If you have a soft spot for delicate, melt-in-your-mouth treats, you are going to adore this Vanilla Bean Cookies with Vanilla Bean Buttercream Recipe. These cookies combine the fragrant warmth of real vanilla bean seeds with a velvety, luscious buttercream frosting that is both simple and spectacular. Every bite bursts with that sweet, nuanced vanilla flavor that feels like a hug from your favorite dessert, making them an absolute joy to bake, share, and savor with friends and family.
Ingredients You’ll Need
Great recipes start with great ingredients, and this Vanilla Bean Cookies with Vanilla Bean Buttercream Recipe is no exception. The list is delightfully straightforward, yet each item plays a vital role in creating the perfect balance of flavor and texture you’re craving.
- All-purpose flour: The sturdy base that gives these cookies their tender but firm structure, spooned and leveled for accuracy.
- Baking powder: Just enough to add a subtle lift for soft, airy bites.
- Salt: Enhances all the sweet flavors and balances the vanilla’s richness.
- Unsalted butter: Used both in dough and buttercream to provide creamy richness and tenderness.
- Granulated sugar: For the perfect sweetness and slight crunch in the cookie’s surface.
- Vanilla bean seeds: The star of the show, scraped fresh to deliver pure, intense vanilla flavor.
- Egg: Adds moisture and binds ingredients for cohesive dough.
- Pure vanilla extract: Amplifies the vanilla essence for an irresistible cookie aroma.
- Confectioners’ sugar: Key to achieving a smooth, delicate buttercream texture.
- Heavy cream or milk: Adjusts the buttercream’s consistency to creamy perfection.
- Optional gel food coloring and sprinkles: For a personalized, festive finish.
How to Make Vanilla Bean Cookies with Vanilla Bean Buttercream Recipe
Step 1: Prepare the Cookie Dough
Start by whisking together your all-purpose flour, baking powder, and salt in a large bowl. This dry mixture will give your cookies structure and even rise. In a separate bowl, beat the softened butter and granulated sugar until light and fluffy, then stir in the vanilla bean seeds along with the egg and vanilla extract. Slowly incorporate the dry ingredients until everything comes together in a smooth dough. Be gentle to avoid overmixing, which could make the cookies tough.
Step 2: Chill the Dough
Wrap the dough in plastic and refrigerate it for at least an hour. This chilling step makes rolling easier and ensures the cookies maintain their shape during baking. It also helps the flavors meld beautifully, amplifying the luscious vanilla notes that make this recipe special.
Step 3: Roll and Cut the Cookies
Lightly flour your work surface, then roll your chilled dough to about 1/4 inch thick. Use your favorite cookie cutters or simply cut into squares. This flexibility lets you customize your cookies for any occasion while keeping that signature vanilla aroma shining through.
Step 4: Bake to Perfection
Arrange the cookies on a parchment-lined baking sheet and bake in a preheated oven at 350°F (175°C) for about 10–12 minutes. Watch for subtle golden edges – that’s your cue that these beauties are ready to come out and cool before frosting.
Step 5: Make the Vanilla Bean Buttercream
With the cookies cooling, beat together unsalted butter until creamy, then gradually add sifted confectioners’ sugar and vanilla bean seeds. Pour in heavy cream or your preferred milk to reach a spreadable consistency, and add vanilla extract and a pinch of salt to balance sweetness. If you want to get creative, this is the perfect moment to add gel food coloring!
Step 6: Frost the Cookies
Once your cookies have cooled completely, spread or pipe the luscious vanilla bean buttercream onto each cookie. Feel free to top with sprinkles for an extra touch of fun and festivity.
How to Serve Vanilla Bean Cookies with Vanilla Bean Buttercream Recipe
Garnishes
Sprinkles are a classic and cheerful touch, but consider finely grated white chocolate or a light dusting of powdered sugar for an elegant finish. A tiny scrap of fresh vanilla bean or edible gold leaf can also elevate the visual appeal while highlighting the star flavor.
Side Dishes
These cookies pair wonderfully with a warm cup of vanilla-infused tea, an espresso, or even a chilled glass of milk. For a special gathering, serve alongside fresh berries or a light fruit compote to balance the sweetness.
Creative Ways to Present
Stack these frosted beauties in a clear glass jar for a rustic gift, or arrange them on a pretty platter with edible flowers for a bridal shower or afternoon tea. You can even sandwich two cookies together for a luscious cookie buttercream sandwich experience that everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Keep leftover cookies in an airtight container at room temperature for up to three days to maintain their tender texture and creamy frosting. If your kitchen is warm, a cool spot is best so the buttercream doesn’t soften too much.
Freezing
You can freeze unfrosted cookies for up to two months by wrapping them individually in plastic wrap and storing them in a freezer-safe container or bag. Thaw completely before frosting for best results. Alternatively, freeze frosted cookies on a tray first, then transfer to a container to avoid smudging.
Reheating
If you like your cookies slightly warm, gently heat them in the microwave for 5-10 seconds before serving. Avoid overheating, as this could melt your beautiful buttercream and make things messy. Warm cookies release that vanilla scent more intensely, making them even more inviting.
FAQs
Can I use vanilla extract instead of fresh vanilla bean seeds?
While vanilla bean seeds provide an unbeatable depth and speckled appearance, high-quality vanilla extract will still give your cookies a lovely vanilla flavor if beans aren’t available. Just make sure to use pure extract for the best results.
How do I prevent the buttercream from melting on the cookies?
Properly chilling your dough and cooling the cookies before frosting is crucial. Also, keep the frosted cookies in a cool environment and avoid direct sunlight or warm rooms to keep the buttercream stable.
Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend designed for baking, making sure it contains xanthan gum or a similar binder to help mimic the texture. The results will still be tender and delicious.
Is it possible to make these cookies vegan?
For a vegan twist, swap butter with a vegan butter alternative and replace the egg with a flax or chia egg. Use plant-based milk in the buttercream as well. The vanilla flavors will still shine beautifully!
How long do these cookies stay fresh?
Stored properly in an airtight container, these cookies stay fresh for about three days at room temperature. For longer storage, freezing is your best bet to preserve that fresh-baked taste and buttercream texture.
Final Thoughts
There’s something truly magical about the Vanilla Bean Cookies with Vanilla Bean Buttercream Recipe—it’s a cookie that feels both classic and special, perfect for any occasion or just a moment of sweet indulgence. I encourage you to try baking these at home. Once you do, you’ll see why they’ve become one of my absolute favorite treats to share with loved ones. Happy baking and even happier tasting!
PrintVanilla Bean Cookies with Vanilla Bean Buttercream Recipe
These Vanilla Bean Cookies are soft, buttery, and infused with the rich flavor of real vanilla bean seeds. Topped with a luscious homemade vanilla bean buttercream, they make for an elegant and delicious treat perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 5 minutes
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cookies
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled), plus more as needed for rolling and work surface
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- Seeds scraped from 1 whole vanilla bean
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
Vanilla Bean Buttercream
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- Seeds scraped from 1/2 of a vanilla bean
- 3 cups (360g) confectioners’ sugar, sifted (sift after measuring)
- 3 Tablespoons (45ml) heavy cream, half-and-half, or whole milk, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- Salt, to taste
- Optional: gel food coloring for tinting
- Optional: sprinkles for decorating
Instructions
- Prepare the Dough: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. In a separate bowl, using a hand or stand mixer, cream the softened unsalted butter and granulated sugar until light and fluffy. Add in the scraped vanilla bean seeds, egg, and vanilla extract, mixing until well combined.
- Combine Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until the dough just comes together. Avoid overmixing. If the dough is too sticky, add a little more flour, a tablespoon at a time.
- Chill the Dough: Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up for easier handling and rolling.
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Shape the Cookies: Lightly flour your work surface and rolling pin, roll out the dough to about 1/4-inch thickness. Use cookie cutters or a knife to cut into desired shapes. Place cookies on the prepared baking sheets about 1 inch apart.
- Bake: Bake cookies in the preheated oven for 10-12 minutes or until the edges are just golden. Remove from oven and allow cookies to cool completely on the baking sheets before transferring to wire racks.
- Prepare the Vanilla Bean Buttercream: In a clean mixing bowl, beat the softened butter until creamy. Add the vanilla bean seeds and continue to mix. Gradually add the sifted confectioners’ sugar alternately with the heavy cream (or milk), blending until smooth and fluffy. Mix in the vanilla extract and salt to taste. If desired, add gel food coloring for tinting.
- Decorate the Cookies: Once cookies are completely cooled, spread or pipe the buttercream onto the cookies. Optionally, add sprinkles for decoration. Allow the buttercream to set slightly before serving.
Notes
- Scraping vanilla bean seeds is key for maximum vanilla flavor; split the bean lengthwise and use the back of the knife to scrape out the seeds.
- Chilling the dough prevents spreading and helps maintain cookie shape.
- Use room temperature butter and eggs to ensure smooth mixing.
- For a lighter frosting color, use white or clear gel food coloring sparingly.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Buttercream can be made ahead and refrigerated; bring to room temperature and re-whip before using.
