Total Time: 40 min
Prep Time: 10 min
Cook Time: 30 min
This Easter vanilla cookie recipe is very versatile. The cookie is light and fluffy with a slight hint of vanilla from the extract. If you look at the picture, I have placed chocolate mint and chocolate disks in the middle of some cookies. I also rolled the cookies, or just sprinkled the top of the cookie, with different colored sugar. Have fun with it!
- 4 cups Gold Medal flour
- 1 cup C&H pure cane granulated white sugar
- 1 1/4 cup Darigold milk
- 2 large Wilcox eggs
- 6 tsp Rumford baking powder
- ¾ cup vegetable oil
- 1 tsp McCormick vanilla extract
- India Tree sparkling sugar
- food coloring
- white chocolate disks
- colored chocolate mint disks
Preheat oven to 375 degrees.
In large bowl mix flour, baking powder and sugar. Make a well in the center and add oil, milk, vanilla, and eggs. Mix together until dough is sticky. Roll the dough into a ball, about 1 inch around. Now, decorate your cookies. Place chocolate disks in the center of some cookies. Or, just roll the dough balls in different colors of sugar. Place the cookie on a lightly greased cookie sheet, 1 inch apart. Flatten top slightly. Bake for about 10 minutes.
You can also dip these cookies in icing while warm. Color the icing with food coloring if you desire.
Blend enough hot water to 1 cup confectioners sugar to form smooth icing.
More about Easter Vanilla Cookies
Vanilla is primarily from Mexico. Vanilla translates to mean “little pod”. Heran Cortes introduced vanilla and chocolate to Europe in the 1520’s. The Melipona bee is a natural pollinator of the vanilla orchid. In 1841, Edmond Albius discovered the the vanilla orchid could be hand-pollinated, which then allowed a global cultivation of the orchid.