Name: Vanilla Bean Sugar Cookies
Prep time: 15 min
Cook time: 11 min
Total time: 1 h 26 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 3/4 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1 tablespoon pure vanilla extract; Seeds scraped from 1 vanilla bean; Extra granulated sugar, for rolling

Soft and chewy with the unmistakable warmth of real vanilla bean, these Vanilla Bean Sugar Cookies are a treat I keep coming back to. Speckled with fragrant vanilla bean seeds and boasting a buttery richness, they’re the kind of cookie I love to bake for holidays, gifts, or whenever I’m craving a little sweet comfort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

1 tablespoon pure vanilla extract

Seeds scraped from 1 vanilla bean

Extra granulated sugar, for rolling

Directions

I start by whisking together the flour, baking powder, and salt in a medium bowl and setting it aside.

In a large mixing bowl, I cream the butter and sugar together using a hand or stand mixer until the mixture turns light and fluffy—about 2 to 3 minutes.

Then I add in the egg, vanilla extract, and vanilla bean seeds, beating everything until fully combined.

I slowly mix in the dry ingredients until the dough comes together, being careful not to overmix.

After that, I chill the dough in the fridge for at least an hour to help the cookies hold their shape.

When ready to bake, I preheat the oven to 350°F (177°C) and line my baking sheets with parchment paper.

I scoop out about 1.5 tablespoons of dough, roll it into balls, and then roll each ball in granulated sugar before placing them on the baking sheet.

I bake the cookies for 10 to 12 minutes, just until the edges are set and the centers look slightly underbaked (this keeps them soft).

I let them cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.

Servings and timing

This recipe makes approximately 24 cookies.

Prep Time: 15 minutes (plus 1 hour chilling)

Cook Time: 11 minutes

Total Time: 1 hour 26 minutes

Each cookie contains around 145 kcal.

Variations

I sometimes add white chocolate chips for a creamy burst of sweetness.

Around the holidays, I like to sprinkle the tops with colored sugar or edible glitter.

For a citrusy twist, I mix in a teaspoon of orange or lemon zest with the wet ingredients.

I’ve also made these gluten-free by swapping in a 1:1 gluten-free flour blend.

Storage/Reheating

Once cooled, I store these cookies in an airtight container at room temperature for up to 5 days.
To freeze, I layer them between parchment paper in a freezer-safe bag or container and store them for up to 2 months.
When I want to enjoy one, I let it thaw at room temperature, or warm it in the microwave for about 10 seconds for that fresh-baked feel.

FAQs

How do I store the cookie dough for later?

I usually wrap the cookie dough tightly in plastic wrap and store it in the fridge for up to 3 days. For longer storage, I freeze the dough balls and bake directly from frozen, adding an extra minute or two to the bake time.

Can I make these cookies without vanilla bean?

Yes, I’ve made them using just vanilla extract, and they still taste great—though I do miss the flecks and the deep aroma the real vanilla bean provides.

Why do I need to chill the dough?

Chilling the dough helps prevent the cookies from spreading too much during baking, and it also enhances the flavor and texture. I find that chilled dough gives me the best results every time.

Can I double this recipe?

Absolutely. I often double the batch when I’m baking for a crowd or preparing for a cookie exchange. Just make sure to chill the dough well, especially in a larger quantity.

What kind of vanilla bean should I use?

I use Madagascar vanilla beans for their rich, creamy flavor, but Tahitian beans also work if I want a more floral note. I slice the pod open and scrape the seeds with the back of a knife.

Conclusion

These Vanilla Bean Sugar Cookies have become a staple in my baking rotation. Whether I’m making them for the holidays, packaging them as gifts, or treating myself to something sweet, they always deliver. With their soft centers, buttery edges, and real vanilla flavor, they’re the kind of cookie I always look forward to baking—and sharing.

📖 Recipe:

Vanilla Bean Sugar Cookies

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Author: Sophia
Total Time: 1 hour 26 minutes
Yield: 24 cookies
Diet: Vegetarian

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Description

Soft, chewy, and speckled with real vanilla bean seeds, these Vanilla Bean Sugar Cookies are a buttery and fragrant treat perfect for holidays, gifts, or cozy nights in.