11 Vanilla Christmas Cookies Simple Elegance

Classic Vanilla Sugar Cookies

Classic Vanilla Sugar Cookies are a delightful treat that perfectly embody the essence of the holiday season. These cookies are characterized by their sweet, buttery flavor and soft, chewy texture, making them a favorite among family and friends. Decorate them with icing or enjoy them plain; they are versatile enough to suit any occasion.

Ingredients	Quantity
All-purpose flour	2 ¾ cups
Baking powder	1 teaspoon
Salt	½ teaspoon
Unsalted butter	1 cup (2 sticks)
Granulated sugar	1 ½ cups
Large egg	1
Vanilla extract	1 tablespoon
Powdered sugar	For decoration

Cooking Instructions:

Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees that the cookies bake evenly once the dough is ready.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream together the unsalted butter and granulated sugar until the mixture is light and fluffy. This should take about 3-4 minutes.
Add Egg and Vanilla: Beat in the large egg and vanilla extract to the creamed butter and sugar mixture. Continue mixing until fully combined and smooth.
Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined. Be careful not to overwork the dough; it should come together without streaks of flour.
Chill the Dough: Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes. Chilling helps the cookies maintain their shape while baking.
Shape the Cookies: Once chilled, remove the dough from the fridge. Roll it into small balls, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Bake the Cookies: Place the baking sheet in the preheated oven and bake for 8-10 minutes or until the edges are lightly golden. The centers may look slightly undercooked, but they will firm up as they cool.
Cool the Cookies: Remove the baking sheet from the oven and allow the cookies to cool on it for 5 minutes before transferring them to a wire rack to cool completely.
Decorate (Optional): Once cooled, you can sprinkle powdered sugar on top or decorate them with icing and sprinkles for a festive touch.

Enjoy your delicious Classic Vanilla Sugar Cookies with family and friends during the holiday season or any time of the year!

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Vanilla Bean Snickerdoodles

Vanilla Bean Snickerdoodles are a delightful twist on the classic snickerdoodle cookie, featuring the warm, rich flavor of vanilla beans that elevate these soft and chewy treats. With a perfect balance of sweetness and a hint of spice from the cinnamon sugar coating, these cookies make for an irresistible holiday snack or a sweet addition to any gathering.

Ingredients	Quantity
All-purpose flour	2 ¾ cups
Cream of tartar	1 teaspoon
Baking soda	1 teaspoon
Salt	½ teaspoon
Unsalted butter	1 cup (2 sticks)
Granulated sugar	1 ½ cups
Brown sugar	¼ cup
Large eggs	2
Vanilla bean (scraped seeds)	From 1 bean
Ground cinnamon	3 tablespoons
Granulated sugar (for coating)	¼ cup

Cooking Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C). This guarantees a warm environment for baking your cookies evenly.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Set aside this dry mixture for later use.
Cream the Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream the unsalted butter with both the granulated sugar and brown sugar until the mixture is light and fluffy. This process should take about 3-4 minutes.
Add Eggs and Vanilla: Add the large eggs, one at a time, mixing well after each addition. Next, scrape the seeds from the vanilla bean into the mixture and continue mixing until well combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough is just combined. Avoid overmixing to keep the cookies tender.
Prepare Cinnamon Sugar: In a small bowl, mix together the ground cinnamon and the ¼ cup of granulated sugar. This will be used to coat the cookies.
Shape the Cookies: Using a cookie scoop or your hands, portion out dough into balls about 1 inch in diameter. Roll each ball in the cinnamon sugar mixture until fully coated.
Place on Baking Sheets: Arrange the coated cookie balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart to allow for spreading.
Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly soft, but they will set as they cool.
Cool and Enjoy: Once baked, remove the baking sheet from the oven and allow the cookies to cool on the sheet for

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Soft Vanilla Almond Cookies

Soft Vanilla Almond Cookies are a sweet and tender treat that combine the rich flavors of vanilla and almond, creating a delightful cookie perfect for any holiday gathering or a cozy afternoon snack. With a buttery texture and a hint of nuttiness, these cookies are certain to bring warmth and joy to your festive celebrations.

Ingredients	Quantity
All-purpose flour	2 cups
Baking powder	1 teaspoon
Salt	½ teaspoon
Unsalted butter	¾ cup (1 ½ sticks)
Granulated sugar	1 cup
Brown sugar	½ cup
Large egg	1
Pure vanilla extract	2 teaspoons
Almond extract	1 teaspoon
Sliced almonds (for topping)	¼ cup
Powdered sugar (for dusting)	Optional

Cooking Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C). This step guarantees the oven is at the right temperature for baking the cookies evenly.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside as you’ll add it to the wet ingredients later.
Cream Butter and Sugars: In a large mixing bowl, cream the unsalted butter with granulated sugar and brown sugar using a hand mixer or stand mixer. Mix until the mixture is light and fluffy, about 3-4 minutes.
Incorporate Egg and Extracts: Add the large egg, pure vanilla extract, and almond extract to the butter mixture. Mix until everything is well combined.
Combine Mixtures: Gradually add the dry mixture to the wet mixture, mixing at low speed until just combined. It’s important to not overmix to keep the cookies soft.
Shape the Cookies: Using a cookie scoop or your hands, shape the dough into balls about 1 inch in diameter. Roll the balls slightly to smooth them out.
Add Almonds for Topping: Place the cookie balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Press a few sliced almonds into the top of each cookie for added texture and flavor.
Bake the Cookies: Place the baking sheet in the preheated oven. Bake for 10-12 minutes or until the edges are lightly golden but the centers remain soft.
Cool and Dust: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Once fully cooled, you can dust them with powdered sugar if desired for an extra sweet touch.

Enjoy your Soft Vanilla Almond Cookies with a warm cup of tea or coffee!

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Iced Vanilla Lemon Cookies

Iced Vanilla Lemon Cookies are invigorating and delightful treats that bring a zesty twist to traditional cookie recipes. With the perfect balance of sweet vanilla and tangy lemon, these cookies are not only soft and chewy but also topped with a smooth icing that adds a festive touch. They make for a wonderful addition to your holiday dessert table or as a delightful treat any time of the year.

Ingredients	Quantity
All-purpose flour	2 ½ cups
Baking powder	1 teaspoon
Salt	½ teaspoon
Unsalted butter	1 cup (2 sticks)
Granulated sugar	1 cup
Brown sugar	½ cup
Large egg	1
Pure vanilla extract	1 tablespoon
Lemon zest	2 teaspoons
Fresh lemon juice	2 tablespoons
Powdered sugar (for icing)	1 ½ cups
Milk (for icing)	2-3 tablespoons
Lemon juice (for icing)	1 tablespoon

Cooking Instructions:

Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees your cookies bake evenly from the moment they go into the oven.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside, as it will be combined with the wet ingredients later.
Cream Butter and Sugars: In a large mixing bowl, cream the unsalted butter with granulated sugar and brown sugar using a hand mixer or stand mixer. Beat the mixture on medium speed until light and fluffy, about 3-4 minutes.
Add Egg and Flavorings: Add the large egg, pure vanilla extract, lemon zest, and fresh lemon juice to the butter-sugar mixture. Mix on medium speed until everything is well combined.
Combine Mixtures: Gradually add the dry flour mixture to the wet mixture, mixing at low speed until just combined. Be cautious not to overmix to guarantee the cookies remain soft.
Shape the Cookies: Use a cookie scoop or your hands to form the dough into balls, roughly 1 inch in diameter. Place the cookie balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Bake the Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden and the centers remain soft. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Prepare the Icing: While the cookies cool, prepare the icing. In a medium bowl, mix the powdered sugar, milk, and lemon juice together until smooth and pourable. Adjust the consistency by adding more milk or powdered sugar as needed.
Ice the Cookies: Once the cookies are cooled completely, drizzle or spread the icing over the tops of each cookie for a delightful finish. Allow the icing to set before serving.

Enjoy your Iced Vanilla Lemon Cookies as a sweet treat for any occasion!

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Vanilla Pudding Cookies

Vanilla Pudding Cookies are a soft, chewy treat that blends the classic taste of vanilla with a delightful twist from instant pudding mix. The addition of pudding guarantees that these cookies are rich, flavorful, and exceptionally tender, making them a perfect indulgence for any occasion. Whether enjoyed fresh out of the oven or stored for later, these cookies are sure to be a crowd-pleaser!

Ingredients	Quantity
All-purpose flour	2 ½ cups
Instant vanilla pudding mix	1 (3.4 oz) package
Baking soda	1 teaspoon
Salt	½ teaspoon
Unsalted butter	1 cup (2 sticks)
Granulated sugar	¾ cup
Brown sugar	¾ cup
Large eggs	2
Pure vanilla extract	1 teaspoon
Chocolate chips (optional)	1 cup

Cooking Instructions:

Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to set the stage for perfectly baked cookies.
Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, instant vanilla pudding mix, baking soda, and salt. Whisk them together until fully blended, then set the bowl aside.
Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream the unsalted butter with granulated sugar and brown sugar. Beat on medium speed for about 2-3 minutes until the mixture is light and fluffy.
Incorporate Eggs and Flavoring: Next, add the eggs and pure vanilla extract to the butter-sugar mixture. Mix on medium speed until fully combined and smooth.
Combine Dry and Wet Ingredients: Slowly add the dry ingredients to the wet mixture, mixing at low speed until just combined. Be careful not to overmix the dough.
Add Chocolate Chips (Optional): If desired, fold in the chocolate chips with a spatula, guaranteeing they are evenly distributed throughout the cookie dough.
Shape the Cookies: Using a cookie scoop or spoon, portion out the dough onto a baking sheet lined with parchment paper, spacing the cookie dough balls about 2 inches apart.
Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cookies are lightly golden around the edges but still soft in the center.
Cool: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your delicious Vanilla Pudding Cookies!

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Vanilla Sandwich Cookies With Buttercream

vanilla cookies with buttercream filling

Vanilla Sandwich Cookies with Buttercream are delightful treats that bring a classic twist to any dessert table. These cookies feature two buttery vanilla-flavored cookies that are perfectly soft and slightly crisp on the edges, sandwiched together with a rich, creamy buttercream filling. Ideal for holiday celebrations, casual gatherings, or simply as a midday snack, these cookies are sure to fulfill any sweet tooth!

Ingredients	Quantity
All-purpose flour	2 cups
Baking powder	1 teaspoon
Salt	½ teaspoon
Unsalted butter	1 cup (2 sticks)
Granulated sugar	1 cup
Brown sugar	½ cup
Large egg	1
Pure vanilla extract	1 tablespoon
Powdered sugar	2 cups
Heavy cream	2-3 tablespoons

Cooking Instructions:

Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to guarantee it’s ready for baking the cookies.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to confirm that the leavening agent is evenly distributed throughout the flour. Set this mixture aside.
Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream the unsalted butter with granulated sugar and brown sugar. Beat the mixture on medium speed until it turns light and fluffy, about 2-3 minutes.
Add Egg and Flavoring: Once the butter and sugar are creamed, add in the large egg and pure vanilla extract. Mix on medium speed until fully incorporated and the mixture is smooth.
Combine Ingredients: Gradually add the dry mixture of flour, baking powder, and salt to the wet ingredients. Mix on low speed until just combined, taking care to not overmix the dough.
Shape the Cookies: Using a cookie scoop or spoon, portion out the dough onto a baking sheet lined with parchment paper. Space the cookie dough balls about 2 inches apart to allow for spreading.
Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers will look slightly underbaked, but they will continue to firm up as they cool.
Cool Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer the cookies to a wire rack to cool completely.
Prepare Buttercream Filling: In a medium bowl, beat together the softened butter and powdered sugar until well combined. Gradually add heavy cream, one tablespoon at a time, until you reach the desired frosting consistency. Add more powdered sugar if you want a thicker frosting, or more cream for a thinner one.
Assemble Sandwich Cookies: Once the cookies are fully cooled, spread or pipe a generous amount of buttercream on the flat side of one cookie, then top it with another cookie, flat side down to create a sandwich. Press gently to spread the frosting evenly between the cookies.
Serve and Enjoy: Your Vanilla Sandwich Cookies with Buttercream are now ready to be enjoyed! Store leftover cookies in an airtight container at room temperature for up to a week.

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Chewy Vanilla Oatmeal Cookies

Chewy Vanilla Oatmeal Cookies are a warm, comforting treat that combines the wholesome goodness of oats with the delightful sweetness of vanilla. These cookies are soft and chewy, boasting a delightful texture and a subtle vanilla flavor that makes them perfect for any occasion—whether you’re enjoying them with a cup of tea or sharing them at a gathering.

Ingredients	Quantity
Old-fashioned rolled oats	2 cups
All-purpose flour	1 cup
Baking soda	1 teaspoon
Salt	½ teaspoon
Unsalted butter	½ cup (1 stick)
Granulated sugar	¾ cup
Brown sugar	¾ cup
Large eggs	2
Pure vanilla extract	1 tablespoon

Cooking Instructions:

Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees your cookies will bake evenly.
Mix Dry Ingredients: In a medium bowl, combine the old-fashioned rolled oats, all-purpose flour, baking soda, and salt. Stir them together to guarantee that everything is well combined, and set the mixture aside.
Cream the Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using a hand mixer or stand mixer. Beat the mixture on medium speed until it becomes light and fluffy, which should take about 2-3 minutes.
Add Eggs and Vanilla: To the creamed mixture, add the large eggs and pure vanilla extract. Mix on medium speed until everything is thoroughly combined and smooth.
Combine Wet and Dry Ingredients: Gradually add the oat and flour mixture to the wet ingredients. Mix on low speed until just combined, taking care not to overmix. The dough should be soft and slightly sticky.
Scoop the Dough: Using a cookie scoop or a spoon, drop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper. Make sure to leave enough space between the cookies, as they will spread while baking.
Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers look set.
Cool Down: After baking, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer the cookies to a wire rack to cool completely. Enjoy these chewy delights warm or at room temperature!

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Vanilla Hazelnut Biscotti

Vanilla Hazelnut Biscotti are deliciously crunchy Italian cookies that are perfect for dipping in coffee or tea. With the rich flavors of toasted hazelnuts and a hint of vanilla, these twice-baked treats are ideal for enjoying during the holiday season or any time you crave a crunchy, nutty snack.

Ingredients	Quantity
All-purpose flour	2 cups
Granulated sugar	¾ cup
Baking powder	1 teaspoon
Salt	½ teaspoon
Unsalted butter	½ cup (1 stick)
Large eggs	2
Pure vanilla extract	1 tablespoon
Toasted hazelnuts	1 cup

Cooking Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This guarantees that your dry ingredients are well blended, contributing to a uniform texture in the biscotti.
Cream Butter: In a large mixing bowl, beat the unsalted butter with an electric mixer until it becomes light and fluffy. This should take about 2-3 minutes on medium speed.
Add Eggs and Vanilla: Add the large eggs and pure vanilla extract to the creamed butter. Mix on medium speed until the ingredients are fully combined and smooth.
Combine Dry Mixture: Gradually add the dry ingredient mixture into the wet ingredients. Mix on low speed until just combined. Make sure not to overmix to retain the desirable texture of the biscotti.
Fold in Hazelnuts: Gently fold in the toasted hazelnuts using a spatula or wooden spoon until evenly distributed throughout the dough.
Shape the Dough: Divide the dough in half and shape each half into a log, approximately 12 inches long and 3 inches wide. Place the logs onto the prepared baking sheet, spacing them at least 3 inches apart.
First Bake: Bake the logs in the preheated oven for about 25-30 minutes or until they are golden and firm to the touch. Remove the logs from the oven and allow them to cool for about 10 minutes.
Slice the Logs: Using a serrated knife, slice each log into ½-inch wide pieces. Use a gentle sawing motion to prevent crumbling.
Second Bake: Lay the sliced biscotti cut-side down on the baking sheet and return them to the oven. Bake for another 10-15 minutes or until they are dry and crisp, flipping them halfway through for even baking.
Cool Down: Once done, remove the biscotti from the oven and let them cool completely on a wire rack. Store in an airtight container for fresh, crunchy delights to enjoy any time.

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Holiday Vanilla Spritz Cookies

Ingredients	Quantity
All-purpose flour	2 cups
Unsalted butter	1 cup (2 sticks)
Granulated sugar	¾ cup
Powdered sugar	1 cup
Large egg	1
Pure vanilla extract	1 teaspoon
Baking powder	½ teaspoon
Salt	½ teaspoon
Colored sprinkles (optional)	for decoration

Cooking Instructions:

Preheat the Oven: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper to prevent the cookies from sticking.
Cream Butter and Sugars: In a large mixing bowl, beat the unsalted butter, granulated sugar, and powdered sugar using an electric mixer on medium-high speed until the mixture is light and fluffy, about 3-4 minutes.
Add Egg and Vanilla: Add the large egg and pure vanilla extract to the creamed butter mixture. Mix on medium speed until fully combined and smooth.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well blended.
Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix; the dough should be smooth and slightly sticky.
Fill Cookie Press: If you have a cookie press, fill it with the prepared dough. If you do not have a cookie press, you can use a piping bag fitted with a star tip.
Pipe Cookies: On the prepared baking sheets, pipe the dough into desired shapes (such as spritz or rosettes), leaving about an inch of space between each cookie.
Decorate (Optional): If desired, sprinkle colored sprinkles on top of the unbaked cookies to add a festive touch.
Bake: Place the baking sheets in the preheated oven and bake for about 8-10 minutes, or until the edges are lightly golden.
Cool: Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Enjoy your Holiday Vanilla Spritz Cookies with a warm beverage or as a sweet treat at festive gatherings!

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Vanilla Coconut Macaroons

Vanilla Coconut Macaroons are a delightful treat that combines the rich flavors of vanilla with the tropical sweetness of coconut. These chewy, bite-sized cookies are perfect for holiday gatherings or as a sweet indulgence any time of the year. With a few simple ingredients, you can create these delicious morsels that are sure to impress your family and friends.

Ingredients	Quantity
Sweetened shredded coconut	3 cups
Sweetened condensed milk	1 (14-ounce) can
Vanilla extract	1 teaspoon
All-purpose flour	½ cup
Large egg whites	2
Salt	¼ teaspoon
Optional: Vanilla or chocolate for dipping	for decoration

Cooking Instructions:

Preheat the Oven: Begin by preheating your oven to 325°F (160°C). Line a baking sheet with parchment paper to prevent sticking.
Mix Coconut and Condensed Milk: In a large mixing bowl, combine the sweetened shredded coconut and sweetened condensed milk. Stir well until the coconut is evenly coated.
Add Flavorings: Add the vanilla extract, all-purpose flour, and salt to the coconut mixture. Mix until fully combined, ensuring all ingredients are well incorporated.
Whip Egg Whites: In a separate clean bowl, beat the egg whites until soft peaks form using an electric mixer on medium to high speed. This will give the macaroons their light and airy texture.
Fold in Egg Whites: Gently fold the whipped egg whites into the coconut mixture using a spatula. Be careful not to deflate the egg whites; you want to keep as much air in the mixture as possible for a fluffy texture.
Shape the Macaroons: Using a small cookie scoop or your hands, form small mounds of the mixture and place them onto the prepared baking sheet, spacing them about an inch apart.
Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes or until the tops are lightly golden brown. Keep an eye on them to prevent over-baking.
Cool: Once baked, remove the macaroons from the oven and let them cool on the baking sheet for about 5 minutes. Then, carefully transfer them to wire racks to cool completely.
Optional Dipping: If desired, melt some vanilla or chocolate to dip the cooled macaroons. Simply dip the bottom or half of each macaroon into the melted coating and place them back on the wire rack to set.

Enjoy your Vanilla Coconut Macaroons as a delightful treat to brighten up your day or to share with loved ones at festive occasions!

White Chocolate Dipped Vanilla Cookies

White Chocolate Dipped Vanilla Cookies are a classic holiday treat that brings a touch of sweetness and elegance to any gathering. These soft and buttery cookies are infused with pure vanilla flavor and are half-dipped in creamy white chocolate, making them irresistible. They’re perfect for sharing, gift-giving, or enjoying with a warm cup of tea or cocoa.

Ingredients	Quantity
All-purpose flour	2 ½ cups
Baking powder	1 teaspoon
Salt	½ teaspoon
Unsalted butter (softened)	1 cup (2 sticks)
Granulated sugar	1 cup
Brown sugar	½ cup
Large eggs	2
Vanilla extract	2 teaspoons
White chocolate chips	1 ½ cups

Cooking Instructions:

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This will guarantee the leavening agent is evenly distributed throughout the flour.
Cream Butter and Sugars: In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes.
Add Eggs and Vanilla: Beat in the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and continue mixing until everything is well combined.
Combine Mixtures: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Do not overmix; it’s okay if a few lumps remain.
Scoop Cookie Dough: Using a cookie scoop or tablespoon, portion out the cookie dough and place it onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading while baking.
Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are lightly golden brown and the centers are set. Be careful not to over-bake.
Cool: Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then, transfer them to wire racks to cool completely.
Melt White Chocolate: While the cookies cool, melt the white chocolate chips. You can do this in the microwave in 30-second intervals, stirring in between, until smooth, or using a double boiler on the stove.
Dip Cookies: Once the cookies are fully cooled, dip half of each cookie into the melted white chocolate. Allow any excess chocolate to drip off before placing the dipped cookies back on the parchment-lined baking sheets.
Set the Chocolate: Let the white chocolate set at room temperature for about 30 minutes, or speed up the process by placing them in the refrigerator for about 15 minutes until the chocolate is firm.
Serve and Enjoy: Your White Chocolate Dipped Vanilla Cookies are now ready to be enjoyed! Serve them at your holiday gatherings or package them as sweet gifts for friends and family.