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Soft Vanilla Bean Sugar Cookies | These vanilla bean sugar cookies are rolled in sugar for a sparkling appearance and a soft, light and chewy texture that will make these your new favorite!
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5 from 4 votes

Soft Vanilla Bean Sugar Cookies

These vanilla bean sugar cookies are rolled in sugar for a sparkling appearance and a soft, light and chewy texture that will make these your new favorite!
Prep Time1 hr 10 mins
Cook Time9 mins
Total Time1 hr 19 mins
Servings: 24 - 36 cookies
Calories: 212kcal
Author: The Chunky Chef

Ingredients

  • 3 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp fine sea salt
  • 1/8 tsp ground ginger
  • 3 sticks unsalted butter softened (1 1/2 cups )
  • 1 1/2 cups granulated sugar + extra for rolling
  • 2 eggs
  • 1 Tbsp vanilla bean paste or vanilla extract

Instructions

  • Combine flour, baking powder, salt and ginger in a medium mixing bowl, whisk to eliminate any lumps, and set aside.
  • Add softened butter and sugar to the bowl of a stand mixer. Using the paddle attachment, beat on MED-HIGH speed for 3 minutes or more to cream the butter and sugar together. The butter should be fluffy and almost white in color.
  • Add eggs and vanilla bean paste (or extract) and beat on LOW for an additional 30 seconds. Scrape the sides of the bowl if necessary.
  • Add in the flour mixture in thirds, beating on LOW to just combine in between additions. Continue to scrape the sides of the bowl if necessary.
  • Cover bowl with plastic wrap and refrigerate for 1 hour, or up to 1 day.
  • Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
  • Add extra granulated sugar to a small bowl. Use a small cookie scoop or spoon out dough and roll into 1 inch size balls. Drop balls, one at a time, into the sugar bowl and roll them around to coat the ball completely in sugar. Place balls on baking sheet, about 2 inches apart.
  • Using a small drinking glass, dip the bottom in the sugar bowl and then use the sugared bottom of the glass to flatten the balls to about 1/2 inch thick.
  • Bake for approximately 9-10 minutes, until the cookie edges are just barely golden.
  • Cool on cooling racks.

Notes

** recipe adapted from A Spicy Perspective

Nutrition

Calories: 212kcal