Missy’s Vanilla Bean Sugar Cookies
Servings: 2 dozen cutout cookies
These decorative sugar cookies offer endless possibilities for customization, making them perfect for Christmas! These cookies not only taste amazing, they serve as a blank canvas, ready to be adorned with colorful icing, festive designs, and personalized touches. From traditional holiday images like snowflakes, Christmas trees, and stockings to your own shapes and messages, these cookies are the ideal addition to any seasonal gathering. Have fun!
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Ingredients
VANILLA BEAN COOKIES
- 1 cup unsalted butter (2 sticks)
- ¾ cup powdered sugar
- 1 egg
- 2 tsp vanilla bean paste
- 1 tsp vanilla extract or any flavor of extract works here
- 2½ cups all-purpose flour plus more for rolling out
- 1 tsp sea salt
ROYAL ICING
- 4 cups powdered sugar
- 3 tbsp meringue powder
- 1 tsp vanilla extract or any flavor of extract works here
- pinch of salt (optional)
- ¼ to ½ cup water
Instructions
VANILLA BEAN COOKIES
- Make sure all ingredients are at or close to room temperature. Combine flour and salt in medium bowl and whisk to blend. Set aside.
- In a mixer with paddle attachment beat the butter on medium speed for 30 seconds. Add powdered sugar and mix on medium high for 2 full minutes. Reduce speed, add egg until fully incorporated, followed by vanilla paste and extract. On low speed slowly add flour mixture until fully combined, checking bottom of the mixer to ensure no dry flour bits are stuck to the bottom. Dough should not be sticky to the touch. If sticky add a little bit more flour. Chill dough two hours or overnight. (Dough will keep fresh in plastic wrap in the fridge for three days. If not using right away, freeze dough.)
- Preheat your oven to 350°F. Remove dough from fridge to soften for about 20 minutes. Lightly flour surface and roll out to desired thickness. Somewhere between ¼ to 3/8th inch. While dough is still cool cut out desired shapes and place on parchment covered cookie sheet. Chill in freezer or fridge for 10 minutes.
- Bake for 8 minutes or until just before cookie starts browning. Let rest on sheet pan for 5 full minutes before removing to cool completely on rack. Cookies can rest, uncovered, for several hours prior to icing.
ROYAL ICING
- Combine powdered sugar, meringue powder and pinch of salt in mixing bowl with paddle attachment. Mix dry ingredients on low for 10 seconds, slowly add ¼ cup water and extract (may need small amount of additional water). Once the mixture is a thick syrup/Elmer’s glue texture turn the mixer up to medium high for 90 – 120 seconds. This should create a stiffer texture icing that can be colored and used to decorate cookies. If too thick simply mix in additional 1 – 3 teaspoons of water in order to thin to desired consistency. Enjoy!
