If you’re hunting for a cookie recipe that’s both festive and just downright addictive, I’ve got you covered with this Vanilla Bean Christmas Sugar Cookies Recipe. I absolutely love how these cookies come out tender but sturdy enough for frosting and sprinkles — perfect for decorating with family or friends during the holidays. Because the dough is a slice-and-bake style, it’s super convenient too, letting you roll, chill, and cookie your way to Christmas cheer with ease.
Why You’ll Love This Recipe
- Classic Flavor with a Twist: The vanilla bean seeds add a gorgeous aroma and flavor that makes these sugar cookies feel extra special.
- Slice ‘n’ Bake Convenience: No fiddly rolling with floury surfaces—you slice the chilled dough logs and bake away, making holiday prep stress-free.
- Buttery Soft with Crisp Edges: These cookies come out perfectly soft in the center with just enough crisp around the edges to satisfy every bite.
- Decadent Yet Totally Manageable Frosting: The whipped buttercream with salted caramel gives a dreamy topping that everyone raves about.
Ingredients You’ll Need
Each ingredient in this Vanilla Bean Christmas Sugar Cookies Recipe plays a key role in giving you that perfect balance of texture and flavor. Sourcing real vanilla bean and good quality butter really brings this recipe to life, so consider that when shopping.
- Unsalted Butter: Using unsalted lets you control the salt in the recipe and produces a rich, creamy texture.
- Granulated Sugar: Essential for that classic cookie sweetness and slight crisp.
- Vanilla Bean: This is the secret star! Scrape out the seeds for intense vanilla flavor beyond plain extract.
- Pure Vanilla Extract: Boosts the vanilla punch — you’ll notice a lovely depth in your cookies.
- Almond Extract (optional): Adds a subtle nutty note that’s enchanting; if you don’t have it on hand, feel free to skip it.
- Eggs: Bind everything together while adding richness.
- All-Purpose Flour: The sturdy base for a cookie that holds shape but stays tender.
- Baking Soda: Gives a gentle rise — no puffy cookies here, which is just right for slice-and-bake.
- Salt: Balances sweetness and enhances flavors all around.
- Powdered Sugar: Essential for a smooth and silky frosting texture.
- Salted Butter (for frosting): You’ll see a slightly salty contrast to the sweet frosting, keeping things interesting.
- Salted Caramel Sauce: Homemade or store-bought, it adds a rich, buttery finish to the frosting.
- Heavy Cream: Makes that buttercream frosting light, fluffy, and spreadable.
- Assorted Sprinkles: For decorating with all the holiday cheer you want.
Variations
I love to switch things up depending on who I’m baking for or the vibe of the holiday party. Trust me, you can customize this Vanilla Bean Christmas Sugar Cookies Recipe to fit any taste or dietary need!
- Almond-Free Version: If you don’t have almond extract, simply leave it out — the vanilla bean still shines beautifully.
- Chocolate Chip Twist: Sometimes I add mini white chocolate chips to the dough for a fun surprise in every bite.
- Gluten-Free Swap: I experimented with a 1:1 gluten-free flour blend, and while the texture changed a bit, they still tasted delightful.
- Holiday Shapes: Use small Christmas cookie cutters to press shapes into the round slices before baking; it’s perfect for extra festive fun!
How to Make Vanilla Bean Christmas Sugar Cookies Recipe
Step 1: Cream Together the Butter and Sugars with Vanilla
Start by softening your butter so it’s just right for thorough creaming. In a large bowl or stand mixer, beat the butter with granulated sugar, the scraped-out vanilla bean seeds, vanilla extract, and almond extract if you’re using it. Beat it for a full 3 to 5 minutes until it’s light, fluffy, and pale — this airiness is key for that tender cookie crumb you’ll love.
Step 2: Add Eggs and Flour in Stages
Mix in the eggs one at a time to keep everything smooth and homogeneous. Then add half the flour mixed with baking soda and salt, blending well. Follow with the remaining flour and beat just until the dough starts to come together and forms a ball. You don’t want to over-mix or gluten will get tough.
Step 3: Shape Dough Logs and Chill
Divide the dough in half and shape each portion into a 10-inch log. I’ve learned that wrapping with a layer of tin foil over plastic wrap helps keep the dough more rounded, avoiding those flat edges. Chill in the fridge for at least an hour, or you can prepare ahead and keep it for up to three days — perfect if you want to pace your holiday baking.
Step 4: Slice and Bake Your Cookies
Preheat your oven to 350°F and line your baking sheets with parchment or silicone mats. Take one chilled dough log out at a time, unwrap, and slice into 1/4-inch rounds. Turning the dough a bit after each slice helps keep those cookies perfectly round. If any edges look uneven, just gently shape with your fingers. Bake for 8 minutes for soft, perfect cookies.
Step 5: Whipped Buttercream Frosting Magic
While your cookies cool, whip up the frosting by beating the salted butter and powdered sugar until smooth and fluffy. Mix in the vanilla, a pinch of salt, and salted caramel sauce — trust me, this is dreamy. Beat in the heavy cream to get that light, spreadable texture. Adjust the cream to your preferred consistency — I usually go for that spreadable-but-not-runny balance.
Step 6: Frost and Decorate with Holiday Cheer
Spread the buttercream over cooled cookies and decorate with sprinkles or sanding sugar inside mini Christmas cookie cutters for festive design details. This step always brings me so much joy—seeing all the bright colors and shapes makes the holiday magic real.
Pro Tips for Making Vanilla Bean Christmas Sugar Cookies Recipe
- Perfect Butter Softness: Make sure your butter is softened but not melted for the creamiest dough texture.
- Wrapping Technique: Foil wrap over plastic wrap keeps the dough logs perfectly rounded, making slicing easier and cookies prettier.
- Keep Dough Chilled: Slicing cold dough is much cleaner, so don’t skip the chill time even if you’re eager to bake.
- Avoid Overbaking: The cookies should be slightly soft when you take them out — they firm up as they cool to that ideal texture.
How to Serve Vanilla Bean Christmas Sugar Cookies Recipe
Garnishes
I’m a big fan of classic holiday sprinkles for these cookies, but I love shaking things up with edible glitter or sanding sugar for some sparkle. Sometimes crushed peppermint candy on top adds a delightful zing, especially if you’re frosting for a party. Whatever you choose, the frosting sticks so well — you won’t have crumbs everywhere!
Side Dishes
These cookies pair beautifully with a warm cup of spiced hot cocoa or your favorite holiday latte. I enjoy serving them alongside a cheese board with mild cheeses and fresh fruit during holiday gatherings—that sweet and savory contrast is always a crowd-pleaser.
Creative Ways to Present
One year I lined a festive tin with parchment and layered cookies with wax paper between for gifting — everyone went nuts! You can also stack decorated cookies tied with a pretty ribbon for a charming edible centerpiece or arrange them on a holiday-themed platter with fresh evergreen sprigs for that full Christmas vibe.
Make Ahead and Storage
Storing Leftovers
I usually store leftover cookies in an airtight container at room temperature, separated with parchment paper so frosting doesn’t stick together. They keep perfectly fresh up to four days, which is great because my family tends to devour them pretty quickly!
Freezing
To freeze, I slice the dough logs and arrange the rounds on a baking tray lined with parchment, freezing them uncovered until solid. Then I transfer them to a freezer-safe bag. When you’re ready, bake from frozen just adding a minute or two to the bake time—super convenient for last-minute cookie cravings.
Reheating
If you want to refresh cookies a bit, I gently warm them in a 300°F oven for 3-4 minutes—this brings back slight softness without melting the frosting. It’s like biting into a freshly baked batch all over again.
FAQs
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Can I make this Vanilla Bean Christmas Sugar Cookies Recipe without using a vanilla bean?
Absolutely! While the vanilla bean adds a special, aromatic touch, you can simply double the vanilla extract to maintain plenty of vanilla flavor. The cookies will still be delicious and sweet, just with less of that speckled vanilla look.
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How do I keep my sugar cookies soft?
To keep these cookies soft, be mindful not to overbake—remove them from the oven when the edges are just set and the centers look slightly underdone. Also, storing them in an airtight container with a slice of bread can help retain moisture overnight.
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Can I make the frosting ahead of time?
Yes! You can make the buttercream frosting a day ahead and store it tightly covered in the fridge. When ready to use, give it a good stir or whip it again to bring back its fluffy texture.
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Is it okay to skip the almond extract?
Definitely. The almond extract gives a lovely depth, but it’s optional. Leaving it out won’t hurt the recipe — the vanilla bean and vanilla extract will still shine bright.
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How long can I keep the dough logs in the fridge?
You can refrigerate the dough logs for up to three days before slicing and baking. Just be sure they’re wrapped tightly to prevent drying out or absorbing fridge odors.
Final Thoughts
This Vanilla Bean Christmas Sugar Cookies Recipe is one of those recipes I keep coming back to year after year because it just delivers that warm, festive feeling with every bite. I love sharing these with family and friends, and the ease of prepping in advance means I get to enjoy more of the season rather than stressing in the kitchen. If you’re looking for a truly foolproof, crave-worthy Christmas cookie, give this one a go—you’ll enjoy every delicious, buttery, vanilla-infused morsel.
Print
Vanilla Bean Christmas Sugar Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 1 hour 30 minutes
- Yield: 60 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Easy Slice ‘n’ Bake Vanilla Bean Christmas Sugar Cookies with Whipped Buttercream are a festive holiday treat featuring soft, buttery sugar cookies infused with vanilla bean and almond extract, topped with a luscious salted caramel buttercream frosting and decorated with colorful sprinkles. Perfect for slicing from logs of chilled dough, these cookies are simple to prepare, bake quickly, and bring joy to any Christmas celebration.
Ingredients
Cookies:
- 3 sticks (1 1/2 cups) unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 vanilla bean, seeds removed (optional)
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2 eggs
- 4 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Buttercream Frosting:
- 2 sticks (1 cup) salted butter
- 2 cups powdered sugar
- 1/4 cup homemade or store-bought salted caramel sauce
- 1 tablespoon vanilla extract
- 2-4 tablespoons heavy cream
- Assorted sprinkles for decorating
Instructions
- Cream the butter and sugars: In a large bowl or stand mixer, cream together the softened butter, granulated sugar, vanilla bean seeds, vanilla extract, and almond extract until light and fluffy—this usually takes about 3-5 minutes.
- Add eggs and dry ingredients: Beat in the eggs until fully combined. Then add half of the flour, baking soda, and salt, mixing until incorporated. Follow with the remaining flour and mix until the dough forms a cohesive ball.
- Shape and chill dough: Divide the dough in half and shape each portion into a rounded 10-inch log. Wrap each log generously in tin foil to maintain roundness and place in the refrigerator for at least one hour or up to three days.
- Preheat oven and prepare baking sheet: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Slice and arrange cookies: Remove one log from the fridge at a time and unwrap it. Using a sharp knife, slice the dough crosswise into 1/4-inch-thick rounds. Turn the dough a quarter turn after each slice to keep the cookies as round as possible. Arrange the slices on the prepared baking sheet about 1/2 inch apart. If needed, shape the slices gently with your fingers for a perfect circle.
- Bake the cookies: Bake for 8 minutes to achieve soft cookies. Once done, transfer the cookies to a wire cooling rack to cool completely. Repeat slicing and baking with the remaining dough log if desired.
- Prepare the buttercream frosting: In a stand mixer bowl or large bowl with a hand mixer, beat together the salted butter and powdered sugar until smooth and fluffy, about 5 minutes. Add vanilla extract, a pinch of salt, and the salted caramel sauce; continue beating until well combined. Add heavy cream gradually and beat an additional 3 minutes until the frosting is light and fluffy. Adjust cream quantity to your preferred consistency.
- Frost and decorate: Once cookies are completely cooled, spread the whipped buttercream over the tops. For festive designs, gently press Christmas-themed cookie cutters into the center of each cookie, sprinkle the inside with sanding sugar or sprinkles, shake gently to distribute, then carefully remove the cutter.
- Store the cookies: Keep the decorated cookies covered at room temperature for up to four days to maintain freshness.
Notes
- If almond extract is not available, feel free to omit it; however, it adds a wonderful depth of flavor to these cookies.
- Wrapping the dough logs in tin foil helps prevent flat edges and keeps the dough rounded for better-shaped cookies.
- Chilling the dough for at least an hour is essential for neat slicing and better baking results.
- Use parchment paper or a silicone mat to prevent cookies from sticking during baking.
- Store cookies in an airtight container to maintain softness and freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 40mg
