Print

Vanilla Bean Cookies with Vanilla Bean Buttercream Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 21 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://justsosavory.com/vanilla-bean-cookies-with-vanilla-bean-buttercream-recipe/