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
Prepare Dough and Chill
Whisk together flour, baking soda, baking powder, and salt in a medium mixing bowl.
In another large mixing bowl, beat softened butter and sugar with a hand mixer or a stand mixer until fluffy and creamy. Slowly whisk in vanilla bean paste followed by eggs until combined and smooth.
Add approximately half of the dry ingredients to the wet ingredients mixing on low until only a few streaks of flour remain in the mixture. Using a spatula, add remaining dry ingredients folding until dough is combined. Do not overmixed.
Cover the mixing bowl tightly with plastic wrap and refrigerate dough for 1-2 hours before baking the cookies. This allows the fat in the dough to solidify, which helps prevent cookies from flattening out during the baking process.
Bake Cookies
Preheat oven to 350°F. Line two cookies sheets with parchment paper.
Using a medium cookie scoop, portion chilled cookie dough and then roll portions of dough into balls, rolling the balls in a small bowl filled with granulated sugar.
Place sugar-coated dough balls onto prepared cookie sheets, leaving approximately 3-inches between each ball to allow ample spreading while baking.
Bake for 10-11 minutes or until cookie edges are set and golden brown (cookie centers will still look somewhat undercooked).
Allow cookies to cool on cookie sheets for 8-10 minutes before transferring to wire racks to finish cooling.
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.
