. They have a perfect texture with just the right amount of crunch and have great flavor (but not too sweet). I keep cookie dough in my freezer and when I have unexpected company, I can make a pan full with no effort. I do cut down the almond extract to 1/4 teaspoon and use margarine instead of butter otherwise follow the recipe exactly as written.



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