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Soft vanilla bean sugar cookies on a plate

Soft Vanilla Bean Sugar Cookies

These Soft Vanilla Bean Sugar Cookies melt on the tongue, featuring real vanilla bean seeds for a floral flavor and a tender crumb, perfect for holidays or everyday baking.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 2 1/4 cups All-purpose flour Spoon-and-level or weigh 281g for accuracy.
  • 1/2 teaspoon Baking powder
  • 1/4 teaspoon Salt
  • 3/4 cup Unsalted butter, softened Use high-quality European-style butter for richer taste.
  • 3/4 cup Granulated sugar
  • 1 whole Vanilla bean, seeds scraped Use fresh, plump beans for best flavor.
  • 1 large Egg, room temperature Brings moisture and lift; should be at room temperature.
  • 2 teaspoons Pure vanilla extract
Buttercream Ingredients
  • 3/4 cup Unsalted butter, softened
  • 1/2 bean Vanilla bean, seeds scraped
  • 3 cups Confectioners’ sugar, sifted Sifting prevents lumps.
  • 3 tablespoons Heavy cream 45ml
  • 1 1/2 teaspoons Pure vanilla extract
  • Salt To taste.

Method
 

Preparation
  1. Whisk the all-purpose flour, baking powder, and salt in a medium bowl until evenly distributed.
  2. Beat the softened unsalted butter and granulated sugar on high speed for 3 minutes until light and fluffy. Add the scraped vanilla bean seeds and beat again until fully incorporated.
  3. Add the room-temperature egg and the pure vanilla extract; beat on high for 1 minute until smooth and glossy.
  4. With the mixer on low speed, add the dry ingredients to the wet mixture and mix just until combined.
  5. Divide the dough and roll each portion to 1/4-inch thickness between floured sheets of parchment paper. Chill for at least 1–2 hours.
  6. Preheat the oven to 350°F (177°C). Cut the chilled dough into shapes and place each cookie 3 inches apart on lined baking sheets.
Baking
  1. Bake the cookies for 11–12 minutes, or until the edges are very lightly browned. Cool completely on wire racks.
Buttercream
  1. Make the buttercream by beating the softened butter with the scraped vanilla seeds. Add sifted confectioners’ sugar, heavy cream, vanilla extract, and salt, and beat until smooth and spreadable.
  2. Frost the cooled cookies and decorate as desired.

Notes

Store frosted cookies in an airtight container for up to 3 days. Use parchment between layers to prevent sticking. For longer storage, freeze unbaked dough logs for up to 3 months.