Name: The Ultimate Vanilla Crunch Cookie
Prep time: 10 min
Total time: 25 min
Ingredients: 190 g all-purpose flour; 15 g corn starch; 1/2 tsp baking soda; 1/4 tsp fine sea salt; 140 g butter ((melted or browned) I prefer browned); 100 g granulated sugar; 25 g light brown sugar; 1 tbsp whole milk; 1 tbsp vanilla extract

That Sunday Morning Bake Show - Ultimate Vanilla Cookie Recipe, Made Good Cookie Dupe

The Ultimate Vanilla Crunch Cookie

Designed for ice cream, but snackable enough to disappear on their own. Crisp, golden, vanilla-packed perfection with a buttery snap.

These are my homemade dupe of the Made Good vanilla cookies but crunchier, butterier, and way more fun to say you made yourself. They’re tiny, toasty, and full of browned butter and vanilla goodness. Built to crumble (literally), they’re designed to hold their snap in ice cream but still melt in your mouth. Eat them straight off the cooling rack or sacrifice a batch to the food processor and level up your next swirl situation.

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Prep Time: 10

Total Time: 25

Servings: mini cookies

Calories: 76kcal

Equipment

1 Saucepan For browning the butter
2 Mixing bowls One for wet, one for dry ingredients
1 Whisk For dry ingredients and wet mix
1 Baking sheet Lined with parchment
1 Spatula For combining dough
1 Wire rack For cooling the cookies

Ingredients

190 g all-purpose flour
15 g corn starch
1/2 tsp baking soda
1/4 tsp fine sea salt
140 g butter (melted or browned) I prefer browned
100 g granulated sugar
25 g light brown sugar
1 tbsp whole milk
1 tbsp vanilla extract

Instructions

Brown the Butter: Melt the butter in a small saucepan over medium heat until nutty and golden brown flecks appear. Immediately pour into a mixing bowl and cool for 5–10 minutes.
Whisk Dry Ingredients: In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
190 g all-purpose flour, 15 g corn starch, 1/2 tsp baking soda, 1/4 tsp fine sea salt
Mix Wet Ingredients: To the browned butter, add granulated sugar, brown sugar, vanilla, and milk. Stir until smooth and glossy.
140 g butter, 100 g granulated sugar, 25 g light brown sugar, 1 tbsp whole milk, 1 tbsp vanilla extract
Combine: Add the dry ingredients to the wet and mix until a stiff dough forms. It will look crumbly at first—just keep mixing. If it’s too dry, add ½ tsp more milk.
Shape & Bake: Preheat oven to 175°C (350°F). Line a baking sheet with parchment. Roll into small 1-teaspoon balls, place 2 inches apart, and press each one flat. Bake for 12–14 minutes until edges are golden and centers are just set.
Cool Completely: Transfer cookies to a wire rack and let cool fully. They will crisp up as they cool.

Notes

These are designed for maximum crunch without turning to sawdust.
Flat shape + sturdy texture = perfect for crumble or ice cream sandwich bases.
Want more caramel flavor? Swap out all or part of the white sugar for light brown.
Store in an airtight container at room temp for 5–7 days or freeze for longer.

Nutrition

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