These vanilla cakey cookies are very yummy and puffy!  They are very easy to make.  No chilling required!

Cakey Vanilla Cookie cut in half.

Welcome to my blog 🙂   In my first post, I want to share my grandmother’s puffy and yummy vanilla cookies.   As a family-4 generation, we all love these cookies.  You can make them for your kids, for yourself, for anyone who likes puffy and cakey cookies.

Recently I have made these cookies for my niece who is 8 and I have asked her if I share this recipe as my first post.  She has agreed as they are one of her favorites and I take her comments seriously for sure.

Cakey Cookies on a parchment sheet.

I believe you all love them if you like cakey cookies.

Melted butter, olive oil, and yogurt are the ingredients that give some moisture to these cookies.

Good news!  You don’t need a mixer and you can directly put them into the oven before resting the dough.  It is always hard for me to rest the dough even for 30 minutes when I crave a cookie!

Before going through the steps, I just want to say something about the measurements.  I always prefer using a digital scale.  Gram is always a gram but cup measurement is not as accurate as weight measurements.  So if you use a scale we can all have the same results. Don’t worry! I use grams but I also add cup measurements in my recipes.

How to Make Cake Like Cookies

Now, the steps;

First I melt the butter halfway and take it from the heat and stir until it is all melted. By this way, the butter will cool quickly.   If we use hot melted butter, it will cook the eggs.

Steps of Making Cakey Vanilla Cookies: Melting the butter halfway in a pan.

While I keep the melted butter aside,  I whisk the sugar and eggs for 15 seconds or so till they are mixed. 

Steps of Making Cakey Vanilla Cookies: Sugar and eggs are in a mixing bowl with a whisk.

Then I add the yogurt and stir well.

Steps of Making Cakey Vanilla Cookies: Adding the yogurt into egg-sugar mixture.

Later I add the olive oil, melted butter, vanilla and mix them until all combined well.
Steps of Making Cakey Vanilla Cookies: Adding the olive oil, melted butter and vanilla extract into the egg-sugar-yogurt mixture.

Finally, I add the flour mixture in 3 batches and mix until all incorporated.

Steps of Making Cakey Vanilla Cookies: Adding the flour mixture into the wet ingredients.

The dough will be sticky.  Below you can see the consistency from the picture.   I advise you to use an ice cream scoop when rolling dough into balls as the dough is sticky.  

This is a big cookie so I use a big ice cream scoop which is 3 tablespoon big.  If you don’t use a scale, you may have an idea about how much dough you need from the picture.  I put more dough than it can take in the ice cream scoop -90 grams of dough per cookie. OR, as it makes 11 cookies, you can divide the dough equally into 11 pieces and roll them into balls.

Cakey vanilla cookie dough in ice cream scoop

First I take the dough from the scoop and then I use my hands to roll it into a ball.   I place it on the baking sheet.  The dough, shaped into a ball will spread.   It is how it should be.  I repeat this step until no dough remains.  It is really big so when you eat one cookie you will be full.

Cakey vanilla cookie dough rolled into balls and placed on parchment paper.

It takes 20 minutes to bake.  When the cookies are lightly golden brown, you should take them from the oven.  Then let the cookies cool for 10 minutes on the baking sheet before transferring them to a wire rack to completely cool.

Baked Cakey Vanilla Cookies on a parchment paper.

Hope you all like these vanilla cookies and make them often.  Enjoy!

 

YOU CAN CLICK HERE AND SAVE THIS RECIPE TO YOUR PINTEREST BOARD!
5 from 1 vote
My Grandma’s Cakey Vanilla Cookies
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

You should try this yummy vanilla cookie recipe if you love puffy, cakey cookies! No chilling required!

Course: Cookies
Servings: 11 cookies
Calories: 355 kcal
Author: www.pastryandbeyond.com
Ingredients
  • 420 g (3 cups) all-purpose flour (dip and sweep)*
  • 210 g (1 cup) granulated sugar
  • 2 large eggs, at room temperature
  • 125 g (1/2 cup) yogurt, at room temperature
  • 90 g (1/4 cup and 2 and ½ tablespoons) olive oil
  • 90 g (1/4 cup and 2 and ½ tablespoons) unsalted butter
  • 1 and ½ teaspoons pure vanilla extract
  • 10 g (2 teaspoons) baking powder
Instructions
  1. Preheat the oven to 325°F(165C°). Line baking sheet with parchment paper or silicone baking mat. Set aside.
  2. In a small saucepan melt the butter over medium heat until it is halfway melted. Take it from the heat and stir until it is all melted. Set aside.
  3. Mix the flour and baking powder in a medium bowl and set aside.
  4. Put the eggs and sugar in a big bowl and whisk for 15 seconds or so until combined.
  5. Add the yogurt and mix well.
  6. Add the olive oil, melted butter, vanilla and mix well until all totally combined.
  7. Finally add the flour to the wet mixture in 3 batches and mix until totally incorparated.
  8. Using a big ice cream scoop, take big pieces (even more than a big ice cream scoop can take-90 grams)of the dough and roll them into balls. Alternatively, you can divide the dough equally into 11 pieces and roll each into a ball. Then place them on the baking sheet. Leave enough space between the balls-about 2 inches(5cm).
  9. Bake for 20 minutes or until lightly golden brown. Remove the baking sheet from the oven. Let the cookies cool for 10 minutes on the baking sheet before transferring them to a wire rack to completely cool.
Recipe Notes

*You can click here for dip and sweep method if you use cup measurements.

The calorie information above is an estimate that is provided by an online nutrition calculator.

Grandma's Cakey Vanilla Cookies
Grandma's Cakey Vanilla Cookies
Grandma's Cakey Vanilla Cookies

 

Grandma's Cakey Vanilla Cookies

My Grandma’s Cakey Vanilla Cookies

4 thoughts on “My Grandma’s Cakey Vanilla Cookies

  • May 13, 2018 at 10:37 pm
    Permalink

    Just made these today. Look just like the pictures. Very good cookie. They are a big cookie, would like if they were smaller but taste is great. I would make them again.

    Reply
    • Meymi
      May 14, 2018 at 10:23 am
      Permalink

      Thank you so much for your comment Susann! I am so happy that you enjoyed these cookies. Yes, they are big! If you like, you can make these cookies a little bit smaller next time. I don’t suggest you make them too small as it may affect the texture but I would love to hear your feedback if you try them that way 🙂 Enjoy!

      Reply
  • July 16, 2018 at 12:48 am
    Permalink

    What type of yogurt is used for this recipe? The look delicious and would like to try making. Thanks!

    Reply
    • Meymi
      July 16, 2018 at 10:54 am
      Permalink

      I use regular plain yogurt. Thank you:)

      Reply

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