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4.86
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1 hour hour 19 minutes minutes
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By: The Chunky Chefpublished: 11/30/2015
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These vanilla bean sugar cookies are rolled in sugar for a sparkling appearance and a soft, light and chewy texture that will make these your new favorite!
The ONLY sugar cookie recipe you’ll need! Soft and chewy, these sugar cookies practically melt in your mouth, and are bursting with vanilla flavor!
I can’t even tell you all how many different sugar cookie recipes I’ve tried over the years… it’s a LOT. They were all good, but not spectacularly amazing, which is what I was searching for.
Well here it is you guys… I found a recipe on Pinterest and tweaked it a little and found the holy grail of cookies. My kids went crazy over these, as did my parents, grandparents, well pretty much everyone I’ve shared these with!
There are 3 secrets that make these the best cookies EVER! I guess they’re not really secrets, but they’re definitely key steps.
- Use a 1:1 butter and sugar ratio for that perfect balance of buttery flavor and sweetness.
- Chilling the dough before baking. This gives you an easier to handle dough and gives you a nice fluffy cookie.
- Rolling the cookie balls in granulated sugar not only gives the cookies that sparkling appearance, but it creates an awesome sugar “crust” that gives the cookie a nice crispiness on the outside, then that super fluffy, soft inside.
Making the cookies is really simple, plus you get the added fun of smooshing, (yes, it’s a very technical culinary term) the cookie dough balls down into disks of even thickness.
Plus, if you have kids, rolling the cookie dough into balls is something they’ll love to help you with!
Notice how the cookies aren’t really golden? As they’re baking, once you see the edges of the cookies barely turning golden, pull them from the oven.
These sugar cookies are a perfect gift to give around the holidays… to a hostess of a party you’re attending, a neighbor you want to thank, or just about anyone! Although, they’re so good, make sure to bake an extra batch for yourself too.
I’m a sugar cookie purist, so I like mine just the way they are… but if you want to spread some glaze on the top of these bad boys, go right ahead 🙂
When you’re planning your Christmas baking… don’t forget to save a spot for these sugar cookies… you won’t be disappointed!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Soft Vanilla Bean Sugar Cookies
4.86 from 7 votesAuthor: The Chunky Chef
Prep Time: 1 hour hour 10 minutes minutes
Cook Time: 9 minutes minutes
Total Time: 1 hour hour 19 minutes minutes
Calories: 212
Servings: 24 - 36 cookies
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These vanilla bean sugar cookies are rolled in sugar for a sparkling appearance and a soft, light and chewy texture that will make these your new favorite!
Ingredients
- 3 cups all purpose flour
- 2 tsp baking powder
- 1 tsp fine sea salt
- 1/8 tsp ground ginger
- 3 sticks unsalted butter softened (1 1/2 cups )
- 1 1/2 cups granulated sugar + extra for rolling
- 2 eggs
- 1 Tbsp vanilla bean paste or vanilla extract
Instructions
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.
Cover bowl with plastic wrap and refrigerate for 1 hour, or up to 1 day.
Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
Add extra granulated sugar to a small bowl. Use a small cookie scoop or spoon out dough and roll into 1 inch size balls. Drop balls, one at a time, into the sugar bowl and roll them around to coat the ball completely in sugar. Place balls on baking sheet, about 2 inches apart.
Using a small drinking glass, dip the bottom in the sugar bowl and then use the sugared bottom of the glass to flatten the balls to about 1/2 inch thick.
Bake for approximately 9-10 minutes, until the cookie edges are just barely golden.
Cool on cooling racks.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Chef Tips
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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Meet The Chunky Chef
Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!
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Reader Interactions
Leave a Comment
Sigrid Wild says
The vanilla cookies are the best. Can I freeze the dough ?
Thanks
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The Chunky Chef says
So glad you love them! I haven’t tested it, but you should be able to freeze this dough 🙂
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Nechama says
ok, I’ll be the one to ask this: I can’t do butter- I am seriously lactose intolerant and butter is the worst for me. can I sub anything else or am I better off just looking for another one of your gorgeous-looking recipes which doesn’t use butter? thank you!
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The Chunky Chef says
I don’t have any experience making this recipe without using butter… and margarine causes cookies to spread quite a bit. This molasses cookie recipe doesn’t use any butter, if you’re open to a different flavor 🙂 https://www.thechunkychef.com/spiced-soft-molasses-cookies/
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Jane Collins says
Just wondering if these would be good with higher fat European butter
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The Chunky Chef says
I haven’t tested it, so I can’t say for certain.
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Lora Dansker says
Hi, I want to make your vanilla bean cookies to be in a gift set including cranberry orange cookies and ginger molasses cookies, I don’t understand the ginger addition to the vanilla bean cookies? I already have a ginger item so I don’t need another one, Or, does that small amount of ginger do something else?
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The Chunky Chef says
It really adds a subtle backnote of flavor, but if you wanted to leave it out, feel free to
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anonymous says
These cookies turn out amazing!! They are perfect for people who aren’t big sweet-eaters, everyone who has had them absolutely loved them! Delicious!
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Taylor says
Made these with gluten free flour (cup for cup), they turned out GREAT! Best recipe I’ve used so far!!
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Myrna says
These cookies are the best, better than the pouch I buy a TG the super market. My kids love them, I had to make a extra batch for there friends.
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The Chunky Chef says
Hi Myrna 🙂 I’m so happy to hear that you and your kids loved these cookies! I think I’ll bake a batch for my kiddos this week 🙂
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Karma says
Can these be rolled out and cut
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The Chunky Chef says
Hi Karma ? I don’t think these would have the right texture to roll out, they’re more of a traditional sugar cookie. If you try it, I’d love to hear how it went though!
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Karma says
Can these be rolled out and cut out?
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The Chunky Chef says
Hi Karma 🙂 I don’t think these would have the right texture to roll out, they’re more of a traditional sugar cookie. If you try it, I’d love to hear how it went though!
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Katie says
Hi, I made these yesterday to take to church coffee hour. These are the perfect little sugar cookie. I used the vanilla bean and love seeing the little specs of vanilla. Soft delicious cookies! These will be my go to sugar cookie recipe. Thanks!! I know everyone is going to love these.
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Jasmine says
Do you have to use a stand mixer for this recipe?
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The Chunky Chef says
Hi Jasmine 🙂 I find that I get the best results with my stand mixer, but these can certainly be made using a hand mixer as well.
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Cookin Canuck says
You can’t beat a really good sugar cookies, and it looks as though you’ve found the perfect recipe!
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The Chunky Chef says
Thank you so much!! 😀
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The texture of these looks perfect!
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The Chunky Chef says
Thank you Lauren!! 😀
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Amy Stafford says
Sugar cookies are the quintessential cookie recipe. This one looks amazing.
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The Chunky Chef says
Thank you Amy!! 😀
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These look similar to a cookie I make every year for Christmas but mine doesn’t have ginger. I love that touch!
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The Chunky Chef says
I love that little something extra the ginger adds 🙂
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Joanie @ Zagleft says
Sugar cookies and Christmas seem to go hand in hand. I love the simplicity of this recipe, and no rolling out the dough makes them easy to make. I’m looking forward to making up a batch very soon.
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The Chunky Chef says
Thank you Joanie!! I have zero patience for rolling out dough lol 🙂
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Soooo, our local coffee shop has been doing this sugar cookie white hot chocolate and I am in love. Now, I am thinking if I make this recipe and some homemade hot chocolate, I could totally pull off my own version! And maybe eat a few of these on their own 🙂
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The Chunky Chef says
Oooooh that sugar cookie white hot chocolate sounds to die for!! 😀
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I am all about a good sugar cookie! I haven’t made them in so long (years!), but I’m inspired to…these look perfect!
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The Chunky Chef says
Thank you Faith!! 🙂
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janella says
I have always wanted to make vanilla bean cookies. you make it looks so easy and the cookies looks so delicious
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The Chunky Chef says
Thank you Janella!! 🙂
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Faye says
These look delicious! I love these types of cookies. Can’t wait to try this recipe – thanks for sharing!
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The Chunky Chef says
Thank you Faye!! 😀
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