Best 2 Vanilla Bean Sugar Cookie Crinkles Recipes

Indulge in the delightful Vanilla Bean Sugar Cookie Crinkles, a timeless classic with a modern twist. Picture perfect cookies with a soft and chewy interior, perfectly complemented by a crispy and crackly exterior. The secret lies in the combination of vanilla bean paste and granulated sugar, creating a symphony of flavors that will tantalize your taste buds. This recipe also includes a variation for Vegan Vanilla Bean Sugar Cookie Crinkles, catering to those with dietary restrictions or preferences. Additionally, discover the irresistible Gluten-Free Vanilla Bean Sugar Cookie Crinkles, a delectable treat that won't compromise on taste or texture. Whichever variation you choose, these cookies are sure to become a hit at gatherings, bake sales, or simply as a sweet treat to enjoy at home. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking journey!

Here are our top 2 tried and tested recipes!

VANILLA-BEAN SUGAR COOKIES

Vanilla-Bean Sugar Cookies image

Instead of icing this season's sugar cookies, we stamped out circles and edged them in two sizes of sanding sugar for full, colorful coverage. But here's a handy shortcut: Shape the dough into a log, coat it in sugar, and then chill, slice, and bake. Either way you play it, these will be a reliable hit at the cookie swap.

Provided by Sarah Carey

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 1h35m

Yield Makes about 4 dozen

Number Of Ingredients 7

Ingredients

1 stick plus 2 tablespoons unsalted butter, room temperature
1/2 cup granulated sugar
1/2 teaspoon kosher salt
1 large egg, separated
1 1/2 teaspoons pure vanilla paste, or 1/2 vanilla bean, split and seeds scraped
1 1/4 cups unbleached all-purpose flour
Gold and pink sanding sugar (preferably a combination of fine and coarse)

Steps:

In a stand mixer fitted with paddle attachment, beat butter with granulated sugar and salt on medium speed until light and fluffy, about 2 minutes. Add egg yolk and vanilla; beat to combine. Add flour and beat until a soft dough forms, about 30 seconds. Divide in half; place each half between two sheets of floured parchment and roll out to 1/4-inch thickness. Refrigerate 15 minutes.
Preheat oven to 325°F. Using a cookie cutter, cut dough into 1 1/4-inch rounds. Gather scraps and reroll; refrigerate 15 minutes and cut more rounds. Refrigerate rounds 20 minutes. Brush edges of cookies with egg white; roll in sanding sugar to coat. Arrange on parchment-lined baking sheets, 1 inch apart. (If dough is softening, return to refrigerator 10 minutes.)
Bake, rotating halfway through, until cookies are just golden on bottoms, 15 to 18 minutes. Let cool completely on pans on wire racks. Cookies can be stored in an airtight container at room temperature up to 1 week.

VANILLA-BEAN SUGAR COOKIES

Vanilla-Bean Sugar Cookies image

Categories Cookies Mixer Dessert Bake Christmas Back to School Chill Potluck Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 36 cookies

Number Of Ingredients 9

Ingredients

6 tablespoons unsalted butter, softened
2 tablespoons cold vegetable shortening
1 cup sugar
2 vanilla beans
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Steps:

In a bowl with an electric mixer beat together butter, shortening, and 3/4 cup sugar until light and fluffy. With a knife halve vanilla beans lengthwise. Scrape seeds into butter mixture and beat in egg and vanilla extract until combined well. Sift flour, baking powder, and salt into mixture and beat until just combined.
On a large sheet of wax paper form dough into a 10- by 2-inch log and roll up in wax paper. Chill dough until firm, at least 4 hours. Dough keeps up to 3 days wrapped in wax paper and foil.
Preheat oven to 375°F.
Put remaining 1/4 cup sugar on a platter. Remove wax paper and roll log in sugar (not all sugar will adhere to log). Cut log crosswise into 1/4-inch-thick slices and dip cut sides of slices in sugar on platter. Arrange cookies 1/2 inch apart on ungreased baking sheets and bake in batches in middle of oven 10 to 12 minutes, or until edges are pale golden. With a metal spatula transfer cookies to a rack to cool. Cookies may be made 2 days ahead (see note, above) and kept between sheets of wax paper in an airtight container.

Tips:

Make sure to use real vanilla beans for the best flavor. If you don't have any on hand, you can substitute 1 teaspoon of vanilla extract for each vanilla bean.
Don't overmix the dough, as this will make the cookies tough. Mix just until the ingredients are combined.
Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
Roll the balls of dough in granulated sugar before baking. This will give the cookies a nice crunchy exterior.
Bake the cookies until they are just set, about 10-12 minutes. Overbaking will make the cookies dry and crumbly.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

These vanilla bean sugar cookie crinkles are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. So next time you are looking for a sweet treat, give these cookies a try!