Vanilla Butter Cookies
This post is sponsored by Vital Proteins. All opinions are my own. Thanks so much for supporting these brands and this blog!
I know that all of the holiday gluttony is usually done by this point, but I’m going to throw one more recipe out there in case you didn’t get enough. Sure, there’s a lot of butter in there, but there’s also some protein and collagen. Balance, right?
My mom makes these almond butter cookies that are MAGICAL. I could eat 21354657614 of them and probably have in my lifetime. I had the idea for these while thinking about shortbread and also those delicious childhood cookie memories. What cookie can be bad when it starts with a base of butter and sugar?
These cookies are super simple to make (my favorite) and I ate about 3 of them immediately out of the oven.
While my mom’s cookies emphasize the almond flavor, I decided to use a new product from Vital Proteins — their collagen peptides with vanilla and coconut water. Their regular peptides are unflavored and focus solely on the collagen, but these also include hyaluronic acid and probiotics. There’s a hint of vanilla flavor and with the addition of the vanilla extract, these are magically delicious.
The hint of vanilla in their new collagen is a great addition to tea, coffee, and smoothies — all of which I’ve also had. As I mentioned, most of their products are unflavored, but if you’re looking for a change, I’d definitely recommend adding this one into your rotation. You can see all their other products here and all my other recipes using them here!
If you don’t have any vanilla & coconut collagen peptides or wish to omit them, simply add in about two more tablespoons of flour.
Vanilla Butter Cookies
*makes 1 dozen cookies
- 1/4 c sugar (I used organic cane sugar)
- 1/2 c butter (1 stick)
- 1 cup white flour
- 1 scoop Vital Proteins Vanilla & Coconut Water collagen peptides
- 1/4 tsp vanilla extract
- 1/4 tsp salt (if you didn’t use salted butter)
- Preheat the oven to 350 degrees. Cream the butter and sugar in a large mixing bowl.
- In a smaller bowl, combine dry ingredients. Once combined, add to butter and sugar mixture along with vanilla. Combine thoroughly. I ended up using my hands at the end to ensure that all the flour was mixed together.
- Chill dough for 30-60 min before baking.
- Form into small balls and press to flatten about 1/2 inch thick. Cookies will flatten more as they bake.
- Bake for 10-12 minutes or until the edges start to brown.
- Let cool about 10 min before eating. Edges may be slightly crumbly.
- What’s your favorite type of cookie?
- Vanilla or almond?