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



Ingredient Checklist


Instructions Checklist
  • 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.

  • Using a 2-inch ice cream scoop (3 tablespoons), drop dough onto parchment-lined baking sheets, spacing2 inches apart (no more than 4 cookies per sheet).

  • 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.

  • 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.

Reviews (2)

24 Ratings
  • 5 star values: 11
  • 4 star values: 7
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 1
Rating: 5.0 stars
I loved this recipe. I substituted half a stick of butter with olive oil and cooked them for about 6-8 minutes a batch- they turned out chewy and also added lemon rind...
Rating: 5 stars
A friend served these to my family during a vacation at her home. She serves them fresh and frozen. My family makes yum yum sounds while they are eating them. I cannot make just one batch. They would all be gone before they had a chance to cool. A little bit of heaven!!!
Rating: Unrated
This is the ultimate sugar cookie. With the vanilla bean you don't even need frosting! My son's best friend asks for these whenever he comes over. Fabulous!