Description
These Easy Slice ‘n’ Bake Vanilla Bean Christmas Sugar Cookies feature a soft, buttery texture infused with vanilla bean and almond extract, perfectly complemented by a luscious salted caramel whipped buttercream frosting. Ideal for holiday gatherings, these cookies can be prepped ahead and baked fresh, then decorated with festive sprinkles for a delightful seasonal treat.
Ingredients
Scale
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 Butter and Sugar: In a large bowl or stand mixer, beat the softened butter, granulated sugar, vanilla bean seeds, vanilla extract, and almond extract until light and fluffy, about 3-5 minutes.
- Add Eggs and Dry Ingredients: Mix in the eggs until combined. Add half of the flour, baking soda, and salt, and mix until incorporated. Add the remaining flour and beat until the dough forms a cohesive ball.
- Shape Dough Logs: Divide the dough in half. Place each half on a large sheet of plastic wrap and shape into a 10-inch rounded log. Wrap each log generously in tin foil to prevent sharp edges and refrigerate for at least 1 hour or up to 3 days.
- Preheat Oven: Set your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Slice Cookies: Remove one dough log from the fridge, unwrap, and slice into 1/4-inch thick rounds, turning the dough a quarter turn after each slice to maintain round shapes. Place slices 1/2 inch apart on the baking sheet. Gently shape cookies with fingers if needed to perfect their roundness.
- Bake Cookies: Bake for 8 minutes until soft. Transfer cookies to a wire rack to cool completely. Repeat with second dough log as desired.
- Make the Frosting: In a stand mixer bowl or large bowl using a hand mixer, beat the salted butter and powdered sugar until smooth and fluffy, about 5 minutes. Add vanilla extract, pinch of salt, and caramel sauce; beat until combined. Add heavy cream and beat for another 3 minutes or until light and fluffy. Adjust cream quantity to your preferred frosting consistency.
- Decorate Cookies: Frost the cooled cookies with the whipped buttercream. To create festive shapes, gently press smaller Christmas cookie cutters in the center of each cookie, sprinkle inside with sanding sugar or sprinkles, shake to distribute evenly, then remove the cutter.
- Store: Keep decorated cookies covered at room temperature for up to four days.
Notes
- If almond extract is unavailable or undesired, omit it; the cookies will still be delicious.
- Using tin foil to wrap the dough logs helps maintain rounded edges, preventing flat sides on slices.
- For softer cookies, bake exactly 8 minutes; adjust slightly less or more for desired texture.
- Cookies can be made up to three days ahead by refrigerating the dough logs before baking.
- Decorated cookies store best at room temperature in an airtight container for up to four days.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 12g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
