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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Sugar Cookies, Revisited Cooking View

Believe it or not, I thought I could get through the Easter holiday without decorating some sugar cookies for the occasion.  I saw some adorable bunny cookie cutters that completely tempted me.  Then I was looking through the pantry and glanced at a set of pastel sanding sugars.  I bought them a month or two ago specifically for decorating Easter cookies.  That settled it, I was making Easter cookies.  I always have a blast decorating with royal icing, and this time was no exception.  I did love it even more than usual though, because I think the sanding sugars took the cookies to a whole new level – taste, texture and appearance-wise.  To achieve the sparkly sugar look, I just sprinkled the sugar on to the still-wet icing from flooding and it worked perfectly.  Just be sure to shake off any excess before adding additional detailing, so the extra piping has a sturdy attachment point.  The bunnies (or “munnies” as Andrew calls them) are just too cute!  If you could use a royal icing tutorial, check mine out here.

I also had to share these because I have been playing with flavor variations on my favorite sugar cookie lately, and I have totally fallen in love with this version.  I actually happened upon this by accident, when I was completing a cookie order and ran out of almond extract.  I didn’t have time or energy to run to the store, so I went with what I had on hand – vanilla extract, vanilla bean, and lemon zest.  Don’t get me wrong, I still love the almond version, but this is a wonderful new spin on my old favorite cookie.  The tiny black flecks of vanilla bean are so pretty, and the lemon zest adds a lovely bright flavor.  As if I needed another reason to make sugar cookies….

For one last fun Easter dessert idea, these baby bird cupcakes are adorable and delicious!

Lemon and Vanilla Bean White Sugar Cookies
Yield: depends on size of sugar cookie

Ingredients

  • 1 cup (8 oz.) unsalted butter, at room temperature
  • 1 cup confectioners’ sugar
  • 1 large egg
  • 2½ tsp. vanilla extract
  • 1 vanilla bean, split lengthwise
  • Zest of half a lemon (or the zest of a whole lemon, if you love lemon)
  • 2½ cups all-purpose flour
  • 1 tsp. salt
Cooking View

Directions

  • In a large mixing bowl, cream together the butter and confectioners’ sugar on medium-high speed until smooth, 1-2 minutes.  Beat in the egg, vanilla extract, seeds scraped from the vanilla bean, and lemon zest until blended.  Mix in the flour and salt on low speed just until incorporated.  Form the dough into a ball and wrap tightly with plastic wrap.  Refrigerate until chilled and firm, at least 1-2 hours.

  • When you are ready to bake the cookies, preheat the oven to 375˚ F.  Line baking sheets with parchment paper.  Roll the dough out on a well floured work surface to about ¼-inch thickness.  Cut with cookie cutters as desired and transfer to the prepared baking sheets.  Bake 8-10 minutes, rotating the sheets halfway through baking, until fully cooked but not at all browned.  Allow to cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.  Decorate as desired.

Source

  • http://www.CookiesForAfrica.com Becky

    I’m loving the grass at the bottom of the bunnies. What an original idea!!

  • http://fakeginger.com amanda @ fake ginger

    I use your sugar cookie recipe but almost always use lemon instead of the almond. It makes them so bright!

    The rabbits are adorable! You’re so talented!

  • Kristin

    Just because you need ANOTHER reason…orange zest & vanilla have always been our sugar cookie flavorings, & it’s wonderful too.

  • Erin

    Annie – Your sugar cookies are so inspirational! My neighbor and I recently starting looking for any excuse to use royal icing, but we’re having trouble with the finished product. Does your icing dry matte or shiny? We love the shiny look after flooding, but after they fully dry they are dull and don’t look as nice. Do you have this trouble? Have you ever tried Wilton’s Color Flow instead of merigue powder? Looking forward to seeing what you do next!

  • http://smalltownoven.wordpress.com Sharlene

    I made your almond flavored sugar cookies and used your royal icing tutorial a month back to make lettered cookies for a baby shower. It ended up being much easier than I thought it would be (I was terrified of royal icing). Your tutorial is so easy to follow!! These cookies are adorable. I may just start making sugar cookies every holiday!

  • http://goodthingscatered.blogspot.com Katie

    Ok, first of all – WOW. I’m so flattered *you* liked my cookies. You having the most gorgeous cookies, of course. And secondly, I totally agree about the sanding sugars. I used them for Christmas and I LOVED them. Your eggs look soooo awesome with them! Usually sugar cookie eggs look a little silly to me, but yours are seriously gorgeous. Love them. And Happy Easter, Annie!! :)

  • http://bitterweetbaker.wordpress.com Adriana Smith

    Awww, those cookies are so cute.
    You have great piping skills!
    Maybe I’ll try decorating some sugar cookies to work on my piping. . .

  • Annie

    Kristin,
    That’s been next on my list to try when I feel ready to stray from lemon :)

  • Annie

    Erin,
    The icing dries matte, but I think they still look pretty that way. I’ve never heard of color flow, I just use meringue powder. You could paint them with a mixture of pearl dust and water/vanilla extract to give them a metallic sheen, but I think they look beautiful without.

  • http://adorkable-me.blogspot.com/ Melanie

    You must have read my mind! Just yesterday I was searching your blog for a sugar cookie recipe and I was planning on whipping up some Easter cookies today!

  • http://confessionsofacookbookqueen.blogspot.com/ kristan roland

    These are adorable!! I love decorating with royal icing, and the results are always great.

  • http://sewmanybooks.blogspot.com Gwenevere

    so much dedication….I’ve yet to EVER pull out my pastry bag to decorate sugar cookies. I’ve thought about it, but that is an additional mess I’m not yet willing to deal with.

  • http://cakebatterandbowl.com Kerstin

    So cute! Thanks for the new recipe too – I’m going to try it this weekend when I make some cookies for my friend who just learned she is expecting!

  • http://susikochenundbacken.blogspot.com/ Susi

    These cookies are beautiful. I will have to bookmark for the next time I need sugar cookies for sure. And great tutorial on the icing.

  • http://bshipley.blogspot.com/ Becky S.

    These cookies are so cute!! I love checking your blog everyday to see what you have made! You are very talented!!

  • http://www.bakeat350.blogspot.com bridget {bake at 350}

    I love vanilla bean flecks in sugar cookies…or anything, really…too! Try vanilla bean paste if you haven’t already; it’s great!

    I’m with you…love, love sanding sugar! Your cookies are darling! I’m glad you decided to make them! :)

  • http://salcook.blogspot.com Stephanie

    I love, love, love your pictures. Did you really decorate these cookies yourself? That is beyond impressive for me, considering slathering on a little frosting (which always comes out looking weird) is my idea of decorating. I cannot wait to try some of your recipes out, including this delicious cookie recipe.

  • http://crumblycookie.wordpress.com bridget

    The sanding sugars are so pretty, and I love the detail on the bunnies.

    I love lemon zest in sugar cookies! I think it gives them a wonderful depth of flavor. But Kristin’s orange-vanilla idea sounds delicious too.

  • http://comfortofcooking.blogspot.com Georgia

    Annie, this is great! I needed a new sugar cookie recipe for a bake sale I’m baking for this month – You read my mind! Thanks a bunch. I can’t wait to try these.

  • http://www.captivapix.com Heather

    Seriously Annie…you out do yourself!!! Question though….do you find that making these cookies take a ridiculous amount of time?? Maybe I am just slow, but they are always so time intensive. They turn out great…but man do they take time!! Any tips on speeding the process up?

  • Annie

    Heather,
    They used to take me a really long time when I was still in the learning stages, but now that I have done so much work with royal icing, it really doesn’t take long at all. I actually think of it as something fun that I look forward to, and each step never takes too very long. I think the part I like the least is just tinting the portions of icing different colors. The actual decorating is fun!

  • http://www.tasteofbeirut.com tasteofbeirut

    These are so beautiful!

  • http://www.inspirationalingredients.com/ Crystal P

    Your cookies are truly inspiring! I wish I could get my royal icing to look like that, SO impressive! And I Love the look with the sugar and then accented with the icing, really inventive! LOVE your blog : )

  • http://www.cheycancook.blogspot.com Cheryl

    they are beautiful!

  • Jen

    Your cookies are gorgeous and I love your blog. I was wondering where do you get your sanding sugar?

  • Annie

    Jen, I bought mine at Sur La Table but I’ve seen it at places like Joann’s, etc.

  • Becca

    oh my goodness gracious, these could not look more precious and perfect! i just took your dulce de leche cheesecake out of the oven though, so i won’t be attempting these anytime soon! =) i check your blog almost daily and have loved everything i’ve made. thanks, annie!

  • http://bakeoff-flunkie.blogspot.com Tiffiny Felix

    Adorable!! I love the layering in the decorating…so cute! :)

  • Christina

    Hi Annie–I stumbled upon your blog months ago and love it. And I am amazed you have the time between work and your adorable Andrew! One question: how long will these cookies last once iced? I might make these as a baptism favors for my son but I would need to do it ahead of time. I was planning on making them and putting them in cellophane bags. Any idea how long they will continue to taste fresh once iced?

  • Annie

    Hi Christina,
    You can make them at least 1 week in advance. I have done that several times and as long as they are well wrapped, I think they taste as good as fresh. The royal icing seems to help seal in moisture.

  • http://thehungryartist.wordpress.com thehungryartist

    Adorable cookies! I’ve never tried sanding sugars before but would like to now. Your cookies look so beautiful and professional!

  • http://foodfindswithrobin.blogspot.com/ robin

    annie, i’ve been a long time blogstalker but have yet to leave a comment. these gorgeous cookies of yours brought me out from under my rock. ha!

    anyway, these are some of your best sugar cookies yet! they are absolutely gorgeous! i LOOOOOOOOOVE how turned out.

    btw, i don’t know how you do it with being a doctor, wife, mommy AND maintaining this wonderful blog. seriously, you are my hero. :)

  • http://bakeitafterall.blogspot.com Meghan

    Love your Easter cookies, especially the “munnies”! I had so much fun making sugar cookies for Easter. Hope you had a fantastic weekend :)

  • http://nightbaking.blogspot.com Jami

    I made these today (as cookie pops) and unfortunately, one broke, and I was simply forced to sample it. The cookie was delicious! I am not a huge sugar cookie fan, but they are the perfect base for cookie pop party favors, so I’m glad to have found a tasty recipe! Thanks! For the record, one batch made about 16, 3″-round cookies.

  • http://www.yumsiliciousbakes.blogspot.com Avanika (Yumsilicious Bakes)

    These are absolutely adorable!!

  • Laura Edain

    Such a great blog – your life is amazingly full and interesting :)

  • Leanne

    this recipe sounds amazing with the lemon and vanilla bean. how many cookies does a batch this size make?

  • Annie

    Leanne,
    That depends entirely on what size and shape of cookie cutter you use.

  • Autumn

    Annie,

    These cookies are gorgeous. You’ve insprired me to try my hand at royal icing! Quick question – have you ever tried egg whites instead of the meringue powder? I saw somewhere that they are interchangeable and just wondering if you’ve had more success with one over the other. Thanks!

  • Annie

    Autumn,
    I only use meringue powder. It’s so convenient and doesn’t have the same risks of bacterial contamination as raw eggs.

  • Wendy

    Hi Annie! Can the dough be made ahead of time and kept frozen until it’s ready to be baked? If so, how far in advance can I prepare the dough but not bake it? Thanks for such a terrific blog!!!

  • Annie

    I don’t see why not, though I haven’t tried it myself. I’m not a food scientist so I don’t know how long it will last in the freezer but the longer it is there, the more the quality will decrease.

  • Jacqui

    Annie, these are phenomenal! The taste is superb, and they are incredibly moist. I decided the Friday before my bridal shower (which took place that Sunday) that I was going to make pumpkin shaped cookies as favors. Some people in my family have nut allergies, so I decided to do these as opposed to your standard recipe. I have never made sugar cookies before, nor have I ever done royal icing, but thanks to this recipe and your tutorial on the icing, they turned out to be amazing! Everyone was commenting that they looked so professional , and even designated me the family baker for the holidays! Thanks so much for your blog =)

  • Annie

    Jacqui, I’m so glad! Just for future reference, you can always use imitation almond extract for those with nut allergies. Our babysitter’s daughter is allergic to nuts, so I always use that for their cookies and it is fine.

  • sarah

    Hi Annie,
    I’ve been perfecting my sugar cookie recipe. Martha Stewart’s recipe tastes awesome but the cookies puffed up so much that they almost lost their shape. I’m looking forward to trying your latest recipe. (They’re in the oven right now).

    I’m also trying to be consistent with my measurements by using a scale to weigh the ingredients.. It’s frustrating because different websites give me different conversions for confectioner’s sugar (1 cup to ___grams). They vary by up to 20 grams! Where do you find your info for conversions when using your kitchen scale?

  • Annie

    I only weigh ingredients when weight measures are given. If only volume measures are provided, then that is how I measure since that is how the recipe was designed. I only use volume measure for my sugar cookies and for me, they turn out perfect every time and keep their shape very well.

  • Candice

    Where do you get your vanilla beans? I am in a small town with just Walmart and Smiths. I went through and cannot find the section they would be in. Do you order it or do you need to buy it from a specialty store?

  • Annie

    I order them online. The cost of a vanilla bean in the store is usually $3-6, but you can buy 30-40 online for $20-30.

  • http://sewmanybooks.blogspot.com Gwenevere

    I must say I think it’s a little funny/interesting that you had vanilla bean on hand but not almond extract. :)

    Next…when you say you rotate the baking sheets 1/2 way through the baking…you just mean that if you have more than one sheet in the oven right?

  • Annie

    When you bake as much as I do, you go through pantry staples in no time. And with all the sugar cookie orders I get, I run out of almond extract frequently. I buy vanilla beans in bulk.

    I always rotate baking sheets, whether there is only one or two in the oven.

  • http://sewmanybooks.blogspot.com Gwenevere

    I know you are tired of hearing from me but I just had to tell you, I was quite leery of this recipe and all the vanilla that was called for so last week I tried your “Ella’s White sugar cookie” with almond extract instead-it looked a little more familiar. It was good, but not quite what I was hoping for. So this week I thought I’d take a chance with all the vanilla & lemon zest. I haven’t even made the cookies yet, I just finished the dough and oh MY! so yummy, so smooth. I can’t wait for the cookies!

  • Desiree

    Hey Annie
    Would if I dont have a dough mixer not sure exactly what its called. All I have is and electric mixer like the kind you use for cake batter. Please let me know before I attempt to make these cookie for nothing :(
    Desiree

  • Annie

    I think you mean a stand mixer versus a hand mixer. Both are used for cake batter. Please read the FAQ page, I cover this topic.

  • Aly

    Annie, these cookies look absolutely fantastic! I was wondering, I can’t seem to find vanilla beans any where, so should i substitute it with more vanilla or just leave it out all together? Thank you!

  • Annie

    You can order them online (MUCH cheaper than buying them at the store). Any grocery store should have them in the spice aisle though. You should add more vanilla extract if you omit the vanilla bean.

  • Emily

    I was so excited to make these cookies, but when I finished baking the cookies, I was dismayed to find that they had an overwhelming flavor of flour. They were almost like a shot of sand to the mouth. They were not sweet and didn’t taste right. I followed the recipe exactly and can’t figure out what I did wrong! Do you have any ideas?

  • Annie

    Sorry to hear that! See the FAQ page re: what went wrong. I make them all the time and have never had that problem. Bummer!

  • http://suppersatsunset.blogspot.com/ Sue

    These are the weights I use for Annie’s recipe (credited back to Annie, of course), though to be honest I’ve made them lots of times without weights and they are always perfect!!! I only weighed them to let my kids help scoop the flour! This is the best recipe- they make an ordinary sugar cookie special!!

    http://suppersatsunset.blogspot.com/2011/04/sugar-cookies-and-royal-ish-icing.html

  • http://ouritaliankitchen/blogspot.com Amanda

    While, I have never tried color flow, I did try another recipe to make the icing have a shiny, glossy texture to it by adding corn syrup. After trying both many times, the other way was interesting, but Annie’s icing held up much better than the corn syrup one. I think the matte finish gives it a preofessional appeal.

  • Coleen

    Hi Annie,

    When you buy that many beans in bulk, how do you store them?

  • Annie

    I store them in the resealable bag they come in.

  • Allison B

    Emily, I had that problem with my cookies as well. They didn’t have an overwhelming taste of flour but they did have a dry consistency (kind of like a shortbread cookie). Did you use a lot of flour when you were rolling out your dough? I think that was my mistake.

  • Denise

    I’m lactose intolerant. Can I sub margarine or Crisco for butter in this recipe, or do you have another dairy-free recipe?

  • Annie

    Please see the FAQ page regarding substitutions. Thanks!

  • http://aglassofmilk.wordpress.com jennie

    i bought meringue powder and decorating tips today, and the dough just went in the fridge. i have seen your cookies here a million times and always wanted to try them…i’m excited!

  • rianne

    this is my first time making sugar cookies…i used this recipe and my dough ended up too sticky…any advice on how i can avoid that next time….i added more flour and it all turned out fine…this recipe is delicious :)

  • Annie

    Chill longer or flour your work surface/hands more. Glad they tasted good!

  • Katie

    First of all, I would like to thank you for sharing this awesome cookie recipe! I make them ALL the time! However, I have a question… I had a small issue a few weeks ago with my cookies getting soft after cooling, before I decorated them, and I just assumed it was humidity or I measured something wrong, but it just happened again! I bake the cookies the same way all the time, the ingredients are the same, the oven temp and baking are the same. This last batch all came out nicely, cooled over night, and now they’re all soft! Has this ever happened to you? Do you have any idea what might be causing it?

  • Annie

    I haven’t experienced that myself but my guess would be that you just need to bake them a bit longer next time. Good luck!

  • Christy

    Surprised these don’t have baking powder in them as I’ve never made sugar cookies without it. I don’t know much about the science of baking. Why do some recipes have baking powder and some don’t?

  • Annie

    These are a shortbread cookie and are not meant to be leavened. If they were, they would puff up and not keep their shape as well. It all depends on what you want in a cookie.

  • Christy

    Well that explains why I thought they tasted more like a shortbread cookie. ;) Thanks for the quick reply. :)

  • Alyssa

    Hi Annie, thanks for sharing so much information, and I’m so sorry for everything that you’ve been going through recently. I’ve never made decorated sugar cookies before, although I’ve been eying your beautiful ones for some time and finally worked up the courage to give it a try. Do you have any recommendations for types of cookie cutters, beyond the stores mentioned in your FAQ? Sur La Table seems to sell generic metal, copper, and plastic ones (Wilton brand). Have you found that the non-copper metal ones rust quickly? Do the cookies get stuck inside plastic ones? Thanks again for the help!

  • Annie

    Hi Alyssa,
    I generally buy the metal cutters because I think the copper ones are overpriced. We hand wash them and don’t have trouble with rust when we got that route. I don’t think I own any plastic cutters so I can’t comment on that. Hope that helps.

  • Ellen

    Oof…I want to try royal icing so badly! But I definitely don’t want to stress out my holiday baking. Is it really tedious piping out the gingerbread snowflakes? A matter of opinion, I guess. Quick question though, I want to do the gingerbread snowflakes for sure, and also I’m wondering if I can roll these sugar cookies out a little thicker than 1/4 in. I plan to cut them out with a two-inch cutter to make snowballs, outline with royal icing, flood, and then use sanding sugar and maybe some disco dust, if I can find it. I considered trying the soft-frosted sugar cookie recipe for sake of thickness and softness…but I’m not sure of how royal icing would work for that or if they’d spread too much. I just don’t know!

  • Ellen

    *Inspiration from Glorious Treats! But I can’t seem to trust anyone’s recipes as much as I do yours, so I’m hesitant to try her sugar cookies. Comments show that they tend to dry out and lose freshness faster than these. Thank you for going throw all the comments this time of year, especially after your sad loss. You’re a saint. Merry almost Christmas!

  • Annie

    It is a very subjective thing to answer. Ben always tells me I’m the worst person to ask because I think everything is easy. Not quite, but of course I’m very speedy with a piping bag these days. The process really shouldn’t take too long if your icings are a proper consistency (not waaay too thick like my first attempt) but it of course also depends on how many cookies you’re making. I don’t think royal icing would work well with a soft frosted sugar cookie (both in taste and in regards to logistics).

  • Ellen

    That’s very true, and I know just what you mean. Some things just come easier to others. Especially if they’ve had more practice ;)But thanks, this helps!

  • http://www.facebook.com/profile.php?id=719770093 Stephanie Bellows

    I love love these sugar cookies. I just made them to take to my first cake decorating class. I’m sampling one right now. They are just as good as last year. Thanks Annie! I love your blog so much!

  • jillian1

    Any suggestions for making your royal icing dry shiny?

  • Anonymous

    Not that I’m aware of. It dries matte. You can always add luster dust to add sparkle after it dries, but I don’t think that’s the kind of shiny you mean.

  • Jen

    Hi Annie,
    First I must say, I LOVE, LOVE, LOVE your page. You are my go to girl when it comes to recipes, especially with baking. I have two questions. First, do the sugar cookies with royal icing freeze well? Next, I am hoping to make those adorable butterflies to go on top of cupcakes for my daughter’s birthday. If I make them a couple of weeks in advance, will the butterfly wings freeze until ready to use?

  • Anonymous

    Please see the FAQ page regarding sugar cookies. Yes, the wings keep fine but I would leave them at room temp (no need to freeze).

  • megan

    Annie,
    These look and sound divine! I’ve made your sugar cookies and royal icing in the past, and they are always a hit! I’m excited about the lemon and vanilla in this cookie recipe. I know you recommend to stick to the recipe; but, I’m curious how this would be without the vanilla bean. Mainly because I’m in a time pinch… What do you recommend?

  • annieseats

    I don’t think the vanilla bean contributes a ton of flavor itself. I usually use it for appearance more than anything. You could just add a bit more vanilla instead. Enjoy!

  • mallory

    These cookies have changed my life! I made them extra nerdy for my lab, and everyone loved them. They taste exactly as I think iced sugar cookies should taste. I don’t think I’ll ever use another recipe for shaped cookies. Thanks!

  • san

    Annie How many cookies can be made with this recipe and if planning to make well in advance can we store them in airtight container and let it stay in refrigerator …

  • annieseats

    Please see the FAQ page regarding storage. The quantity depends on the size of cutter you use. Enjoy :)

  • Joi

    I was searching your recipes for a fun- just because – cupcake to make this weekend, and I am so happy I stumbled upon this sugar cookie post.

    I am making cookies for a friend next weekend and she requested sanding sugar on the cookie, and names piped on top. I thought it would be impossible to pipe over the sugar, but look at you! I know you said to shake off the excess before piping, but did you find that was difficult to pipe the blue swirlies onto that cookie neatly? Just thought I’d ask before sanding all of the cookies and then attempting to monogram. Thanks!

  • annieseats

    No, it’s pretty easy. Like I said, I think as long as you shake off any excess, it should be fine. Enjoy!

  • Julie

    Hi Annie,

    Many thanks for the great recipes! Do you sift your confectioners’ sugar?

  • annieseats

    Not for cookies, only for frostings (and not royal icing).

  • Kayla

    what is the yield of this recipe?

  • annieseats

    That depends on the size/shape of the cutter you use.

  • Kate E Coughlin

    Pretty bummed I stayed up late making these cookies only to confirm my fear this morning – too salty. The lemon flavor is wonderful but the aftertaste is so salty. I used the exact ingredients as directed (unsalted butter, full 2.5 tsp of vanilla extract and insides of one bean) and thoroughly blended the flour and salt separately before adding it in. I even rolled the dough out on confectioners sugar in hopes it would offset the salt. But, no luck. I have to remake them again tonight and will use only 1/4 – 1/2 teaspoon of salt.

  • annieseats

    Sorry to hear that you don’t like them. We make them all the time as is!

  • Kate E Coughlin

    That’s okay. I was just upset with myself for still cutting/baking these after tasting the dough and noticing the saltiness. I triple checked the ingredients and searched the comments to make sure it wasn’t a typo before moving forward. The only thing I can think of is the type of salt prescribed…I always use table salt unless noted otherwise. Should I have used kosher salt since the larger crystal would have resulted in a smaller volume of salt? I’m definitely making these again tonight no matter what! The lemon and vanilla flavors tucked inside these buttery tenders are a great alternative to plain ol’ sugar cookie crisps.

  • annieseats

    No, I use table salt. Keep in mind that everyone’s taste buds are different so you may just be more sensitive to salt than others.

  • Nov1772

    Hello Anna :) I am not sure if I missed it but how long can you store iced sugar cookies before they get stale?

  • annieseats

    Please see the FAQ page. Thanks.

  • Cindyl

    How many cookies does your Lemon and Vanilla Bean White Sugar Cookies?

  • annieseats

    It depends on the size of cookie cutter you use.

  • Swebster

    Annie, I’ve been following your blog for several weeks now and I loved this recipe. I’m making these cookies and decorating them for my son’s Elmo themed bday party. I made the dough last night and attempted to roll them out but the dough won’t hold it’s shape. I’m not sure whatbim doing wrong! I bale all kinds of yummy treats so I know my way around the kitchen but these have me stumped. How do you think I can fix them?! Add more flour? After spending $6 on a vanilla bean I don’t want to waste these!!!

  • annieseats

    How long did you chill the dough for? It needs to be well chilled before you roll it out.

  • Sarah

    It chilled for over 24 hours. But I figured out that it had sat on the counter for about 20 minutes prior to rolling out so that must have been the issue.

  • annieseats

    Yeah, that may be a little long to leave the dough out, especially if it’s warm where you are. I usually just wait about 5 minutes before starting to roll. You’d rather have it too cold than too warm.

  • casey

    Mine chilled for over 24 hours as well, I rolled it out after letting it sit for only 5 minutes at the most and I had a super hard time cutting them out. I made them in to small round cookies. They taste good so I guess that’s all that matters!! :)

  • Elle Marie

    I got, what appeared to be air pockets/bubbles, in the cookies and I’m not sure what I did wrong.

  • annieseats

    It’s hard to say. Possibly something in the rolling method. I have made these more than possibly any recipe on the site and I haven’t really encountered that. Sorry!

  • http://www.facebook.com/profile.php?id=690047331 Molly Bennett

    Annie, these cookies are amazing. I love the addition of the lemon zest! I also put in my special spice mix (cinnamon, clove, ground ginger and nutmeg)…the brightness of the lemon and the depth of the fall spices made a really nice combo! I also added another 1/2 tsp. of salt.

  • Julianna

    That’s a great idea! How much spice mix did you use?

  • http://www.facebook.com/profile.php?id=690047331 Molly Bennett

    Hard to say…when it comes to spices, I’m not one to measure my ingredients. I have spice containers with fairly large holes in the shakers, and I gave the dough 2 shakes of cinnamon, and 1 shake for each of the rest. The ground cloves sometimes get a shake and a half, because they “stick” a little bit when trying to shake them out.

  • Jenscoville

    Thank you!! My last batch of sugar cookies turned into a big puffy melted mess. Yours works perfectly and I love the lemon flavor!

  • Farwa Rizvi

    I had the same question! What if you were to make 3 1/4″ round circle cuts?

  • annieseats

    Not sure. You’ll have to try and see. Enjoy!

  • Joellyn

    Hi Annie. I just took my first cookie sheet out of the oven. However, they were a bit brown. I guess 9 minutes was too long.

    How do you judge if your sugar cookies are done, without any hints of brown?

  • annieseats

    I usually just gently touch the center of the cookie with my fingertip. If it feels mostly set, and there is no browning at the edges, that is the perfect amount of doneness for me. You’ll probably just have to experiment a little bit to find what works best in your oven. I also tend to roll mine a bit thick (at least 1/4 inch) because in the past I would roll them too thin, and they brown much faster that way. Hope that helps!

  • Patti

    How many cookies does this make?

  • annieseats

    That depends on the size and shape of cookie cutter you use.

  • Katie Schaefer Hamblin

    I made these yesterday and they were awesome! I am confused though…the title says sugar cookies, but they tasted like shortbread? What are they?

  • annieseats

    They are sugar cookies. Shortbread does not contain egg.

  • Kaitlin

    I saw on another site that if you dry them in a dehydrator they will dry shiner.

  • Julie Wallace

    These sound amazing! Can’t wait to try them! Is the lemon flavor overpowering/can you really taste it?

    Can I substitute vanilla extract for the vanilla bean? If so, how much?

  • annieseats

    It’s very subtle. You can add more vanilla – I’d just add a splash, but you can Google if you want an exact conversion. Enjoy!

  • joy

    sooooo delicious! thank you for sharing the recipe!

  • Meg

    Love the the citrus taste of these cookies! I did the zest of a whole lemon, and left out the vanilla bean. They are seriously my favorite sugar cookies ever! (And I usually pick something chocolate over a plain sugar cookie :)