Ingredients (~24 cookies)
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp fine salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/4 cups granulated sugar, plus more for rolling
- 1 tbsp vanilla bean paste
- 2 large eggs
Make and Chill the Dough
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
In a separate, larger bowl, beat the softened butter and sugar with a hand mixer or in a stand mixer until the mixture is light and creamy. Add the vanilla bean paste and eggs and whisk until the mixture is smooth.
Add half of the dry ingredients to the wet ingredients and mix on low speed until a few streaks of flour remain. Fold in the rest of the dry ingredients with a spatula until the dough is just combined. Do not overmix.
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1-2 hours. This step is necessary to firm up the dough and prevent the cookies from spreading into thin crisps during baking.
Bake the Cookies
Preheat your oven to 350°F. Line two baking sheets with parchment paper.
Use a medium cookie scoop to portion the chilled dough, then roll each portion into a ball. Roll each ball in a small bowl of granulated sugar to coat the outside.
Place the sugar-coated dough balls on the lined baking sheets, leaving about 3 inches of space between each one to allow for spreading.
Bake for ~10-11 minutes, or until the edges are set and lightly golden. The centers should still look slightly underdone.
Let the cookies cool on the baking sheet for ~8-10 minutes. This allows them to set up before you move them. Transfer the cookies to a wire rack to cool completely.
Vanilla Bean Sugar Cookies
Ingredients
Ingredients (~24 cookies)
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp fine salt
- 1 cup unsalted butter 2 sticks, softened
- 1 1/4 cups granulated sugar plus more for rolling
- 1 tbsp vanilla bean paste
- 2 large eggs
Instructions
- Whisk flour, baking soda, baking powder, and salt in medium bowl.
- Beat butter and sugar until light and creamy. Add vanilla bean paste and eggs, mix until smooth.
- Mix in half the dry ingredients on low speed, then fold in remainder until just combined.
- Cover and chill dough 1-2 hours.
- Preheat oven to 350°F. Line baking sheets with parchment.
- Scoop dough, roll into balls, coat in granulated sugar.
- Place on baking sheets 3 inches apart.
- Bake 10-11 minutes until edges are golden but centers look slightly underdone.
- Cool on baking sheet 8-10 minutes, then transfer to wire rack.
