Vanilla Anchor Cookies

Vanilla Anchor Cookies
Vanilla Anchor Cookies

These Vanilla Anchor Cookies are perfect for adding a nautical flair to your tablescape.

Vanilla Anchor Cookies
Yield: 42
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  1. 1 cup unsalted butter, softened
  2. ¾ cup sugar
  3. 1 teaspoon vanilla extract
  4. 2⅓ cups plus 1½ cups all-purpose flour, divided
  5. 1 teaspoon salt
  6. 1 (10-ounce) bottle Wilton Blue Cookie Icing
  1. Preheat oven to 350°.
  2. Line several rimmed baking sheets with parchment paper.
  3. In a large mixing bowl, combine butter and sugar. Beat at high speed with a mixer until light and creamy, approximately 3 minutes. Add vanilla extract, beating to blend.
  4. In a medium bowl, combine 2⅓ cups flour and salt, whisking well. Add to butter mixture, beating to blend.
  5. Using a levered 2-teaspoon scoop, portion dough, and drop into remaining 1½ cups flour to coat. Roll dough between palms of hands to make balls. Place balls 2 inches apart on prepared baking sheets. Using an anchor cookie stamp, flatten balls and imprint design*.
  6. Using a 1¾-inch fluted cutter,
cut each cookie to neaten and trim edges.
  7. Bake until edges of cookies are very light golden brown, 10 to 12 minutes. Transfer cookies to wire cooling racks, and let cool completely.
  8. When cookies are cool, using cookie icing, paint anchor design. Let dry completely.
  9. Store cookies in an airtight container, separating layers with waxed paper.
  1. *We used Rycraft anchor cookie stamp #246, available at
TeaTime Magazine
From TeaTime, July/August 2016


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