Do you love vanilla cookies? They are my absolute favorite. Today, I have a recipe passed down from my Italian grandmother who would make these vanilla cookies during the holidays, especially at Easter when she would make them into mini Easter baskets with an egg in the center.
My grandmother’s original recipe made a ton of cookies! It called for 5 eggs and 5 cups of flour to feed the more than 50 family members that attended holiday dinners.
I downsized the recipe to easily make a batch for our family of five, so that’s what I’m sharing with you today. It’s the perfect recipe to make with your kids (whether they’re toddlers or teenagers). Roll out the dough, bake and decorate with icing.
- 3 large eggs
- 3 tsp pure vanilla extract
- 1-1/4 cups white sugar
- 1-1/2 sticks of butter (melted)
- 4 cups All-Purpose flour
- 3 tsp baking powder
- Pinch of salt (approximately 1/8 tsp)
Beat together eggs, vanilla, sugar, and butter with a stand mixer. Add baking powder, salt, and 3-1/2 cups of flour and mix. Add the last 1/2 cup of flour gradually and only if the dough seems too sticky to roll out. Let the dough rest in the refrigerator for a few minutes.
Either lightly roll small amounts of the dough into 2-inch diameter balls; being careful not to press the dough together too firmly. Or, you can roll the dough out to 1/2-inch thick and cut into shapes using your favorite cookie cutters. Place on a baking sheet lined with parchment paper and bake.
Bake 350 degrees F for 9 minutes.
Note: It’s best to use pure vanilla extract. THIS Is my favorite vanilla extract. I also like THIS one.
Place 1 cup of powdered confectioner’s sugar in a bowl and add one tablespoon of milk at a time. It only takes a few tablespoons of milk. The consistency of the frosting will be runny but not too liquid – meaning it will slowly drip off a spoon. Add a drop of your favorite food coloring if you prefer.
Brush the frosting onto the cooled cookies and sprinkle on sprinkles (or colored Jimmies as we call them here in New England) if preferred. Allow to dry for about 5 minutes.
These Italian vanilla cookies can be baked then frozen so you can take them out as you need them. They are quick to prepare, quick to bake, and I guarantee they won’t last long.
Disclosure: This post contains affiliate links to products I use myself.
I never heard of vanilla cookies! I can’t wait to try them!
Vicki Blazejowski says
Oh! I guess they are similar to sugar cookies (but less sugary). We’ve always called them vanilla because we use vanilla extract. 🙂