Vanilla cookies are anything but boring.
Caitlin Bensel; Food Stylist: Torie Cox
Never underestimate the appeal of simple vanilla cookies.
They’re essentially a blank canvas for whatever you need.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Like the flavor but want something a bit more crowd-friendly?
Try oursugar cookie bars.
Learn how to make vanilla cookies, and add them to your regular baking rotation.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Ingredients for Vanilla Cookies
The ingredients for this vanilla cookie recipe are simple and classic.
Freeze cookie dough:Make, scoop, and freeze the cookie dough until hard.
Then, move the cookie dough balls to a freezer bag, and store up to 3 months.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
you could also freeze baked cookies up to 3 months before you plan to serve.
They should be well wrapped in a freezer bag to maintain the best flavor.
Thaw at room temperature for 30 minutes.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Frostings for Vanilla Cookies
Vanilla cookies are great on their own, buttery and sweet.
But if you want to add a frosting, feel free.
Likewise,vanilla buttercream frostingis used for decorating and can also be colored.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Achocolate frostingis excellent, too.
Top any of these with sprinkles or sanding sugar for a sweet finish.
How To Store Vanilla Cookies
Keep vanilla cookies in an airtight container up to 3 days.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
The cookies may become a bit more chewy as the days progress, but they’ll still be delicious.
Line 3 baking sheets with parchment paper.
Beat in vanilla, then beat in egg.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add flour mixture; beat at low speed until just combined.
Scoop cookies:
Scoop dough with a 2-tablespoon cookie scoop onto prepared pans, 10 per pan.
Bake cookies:
Place 2 pans in oven.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Repeat with remaining dough.

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox