These soft Vanilla Crinkle Cookies are crackly, buttery, and loaded with vanilla! They’re perfect for holiday cookie boxes, leaving out for Santa on Christmas Eve, or just because you need a really good cookie to enjoy.
Best part, this recipe makes 24 cookies and they’re homemade, not made with boxed cake mix!
When I say these cookies are loaded with vanilla flavor, I mean it! There’s vanilla beans, vanilla extract, and homemade vanilla sugar in them. They are reminiscent of a sugar cookie but have this soft and buttery texture that’s so addicting. I honestly think I like them more than the traditional chocolate crinkle cookie.
But everyone loves this recipe, and I mean everyone. It is completely homemade (no boxed cake mix) but is simple to make too. It yields 24 cookies which is enough to share with friends and family. There’s no spreading or going flat, they come out beautifully cakey every time, and you can prep them ahead for the holidays.
Vanilla Crinkle Cookies Ingredients
Here’s everything you will need to make this recipe and a few important notes too. Keep reading!
- Unsalted Butter: You can use it straight out of the refrigerator because we will be half melting it in a saucepot. I do not recommend swapping for salted. But, if you do take out the added salt below.
- Vanilla Beans: These really contribute to the beautiful vanilla flavor of these cookies. I recommend using Tahitian beans but Madagascar works as well.
- Granulated Sugar: Just a note, we will be combining the sugar with the vanilla beans to create vanilla sugar. Some of it will go into the cookie dough and the rest is used to roll the cookies in before baking.
- Brown Sugar: Use light or dark, it doesn’t matter.
- Eggs: Take them out of the refrigerator first. They do not have to be room temperature, but they do need to at least have a little of the chill taken off.
- Vanilla Extract: Make sure it’s a high quality extract, or homemade. I like using Molina Mexican vanilla because it’s cheap and so dang flavorful!
- All-Purpose Flour: Always measure by using the spoon and level method or the cookies may not spread at all and even become dense and dry in texture.
- Corn Starch: This helps make the cookies thick and tender. I do not recommend omitting or swapping it out, you cookies could end up spreading way too much.
- Baking Powder: A leavening agent using to give our cookies texture and lift. Make sure yours isn’t expired!
- Salt
- Powdered Sugar: Also known as confectioner’s sugar. We roll our cookies in this at the very end. It creates the crackly look and a melt-in-your-mouth texture!
You’ll also need a hand-mixer, 2 tablespoon cookie scoop, parchment lined baking sheets, and cooling racks.
How to Make Vanilla Crinkle Cookies
1. Make the cookie dough. Cream together the butter and sugars, add the egg, vanilla, and dry ingredients. Cover with plastic wrap and refrigerate for 1 hour.
2. Roll the cookies. Lightly form 2 tablespoon sized balls, roll it in vanilla sugar, and then the powdered sugar.
3. Bake until crackly. Place cookie dough balls in 3 rows of 4 on each baking sheet. Bake the cookies one sheet at a time until golden brown and the tops no longer glisten. Let the cookies cool for 10 minutes before moving to a cooling rack to cool completely.
Storing and Freezing Information
You’ll want to store your cookies in an airtight container or sealable plastic bag to prevent them from drying out. At room temperature they’ll last up to 5 days, refrigerator for up to 7, and frozen for up to 3 months.
Frozen cookies should be stored in a single layer to prevent the powdered sugar crackly tops from being ruined. Also, when you’re ready to thaw them at room temperature, remove them from the bag first so the tops aren’t exposed to excess moisture.
Options for Making Your Cookies Ahead of Time
These cookies are great for prepping during the holiday season, and you can do it one of two ways. One, you can bake them and store in the freezer as directed above.
Two, you can prep the cookie dough and store them in balls and in a sealable plastic bag. Then when you’re ready to bake allow them to sit at room temperature, roll them in the sugars, and bake.
Three, you can bake them and heat seal them in cellophane baggies. This is what I do for Christmas cookie boxes because it keeps the cookies fresh for weeks!
Frequently Asked Questions (FAQ’s)
More Holiday Christmas Cookie Recipes
Vanilla Crinkle Cookies
EQUIPMENT
- hand mixer - with paddle attachment
- 2 baking sheet - lined with parchment paper
- 2 wire cooling rack - I have this 2 pack of baking sheets/cooling racks
- Cookie Scoop - 2 tablespoons sized
INGREDIENTS
- 10 tablespoons unsalted butter - cold, cut into 10 cubes
- 2 vanilla bean pods - Tahitian
- 1 cup granulated sugar - (half goes into cookies, half is used for rolling)
- ¼ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract - Molina
- 2 ¾ cups all-purpose flour - measure using the spoon and level method
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup powdered sugar
INSTRUCTIONS
- In a small bowl rub together the granulated sugar and vanilla beans. Set aside.ELIZABETH'S NOTE: To extract vanilla beans from the pods, cut them lengthwise, peel open, and use the backside of knife to scrape out the vanilla beans.
- In a medium sized bowl whisk together the all-purpose flour, cornstarch, baking powder, and salt. Set aside.
- In a small saucepot add the cold, cubed unsalted butter and heat over low heat until half is melted and half is softened.
- Immediately pour the unsalted butter into a large bowl with ½ cup of vanilla sugar, and the brown sugar. Cream together until lightened in color and fluffy (about 3 to 4 minutes).
- Add the egg and vanilla extract, combine until smooth and incorporated.
- Add the dry ingredients and combine until all the flour has absorbed. Cover surface of cookie dough with plastic wrap and refrigerate for 1 to 2 hours. ELIZABETH'S NOTE: Do not skip the refrigeration time or the cookies will become too flat and the moisture in the cookie will absorb the powdered sugar. They will not look like crinkle cookies at all.
- While the cookie dough chills, place the remaining vanilla sugar and powdered sugar into shallow dishes or on a plate. Preheat oven to 350 °F, and line 2 baking sheets with parchment paper.
- Scoop 2 tablespoons of cookie dough and lightly form a ball with hands. Do not overhandle or they will not crinkle. ELIZABETH'S NOTE: The cookie dough should be tacky, not sticky. If the dough sticks to your hands I recommend chilling for an additional 30 minutes and trying again.
- Immediately roll cookie dough ball into the vanilla sugar and then the powdered sugar. Place on a baking sheet in 3 rows of 4, these cookies do not need that much space.
- Bake for 12 to 15 minutes or until the edges are browned and the tops no longer glisten. Remove from oven and allow them to cool on the baking sheet for 10 minutes before moving to a cooling rack to cool completely.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
