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4 Ratings
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Martha Stewart Member
Rating: 3.0 stars
12/15/2020
Dough is sticky and needs a little more flour, recipe makes barely 3 dozen cookies. Better to roll dough and slice than to roll out and use cookie cutters. Tasty cookie
Martha Stewart Member
Rating: 3.0 stars
12/15/2020
Dough is sticky and needs a little more flour, recipe makes barely 3 dozen cookies. Better to roll dough and slice than to roll out and use cookie cutters. Tasty cookie
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Vanilla-Bean Sugar Cookies
Credit:
Alpha Smoot
Recipe Summary
prep: 55 mins
total: 1 hr 35 mins
Yield: Makes about 4 dozen
Ingredients
Ingredient Checklist
1 stick plus 2 tablespoons unsalted butter, room temperature
1/2 cup granulated sugar
1/2 teaspoon kosher salt
1 large egg, separated
1 1/2 teaspoons pure vanilla paste, or 1/2 vanilla bean, split and seeds scraped
1 1/4 cups unbleached all-purpose flour
Gold and pink sanding sugar (preferably a combination of fine and coarse)
Cook's Notes
To slice-and-bake these cookies, roll the dough into a 1 1/4-inch-diameter log at the end of step 1 and refrigerate for an hour. Brush with egg white, roll in sanding sugars, and cut into 1/4-inch slices, then place on sheets and bake per step 2.
Gallery
Vanilla-Bean Sugar Cookies
Credit:
Alpha Smoot
Recipe Summary
prep: 55 mins
total: 1 hr 35 mins
Yield: Makes about 4 dozen
Gallery
Vanilla-Bean Sugar Cookies
Credit:
Alpha Smoot
Vanilla-Bean Sugar Cookies
Credit:
Alpha Smoot
Vanilla-Bean Sugar Cookies
Recipe Summary
prep: 55 mins
total: 1 hr 35 mins
Yield: Makes about 4 dozen
Recipe Summary
prep: 55 mins
total: 1 hr 35 mins
Yield: Makes about 4 dozen
prep: 55 mins
total: 1 hr 35 mins
prep:
55 mins
total:
1 hr 35 mins
Yield: Makes about 4 dozen
Makes about 4 dozen
Ingredients
Ingredients
- 1 stick plus 2 tablespoons unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 large egg, separated
- 1 1/2 teaspoons pure vanilla paste, or 1/2 vanilla bean, split and seeds scraped
- 1 1/4 cups unbleached all-purpose flour
- Gold and pink sanding sugar (preferably a combination of fine and coarse)
Directions
In a stand mixer fitted with paddle attachment, beat butter with granulated sugar and salt on medium speed until light and fluffy, about 2 minutes. Add egg yolk and vanilla; beat to combine. Add flour and beat until a soft dough forms, about 30 seconds. Divide in half; place each half between two sheets of floured parchment and roll out to 1/4-inch thickness. Refrigerate 15 minutes.
Preheat oven to 325°F. Using a cookie cutter, cut dough into 1 1/4-inch rounds. Gather scraps and reroll; refrigerate 15 minutes and cut more rounds. Refrigerate rounds 20 minutes. Brush edges of cookies with egg white; roll in sanding sugar to coat. Arrange on parchment-lined baking sheets, 1 inch apart. (If dough is softening, return to refrigerator 10 minutes.)
Bake, rotating halfway through, until cookies are just golden on bottoms, 15 to 18 minutes. Let cool completely on pans on wire racks. Cookies can be stored in an airtight container at room temperature up to 1 week.
Cook's Notes
To slice-and-bake these cookies, roll the dough into a 1 1/4-inch-diameter log at the end of step 1 and refrigerate for an hour. Brush with egg white, roll in sanding sugars, and cut into 1/4-inch slices, then place on sheets and bake per step 2.
Cook’s Notes
To slice-and-bake these cookies, roll the dough into a 1 1/4-inch-diameter log at the end of step 1 and refrigerate for an hour. Brush with egg white, roll in sanding sugars, and cut into 1/4-inch slices, then place on sheets and bake per step 2.
Reviews (2)
Add Rating & Review
4 Ratings
5 star values:
0
4 star values:
0
3 star values:
2
2 star values:
2
1 star values:
0
Martha Stewart Member
Rating: 3.0 stars
12/15/2020
Dough is sticky and needs a little more flour, recipe makes barely 3 dozen cookies. Better to roll dough and slice than to roll out and use cookie cutters. Tasty cookie
Martha Stewart Member
Rating: 3.0 stars
12/15/2020
Dough is sticky and needs a little more flour, recipe makes barely 3 dozen cookies. Better to roll dough and slice than to roll out and use cookie cutters. Tasty cookie
Reviews (2)
Add Rating & Review
4 Ratings
5 star values:
0
4 star values:
0
3 star values:
2
2 star values:
2
1 star values:
0
Add Rating & Review
4 Ratings
5 star values:
0
4 star values:
0
3 star values:
2
2 star values:
2
1 star values:
0
4 Ratings
5 star values:
0
4 star values:
0
3 star values:
2
2 star values:
2
1 star values:
0
4 Ratings
5 star values:
0
4 star values:
0
3 star values:
2
2 star values:
2
1 star values:
0
- 5 star values:
- 0
- 4 star values:
- 0
- 3 star values:
- 2
- 2 star values:
- 2
- 1 star values:
- 0
Martha Stewart Member
Rating: 3.0 stars
12/15/2020
Dough is sticky and needs a little more flour, recipe makes barely 3 dozen cookies. Better to roll dough and slice than to roll out and use cookie cutters. Tasty cookie
Martha Stewart Member
Rating: 3.0 stars
12/15/2020
Dough is sticky and needs a little more flour, recipe makes barely 3 dozen cookies. Better to roll dough and slice than to roll out and use cookie cutters. Tasty cookie
Rating: 3.0 stars
All Reviews for Vanilla-Bean Sugar Cookies
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Reviews:
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All Reviews for Vanilla-Bean Sugar Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
