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Vanilla Bean Cookies
As Summer starts to turn to Fall and the air starts getting cooler, I feel
the need to bake. I don't consider myself a baker - I can't properly ice a cake to save my life - but I am a
sucker for a warm, tasty cookie (or two) straight from the oven.
These cookies were a big hit at our house. Light and tasty with a wonderful vanilla flavor that takes this
otherwise basic sugar cookie to a different level.
This cookie is perfect for the holidays and can be cut into shapes with a cookie cutter. The kids can
have fun rolling out the cookie dough and creating fun, festive cookie shapes. We kept these simple with a
sprinkle of sugar and Vanilla Bean Powder, but there is no limit to fun ideas using icing, colorful sprinkles and
other edible decorations.
Ingredients:
- 1 cup butter, at room temperature
- 3/4 cup light brown sugar
- 1 Vanilla Bean (3 to 4 in.)
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon Sea Salt
- About 2 tbsp. granulated sugar, I used a brown sugar.
- About 2 tbsp. Pure Vanilla Bean Powder
Instructions:
- Heat oven to 325º F
- Place parchment paper or silpat on a cookie baking sheet to prevent cookies from sticking. If you do not have either, you can lightly spray the baking sheet with pan spray.
- Place sugar and butter in to large bowl
- With a tip of a sharp knife, slit vanilla bean and scrape seeds into the bowl
- Beat butter, sugar and vanilla seeds with a mixer on medium speed, until mixture is smooth
- In a separate bowl whisk flour, salt and baking powder
- Stir in the flour mixture to the mixer bowl with the speed on low until all is blended
- Then beat the dough on medium until the dough forms into a ball and place on a lightly floured surface
- Lightly flour a rolling pin and roll each half into a 1/8 inch round
- Using any cookie cutter you like, as long as it is about 3-4 inches
- Put cut out cookie dough on cookie sheet pans about ½ inch or so apart
- Gather leftover dough and re roll and continue cutting cookies
- If you like, use the back of a knife and press in patterns into the cookies and sprinkle the tops with coarse sugar and vanilla bean powder
- Bake 12-16 minutes or until the edges of the cookies are just turning brown
Makes 24 cookies servings.
Nutrition Facts
Amount Per Serving
Calories 393.00
Total Fat 3.00g
Saturated Fat9.00g
Polyunsaturated Fatg
Monounsaturated Fatg
Cholesterol g
Sodium 13.00mg
Potassium mg
Total Carbohydrate 43.00g
Dietary Fiber1.00g
Total Sugars13.00g
Protein 4.00g
As Summer starts to turn to Fall and the air starts getting cooler, I feel
the need to bake. I don't consider myself a baker - I can't properly ice a cake to save my life - but I am a
sucker for a warm, tasty cookie (or two) straight from the oven.
These cookies were a big hit at our house. Light and tasty with a wonderful vanilla flavor that takes this
otherwise basic sugar cookie to a different level.
This cookie is perfect for the holidays and can be cut into shapes with a cookie cutter. The kids can
have fun rolling out the cookie dough and creating fun, festive cookie shapes. We kept these simple with a
sprinkle of sugar and Vanilla Bean Powder, but there is no limit to fun ideas using icing, colorful sprinkles and
other edible decorations.
Ingredients:
- 1 cup butter, at room temperature
- 3/4 cup light brown sugar
- 1 Vanilla Bean (3 to 4 in.)
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon Sea Salt
- About 2 tbsp. granulated sugar, I used a brown sugar.
- About 2 tbsp. Pure Vanilla Bean Powder
Instructions:
- Heat oven to 325º F
- Place parchment paper or silpat on a cookie baking sheet to prevent cookies from sticking. If you do not have either, you can lightly spray the baking sheet with pan spray.
- Place sugar and butter in to large bowl
- With a tip of a sharp knife, slit vanilla bean and scrape seeds into the bowl
- Beat butter, sugar and vanilla seeds with a mixer on medium speed, until mixture is smooth
- In a separate bowl whisk flour, salt and baking powder
- Stir in the flour mixture to the mixer bowl with the speed on low until all is blended
- Then beat the dough on medium until the dough forms into a ball and place on a lightly floured surface
- Lightly flour a rolling pin and roll each half into a 1/8 inch round
- Using any cookie cutter you like, as long as it is about 3-4 inches
- Put cut out cookie dough on cookie sheet pans about ½ inch or so apart
- Gather leftover dough and re roll and continue cutting cookies
- If you like, use the back of a knife and press in patterns into the cookies and sprinkle the tops with coarse sugar and vanilla bean powder
- Bake 12-16 minutes or until the edges of the cookies are just turning brown
Makes 24 cookies servings.
Nutrition Facts
Amount Per Serving
Calories 393.00
Total Fat 3.00g
Saturated Fat9.00g
Polyunsaturated Fatg
Monounsaturated Fatg
Cholesterol g
Sodium 13.00mg
Potassium mg
Total Carbohydrate 43.00g
Dietary Fiber1.00g
Total Sugars13.00g
Protein 4.00g