GLAZED VANILLA BEAN COOKIES
Sweet vanilla-bean-specked glaze coats a buttery soft cookie made super-special with the addition of vanilla sugar. Melt-in-your-mouth goodness
Provided by Kare for Kitchen Treaty
Time 30m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- In the large bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat together the butter and vanilla sugar for about three minutes, until fluffy. Add the egg and vanilla extract and beat until smooth.
- In a medium bowl, sift together the flour, baking powder, and salt.
- Turn the power to low and mix in the flour mixture just until the dough comes together.
- Scoop tablespoonfuls of dough and gently roll them into rounds in your hand. Lay them on the cookie sheet, about two inches apart, and press down slightly.
- Bake for about 12 minutes until the cookies just begin to turn golden around the edges. Remove cookies from the oven and let sit for about two minutes, then move them to a wire rack and let cool completely.
- Make the glaze. In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and vanilla bean seeds until smooth.
- Dip the top of each completely-cooled cookie into the glaze, set back on wire rack and let the glaze set (about 15 minutes). I like to place a paper towel or two under the wire rack for easier clean-up.
VANILLA BEAN CHEESECAKE
If you like restaurant vanilla bean cheesecake, then try this! The cookies make this one much more special and far more yummy. Pure vanilla bean extract is a must. I use Tahitian vanilla beans and extract. This also makes more than enough batter for a 10 inch pan, so you can make cupcakes too.
Provided by AIMEEBOZ
Categories Desserts Cakes Cheesecake Recipes
Time 5h45m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F (150 degrees C), and lightly butter a 10 inch springform pan.
- Place the sandwich cookies into a plastic bag, and crush with a rolling pin. Pour the crumbs into a bowl, and mix with the scraped seeds of 1 vanilla bean. Drizzle the crumbs with melted butter and stir to combine. Press the crumb mixture firmly into the bottom and up the sides of the springform pan, and set aside.
- Place the softened cream cheese and sugar into the work bowl of an electric mixer, and beat for about 3 minutes on Medium speed, until the mixture is smooth. Beat in the eggs one at a time, incorporating each egg before adding the next one. Add the scraped seeds of 2 vanilla beans, the vanilla extract, sour cream, and heavy cream, and beat on Medium-High speed for about 1 minute, until the mixture is blended and smooth.
- Pour the mixture into the cookie crumb crust, leaving about 2 inches of space from the top of the pan for the cake to expand as it bakes.
- Place a baking dish onto the bottom rack of the preheated oven, and fill it halfway with boiling water. Place the cheesecake onto the middle rack, above the pan of boiling water, and bake until a small knife inserted into the middle of the cheesecake comes out clean, about 1 hour and 20 minutes.
- Turn the oven off and let the cheesecake cool down inside the oven for 1 hour. Cover the cheesecake with plastic wrap, then aluminum foil, and refrigerate at least 4 hours or overnight before serving.
Nutrition Facts : Calories 538.3 calories, Carbohydrate 47.4 g, Cholesterol 143.1 mg, Fat 35.8 g, Fiber 0.5 g, Protein 8.3 g, SaturatedFat 18.9 g, Sodium 333.4 mg, Sugar 21.7 g
VANILLA-BEAN SUGAR COOKIES
Instead of icing this season's sugar cookies, we stamped out circles and edged them in two sizes of sanding sugar for full, colorful coverage. But here's a handy shortcut: Shape the dough into a log, coat it in sugar, and then chill, slice, and bake. Either way you play it, these will be a reliable hit at the cookie swap.
Provided by Sarah Carey
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h35m
Yield Makes about 4 dozen
Number Of Ingredients 7
Steps:
- 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.
NEAPOLITAN COOKIES
Stunning Neapolitan cookies with made with strawberry, vanilla, and chocolate dough. A cookie with three flavors in one bite!
Provided by Sarah Kieffer
Categories cookies
Time 50m
Number Of Ingredients 11
Steps:
- Adjust an oven rack to the middle of the oven. Preheat the oven to 350F [180C]. Line three baking sheets with parchment paper.
- In a medium bowl, combine the flour, baking soda, and salt.
- In the bowl of a food processor fitted with a blade, pulverize the strawberries into a powder.
- In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the sugar and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, yolk, and vanilla, and beat on medium speed until combined. Add the flour mixture and beat on low speed until just combined.
- Dump the dough out onto a work surface and divide it into three equal portions. Put one-third of the dough back into the mixer and add the powdered strawberries and food coloring, if using. Mix on low speed until totally combined, then remove the dough and quickly wipe out the bowl of the mixer.
- Add another third of dough to the mixer. Add the cocoa powder and mix on low speed until totally combined.
- Pinch a small portion (about 1/2 oz [15 g]) of each of the three doughs, and press them gently together, so they adhere to each other, but keep their unique colors. Press the piece into a cookie scoop or roll it into a ball, then roll the ball into sprinkles or granulated sugar. Place 6 or 7 cookies on each sheet pan. Bake the cookies one pan at a time, rotating halfway through baking. Bake until the sides are set and the cookies are puffed, 10 to 11 minutes.
- Transfer the sheet pan to a wire rack and let the cookies cool for 5 to 10 minutes on the pan, then remove them and let them cool completely on the wire rack. Cookies can be stored in an airtight container at room temperature for up to 2 days.
BOURBON VANILLA BEAN SHORTBREAD COOKIES
*Advance Prep Required* A simple cookie with bold flavors. Bourbon and Vanilla Bean shine in this delightful cookie. They make a delicious homemade gift or keep them for yourself. Share alone as a treat or as a side with ice cream. Make ahead and keep a log in the freezer for when you need a quick cookie on the ready! UPDATE 12/20: See recipe notes for more bourbon flavor and/or to make these cookies vegan. I've also included two different ways to shape, cut and bake the cookies. NOTE: Prep time above is an estimate based on my experience making these cookies. This time can vary widely depending on baker experience.
Provided by Traci York | Vanilla And Bean
Categories Dessert
Time 3h
Number Of Ingredients 10
Steps:
- In the bowl of a stand mixer, add the butter, cane and confectioners sugar, sea salt and vanilla bean paste or vanilla beans. Mix on medium for about 2 minutes or until smooth (not fluffy), stopping to scrape bowl at least once. Add the bourbon and vanilla extract and mix again on medium for about 30 seconds, or until incorporated. Scrape down bowl. Add the flour all at once, pulse to start, then mix on medium until the dough forms somewhat of a ball on the paddle and has pulled away from sides of the bowl.
- For Slice and Bake: On a floured work surface, dump out dough, knead it a few times until a mass forms and divide in half. Shape each clump into a log, 2" (5cm) thick, gently rolling and adding flour as needed so it wont stick to you or the work surface. If the log becomes hollow, condition the dough by pinching it closed and reroll into a log. If the hollow persists, you can rest the dough for 15 minutes in the fridge, knead it a few times and beat it with a pin (truly!) until flat enough to roll. Wrap each log in parchment paper or plastic wrap. Carefully place in refrigerator on a flat surface keeping it as straight as possible. for at least two hours or up to two days. For Cut Out Cookies: On a floured work surface, dump out the dough, knead it a few times until a mass forms and divide it in half. Shape the dough into 2, 1/2" disks, wrap snugly and refrigerate for two hours or up to two days.
- To Freeze: At this point the dough (log or cookie dough) can be frozen for up to two months. Be sure to double wrap the logs and dough to prevent freezer burn.Thaw overnight in the fridge then proceed.
- Optional But Recommended for the Logs: Remove the log(s) from the refrigerator, unwrap, and using a pastry brush, brush a thin layer of egg white all over the surface of the dough. Sprinkle the log with raw sugar, rolling it as needed to cover the surface area of the log.
- Line a sheet pan with parchment paper. For the Log, using a serrated knife, firmly cut the cookies 1/2" (1 1/4cm) thick. Place on sheet pan with at least 1" (2 1/2 cm) between cookies. For the Cut Outs, set at room temperature for about 30 minutes to make rolling easier. Flour your work surface, pin and dough. Roll the dough to 1/4" (6mm) thick and cut the cookies, reflouring as needed to prevent sticking. If the dough starts cracking, gather what you've rolled, knead it a few times and beat it with the pin to condition it. Shape into a rough disc, reroll and cut. Gather the scraps and reroll and cut as needed. Space cookies at least 1" apart on the sheet pan. Place the cookies in the refrigerator for at least 20 minutes before baking (do not skip this step or the cookies will spread).
- Preheat the oven while the cookies rest in the refrigerator For 1/2" cookies, preheat and bake the cookies at 350F (180C) for 25-27 minutes OR until they begin to turn golden.For 1/4" cookies, preheat and bake at 325F (160C) for 23-26 minutes OR until they begin to turn golden. Transfer cookies to a cooling rack and cool completely. They'll become crisp as they cool.
- Store in a covered container at room temperature for up to two weeks.
Nutrition Facts : Calories 96 kcal, Carbohydrate 10 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 13 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
VANILLA BEAN OATMEAL COOKIES
Everyone loves eating and sharing these classic treats, they're also a great option to fill up lunch bags for young and old. This delicious oatmeal cookie recipe is courtesy of Sandra Katsiou, owner of Baker and Scone in Toronto.
Provided by Amy Rosen
Categories Dessert
Time 1h35m
Number Of Ingredients 11
Steps:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium speed until smooth, 1 to 3 minutes. Add the egg and vanilla extract, scrape in the seeds of the vanilla bean, beat until smooth.
- In a separate bowl, mix flours, baking soda, and salt together until combined. Add flour mixture to wet mixture and mix for 30 seconds. Stir in oats and mix until just combined. (Don't overmix.)
- Place 2-tablespoon mounds of dough, 2 inches (5 cm) apart, on two rimmed baking sheets. Leave dough in a mound, rather than flattening. Stash in the refrigerator and chill for 1 hour.
- Preheat the oven to 375°F (191°C).
- Bake until golden, 10 to 11 minutes. Let cool slightly, then move to a baking rack and let cool completely.
Nutrition Facts : ServingSize 1 cookie, Calories 131 kcal, Carbohydrate 19 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 21 mg, Sodium 63 mg, Fiber 1 g, Sugar 11 g, UnsaturatedFat 2 g
VANILLA BEAN SUGAR COOKIES WITH BUTTERCREAM FROSTING
These Vanilla Sugar Cookies with Buttercream Frosting are deliciously soft and sweet, topped with a vanilla buttercream frosting that makes for the easiest cookie decorating ever! These beauties TASTE as good as they look and will for sure impress your friends and family at the next Christmas party!
Provided by Jennifer Preston
Number Of Ingredients 12
Steps:
- In a large mixing bowl, beat butter with an electric mixer until smooth. Then add sugar, baking powder, and salt. Mix until combined and smooth, scraping the sides occasionally.
- Beat in egg, milk, and vanilla until evenly combined. Then beat in the flour until combined.
- Divide dough in half and shape into discs. Cover/wrap dough and chill in the fridge for at least 30 minutes (to make it easier to handle).
- Preheat oven to 375 degrees C.
- On a lightly floured surface roll out half the dough at a time to a 1/4 inch thickness.
- Cut into the dough with your favourite cookie cutter shapes. Keep gathering all the leftover dough together, shaping into a ball and rolling out again until all the dough is used up.
- Place cut-outs on a parchment paper-lined baking sheet 1 inch apart and bake for 6-8 minutes. Edges should be firm and bottoms very lightly browned. While cookies are cooling on a wire rack, mix up the Vanilla Buttercream Frosting!
- In a large bowl cream the butter using an electric mixer (or in a stand mixer) until smooth.
- Add in the icing sugar, vanilla, and milk. Mix at low speed until icing sugar is incorporated and then mix at high speed for a minute or two. Buttercream should be lightened in colour and fluffy.
- If it's too runny, mix in more icing sugar. If it's too stiff, add a TB of milk at a time until you reach the consistency you like.
- If desired, divide buttercream into bowls and add gel food colouring. Feel free to just scrape the buttercream onto the cookie with a knife, or fill piping bags with buttercream and pipe fun designs onto the cookies!
CRISPY VANILLA BEAN SHORTBREAD COOKIES
These easy-to-make crispy vanilla bean shortbread cookies are flavored with vanilla bean seeds inside and out.
Provided by The Spice Train
Categories Dessert
Time 55m
Number Of Ingredients 8
Steps:
- Whisk flour and salt together in a bowl. Set aside.
- Whip butter and sugar until well combined and creamy.
- Whip in the vanilla bean paste.
- Whip in the dry ingredients and keep whipping until the dough starts to clump together.
- Bring the dough together by hand, shape into a disk, then wrap in plastic wrap and chill in the fridge for 30 minutes.
- Heat the oven to 350 degrees F.
- Roll out the dough between two sheets of plastic wrap and cut out the cookies. (After the first round of cutting out the cookies, you can gather the scraps and roll them out again).
- Bake the cookies on a cookie sheet lined with parchment paper or a silicone baking mat until they are lightly browned (12 - 15 minutes).
- Let the cookies cool.
- Whisk powdered sugar, vanilla bean paste and heavy cream together. Start with 1 tablespoon of cream, then add more until you have a spreadable but not runny consistency.
- Spoon the icing onto the cookies and let dry.
Nutrition Facts : Calories 122 kcal, Carbohydrate 16.9 g, Protein 1.3 g, Fat 6 g, SaturatedFat 3.8 g, Cholesterol 17 mg, Sodium 15 mg, Fiber 0.2 g, Sugar 11.2 g, ServingSize 1 serving
VANILLA-BEAN SUGAR COOKIES
Categories Cookies Mixer Dessert Bake Christmas Back to School Chill Potluck Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 36 cookies
Number Of Ingredients 9
Steps:
- In a bowl with an electric mixer beat together butter, shortening, and 3/4 cup sugar until light and fluffy. With a knife halve vanilla beans lengthwise. Scrape seeds into butter mixture and beat in egg and vanilla extract until combined well. Sift flour, baking powder, and salt into mixture and beat until just combined.
- On a large sheet of wax paper form dough into a 10- by 2-inch log and roll up in wax paper. Chill dough until firm, at least 4 hours. Dough keeps up to 3 days wrapped in wax paper and foil.
- Preheat oven to 375°F.
- Put remaining 1/4 cup sugar on a platter. Remove wax paper and roll log in sugar (not all sugar will adhere to log). Cut log crosswise into 1/4-inch-thick slices and dip cut sides of slices in sugar on platter. Arrange cookies 1/2 inch apart on ungreased baking sheets and bake in batches in middle of oven 10 to 12 minutes, or until edges are pale golden. With a metal spatula transfer cookies to a rack to cool. Cookies may be made 2 days ahead (see note, above) and kept between sheets of wax paper in an airtight container.
BRIE'S VERY VANILLA DOG TREATS
The perfect little bite size treat for your adorable pet. This recipe, as well as other recipes for pet treats, can be stored for later enjoyment. Since they are baked quite hard, you can keep them in an airtight container for approximately 2 weeks
Provided by TheBritishBaker
Categories 100+ Everyday Cooking Recipes More Meal Ideas Recipes Pet Food Recipes Pet Treat Recipes
Time 1h15m
Yield 75
Number Of Ingredients 9
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Lightly grease 2 large baking sheets.
- Mix the whole wheat flour, cornmeal, rolled oats, and baking powder together in a bowl.
- Lightly mix the water, applesauce, and vanilla extract into the flour mixture.
- Stir the eggs and peanut butter into the mixture.
- Turn the dough onto a floured surface and knead until no longer sticky, about 1 minute.
- Roll out the dough to 1/4-inch thickness; cut into 75 small squares and arrange onto baking sheets.
- Bake in the preheated oven for 15 minutes. Turn the oven off and allow the treats to sit in the oven as it cools another 30 minutes.
- Remove the treats from the oven; allow the treats to cool on the baking sheets for 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 22.2 calories, Carbohydrate 4 g, Cholesterol 0 mg, Fat 0.5 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 7.1 mg, Sugar 0.3 g
SIMPLE VANILLA COOKIES
Makes about 4 dozen cookies.
Provided by Suzanne Cowden
Categories Dessert
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Grease or line two baking sheets with parchment paper.
- In a large bowl, mix the butter with a wooden spoon until it is light and fluffy. Add 1 cup of sugar and mix until well combined. Add remaining sugar and mix well.
- Add the egg, vanilla, and salt; mix to combine. Add flour in three additions, mixing until the flour is just incorporated after each addition. The mixture should be loose and crumbly.
- Using your hands, press the dough against the bottom and sides of the bowl to bring it together into one cohesive mass.
- Shape dough into 1 1/2-inch balls (about 1 tablespoon each) and place them about 1-inch apart on prepared baking sheets. Using the bottom of a glass or the tines of a fork, flatten the cookies gently. If the dough sticks to the glass or fork as you work, dip it in granulated sugar between cookies.
- Bake until the cookies' edges just begin to brown, about 10 to 12 minutes. Serve warm or at room temperature.
GOURMET'S VANILLA BEAN COOKIES
I posted this in response to a request. The original version of this recipe came from Gourmet magazine. Plan ahead - the dough needs to chill at least 4 hours before slicing and baking. Save your empty vanilla bean pods after using in this recipe - if you stick the used pods into an airtight container of granulated sugar for at least a week, the sugar will become vanilla sugar for use in other recipes.
Provided by HeatherFeather
Categories Dessert
Time 5h10m
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- Cream together the butter, chilled shortening, and 3/4 cup of the sugar until light and fluffy.
- With a sharp knife halve vanilla beans lengthwise, then scrape the seeds directly into the butter mixture, mixing to combine.
- Beat in egg and vanilla extract until combined well.
- Sift together flour, baking powder, and salt; add to butter mixture and mix until just combined.
- Set a large sheet of waxed paper on a flat surface.
- Set dough onto the waxed paper and form dough into a 10x2" log.
- Roll up dough log in wax paper, seal ends with rubber bands, and chill until firm, at least 4 hours and up to 3 days (stick wrapped log into a plastic ziptop baggie to keep from drying out).
- Preheat oven to 375 degrees F.
- Pour remaining 1/4 cup sugar onto a shallow platter.
- Remove wax paper and roll dough log in sugar (not all sugar will stick).
- Cut dough into rounds,1/4" thick.
- Dip the cut sides of each cookie round into the remaining sugar on platter (add a little extra sugar if you need more).
- Arrange cookies 1/2" apart on ungreased cookie sheets and bake one batch at a time in the middle of your oven 10-12 minutes, or until edges are a very pale golden brown.
- Remove baked cookies to wire racks to cool.
VERY VANILLA BEAN COOKIES
Very Vanilla Bean Cookies
Provided by oatandsesame.com
Time 30m
Yield 1
Number Of Ingredients 12
Steps:
- For complete instructions, visit the original site at http://oatandsesame.com/2016/03/vanilla-bean-cookies/
Nutrition Facts : ServingSize serving, Sugar 35 g, Sodium 194 mg, Cholesterol 25 mg, SaturatedFat 2 g, Calories 309 kcal, Carbohydrate 64 g, Protein 5 mg, Fat 4 g
More about "very vanilla bean cookies recipes"
VERY VANILLA CUPCAKES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (10)Category CupcakesServings 12Total Time 3 hrs
- In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar – mixture will be gritty. Whisk in egg whites, yogurt, milk, and vanilla extract until combined. Split 1 vanilla bean down the middle lengthwise. Scrape seeds from half of the vanilla bean into batter. Reserve other half.
- Divide batter among 12 cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.
VANILLA BEAN SUGAR COOKIES WITH ROYAL ICING - COOK …
From cooknourishbliss.com
5/5 (2)Total Time 3 hrs 10 minsCategory DessertCalories 204 per serving
- Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high for about 1 to 2 minutes, until smooth and creamy.
- Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds to the bowl, along with the egg and vanilla extract. Beat until incorporated. Next, add in the flour and salt. Mix on low speed until just combined.
- Form the dough into a ball and cover tightly with plastic wrap. Chill the dough in the refrigerator until firm, about 1 to 2 hours. {I usually make the dough the night before I bake the cookies. It keeps fine in the refrigerator overnight.}
FLOUR DE LIS: VANILLA BEAN CUTOUT COOKIES (UPDATED …
From flour-de-lis.blogspot.com
Estimated Reading Time 2 mins
PALEO VANILLA BEAN MEXICAN WEDDING COOKIES — …
From forageddish.com
Estimated Reading Time 3 mins
VANILLA-BEAN SABLé COOKIES - RECIPE - FINECOOKING
From finecooking.com
5/5 (12)Category DessertCuisine FrenchCalories 140 per serving
VANILLA BEAN SUGAR COOKIES RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (4)Servings 36
- Cut vanilla bean in half lengthwise. Carefully scrape out seeds, using a small sharp knife. Set seeds aside.
- Beat butter in a large mixing bowl at medium speed of an electric mixer until creamy. Gradually add sugar and vanilla bean seeds, beating until light and fluffy. Add egg and vanilla extract, mixing well.
- Combine flour and salt; gradually add to butter mixture, beating until smooth. Shape dough into four discs. Wrap each in plastic wrap, and chill at least 1 hour.
- Roll each disc to 1/4" thickness on a lightly floured surface. Cut with 3" and 4" snowflake, star, angel, or Christmas tree cutters. Place on lightly greased cookie sheets. Bake at 350° for 8 to 10 minutes or until edges of cookies are lightly browned. Cool 1 minute on cookie sheets; remove to wire racks, and cool completely.
VANILLA MELTAWAY COOKIES - FAMILY COOKIE RECIPES
From familycookierecipes.com
4.8/5 (8)Total Time 19 minsCategory Cookies, DessertCalories 209 per serving
- In a bowl, mix together the butter and the cornstarch until they’re well combined. Add in the powdered sugar and extract until it’s smooth. Add in flour and mix until the dough comes together and the flour is all incorporated. Cover and refrigerate 10-15 minutes.
- Melt 3 tablespoons of butter and stir in 1 teaspoon vanilla bean paste with 3 tablespoons of milk. Whisk in 1 cup to 1.5 cups of powdered sugar. Stir until it’s smooth and the desired consistency is reached. Let the glaze cool slightly before spooning on to the cookies. Top with additional lemon zest, if desired.
SOFT VANILLA BEAN SUGAR COOKIES - THE CHUNKY CHEF
From thechunkychef.com
4.8/5 (6)Total Time 1 hr 19 minsEstimated Reading Time 4 minsCalories 212 per serving
- Combine flour, baking powder, salt and ginger in a medium mixing bowl, whisk to eliminate any lumps, and set aside.
- Add softened butter and sugar to the bowl of a stand mixer. Using the paddle attachment, beat on MED-HIGH speed for 3 minutes or more to cream the butter and sugar together. The butter should be fluffy and almost white in color.
- Add eggs and vanilla bean paste (or extract) and beat on LOW for an additional 30 seconds. Scrape the sides of the bowl if necessary.
- Add in the flour mixture in thirds, beating on LOW to just combine in between additions. Continue to scrape the sides of the bowl if necessary.
VANILLA BEAN SUGAR COOKIES RECIPE | LAND O’LAKES
From landolakes.com
4.5/5 (6)Calories 70 per servingServings 54
- 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.
- 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.
VANILLA BEAN SUGAR COOKIES - FRESHAPRILFLOURS.COM
From freshaprilflours.com
5/5 (3)Total Time 24 mins
VERY VANILLA BEAN WAFERS | FLOURISH IN THYME
From flourishinthyme.wordpress.com
Estimated Reading Time 5 mins
CUSTARD AND VANILLA BEAN SANDWICH COOKIES – CUPCAKES AND ...
From cupcakesandcouscous.com
Servings 22Estimated Reading Time 2 mins
31 VANILLA BEAN PASTE RECIPES IDEAS IN 2021 | RECIPES ...
From pinterest.com
COOKBOOKS - THE VANILLA BEAN BLOG
From thevanillabeanblog.com
01: VANILLA BEAN SUGAR COOKIE RECIPE - LINEN & GRAY
From linenandgray.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love