New This Month

Vanilla Sugar Cookies


These crisp-chewy cookies have a great buttery taste and a nice note of fresh vanilla.

  • Prep:
  • Total Time:
  • Yield: Makes about 18

Source: Martha Stewart Living, July 2011


  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 1 3/4 cups granulated sugar
  • 1/4 cup packed light-brown sugar
  • 2 vanilla beans, split and scraped, pod reserved for another use
  • 2 1/2 sticks unsalted butter, room temperature
  • 2 large eggs
  • Fine sanding sugar, for sprinkling
  • Water, for brushing


  1. Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt. Beat sugars and vanilla seeds with a mixer on medium speed for 1 minute. Add butter; beat until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Reduce speed to low. Add flour mixture; beat until well combined.

  2. Using a 2-inch ice cream scoop (3 tablespoons), drop dough onto parchment-lined baking sheets, spacing 2 inches apart (no more than 4 cookies per sheet).

  3. Flatten cookies slightly using the palm of your hand; sprinkle with sanding sugar. Lightly brush tops of cookies with water using a pastry brush. Sprinkle with sanding sugar again.

  4. Bake until light golden brown, 14 to 16 minutes. Transfer sheets to wire racks, and let cool for 5 minutes. Transfer cookies to racks, and let cool completely.

Cook's Notes

Sugar cookies can be stored in an airtight container at room temperature for up to 3 days.

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