I first shared this sugar cookie recipe here, two Christmases ago. It’s a recipe that has been in our family for many years, perfect for any occasion, these cookies are always a hit! When I was little, we would use any excuse we could think of to make these cookies: Valentine’s Day, Easter, Thanksgiving, you name it! I even made these cookies to go on the table of sweets at my wedding (you can take a peek at it here). For my wedding, I chose to use a biscuit cutter to cut out the cookies, wanting them to look simple and handmade, while adding vanilla beans to the frosting to make them a little more special!
The cookie dough recipe starts with cutting the butter into the flour, similar to making scones, so the cookies bake up light and soft (find the sugar cookie recipe here).
The icing that tops these cookies is the perfect consistency, lightly hardening on the outside (making the cookies stackable) while staying soft underneath.
Get the sugar cookie recipe HERE. Frost sugar cookies after they have cooled completely.
I love using vanilla bean paste, it’s less expensive than buying vanilla bean pods and gives you that extra delicious vanilla flavor without having to slice vanilla bean pods open. Find the vanilla bean paste that I use HERE. It’s ready to use and lasts forever!
Vanilla Bean Icing recipe
- 3 cups powdered sugar
- 1 tbsp light corn syrup
- 2 tbsp melted butter
- 2 tbsp hot water
- 1 tbsp vanilla bean paste OR the contents of one vanilla bean pod (add an extra tablespoon of water if you’re using a vanilla bean instead of vanilla bean paste)
Beat all ingredients together with a mixer until smooth. Then frost away!
More water or powdered sugar can be added if icing becomes too thick or thin (note: icing may not set-up quite as well as more water is added and the consistency is altered).
Let sit out and dry for several hours. Cookies can then be lightly stacked. If the weather is very warm or humid, you can place waxed paper between layers of cookies. Cookies can also be wrapped and frozen for later (if they stick around that long)!