Vanilla Bean Sugar Cookies
You know how it is when you get an idea in your head and it sort of takes over your life? It started out when I bought a whack of vanilla pods to make my own Vanilla Extract. This led to making Vanilla Sugar, which lead to baking these.... Vanilla Bean Sugar Cookies.
Actually, this is an old family recipe with a tiny twist.... vanilla sugar.
You can buy vanilla sugar in the supermarkets but it costs a small fortune. All you need to do is put a cup or two of sugar into an airtight container. Split a vanilla bean in half, scrape out the seeds, and stir the seeds into the sugar. Add the vanilla bean to the jar and seal it up. In a few days the sugar will be vanilla infused and ready to use. Top up the jar with a bit more sugar and the vanilla bean will continue to do the job. They are powerful things, vanilla beans.
Mix up a batch of Old Fashion Sugar Cookie dough. CLICK HERE for the recipe.
Roll the sugar cookie dough into small balls or use a small scoop. Place some vanilla sugar in a small bowl and coat the dough balls with sugar. Put the sugar coated cookie balls on an ungreased baking sheet. Leave a inch or so between them so they can spread while baking.
Using a fork, gently smush* the dough down until it is about a quarter of an inch thick... OR ...
Make bigger cookies and use a cookie stamp!
When your cookies are baked and completely cooled, store them in an airtight container to keep them soft and fresh. It's really not so bad being taken over by vanilla beans.
*Smush is a technical baking term... at least it is at our house.
Actually, this is an old family recipe with a tiny twist.... vanilla sugar.
You can buy vanilla sugar in the supermarkets but it costs a small fortune. All you need to do is put a cup or two of sugar into an airtight container. Split a vanilla bean in half, scrape out the seeds, and stir the seeds into the sugar. Add the vanilla bean to the jar and seal it up. In a few days the sugar will be vanilla infused and ready to use. Top up the jar with a bit more sugar and the vanilla bean will continue to do the job. They are powerful things, vanilla beans.
Mix up a batch of Old Fashion Sugar Cookie dough. CLICK HERE for the recipe.
Roll the sugar cookie dough into small balls or use a small scoop. Place some vanilla sugar in a small bowl and coat the dough balls with sugar. Put the sugar coated cookie balls on an ungreased baking sheet. Leave a inch or so between them so they can spread while baking.
Using a fork, gently smush* the dough down until it is about a quarter of an inch thick... OR ...
Make bigger cookies and use a cookie stamp!
When your cookies are baked and completely cooled, store them in an airtight container to keep them soft and fresh. It's really not so bad being taken over by vanilla beans.
*Smush is a technical baking term... at least it is at our house.
Thank you so much for sharing this recipe! They look amazing and how cool is that cookie stamp! I have never used vanilla sugar! You learn something new everyday!!! Happy Thursday! Nicole xo
ReplyDeleteCookie stamps could get to be a habit with me. : D Happy Thursday!
DeleteI make my own vanilla extract and I made a jar of vanilla sugar, can I ask where you buy your pods from, I need to get some more and was wondering whether I should buy a larger quantity to make it a bit cheaper.
ReplyDeleteI've found you can get vanilla pods much cheaper online. I think I purchased mine using Amazon. They were very reasonable.
DeleteOk thanks Debs.x
ReplyDeleteI found your blog via Nicole's. Your black kitty reminds me of our Magic. I have made vanilla sugar before. I gifted small jars to neighbors for Christmas one year. Your cookies look delicious; thanks for the recipe. I live in Georgia, USA. Hope you can visit Blackberry Lane. Mildred
ReplyDeleteI am so pleased you've found us! I will certainly visit Blackberry Lane. : D
DeleteSounds delish! I do have a couple cookie stamps and I never really knew how to use them, silly as that sounds. I think this calls for a cookie baking day with my two favorite helpers. xoxo
ReplyDeleteWhen it comes to using the cookie stamp... I find you have to press it very deeply into the cookie dough or the design will 'bake out'. Please take 'baking photos'! Love ya... Deb
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