Soft & Chewy Vanilla Butter Cookies


Special Diet Notes: Vanilla Butter Cookies

By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, optionally soy-free, vegetarian.

5.0 from 1 reviews
Soft & Chewy Vanilla Butter Cookies
Prep time
Cook time
Total time
Kristen finds that butter-flavor Crisco provides the same buttery taste as actual butter. But if you can, opt for a non-hydrogenated brand instead.
Serves: 36 cookies
  • 1 cup butter flavor shortening
  • 1 cup sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1½ tablespoons water
  • 1 teaspoon vanilla
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  1. Preheat oven to 375°F. (You will have to chill the dough for 30 minutes, so you may want to do this when you put the dough in the fridge to chill).
  2. In a large mixing bowl, beat together Crisco, sugar, brown sugar, eggs, water, and vanilla until well mixed.
  3. Add the flour, baking soda and salt to the mixing bowl and mix well.
  4. Cover and refrigerate dough for 30 minutes.
  5. Roll dough into 1 inch balls; slightly flatten and place on ungreased cookie sheet.
  6. Place in preheated oven and bake for 8-10 minutes or until very light brown. (I always take my cookies out right before they look like they are done. I then allow them to sit on the cookie sheet for a couple of minutes to firm up.)

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. The notes at the top of the recipe say they are egg-free and yet the recipe calls for 2 eggs. Is there a way to actually make them egg-free?

  2. I’m preparing my Christmas cookie list…would these be firm enough to cut out and frost…replace sugar cookies? Thank you!!

  3. These are delicious! They came out perfectly. I’m thinking about making them again with lemon or orange extract.

  4. Wow! Thank you so much for posting these! I am currently making them and I am loving how they’re coming out. I am experimenting with rolling the dough in sugar and sugar with cinnamon before baking them and they look lovely!
    I hope the people in my family who recently decided to go dairy-free will like these. So far, my picky daughter loves them… well, it’s a cookie after all!
    Thank you again!

  5. SO DELICIOUS!!! I’m breastfeeding and my son can’t handle the dairy. I used the earth balance coconut spread and it worked great. Thanks!

  6. These are my familys FAVORITE cookies! The onky thing I changed was using coconut oil instead of the buttery sticks. These are sooo good!!

  7. This is the email i got reguarding crisco flavored butter!

    For the most up-to-date and correct information, we would suggest checking the ingredient information located on your package. We would also suggest checking the ingredient information with each purchase to be aware of any ingredient changes.

    Additionally, our Crisco® Butter Flavor Shortening has been dairy-free and safe for those with dairy allergies since October 2008 when we began using a unique butter flavor derived entirely from vegetable ingredients.

  8. They are in no way the consistency of a cookie. It was more like a muffin that came out. While they did taste OK, it was not as good as you described in your recipe.

  9. Would it be possible to display the measurements in weights? I tried previously and my measures (have measuring scoops) didn’t work out! Also would soya butter be ok to use?? Also you mention sugar, do you mean granulated or caster??? The flour I assume is plain. Thanks S x

    • Sharon, according to the online calculators, 3 cups flour would be 384 grams. You might find this helpful going forward – Yes, it is plain flour and granulated sugar. As for the soya butter (margarine), I can’t guarantee that it would work as margarine does behave differently than shortening in cookies. They tend to be a little thinner and chewier when using margarine, but that doesn’t mean they won’t be good, just different.

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