A dash of cinnamon and vanilla bean paste make these Cinnamon Vanilla Bean Sugar Cookies perfect. Well that, and that this a no chill sugar cookie dough!
You can’t have Christmas cookies without a sugar cookie! After all that is the traditional cookie in which most of us leave out for Santa on Christmas Eve. And, you shouldn’t have Christmas with these Cinnamon Vanilla Bean Sugar Cookies! Which is why day four of our 7 Days of Christmas Cookies are these! Want to see days one through three? Check them out:
Before I go any further with our Cinnamon Vanilla Bean Sugar Cookie, I wanted to announce to y’all that I was recently chosen as one of Rodelle’s Ambassadors! I’m so excited! Every year Rodelle has a Cookie Campaign, and since I was using their brand of cinnamon and vanilla bean paste, I thought I’d join their cookie campaign! So if you’re looking for even more awesome cookie recipes, click their badge below to be taken to other Rodelle Ambassador’s sharing their cookie recipes!
I have taken my recipe for No Chill Perfectly Shaped Sugar Cookies, and modified them to include a holiday favorite cinnamon, plus I’ve taken out the vanilla extract and replaced it with Vanilla Bean Paste! Talk about crazy good! If you’ve never used Vanilla Bean paste, you must do yourself a favor and pick some up, because baking with it will change your life. It’s delicious!
I want y’all to know that I went above and beyond testing recipes for this one to turn out perfect. (not the icing, this was my first time ever flooding and decorating cookies…I have mad props to cookie decorators, it is hard!) I am talking dough. I really had an entirely different idea of how these cookies should be, texture wise. The first recipe that I tried, didn’t turn out. They were flat, like those crisp cookies, only they weren’t crispy, they were chewy. They tasted oh-so-delicious, but not what I was looking for. The next recipe I just modified the one that I had tried to go use to begin with, changing it ever so slightly. They were to thick and cake like. Again, not what I was going for. They say the third time’s a charm!
And that would be correct with this recipe! I went back to the drawing board, making notes of what I was looking for when it came to texture, and the actual turn out of the cookie. I said to myself…”wait a minute, you want a cut out cookie texture!” So I pulled my recipe up, changed it just a tad, and these turned out…exactly the way I had hoped!
These cookies have the best texture to them. Soft, yet they hold up to royal icing! Just what I was looking for. As for the icing…y’all I’ll share the link to the recipe that I used. But, I can’t give you any pointers. It was hard. It was hard getting a straight line around the edge. It was hard finding the perfect ratio of water to icing to have them “flood” right, and it was hard waiting to do anything to them because they are supposed to dry for 6 to 12 hours!
We chose to outline, flood and then use sprinkles on most. However, I did promise Kelsie that we would ice some later, and practice some fun things. Which is why there are photos of cookies with outlines, or elves without faces! If royal icing isn’t your thing…no big deal. Here is a link to my recipe for Perfect Cut Out Cookie Buttercream Frosting. You can whip that up in no time and get it on top of the cookies in any color you want!
- 2 sticks unsalted butter, room temperature
- 1 cup sugar
- 1 egg room temperature
- 1 1/2 teaspoons vanilla bean paste
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3 cups flour
- Preheat oven to 350 degrees. In a medium bowl whisk together the baking powder, salt, cinnamon, and flour. Set aside.
- In a large bowl attached to a stand mixer with a paddle attachment, cream the butter for two minutes. Add the sugar and cream together for an additional two minutes. Add the egg and vanilla bean paste. Beat until incorporated.
- With the mixer on low, add in small amounts of the flour mix until incorporated. Once the dough comes together. Divide the dough into two balls, and lightly flour a surface, and roll out until it's 1/4" thick. Dip your cookie cutters into flour and cut the dough out. Place the cut cookie dough onto parchment lined baking sheets, and bake for 6 to 8 minutes. The cookies should not be browning. Remove from the oven, and picking up the sides of the parchment paper, carefully place the cookies on cooling racks, parchment paper and all, until they are completely cooled. Continue with the remaining dough, only using a small amount of flour each time for rolling.
I will sometimes roll the dough out on parchment paper. This makes it easier for me. This way I only have to flour my rolling pin.
Allow the cookies to cool completely before putting any frosting or royal icing on them.
Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 107 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 19mg Sodium: 59mg Carbohydrates: 14g Net Carbohydrates: 0g Fiber: 0g Sugar: 6g Sugar Alcohols: 0g Protein: 1g