Vanilla Thins are a very thin, crisp, buttery cookie, easy to make with a crunchy, caramelized texture. Delicious with a coffee or tea.
Following our popular Lemon and Poppyseed Cookie recipe, and our cranberry and orange cookies, we thought you'd enjoy a different type of cookie.
These Vanilla Thins are a wonderful crisp cookie, using just a few regular pantry ingredients.
The recipe itself is easy, you just need to add everything to a mixer and combine until you get a cookie dough consistency.
There is a chill time before you bake these cookies. It's really important so make sure you don't skip this step. The dough needs to firm up before you can slice it to bake. If you are living in a really hot country or if the weather is particularly hot when you make these, I suggest popping the dough in the freezer so it's super cold and firm.
These cookies make a lovely addition to an afternoon tea or to have with a morning tea or coffee. When you bite into them, they're crispy, and then when you start chewing, they melt away in your mouth.
If you make cookies at Christmas time, make a batch of these, you can always divide the dough in half and make another flavor, for example, make some lime and coconut cookies as well.
You could decorate the tops with a drizzle of chocolate and Christmas themes sprinkles. The possibilities are endless, so use this as your basic vanilla cookie recipe and change up the flavors so you have a variety!
We love these cookies, and they're an all-time favorite in our house so we hope you enjoy them as much as we do.
Prep time
10 minutes
Chill Time
30 minutes
Cook Time
8 - 10 minutes
Serves
36
Ingredients
100g or 3½oz plain / all-purpose flour
75g or 2½oz unsalted butter, room temperature
100g or 3½oz regular sugar
1 teaspoon Vanilla extract
2 egg yolks
Instructions
- Preheat the oven to 350F or 180°C
- In a mixer, add all the ingredients
- Combine until the dough comes together. this will take around 3 - 4 minutes if using an electric mixer.
- Take a piece of plastic wrap and roll the dough into a sausage shape, so it is the diameter or a dollar coin in width. Then twist the ends of the wrap and refrigerate for 30 minutes.
Tip: If it is particularly hot where you live, place in the freezer for 20 minutes. The dough needs to be quite hard so you can slice it and keep the shape.
- After chilling, remove plastic wrap and slice thinly. About 5 mm in thickness.
- Place the cookie discs on to a baking tray lined with parchment paper. Leave a space between each cookie as they will spread about ⅓ in size.
- Bake for 6 - 8 minutes until just golden.
- Remove from the oven and allow to rest on the cookie tray for 5 minutes.
- Transfer to a cooling rack until the cookies completely cool. As they cool, the cookies will become harder and crisp.
Tip: as these cookies are very thin and delicate, it's easiest to use a thin flat-bladed knife and slide it under each cookie and then transfer to the rack.
Recipe Card
Vanilla Thins
Vanilla Thins are a very thin, crisp, buttery cookie, easy to make with a crunchy, caramelized texture. Delicious with a coffee or tea.
Ingredients
- 100g or 3½oz plain / all purpose flour
- 75g or 2½oz unsalted butter, room temperature
- 100g or 3½oz regular sugar
- 1 teaspoon Vanilla extract
- 2 egg yolks
Instructions
- Preheat the oven to 350F or 180°C
- In a mixer, add all the ingredients.
- Combine until the dough comes together. this will take around 3 - 4 minutes if using an electric mixer.
- Take a piece of plastic wrap and roll the dough into a sausage shape, so it is the diameter or a dollar coin in width. Then twist the ends of the wrap and refrigerate for 30 minutes.
- After chilling, remove plastic wrap and slice thinly. About 5 mm in thickness.
- Place the cookie discs onto a baking tray lined with parchment paper. Leave a space between each cookie as they will spread about ⅓ in size.
- Bake for 6 - 8 minutes until just golden.
- Remove from the oven and allow to rest on the cookie tray for 5 minutes.
- Transfer to a cooling rack until the cookies are completely cool. As they cool, the cookies will become harder and crisp.
Notes
If it is particularly hot where you live, place in the freezer for 20 minutes. The dough needs to be quite hard so you can slice it and keep the shape.
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Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 18Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 12mgSodium: 1mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 0g
Nutrition information isn’t always accurate
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