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Crisp Vanilla Butter Cookies

Crisp Vanilla Butter Cookies

Vanilla powder gives butter cookies a huge hit of flavor. If you don’t have any of the powder on hand, you can substitute with an equal amount of high-quality pure vanilla extract. This recipe comes from Nielsen-Massey Vanillas.


Add ½ teaspoon of any Nielsen-Massey Pure Flavor Extract, such as Chocolate, Almond, Lemon, Orange or Coffee, to the cookie dough to create a signature cookie. 


  • 1 Cup (2 sticks) butter, at room temperature
  • 1 Cup sifted confectioners sugar
  • 1 Tablespoon pure vanilla powder, such as Nielsen-Massey Madagascar Bourbon
  • 2 eggs, lightly beaten
  • 2 Cups unbleached all-purpose flour
  • 1 Teaspoon baking powder
  • 1/4 Teaspoon ground cinnamon
  • 1/4 Teaspoon salt
  • Nonstick cooking spray
  • 1/2 Cup chocolate pieces


Cream the butter, confectioners sugar and vanilla powder in a mixing bowl using an electric mixer on medium speed. Add the eggs and beat until light and fluffy. Beat in the flour, baking powder, cinnamon, and salt on low speed until just blended. Place the dough on parchment paper and shape into a 12-inch long log. Chill for 3 to 24 hours.

Preheat the oven to 350 degrees F. Coat an insulated cookie sheet with nonstick cooking spray. Cut the dough log into ¼-inch-thick slices and place on the cookie sheet. Bake until golden brown, 10 to 12 minutes. Cool on a wire rack. Place the cooled cookies on a parchment-lined cookie sheet.

Place the chocolate pieces in a microwave-safe bowl. Heat on High for 15 seconds. Repeat at 5-second intervals, stirring and checking the consistency. The chocolate is ready when it freely drips from the spoon in a fine line. Spoon the chocolate into a large plastic food storage bag. Twist the bag until the chocolate is in one corner and then trim the tip of the bag. Drizzle the chocolate over the cookies.