Description
Delight in these Easy Slice ‘n’ Bake Vanilla Bean Holiday Sugar Cookies topped with whipped buttercream frosting and a touch of salted caramel. Perfectly soft and flavorful, these cookies offer festive flavors with a simple prep and bake method, ideal for holiday gatherings and joyful celebrations.
Ingredients
Cookie Dough
- 3 sticks (1 1/2 cups) unsalted butter
- 1 1/4 cups granulated sugar
- 1 vanilla bean (seeds scraped)
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract
- 2 eggs
- 4 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Whipped Buttercream Frosting
- 2 sticks (1 cup) salted butter
- 2 cups powdered sugar
- 1/4 cup homemade or store-bought salted caramel sauce
- 1 tablespoon vanilla extract
- Pinch of salt
- 2-4 tablespoons heavy cream
- Assorted sprinkles
Instructions
- Cream Ingredients: In a large bowl or stand mixer, beat together unsalted butter, granulated sugar, scraped vanilla bean seeds, vanilla extract, and almond extract until light and fluffy, which should take about 3 to 5 minutes.
- Mix Dough: Add eggs and mix until evenly incorporated. Gradually add half the flour, baking soda, and salt, mixing until combined. Add the remaining flour and continue beating until the dough forms a cohesive ball.
- Shape and Chill Dough: Divide dough in half and shape each half into a 10-inch rounded log on plastic wrap. Wrap these logs securely in generous tin foil to maintain roundness, then refrigerate for at least one hour or up to three days.
- Preheat Oven: Set the oven to 350°F (175°C) and prepare baking sheets lined with parchment paper or silicone mats.
- Slice Cookies: Remove one chilled dough log at a time, unwrap, and slice crosswise into 1/4-inch-thick rounds. Rotate the log a quarter turn after each slice to maintain round shape. Arrange cookies spaced 1/2 inch apart on the baking sheet, reshaping edges gently with your fingers if needed.
- Bake Cookies: Bake for 8 minutes for soft texture. Transfer cookies to wire racks to cool completely. Repeat the slicing and baking with the remaining dough log as desired.
- Prepare Frosting: In a clean bowl or stand mixer, beat salted butter with powdered sugar until smooth and fluffy, approximately 5 minutes. Add vanilla extract, a pinch of salt, and salted caramel sauce, beating until fully combined. Gradually add heavy cream and beat for another 3 minutes or until frosting is light and fluffy. Adjust cream quantity for desired consistency.
- Frost and Decorate: Spread or pipe whipped buttercream frosting onto cooled cookies. For festive holiday shapes, gently press small Christmas cookie cutters onto the center of each cookie, sprinkle with sanding sugar or sprinkles inside the cutter, shake gently to distribute evenly, then remove the cutter.
- Storage: Store frosted cookies covered at room temperature for up to four days to maintain freshness.
Notes
- For the best flavor, use fresh vanilla beans and pure vanilla extract.
- Chilling the dough logs ensures cleaner, round slices and prevents spreading while baking.
- Almond extract is optional but adds a lovely subtle depth to the cookies.
- Adjust the amount of heavy cream in frosting to achieve your preferred consistency.
- Use parchment paper or silicone mats to prevent sticking and promote even baking.
- Add sprinkles or sanding sugar for festive holiday decoration and extra texture.
- Cookies can be made ahead and frozen prior to baking; simply slice and bake from frozen, adding a minute or two additional baking time.
- Prep Time: 15 minutes
- Cook Time: 8 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American