Vanilla Bean Sugar Cookies

Multiple seasons.

Use this recipe for multiple holidays or seasons like Valentine's Day, Christmas, Winter, Easter, Spring and my favorite Halloween. Or anytime you need a sweet fix.


It has taken me a couple of batches to get my sugar cookie recipe right.

Too much butter, not enough flour and got really warm

I would either roll out them out too thin and the shapes would look morphed. Or the dough was too warm and fall apart in my hands.  Too much butter and not enough flour.

Just about right

I like to press the cookies a little thicker than usual for a puffer and chewy cookie than a thin and crispy.

Why vanilla beans? It gives it extra vanilla flavor.  They might be a little pricey but if you by them in bulk online.

3 sticks of unsalted butter, softened
1 teaspoon of baking powder
1/2 teaspoon of sea salt
2 1/2 cups of sugar
6 cups of flour plus some for dusting the rolling pin and dough
    2 cups of cake flour
    4 cups of all purpose
1 tablespoon+ 2 teaspoons of Homemade Vanilla Extract
1/2 teaspoon of Vanilla Bean scrapings (1 to 2 vanilla bean pods)
3 eggs

Optional for decorating:
Colored icing
Cinnamon sugar
Chopped up candy bars 

Butterfinger pieces

Cinnamon Sugar
Waxpaper or Press n' Seal Wrap
Parchment paper
Rolling pin    
Cookie Cutters
In a separate bowl combine cake flour, all purpose flour, sea salt and baking powder.

In a stand mixer or food processor or hand mixer, cream butter and sugar together until light in color and fluffy, it takes about 5 minutes.  

If using a food processor it could take maybe 3 minutes.

Once butter and sugar are creamed pour in vanilla extract and split vanilla bean pods and scrap the seeds on the backside of a knife.


Blend until combined, for a food processor 1 or 2 pulses. 

Starting with 2 cups of flour then end with 1egg.  Begin with flour then end with 1egg until flour and egg is gone. 

I had to mix the last 2 cups of flour and add in a separate bowl.

Press the dough together into a ball and wrap in plastic wrap or cling wrap, chill for at least three hours.

Once the dough has chilled, divide up into smaller sections.  Sprinkle a little flour on your rolling pin and sprinkle some flour on wax paper or Press n' Seal wrap so it won't stick.

Roll out into a 1/2 inch thick and press in your cookie cutter of choice. Don't touch the dough too much because the warmth of your hands heat up the dough and that won't be good.

If it starts to get sticky freeze for 5 minutes.
Chilled the dough for about 15 minutes.
If you are adding cinnamon sugar or candy bar bites sprinkle them on before baking.

Place cookies on parchment paper cookie sheet and freeze or chill for 10 to 15 minutes.

If your sprinkling cinnamon sugar or candy pieces on the cookies before baking.

Heat oven to 325 degrees.  Bake cookies for 6 minutes then rotate bake for another 6 minutes.
Let the cookies cool completely before decorating or enjoying. I enjoy the cookies plain or spread some Nutella or peanut butter.
They all don't have to look perfect, they just have to be delicious.

Freeze the rest of the unused dough until next use.  Keeps for months in the freezer.



  1. This recipe does look yummy. And all of the shapes my daughter would have a lot of fun with.

    1. My niece and nephews had fun making these cookies as well.

  2. These look like fun, my nephews love baking so I'll try them out with them. I'm sure they'll be a big hit with them!

  3. What a great idea! I will definitely be trying soon.

  4. Sugar cookies were a favorite around our house when the kids were little! It was so much fun to spend an afternoon baking and decorating with them. Can't wait to try your version with real vanilla beans!

    1. To me these are more adult-ish sugar cookies than regular vanilla cookies because the specks of the vanilla beans but my niece and nephews still loves them.

  5. dont kno whow this tastes but sure a good option for one who loves cookies. good share for such sweet item.

    1. Vanilla beans give it a very vanilla-y flavor and these aren't that sweet that will hurt your teeth.

  6. I second the use of vanilla beans - they are packed with flavour and I love the littles flecks they leave in sugar cookies and buttercream :)

    1. I totally agree with you. I can tell the difference between vanilla extract and vanilla beans. There's just more flavour to them and super tasty.

  7. Omg! My weakness! Sweets! This looks very scrumptious! Maybe when I'm up for it I'll try and bake this up for my family! Keep up the good work!

    1. Thank you. You can always make a batch of dough then freeze the rest for when you want something sweet.

  8. Haha, I remember how I used to make these shaped cookies with my mom when I was young. Super fun! One thing is that, your website background color and the fonts are a bit difficult to read.

    1. Thank you for the tip about the background and font.

  9. Another delicious recipe . Wea reading all your article and recipe .
    We always waiting for your new surprise recipe

    1. Thank you so much. I am currently working on a new recipe right now and will be posting it tomorrow.

  10. These look so yummy! Love how detailed your explanations are!

  11. They look delicious! Well done!

    Vivian | LIVE . IN . LOVE

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