Vanilla Cookies with a moist cake like center are ready in under thirty minutes from bowl to oven to tummy! No mixer needed for this cookie batter. The perfect cookie recipe for two.
- Butter - I typically use salted butter, but if you prefer using unsalted butter then add a bit of salt to the recipe. For making cookies I keep it simple and use salted butter.
- Confectioner Sugar - If you don't have confectioners or powdered sugar you can put regular granulated sugar in a food processor and pulse until you have fine crystals. Caster sugar can also be sued.
- Vanilla Paste - I like vanilla paste because I feel it bumps up the vanilla flavor, however you can substitute equal amounts either vanilla extract or a fresh vanilla bean. If you use a vanilla bean, slice it lengthwise and scrape out the seeds.
- Egg White - lightly beat the egg white before adding to the mixture. save the egg yolk for breakfast the next morning.
- Flour - use all-purpose flour, King Arthur Organic is my favorite but whatever you have works equally well.
Tools to make the cookies
To make this recipe you need a wooden spoon, medium-size bowl, a small bowl to separate the egg, measuring cup and spoons. No mixer needed, mixing these types of simple recipes is easy to do with just a wooden spoon.
How to make cookies without eggs
You can substitute plain yogurt for eggs, as a rule, it's 1/4 cup of yogurt for one egg. I think a Greek yogurt plain works best. Since this recipe uses only one egg white, the substitution is two tablespoons of plain yogurt for one egg white.
How to make cookies without butter
Some good alternatives to butter are vegetable oil or bananas, be warned that using banana is going reduce the crispness most cookies have. Also, you need to cut back slightly on the sugar otherwise you'll end up with a way too sweet cookie. Since these vanilla cookies are soft anyway, you can easily make the substitute. If using banana use 1:1 substitute. For vegetable oil use half the amount. If recipe calls for 4 tablespoons butter, use 2 tablespoons oil.
Why do you chill cookie batter or dough before baking?
Chilling the dough solidifies the fat. When you put the chilled dough or batter in the oven the fat melts slower and the cookies won't spread out as much.