Double Vanilla Cookies
These vanilla cookies are a delightful twist on the classic sugar cookie with soft centers and crispy edges. The dough is infused with double vanilla flavor and a hint of orange zest. They mix together quickly and are easy to bake for lunchbox treats or a last-minute potluck party.
I'm an easy going girl when it comes to cookies. I like them buttery, crispy on the outside, and chewy on the inside. It doesn't take much to make me super happy.
That said, these double vanilla cookies with a hint of orange zest have skyrocketed to the top of my list of favorites. They hit all the right notes on both flavor and texture and would be the perfect option to add to any cookie tray at any time of year.
We experimented with baking them fresh from the stand mixer as well as using the chilled dough a few days later. Both versions were insanely delicious but if I had to choose? I think I'll plan to chill the dough for the next batch, they were sooooo good.
Why This is the Best Recipe
- Rich Vanilla Flavor: More than just a regular sugar cookie, these vanilla cookies have both vanilla extract and a bourbon vanilla bean paste.
- Orange Zest: I added a dash of orange extract but fresh orange zest would highlight the vanilla, too.
- Easy Drop Cookies: You can simply drop and bake the cookie dough right away or stash it in the fridge or freezer for baking later.
Ingredients
This simple buttery cookie needs a very short list of easy ingredients:
- Vanilla Extract
- Vanilla Bean Paste: I used the bourbon vanilla from Trader Joe's, it is budget friendly and utterly delicious. If you can't find paste, you could scrape the seeds from a single vanilla bean pod instead.
- Orange Extract: I didn't have any fresh oranges on hand so I used this instead. Personally, I think I'd love the freshly grated zest from an orange even more!
- All-Purpose Flour
- Butter
- Sugar
- Brown Sugar
- Baking Soda
- Egg
- Table Salt
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Make the Cookie Dough
Whisk together the flour, salt, and baking soda in a medium bowl and set it aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the softened butter, sugar, and brown sugar until light and fluffy.
Add the vanilla extract, vanilla paste, egg, and orange zest or extract. Beat it in until well combined.
With the mixer on low, slowly add the flour mixture and mix until just incorporated. Do not over mix.
Baking Instructions
Preheat the oven to 375°F.
Line a rimmed baking sheet with parchment paper and use a spoon to drop 10 - 12 2-inch balls onto the pan.
Lightly flatten the cookies with your hand and then bake for 8 - 10 minutes or until golden brown around the edges.
Let the cookies cool on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Baking Chilled Dough
I baked the first pan of vanilla cookies right after I prepped the dough but then got too busy to finish the remaining pans.
I stored the cookie dough in an airtight container in the fridge for 3 days.
When I went to bake the remaining batch of cookies, they turned into a delightful surprise.
While the first batch came out soft on the inside and slightly crispy on the outside, the chilled batch came out a much deeper golden brown and had a deliciously toasted flavor and much more crunch.
The difference is: I only allowed the chilled dough enough time on my counter to soften enough to scoop the dough. The cookie dough balls were still quite cold when they went into the oven and needed another minute to bake.
So if you want soft and chewy cookies, bake them with room temperature dough.
If you want crispier golden brown cookies, chill the dough for 24 hours and let it rest on the counter for just 15 minutes before scooping dough balls for your baking pan.
Make Ahead Tips
If you plan to do some holiday baking or are prepping the cookies for a party, you can bake the cookies in advance and freeze them for up to 3 months.
You could also prep the cookie dough and chill it in the fridge for up to 3 days or freeze it for up to 3 months.
If you freeze the dough, let it thaw in the fridge overnight before baking.
Variations
- Use lemon zest or extract instead of the orange extract.
- Add mini white chocolate chips.
- Use almond extract instead of the citrus.
- Roll the cookie dough balls in cinnamon sugar for an easy snickerdoodle variation.
Serving Suggestions
I simply adored the delicate, classic nature of these deliciously crispy vanilla cookies. This is a sweet treat I'd love to have in my cookie jar all year long.
They make an excellent Christmas season cookie served with hot chocolate or as part of a festive Christmas tea. They'd be a welcome change of pace on a Christmas cookies platter, too.
More Easy Cookie Recipes
Looking for more classic cookies to bake for your family? Here are a few of my favorites:
📖 Recipe
Vanilla Cookies
Ingredients
- 2 1/3 cups flour
- 1 teaspoon table salt
- 3/4 teaspoon baking soda
- 2 sticks (1 cup) butter softened
- 1 1/4 cups sugar
- 1/4 cup brown sugar
- 1 egg
- 1 tablespoon vanilla extract
- 1 teaspoon vanilla paste I used bourbon vanilla paste from Trader Joe's
- 1/4 teaspoon orange extract or freshly grated orange zest
Instructions Start Cooking
- Preheat the oven to 375°F. Line a large rimmed baking sheet with parchment paper.
- Beat the butter and sugars together in a large mixing bowl until light and fluffy.
- Add the vanilla, vanilla paste, egg, and orange extract and beat them in until just combined.
- In a separate mixing bowl, whisk together the flour, salt, and baking powder. With the mixer running on low, beat the flour into the dough on low speed until just combined.
- Scoop 2-inch round balls of cookie dough and place 12 on the baking sheet at a time.
- Bake the cookies for 8 - 10 minutes or until lightly browned around the edges. It helps to rotate the pans halfway through baking for even browning.
- Cool the cookies on the pan for 2 minutes before transferring to a wire rack to cool completely.
Recipe Notes
Baking Chilled Dough
If you want golden brown, crispier cookies, chill your dough for at least 24 hours in the fridge in an airtight container. Let it rest on the counter for just 15 minutes or so until it is soft enough to scoop portions of dough you could roll into balls by hand. Bake the cookies for a minute or so longer, until golden brown all over. If you want to chill the dough in advance but want a softer cookie, be sure to let the dough rest on the counter until it softens to room temperature before baking.Save This Recipe to Your Recipe Box
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