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White Lily Cookie Recipe

BySoha

There is a reason why White Lily cookies are treasured among bakers. Their soft texture, delicate crumb, and buttery flavor set them apart, turning a simple cookie into something extraordinary. Made with the finest White Lily flour, this recipe creates cookies that are light, melt-in-your-mouth, and beautifully golden. Perfect for afternoon tea or a sweet homemade gift, these cookies represent Southern baking at its finest.

Ingredients List

  • 2 cups White Lily all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 1 egg
  • 1 ½ teaspoons pure vanilla extract
  • 2 tablespoons milk

Step-by-Step Instructions

White Lily Cookie
Step 1: Prepare the Dough

In a medium bowl, whisk together the White Lily flour, baking soda, and salt. Set aside while you prepare the wet ingredients.

Step 2: Cream Butter and Sugars

In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until smooth and creamy. This step creates the base for a light and tender texture.

Step 3: Add Egg and Vanilla

Mix in the egg and vanilla extract until fully blended. Add milk and continue to mix until smooth.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients into the wet mixture, stirring just until the dough comes together. Do not overmix, as this can toughen the cookies.

Step 5: Shape and Bake

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll the dough into small balls and place them about 2 inches apart. Flatten slightly with your fingers or a fork. Bake for 10 to 12 minutes until lightly golden around the edges.

Step 6: Cool and Serve

Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack. Enjoy warm or once completely cooled.

Cook Time

Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 12 minutes
Cooling Time: 3 minutes

Servings

Makes about 18 cookies.

Nutritional Information (approx. per serving)

  • Calories: 130
  • Protein: 2g
  • Carbohydrates: 16g
  • Fat: 6g
  • Sugar: 8g
  • Sodium: 55mg

Storage Instructions

Store cookies in an airtight container at room temperature for up to 5 days. For long-term storage, freeze for up to 2 months. Reheat briefly in the oven to bring back their softness and fresh-baked aroma.

Suggestions

For extra flavor, mix in white chocolate chips or a handful of chopped pecans. You can also dust the cookies with powdered sugar after baking for a more elegant presentation. These cookies pair wonderfully with tea, coffee, or a glass of cold milk.

Seasonal Relevance

White Lily cookies are perfect year-round, but they truly shine during holidays and family gatherings. Their light texture and comforting flavor make them ideal for Christmas cookie trays, summer picnics, or any celebration that calls for a touch of homemade sweetness.

Conclusion

The White Lily cookie recipe captures everything beautiful about classic Southern baking. Simple, buttery, and perfectly textured, these cookies showcase how quality ingredients and a gentle touch can create magic. Whether baked for sharing or savoring quietly, each cookie offers warmth and timeless flavor in every bite.

White Lily Cookie Recipe
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White Lily Cookie Recipe

Recipe by Soha
Servings

18 cookies

servings
Prep time

10

minutes
Cooking time

12

minutes
Calories

2340

kcal
Total time

25

minutes

White Lily Cookies are soft, buttery, and delicately sweet with a melt-in-your-mouth texture that defines Southern-style baking. Made using premium White Lily flour, each cookie delivers a light crumb and classic vanilla aroma, perfect for tea time, gifting, or everyday indulgence.

Ingredients

  • 2 cups White Lily all-purpose flour

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • ½ cup unsalted butter, softened

  • ½ cup granulated sugar

  • ½ cup light brown sugar, packed

  • 1 egg

  • 1 ½ teaspoons pure vanilla extract

  • 2 tablespoons milk

Directions

  • In a bowl, whisk together White Lily flour, baking soda, and salt.
  • In another bowl, cream the butter, granulated sugar, and brown sugar until smooth and fluffy.
  • Add the egg, vanilla extract, and milk. Mix until fully combined.
  • Gradually add the dry mixture into the wet ingredients and stir until a soft dough forms.
  • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • Roll dough into small balls, flatten slightly, and place them 2 inches apart.
  • Bake for 10–12 minutes until the edges are golden.
  • Cool on the tray for a few minutes, then transfer to a wire rack to cool completely.

Recipe Video

Notes

  • Use White Lily self-rising flour and skip baking soda and salt if preferred.
  • Chill the dough for 30 minutes before baking for a thicker cookie.
  • Add white chocolate chips or chopped nuts for a flavorful twist.

FAQs

Q1: Can I use self-rising White Lily flour instead of all-purpose?
Yes, but omit the baking soda and salt since self-rising flour already contains leavening agents.

Q2: How can I make the cookies chewier?
Use slightly more brown sugar than granulated sugar and reduce baking time by a minute for a softer center.

Q3: Can I chill the dough before baking?
Absolutely. Chilling the dough for 30 minutes helps control spreading and enhances flavor.

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