Iced Vanilla Bean Sugar Cookies
A delicious vanilla bean sugar cookie with a vanilla bean icing glaze!
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 25 minutes
Servings 24 cookies
Vanilla Bean Sugar Cookie Dough
- 1 cup unsalted butter room temperature
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon vanilla beans (about 2 beans, scraped)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Vanilla Bean Glaze
- 3 cups powdered sugar
- 1 tablespoon light corn syrup
- 2 tablespoons milk
- 1/4 teaspoon vanilla beans (about 1 bean, scraped)
In the bowl of an electric mixer, cream together butter and sugar until light and fluffy.
Add egg, vanilla extract, and vanilla beans. Mix until combined.
In a separate bowl, combine flour, baking powder and salt. Add in increments to wet ingredients and mix until combined.
Chill dough in refrigerator for at least 1 hour.
Preheat oven to 350 degrees F. Roll dough into balls and flatten with the bottom of a glass. Use flour if dough is very sticky.
Bake for 9-11 minutes (do not over-bake). Remove from oven and allow to cool completely before glazing.
In the bowl of an electric mixer (or using a hand mixer), whisk the powdered sugar, light corn syrup, milk, and vanilla beans until smooth. If glaze is too thin, add more powdered sugar. If glaze is too thick, add more milk.
Spoon glaze over each cookie and allow to set.
Store cookies in an airtight container for up to one week.
Calories: 219kcal | Carbohydrates: 36g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 30mg | Potassium: 34mg | Sugar: 27g | Vitamin A: 250IU | Calcium: 14mg | Iron: 0.5mg