January Bliss Vanilla Cloud (Print Version)
Light, pillowy sugar treats with vanilla essence, ideal for winter enjoyment and cozy moments.
# List of Ingredients:
→ Dry Ingredients
01 - 2 3/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
05 - 1 cup unsalted butter, softened
06 - 1 1/2 cups granulated sugar
07 - 2 large eggs, room temperature
08 - 2 teaspoons pure vanilla extract
09 - 1/4 cup whole milk
→ For Rolling
10 - 1/3 cup granulated sugar
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, approximately 2 to 3 minutes.
04 - Add eggs one at a time, mixing thoroughly after each addition. Beat in vanilla extract.
05 - Mix in half of the flour mixture, then add milk, followed by the remaining flour mixture. Stir just until incorporated without overmixing.
06 - Scoop roughly 1.5 tablespoon-sized balls of dough, roll between palms, and coat evenly in granulated sugar.
07 - Place cookies 2 inches apart on prepared baking sheets.
08 - Bake for 9 to 11 minutes until cookies are puffed and edges are set but still pale and soft.
09 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- They're genuinely foolproof—no fancy technique required, just mixing and scooping.
- The texture is that impossible-to-describe cloud-like softness that somehow stays tender for days.
- A single vanilla cookie tastes pure and elegant without being fussy or overly sweet.
02 -
- The hardest part is not overbaking—pull them out when they look barely done, because they continue to cook on the warm pan and will be perfect after cooling.
- Room-temperature ingredients make a real difference; cold eggs and butter won't emulsify properly and you'll end up with a denser cookie.
03 -
- Weigh your flour if you have a scale—it's the single most reliable way to avoid dense cookies since measuring by cup can pack flour differently.
- Keep these in an airtight container with a piece of bread; it sounds strange, but the bread keeps them impossibly soft by slowly releasing moisture as it stales.