“A vanilla bean adds so much to a sugar cookie recipe – those little black flecks are, in my mind, one of the most promising, enticing things you can find in a dessert. With natural elegance and a huge burst of flavor, I’ll never make sugar cookies without them again.
This recipe is so simple there’s isn’t a lot to write, but I will leave you with a crucial reminder: do not overbake them! The quickest way to ruin a batch of cookies is to forget to set a timer when they’re in the oven. Eight minutes, tops, and let them rest a little longer on the pan when they’re cooking if they’re too soft for you. But really – who has ever met a cookie that’s too soft?”
Recipe courtesy of Katherine Zandy of Sugarlaws.com
Serves
30 cookies
Equipment
Measuring Cups
Measuring Spoons
Mixing Bowl(s)
Prep time
10m
Cook Time
10m
Ingredients
1 cup butter
1 ½ cups sugar
1 tsp vanilla extract
2 eggs
1 vanilla bean
1 tsp baking powder
2 ½ cups flour
Instructions
- Preheat oven to 400 degrees.
- In a large mixing bowl, cream together the butter and sugar. Add vanilla extract, eggs, and seeds from vanilla bean.
- Sift together the baking powder and flour, and add to the wet ingredients. Shape cookies into balls and place on a greased cooking sheet, flattening slightly with your palm.
- Bake for 8 minutes, allow to cool in the baking sheet for 1 minute, and transfer the cookies to a wire rack to cool completely.
