Name: Homemade Vanilla Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup self raising flour; 1/2 cup unsalted butter; 1/2 cup icing sugar; 3 Tbsp cornflour; 1 tsp vanilla extract; 1/4 tsp salt; 2 Tbsp milk

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Soft, buttery Homemade Vanilla Cookies with a delicate crumb and a classic fork pattern are one of my favorite simple treats to bake. I enjoy how these cookies come together with a handful of pantry staples and fill the kitchen with a warm vanilla aroma while baking. I like serving them with tea, coffee, or as a light dessert when I want something sweet but not overly rich.

Homemade Vanilla Cookies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup self raising flour

½ cup unsalted butter

½ cup icing sugar

3 tablespoon cornflour

1 teaspoon vanilla extract

¼ teaspoon salt

2 tablespoon milk

Directions

I start by placing the butter, vanilla extract, and icing sugar in a large bowl. I mix them together until the mixture becomes pale, light, and creamy. This step helps create the soft texture I want in the cookies.

Next, I add the self raising flour, cornflour, and salt to the bowl. I gently mix everything until a soft dough forms. If the dough feels crumbly, I add a little milk to bring it together. If it feels too sticky, I sprinkle in a small amount of extra flour.

Once the dough is ready, I scoop about a tablespoon of dough and roll it between my hands to form smooth balls.

I place the dough balls on a lined baking tray, leaving space between each one. Then I gently press each ball with a fork to create the classic cookie pattern.

I bake the cookies in a preheated oven at 170°C for about 15–18 minutes, just until they turn lightly golden. After baking, I allow them to cool completely before serving so they firm up perfectly.

Servings and timing

Prep time: 10 minutes

Cooking time: 15 minutes

Total time: 25 minutes

Servings: 12 cookies

Each cookie contains approximately 110 kcal, making them a light sweet treat that I can easily enjoy with tea or coffee.

Variations

I like experimenting with small flavor changes to keep this recipe interesting. One variation I enjoy is adding a little lemon zest to the dough for a bright citrus note.

Sometimes I dip half of each cooled cookie in melted chocolate. This creates a simple chocolate-vanilla combination that feels a bit more indulgent.

Another variation I enjoy is adding a pinch of cinnamon or almond extract instead of vanilla. These small adjustments give the cookies a slightly different personality while keeping the same soft texture.

Storage/Reheating

I usually store these cookies in an airtight container at room temperature. They stay fresh and soft for about 4 to 5 days.

If I want to keep them longer, I place them in a sealed container and freeze them for up to two months. When I am ready to enjoy them again, I simply let them thaw at room temperature.

If I prefer them slightly warm, I place a cookie in the microwave for about 5–8 seconds. This brings back the buttery softness nicely.

FAQs

Can I use all-purpose flour instead of self raising flour?

I sometimes substitute all-purpose flour by adding about 1 teaspoon of baking powder to the flour. This helps recreate the lift that self raising flour provides.

Why are my cookies spreading too much?

When I notice cookies spreading too much, it is usually because the butter is too soft or the dough is too warm. I sometimes chill the dough for about 10 minutes before baking to help them hold their shape.

Can I make the dough ahead of time?

I like preparing the dough ahead of time and storing it in the refrigerator for up to 24 hours. When I am ready to bake, I simply roll and shape the dough as usual.

Can I add chocolate chips?

I occasionally fold a small handful of chocolate chips into the dough. This adds extra sweetness and makes the cookies feel a little more like a dessert treat.

How do I know when the cookies are done?

I watch for the edges to turn lightly golden. The centers may still look pale, but they firm up as the cookies cool on the tray.

Conclusion

I enjoy making these homemade vanilla cookies because they are simple, comforting, and full of classic flavor. With just a few ingredients and minimal preparation, I can create soft, buttery cookies that are perfect for tea time or a quick dessert. This recipe is one I like to return to whenever I want an easy baking project that always delivers delicious results.

📖 Recipe:

Homemade Vanilla Cookies

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Author: Cheryl
Total Time: 25 minutes
Yield: 12 cookies
Diet: Vegetarian

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Description

Soft, buttery vanilla cookies with a delicate crumb and classic fork pattern. These simple homemade cookies are lightly sweet, comforting, and perfect with tea or coffee.

Ingredients

1 cup self raising flour

½ cup unsalted butter

½ cup icing sugar

3 Tbsp cornflour

1 tsp vanilla extract

¼ tsp salt

2 Tbsp milk

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Instructions

Preheat the oven to 170°C and line a baking tray with parchment paper.
Place the butter, icing sugar, and vanilla extract in a large bowl. Mix until the mixture becomes pale, light, and creamy.
Add the self raising flour, cornflour, and salt to the bowl. Mix gently until a soft dough forms.
If the dough feels crumbly, add a little milk to bring it together. If it feels too sticky, add a small sprinkle of extra flour.
Scoop about one tablespoon of dough and roll it between your hands to form smooth balls.
Place the dough balls on the prepared baking tray, leaving space between each one.
Gently press each dough ball with a fork to create the classic cookie pattern.
Bake for 15–18 minutes, until the edges turn lightly golden.
Allow the cookies to cool completely on the tray before serving so they firm up properly.