A Taste of Home: My Go-To Recipe for Perfect Vanilla Bean Sugar Cookies

  

There's something incredibly comforting about a classic vanilla cookie. It's simple, elegant, and the perfect canvas for so many possibilities. Here in Ewing, when I'm looking for a treat that feels both special and wonderfully familiar, I always turn to my recipe for Vanilla Bean Sugar Cookies.

 

These aren't just any sugar cookies; they're infused with the rich, aromatic essence of real vanilla bean, giving them a depth of flavor that's truly irresistible. They're soft in the center with perfectly crisp edges, and they hold their shape beautifully, making them ideal for cutting into fun shapes for any occasion.

 

The beauty of these cookies lies in their versatility. Enjoy them plain for a pure vanilla experience, or get creative with frostings, sprinkles, or even a simple dusting of powdered sugar. They're perfect for dunking in milk or enjoying with your favorite cup of coffee or tea. Get ready to fill your Ewing kitchen with the most delightful vanilla aroma!

 

What You'll Need:

 

1 cup (2 sticks) unsalted butter, softened

1 ½ cups granulated sugar

1 large egg

1 teaspoon vanilla bean paste or the seeds from 1 vanilla bean (or 2 teaspoons good quality vanilla extract)

3 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

Let's Bake Up Some Vanilla Bliss!

 

Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.

Add Egg and Vanilla: Beat in the egg until just combined. Stir in the vanilla bean paste (or vanilla bean seeds/extract) until well incorporated.

Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.

Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can lead to tough cookies. The dough will be thick.

Chill the Dough (Crucial Step!): Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). Chilling helps the cookies hold their shape and prevents spreading.

Preheat Oven and Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.

Roll and Cut: On a lightly floured surface, roll out one disk of chilled dough to about ¼-inch thickness. Use your favorite cookie cutters to cut out shapes. Carefully transfer the cut-out cookies to the prepared baking sheets, leaving about 1 inch between them. Gather any scraps, re-roll, and cut more cookies. Repeat with the second disk of dough.

Bake to Golden Perfection: Bake for 8-10 minutes, or until the edges are lightly golden. Baking time will vary depending on the size and thickness of your cookies.

Cool and Enjoy: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can decorate them as desired or simply enjoy them plain. These Vanilla Bean Sugar Cookies are sure to be a sweet hit.