Vanilla Bean Sugar Cookies
These aren't the thin, crispy sugar cookies meant for intricate icing. They're soft, chewy, and get most of their flavor from a heavy dose of vanilla bean paste. The dough is rolled in sugar before baking, which gives them a slightly crunchy exterior. Chilling the dough is a required step to keep them from spreading too much.
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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.
Notes
Chilling dough prevents cookies from spreading too thin during baking.
Tried this recipe?Leave a comment below & let me know!