These vanilla bean cookies are made from scratch using a food processor. The cookie dough uses cold ingredients and needs no chill time. The vanilla sugar cookies are soft and thick and have an old fashioned feel. They are great for holidays, an easy Christmas cookie or just because you are craving sugar cookies. You’ll have 24 of the best cookies in about 30 minutes.
This post was originally published in June of 2019 and has been updated with new photos and helpful information. The recipe uses more vanilla, but otherwise remains the same.
Reader Darren commented: “The kids and I really like these cookies. I can go from empty counter to cookies in their mouths with a clean kitchen in <45 minutes with this recipe. Thank you!”
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If you've followed me for any length of time, you know that sugar cookies are my ultimate weakness. You likely also know that if there is a way to make cookies with cold ingredients, I’m going to make it happen.
As much as I LOVE a cut out sugar cookie for decorating or a vanilla shortbread cookie, sometimes a girl just wants a sugar cookie STAT.
No waiting for butter to warm up and spending time waiting for the dough to chill.
Enter these easy, soft and chewy vanilla bean sugar cookies.
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💗 ingredient notes
This easy cookie recipe has been made dozens of times in my kitchen. It’s very similar to my sugar cookie bars, but uses the technique from my chocolate sprinkle cookies. When developing the recipe, I initially used shortening instead of cream cheese. In the end, my testers liked the texture and flavor best with cream cheese. I also found using confectioners’ sugar (also known as powdered sugar or icing sugar) along with granulated sugar leads to a really soft and tender cookie.
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
Butter ~ COLD unsalted butter is needed. Cut the butter into small cubes before adding to the food processor.
Cream cheese ~ also used COLD and cut into cubes. The cream cheese helps to keep these vanilla bean cookies super moist and chewy with a melt-in-your mouth softness. The cream cheese also keeps the cookies from being overly sweet. I recommend a full-fat cream cheese for the best texture.
Vanilla bean paste ~ to make these sugar cookies vanilla bean cookies, we are using vanilla bean paste. If you do not have vanilla bean paste, pure vanilla extract can be substituted.
🥣 how to make cookies in a food processor
Preheat oven to 375°F/190°C and prepare two baking pans with parchment paper or silicone baking mats.
Start by combining the flour, baking soda, baking powder and kosher salt in the bowl of a food processor and pulse to combine. Then add the cold butter, cream cheese and both sugars.
Now pulse until the mixture becomes sandy in texture.
Next add the egg and vanilla bean paste and blend until the dough comes together.
Then scoop the dough into 1 ½ inch balls. I use a cookie scoop to get the dough into uniform size balls or you can use a food scale. I've tested this recipe by just dropping the dough onto a prepared baking pan and by rolling each dough scoop into a ball. Either method works, but just dropping them directly onto the baking pan is the fastest!
The cookies don't spread much, so you want to flatten the dough to ¼ to ½ inch tall. The dough can be a little sticky so I find it works best to lightly drop the top of the cookie dough ball into some granulated sugar before flattening with the bottom of a glass or measuring cup.
Finally, bake the cookies for 8-10 minutes. They will look slightly under-baked and may be a little bit puffy. Allow the cookies to rest on the pan for 2 minutes and then move to a wire rack to cool completely. If the cookies are puffy, use the bottom of a cup to slightly press them down while they are still on the baking pan.
💬 can these cookies be frosted?
Absolutely! You can use my favorite American buttercream.
You can also make these cookies fit any holiday or special occasion by using colored sanding sugar instead of granulated sugar for the tops of the cookies.
🫙 how to store
The vanilla bean cookies will stay fresh and soft covered at room temperature for up to five days.
They also freeze well. Allow to cool completely, then store in an airtight container for up to three months.
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Old Fashioned Vanilla Bean Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
📖 recipe
Old Fashioned Vanilla Bean Cookies
recipe created and tested by:
I highly recommend using weight (metric) measurements when available for more accuracy and the best results.
Please note
When using 2x or 3x ingredients, the grams in parenthesis DO NOT adjust, you will have to manually do that.
Equipment
Ingredients
- 2 ½ cups all-purpose flour (313g)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon kosher salt
- ½ cup cold unsalted butter cubed (113g)
- ½ cup cold cream cheese cubed (114g)
- ½ cup granulated sugar (100g) + more for dipping the tops of the cookies
- ¾ cup confectioners' sugar (90g)
- 1 large egg
- 1 tablespoon vanilla bean paste*
Instructions
- Preheat oven to 375°. Prepare baking pans with parchment paper or silicone baking mats. Set aside.
- Place flour (2 ½ cups/313g), baking soda (½ teaspoon), baking powder (½ teaspoon) and kosher salt (¾ teaspoon) in the bowl of a food processor. Pulse a few times to blend.
- Add the cold butter cubes (½ cup/113g) and cold cream cheese (½ cup/114g/4 ounces) as well as the granulated sugar (½ cup/100g) and confectioners' sugar (¾ cup/90g) to the flour mixture. Pulse until the mixture becomes sandy in texture.
- Add the egg (1 large) and vanilla bean paste (1 tablespoon) and blend until the dough comes together.
- Scoop dough into 1 ½ tablespoon balls (32g per cookie dough ball), lightly dip the top of the dough ball into granulated sugar or sanding sugar and place the non-dipped side down on the prepared baking pan, spacing 1-2 inches apart. Use the bottom of a glass to flatten the cookies to between ¼ and ½ inch tall. (The dusting of sugar helps to keep the cookie from sticking to the glass).
- Bake for 8-10 minutes until they look slightly under baked.
- Allow to rest for 2 minutes on the baking pan. If the cookies appear puffy, use the bottom of a glass to lightly press them down while they are cooling. Then transfer to a wire rack to cool completely.
Notes
Nutrition
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
Darren M King says
The kids and I really like these cookies. I can go from empty counter to cookies in their mouths with a clean kitchen in <45 minutes with this recipe. Thank you!
Tasia says
Hi Darren, thank you for sharing! I'm happy to hear that your family enjoys these sugar cookies as much as mine does.
Madeleine says
The cookies were amazing! I made these with a friend, they were fast, easy, and turned out great! Would recommend for kids who are new to baking.
Tasia says
Hi Madeleine, thank you for making my sugar cookies and coming back to leave a comment. I am so happy to hear you and your friend enjoyed making them!
Michelle says
These cookies were quick to make and so flavorful with the vanilla bean paste permeating throughout! A favorite for us!
Tasia says
Hi Michelle, so happy to hear you enjoyed these vanilla cookies! Thank you for making and coming back to leave a comment.