Soft Vanilla Ice Cream Cookies Recipe (Old-Fashioned & Easy)

There’s something magical about the recipes our mothers and grandmothers carried in their hearts long before they ever hit a recipe card. My mom, who is 85 now, has talked about these soft little cookies for as long as I can remember. She always called them Ice Cream Cookies, though they aren’t made with ice cream at all. Instead, she remembered enjoying them alongside a scoop of ice cream back in the 1940s — soft, delicate, buttery-vanilla cookies that stayed tender even when the edges browned.

For years, she tried to describe them to me: “They weren’t crispy like brown-edge wafers… they stayed soft. And they were made with things we always had — butter, sugar, milk. No potato flour or anything strange.”
So I started experimenting. Batch after batch, always getting close but not quite right — until one day, the memory clicked for her:

“Milk! There was a little milk in the batter.”

And just like that, the recipe came together. The tenderness, the thin brown halo, the soft center — everything she remembered.

If you love nostalgic cookies, you might also enjoy my Great-Grandma’s Texas Teacakes. These Ice Cream Cookies are more than a dessert. They’re a memory revived, a childhood treat brought back to life, and honestly? They’re some of the simplest, sweetest cookies you can pull together on a quiet afternoon.

Why You’ll Love This Recipe

Old-fashioned flavor with pure vanilla and real butter.
Soft, tender cookies with delicately browned edges.
Pantry-staple ingredients only — nothing fancy.
Quick to mix: one bowl, no chilling, ready in minutes.
Perfect for gifting or pairing with ice cream.
A sweet piece of history recreated from memory.

Ingredients

Full Ingredient List

1/2 cup butter, softened
1/2 cup white sugar
1 egg
2 teaspoons vanilla extract
1 tablespoon milk
3/4 cup all-purpose flour

Ingredient Tips & Substitutions

Butter

Use real butter — not margarine — for authentic flavor. If using salted butter, reduce any added salt (though this recipe uses none).

Sugar

Granulated sugar keeps the texture light, soft, and classic.

Egg

A room-temperature egg blends more smoothly.

Milk

Milk softens the batter and helps the cookies stay tender. You may substitute half-and-half, evaporated milk, almond milk, or oat milk.

Flour

Use a light hand and do not pack the flour. Too much flour changes the entire texture.

Dietary Modifications

Gluten-Free: Replace flour with a 1:1 gluten-free baking blend.
Dairy-Free: Use plant-based butter and almond or oat milk.
Low-Sugar: Use a sugar substitute designed for baking.

Step-by-Step Instructions

Step 1 — Preheat

Preheat oven to 350°F. Use a cold cookie sheet for best results.

Step 2 — Cream Butter & Sugar

Cream together:

1/2 cup butter
1/2 cup sugar
Until light and fluffy.

Step 3 — Add Egg, Vanilla & Milk

Mix in:

1 egg
2 teaspoons vanilla
1 tablespoon milk

Step 4 — Add Flour

Add 3/4 cup flour and stir until just combined.

Step 5 — Drop Onto Cold Sheet

Drop by teaspoonfuls onto a cold, ungreased baking sheet.

Step 6 — Bake Until Edges Brown

Bake for 6–9 minutes, until edges turn golden.

Expert Tips & Troubleshooting

Always use a cold baking sheet to prevent overspreading.
Teaspoon-sized drops bake best.
Watch baking closely — they brown quickly.
Do not add more flour; batter should be soft.

Variations & Add-Ins

Lemon Ice Cream Cookies

Add lemon zest and a touch of lemon extract.

Almond Version

Replace half the vanilla with almond extract.

Brown Sugar Variation

Swap 2 tablespoons of sugar for light brown sugar.

Chocolate Drizzle

Drizzle with melted chocolate once cooled.

Holiday Spice

Add a pinch of nutmeg or cinnamon.

Serving Suggestions

Serve with vanilla ice cream.
Pair with coffee or tea.
Add to a holiday cookie tray.
Make soft cookie sandwiches with whipped cream.

Storage, Freezer & Make-Ahead

Room Temperature: Store in airtight container 3–4 days.
Freeze: Up to 2 months; layer between parchment.
Make-Ahead: Batter should be baked immediately.

FAQs

Why are they called Ice Cream Cookies?

They were traditionally served with ice cream.

Why do the edges brown so fast?

The low flour and higher sugar cause quick caramelization.

Can I make them thicker?

Not recommended — they are meant to be thin and soft.

Do they taste like sugar cookies?

Similar, but softer and more delicate.