Melt-in-your-mouth Vanilla Cookies

Morena, my mother-in-law, gave me a cookie press as a present, and I couldn´t wait to start using it. After browsing several cookbooks I found this vanilla cookie recipe, changed it a bit, and tried my new baking tool. I love the recipe and the shapes that I can make with this tool. If you like to bake cookies I strongly recommend you get one because you will enjoy working with it.

This recipe has few ingredients and is very easy to prepare. If you don’t have a cookie press, use a pastry bag fitted with a ½ inch star tip.

I like to have these cookies in my kitchen to serve with a cup of coffee or tea, and even with ice cream, mousse or panna cotta.  Everybody likes to have some vanilla cookies as a snack or at teatime, and kids love them in their lunch boxes. In Peru there are several commercial brands that make vanilla cookies, and that we have all enjoyed innumerable times throughout our lives, but nothing beats the natural taste and texture of homemade cookies, and the love that goes into them when preparing them. They are classic and a must have in the kitchen.

These cookies are fragile and a little sandy. If you want you can sprinkle them with a mixture of cinnamon and sugar while they are still warm. Store them in a can with a fitting lid, at room temperature, for up to 4 days.

Vanilla Cookies
Recipe type: Dessert / Sweets
Prep time: 
Cook time: 
Total time: 
Serves: 70
  • 3 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 sticks (1½ cup) unsalted butter, at room temperature
  • 1 cup sugar
  • 2 teaspoon of vanilla bean paste
  • 2 egg yolks
  1. Preheat the oven to 350° F.
  2. Sift the flour, salt and cinnamon. Mix well.
  3. In the bowl of a mixer beat the butter, sugar, vanilla, and egg yolks, until it gets fluffy (about 3 minutes).
  4. Reduce the speed to low and add the dry ingredients, beating until all the ingredients are incorporated.
  5. Divide the dough in three parts, and put one part in the cookie press or pastry bag. Press shapes about 2 inches apart from each other, onto a baking tray lined with silpat or parchment paper. Bake for 15 minutes or until golden brown. Repeat the process with the remaining dough.
  6. Let them cool in racks.



  1. When do you add the yolks?

  2. Is this recipe from Peru. If it is what area in Peru is this recipe/the cookies from. I’m sorry for asking for the third time.

    • Hi Panda! This is not a Peruvian recipe but these cookies are very popular and we love to bake them in the afternoon for a sweet treat with tea or coffee.

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