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Tender Soft-Batch Vanilla Bean Sugar Cookies

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Soft, tender sugar cookies infused with real vanilla bean for a melt-in-your-mouth texture and subtle vanilla flavor. Perfect for any occasion and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 pure vanilla bean pod, scraped
  • 2 1/2 cups (312g) all-purpose flour, sifted
  • 2 teaspoons (6g) cornstarch
  • 1 teaspoon (4g) baking powder
  • 1/2 teaspoon (3g) salt
  • 1 teaspoon (5ml) vanilla extract (optional)

Instructions

  1. Prepare the vanilla bean: Using a sharp paring knife, split the vanilla bean pod lengthwise and scrape out the seeds. Set aside both seeds and the pod for infusing later. (5 minutes)
  2. Cream butter and sugars: In a large mixing bowl, beat softened butter with granulated and light brown sugar until pale and fluffy, about 3-4 minutes on medium speed.
  3. Add eggs and vanilla: Beat in the whole egg and additional yolk, then stir in the vanilla bean seeds and optional vanilla extract. Mix until combined but don’t overdo it. (2 minutes)
  4. Mix dry ingredients: In a separate bowl, sift together all-purpose flour, cornstarch, baking powder, and salt. Make sure there are no lumps for even texture. (3 minutes)
  5. Combine wet and dry: Gradually add the dry ingredients to the wet, folding gently with a spatula or mixing on low speed just until the flour disappears. The dough should be soft but not sticky.
  6. Chill dough (optional but recommended): Cover and refrigerate for at least 30 minutes to firm up and help the flavors meld.
  7. Preheat oven & prepare baking sheets: Set oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Scoop and shape dough: Using a cookie scoop or spoon, drop 1.5-tablespoon (about 30g) portions of dough onto baking sheets, spacing them 2 inches apart. Slightly flatten each ball with the palm of your hand or the bottom of a glass.
  9. Bake: Bake for 10-12 minutes or until edges are just set and centers look slightly underbaked. The cookies will continue to soften as they cool.
  10. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough is optional but recommended to control spreading and deepen vanilla flavor. Avoid overmixing the dough to keep cookies tender. Watch baking time closely to prevent overbaking, which makes cookies less soft. Store cookies with a slice of fresh bread in an airtight container to maintain softness. Dough can be refrigerated up to 48 hours before baking. Vanilla bean seeds add visual appeal and richer flavor compared to vanilla extract.

Nutrition

Keywords: vanilla bean sugar cookies, soft sugar cookies, tender cookies, vanilla cookies, easy sugar cookies, soft batch cookies

Find it online: https://twinkletaste.com/tender-soft-batch-vanilla-bean-sugar-cookies-easy-recipe-for-perfect-soft-cookies/