Vanilla Bean Sugar Cookies Recipe

Vanilla Bean Sugar Cookies

These butter cookies have a wonderful vanilla flavor and aroma as they are made with vanilla sugar and a vanilla bean.

25 min. prep time
54 cookies
555 Ratings


Vanilla Sugar

1 cup sugar
1/2 teaspoon vanilla


1 cup sugar
3/4 cup Land O Lakes® Butter, softened
2 vanilla beans
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt


Combine 1 cup sugar and 1/2 teaspoon vanilla in bowl. Spread onto waxed paper-lined baking sheet; let stand 4 hours or until dry. Sift sugar mixture through strainer to remove lumps. Set aside.

Heat oven to 375°F.

Combine 1 cup sugar and 3/4 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy.

Split vanilla beans lengthwise with sharp knife. Scrape seeds from vanilla beans; add to butter mixture. Add egg; continue beating until well mixed. Add flour, baking powder and salt; beat at low speed until well mixed.

Shape dough into 1-inch balls. Dip top of each ball in water, then into vanilla sugar. Place 2 inches apart onto ungreased cookie sheets. Bake 8-14 minutes or until edges are very lightly browned.

Recipe Tip

- After scraping seeds from vanilla bean, add empty vanilla bean pod to 2 cups sugar. Cover; store at room temperature in container with tight-fitting lid. Vanilla sugar made with vanilla extract or vanilla bean can be used for baking or sprinkled on fresh fruit, yogurt or in tea.

- Vanilla sugar can be stored after drying in a container with a tight-fitting lid.

Nutrition Facts (1 cookie)

Calories: 70

Fat: 2.5g

Cholesterol: 10mg

Sodium: 40mg

Carbohydrates: 11g

Dietary Fiber: 0g

Protein: <1g

Recipe #12046©2001Land O'Lakes, Inc.

Recipe Comments & Reviews

Great flavor and very easy!! I did end up adding more vanilla to the dough. I usually chill my cookie dough in balls before I bake it so that they're softer in the middle but for some reason that didn't work out for this recipe. With chilling the center of the cookie was uncooked even after the bottom of the cookies had been browned.
Easy to make and delicious!!encil
I had some extra vanilla beans left over from a previous recipe, so I thought I'd try this out for my office Christmas cookie exchange. They were a hit. Very good, simple sugar cookies, but with a vanilla-y twist.

Next time I make them I will either use an extra vanilla bean, or add vanilla extract to the recipe. I didn't find them vanilla-y enough.


-The vanilla sugar "recipe" makes way too much for even one batch of cookies. I made the mistake of making two batches of vanilla sugar, for two batches of cookies and I have probably a cup and a half of vanilla sugar left over. Of course I can use it, but just an FYI.

-This recipe made 36 cookies per batch, using a 1-inch cookie scoop. It does not make 4 1/2 dozen as the recipe states.

-Remove these from the oven when you see the slightest tinge of brown at the edges, especially if you are using a dark pan. The bottom can burn while the top is still snowy white, and burnt bottom=ruined cookies.
I love vanilla and these cookies were delicious! They're light, fluffy and very tasty. They go great with coffee or tea and I even had some vanilla sugar left over for my hot beverages. Yummy...vanilla lovers unite!
These little cookies are so good with coffee. I don't use
vanilla beans, I just use 1 teaspoon vanilla instead. I use a
melon baller to make them small bite-size. I color the sugar
for different holidays. See if they last a day at your house!

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