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Wednesday, November 30, 2011

Vanilla Bean Sugar Cookies

I cheated... yes, that's right, you caught me.  I have posted this recipe for sugar cookies before.... BUT, in my defense, I did not use vanilla bean in them - Hence, the cheating re-posting :)

These are truly the easiest (and best) sugar cookies I have made.  I got this yummy recipe from Andrea the Kitchen Witch and decided that when I made them this time, I would not only use the vanilla extract, but I would use a fresh vanilla bean too... just to make them that much more vanilla-y (and yes that is a word in my book, thank you!).

If I had more time over the weekend, I would have made a wonderful vanilla bean frosting to top these, but alas, I did not get that far.  If you wanted to make it, feel free, I would have made a cream cheese frosting using 1 vanilla bean, 4-6oz cream cheese, and powdered sugar (until you get the desired consistency and sweetness)... this frosting is not needed of course, it just would have made these delicious little cookies even better!

Vanilla Bean Sugar Cookies
Adapted from Andrea the Kitchen Witch
Printable Recipe 
Ingredients:
1 1/4 cup granulated sugar (I used vanilla sugar)
2 sticks (1 cup) unsalted butter, softened
2 egg yolks
1 Tablespoon vanilla extract
1 vanilla bean, split and scraped
2 1/2 cups all purpose flour
1/2 teaspoon cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup granulated sugar (for rolling) 

Directions:
Cream the butter and sugar together in a stand mixer with the paddle attachment until very light and fluffy, about 5 minutes on medium speed.

Scrape down the sides and add the vanilla and vanilla bean. Mix until incorporated. Add the egg yolks one at a time, beating well between each addition and scraping sides of bowl and paddle after each addition.

Mix the flour, baking soda, cream of tartar and salt together in a bowl. Slowly add the dry ingredients to the wet ingredients, scraping down the sides after each addition.

Preheat the oven to 350 degrees. Scoop balls of dough and roll into sugar, coating all sides. Place balls of dough on cookie sheet and bake for 11 minutes or until just set. You do not want these to brown, brown means they will not be soft and chewy in the middle. Let cool on cookie sheet for 2 minutes and then move to wire rack to finish cooling. Enjoy!


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9 comments:

At Anna's kitchen table said...

Jenn they look good. Yeah, I'd have made the frosting too ;-) sweet tooth, moi?

Debbie said...

I am always in the mood for a good cookie! Never used vanilla bean, just the extract. These sound delicious....

Becki's Whole Life said...

These look yummy - I love a good sugar cookie. The vanilla flecks look so pretty and I am sure they taste great with the vanilla beans. That frosting sounds great. I do have to admit I am a sucker from some good frosting:-)

Paula said...

Wonder how it would be to make the cookies small and sandwich 2 together with that frosting. Hmmmm

Andrea the Kitchen Witch said...

You saved a dozen of these for me, right??? It's like you can read my mind Jenn! I've been A. wanting to make these sugar cookies for a few weeks now. B. I've wanted to use vanilla beans in them too. And C. Vanilla frosting in the middle would be amazing!!!! Awesome job Jenn. They look like little pillows of vanilla heaven!

Pam said...

Fresh vanilla beans make baked goods so much better. These cookies look wonderful!

Bo said...

Those would be great on a Christmas cookie tray.

Mary said...

I love to use fresh vanilla beans in baked goods - especially cookies. These sound outstanding. I hope you have a great day. Blessings...Mary

Chris said...

The vanilla bean is especially irritated about you revising this recipe, ha ha.