Double Vanilla Delights

Double Vanilla Delights

This delicate cookie has the rich vanilla flavor right from the bean.

1:30 prep time
60 cookies
454 Ratings



1 vanilla bean*
1 cup Land O Lakes® Butter, softened
1/2 cup sugar
1/2 cup powdered sugar
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 cup walnuts, finely chopped


1 vanilla bean**
2 tablespoons Land O Lakes® Butter, softened
2 cups powdered sugar


Heat oven to 375°F.

Slice 1 vanilla bean lengthwise with sharp knife on flat surface. Scrape seeds into bowl; reserve bean pod shell.

Add 1 cup butter to seeds in bowl; beat at medium speed until creamy. Add sugar, 1/2 cup powdered sugar and egg; continue beating until well mixed. Add flour, baking soda, cream of tartar and salt; beat at low speed until well mixed. Stir in walnuts.

Place additional sugar into bowl. Shape dough into 1-inch balls; roll balls in sugar. Place 2 inches apart onto ungreased cookie sheets. Bake 9-11 minutes or until cookies are lightly browned. Cool completely.

Slice 1 vanilla bean for frosting lengthwise with sharp knife on flat surface. Open vanilla bean to expose seeds; place vanilla bean with seeds and reserved vanilla bean pod shell into 2-quart saucepan. Add half & half; cook over medium heat until mixture just starts to boil. Remove from heat; let mixture stand at room temperature 30 minutes or until cool.  Discard vanilla bean pods.

Combine half & half mixture, 2 tablespoons butter and 2 cups powdered sugar in bowl. Beat at low speed, adding additional half & half if necessary for desired frosting consistency. Frost cooled cookies.

*Substitute 1 tablespoon real vanilla extract.

**Substitute 1 tablespoon real vanilla extract. Eliminate step to cook vanilla bean in half & half. Combine half & half with butter and powdered sugar as directed.

Recipe Tip

-To cut open a vanilla bean, lay it flat on a cutting surface. Holding one end of the bean to the surface, carefully slice the bean open lengthwise. When separated, thousands of tiny seeds are exposed. This is why it is technically a seed-pod rather than a bean. By cutting the bean open before placing it into liquid, more of the surface of the bean is exposed providing more vanilla flavor.

- Regardless of where the vanilla beans come from, premium beans should have a full rich aroma, be oily to the touch, and sleek in appearance. Beans to avoid are those with very little scent, are smoky, brittle or dry or are have mildew.

- Vanilla beans will keep indefinitely in a cool, dark place in container with tight-fitting lid. Don’t refrigerate the beans as this can cause them to crystallize.

Nutrition Facts (1 cookie)

Calories: 90

Fat: 5g

Cholesterol: 15mg

Sodium: 50mg

Carbohydrates: 10g

Dietary Fiber: 0g

Protein: 1g

Recipe #13399©2005Land O'Lakes, Inc.

Recipe Comments & Reviews


I made these cookies and had someone tell me they were the best cookies he has ever eaten, a huge compliment!!
I have made this recipe many times, as it is my husbands favorite sugar cookie recipe, and when ever I bring it to share with others there is never any to bring home (my husband now makes me keep a few at home for him). Don't let working with the vanilla beans scare you off, they are very easy to work with and you can find them in most large gorcery chains now. These are a slightly crisp and sandy texted cookie with great vanilla flavor. You can easily change the the flavor profile by using fruit zests and extracts to create a whole new cookie. Make these for sure you will not be disappointed.
I LOVE these! I make them every year several times during the holidays, and everyone just LOVES them!

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