Vanilla Bean Cut Out Sugar Cookies
Soft, buttery Vanilla Bean Cut Out Sugar Cookies made with vanilla bean paste for superior flavor. Requires 1 hour of chilling but are a no-spread sugar cookies.
Servings: 2 dozen
Calories: 120kcal
Ingredients
- ¾ cup Butter softened
- ¾ cup Sugar
- 1 ½ teaspoons Vanilla Bean Paste
- 1 large egg lightly beaten
- 2 ¼ cups All-Purpose Flour
- ¼ teaspoon Salt
Instructions
- Cream butter and sugar: In the bowl of a stand mixer fitted with paddle attachment, beat the softened butter and sugar on medium-high speed until the mixture is light, creamy and fluffy (about 2-3 minutes). Scrape down the sides of the bowl with a spatula as needed.
- Add flavor and egg: Add vanilla bean paste and the egg. Beat on medium speed until well combined and smooth.
- Make the dough: In a separate medium bowl, whisk together flour and salt. Turn mixer to low and gradually add the flour mixture to the wet ingredients. Mix until the flour is incorporated and a smooth dough is formed. Tip: Avoid overmixing for soft cookies.
- Chill: Divide dough into 2 parts. Shape each into a flat disc, wrap individually in plastic wrap, and refrigerate for at least 1 hour (or up to overnight).
- Roll and Cut: Preheat your oven to 350°F. Remove disc of dough from fridge. On a lightly floured surface, roll the dough to ¼” thickness. Cut into desired shapes with cookie cutters.
- Bake: Arrange cookies on a parchment-lined baking sheet. Bake for 8-10 minutes. Note: Larger cookies (over 4 inches) may need 10-12 minutes.
- Cool: Let the cookies sit on the baking sheet for 5 minutes to set. Transfer them to wire rack to cool completely before decorating.
Notes
To substitue vanilla bean paste: 1 Vanilla bean, scraped + ½ tsp. Vanilla Extract
Nutrition
Serving: 1cookie | Calories: 120kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Sodium: 30mg
