Description

These ultra-soft vanilla bean sugar cookies are chewy on the inside, crisp at the edges, and paired with a smooth, glossy royal icing that is easy to pipe even for beginners.

Ingredients

Scale

1 cup (226g) unsalted butter, softened
1 cup (200g) granulated sugar
1 cup (220g) packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla bean paste (or 2 tablespoons high-quality extract)
3 cups (375g) all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups (360g) confectioners’ sugar, sifted
2 large egg whites, room temperature
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
Food coloring gel (optional)

Instructions

In a large mixing bowl, combine softened butter, granulated sugar, and brown sugar. Beat on medium-high speed for 3-4 minutes until light, fluffy, and pale. Scrape down sides.
Add eggs one at a time, beating well after each addition. Add vanilla bean paste and beat until combined.
In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Gradually add dry ingredients to wet mixture on low speed, mixing just until flour disappears.
Cover dough with plastic wrap and refrigerate for at least 30 minutes to firm up the butter.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough into 1.5 tablespoon balls and place 2 inches apart.
Bake for 12-14 minutes until edges are set and lightly golden, but centers still look soft. Do not overbake.
Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
In a clean bowl, beat egg whites and cream of tartar on high speed until soft peaks form. Add vanilla and half the confectioners’ sugar, beat until combined. Add remaining sugar and beat on high for 2-3 minutes until thick, glossy, and holding stiff peaks.
Transfer icing to a piping bag. Pipe outlines and flood centers. Let dry for 4-6 hours until hard to the touch.

Notes

Do not overmix the dough once flour is added to prevent tough cookies. Chill the dough for at least 30 minutes to prevent spreading. Underbake slightly for soft centers. Sift confectioners’ sugar for smooth icing. Store uniced cookies in an airtight container for up to a week.

Prep Time: 15 minutes
Cook Time: 12-14 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 medium cookie with
Calories: 180
Sugar: 22
Sodium: 80
Fat: 6
Saturated Fat: 4
Carbohydrates: 32
Protein: 2

Keywords: sugar cookies, vanilla bean cookies, royal icing, soft cookies, easy cookie recipe, holiday baking, family friendly