Vanilla Bean Sugar Cookies
Forget soft, puffy versions; these cookies are designed for clean edges and distinct shapes. By using the entire bean, the flavor lingers on the palate long after the first bite.
Temperature is the foundation of this dough.
If the butter is too warm, the cookies will spread into puddles. If the dough isn't chilled long enough, you lose the crisp edge.
- Stand mixer with paddle attachment
- Rolling pin
- Cookie cutters
- Baking sheets
- Parchment paper
What goes in.
- 1 cupunsalted butter, softened
- 1 cupgranulated sugar
- 1 largeegg, room temperature
- 1vanilla bean, split and scraped
- 2 tspvanilla extract
- 2 1/2 cupsall-purpose flour
- 1/2 tspsalt
Working the bean into the sugar
Rub the sticky black seeds from the vanilla bean into the granulated sugar with your fingertips before creaming it with the butter. This ensures the flavor distributes evenly throughout the dough.
The method.
Cream the butter and sugar
Beat the butter and the vanilla-infused sugar on medium speed until the mixture is pale and light, about 3 minutes. Do not whip air into it; you want a dense, smooth cream.
Add liquids
Add the egg and vanilla extract, scraping the sides of the bowl to ensure no butter patches remain. Mix just until combined.
Incorporate dry ingredients
Sift the flour and salt together, then add in two batches. Stop mixing the moment the last streak of white flour vanishes.
Chill the dough
Divide the dough into two disks, wrap them tightly in plastic, and refrigerate for at least 2 hours. This relaxes the gluten and keeps the butter solid.
Roll and cut
Roll the dough on a lightly floured surface to a 1/4-inch thickness. If the dough feels sticky, put it back in the fridge for 10 minutes.
Bake
Bake at 350°F on parchment-lined sheets for 10 to 12 minutes. The cookies are ready when the edges are set but the center remains pale; do not let them take on any brown color.
Other turns to take.
Citrus-Infused
Add two tablespoons of finely grated lemon or orange zest to the sugar before creaming.
Salted Finish
Brush the tops with a light egg wash and sprinkle with coarse sea salt before baking.
When it doesn't go to plan.
Keep your extra flour minimal while rolling; too much flour makes the cookies taste dusty.
Bake cookies of the same size together to ensure even coloring.
If you live in a warm climate, keep one disk of dough in the fridge while you roll the first.
The ones that keep coming up.
Can I use vanilla paste instead of a bean?
You can, but it will lack the visual charm of the black specks. Use one tablespoon of high-quality paste.
Why did my cookies spread?
The butter was likely too warm or the dough didn't chill long enough before hitting the oven.