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It’s Christmas Sugar Cookie Day!!
No really, I have been waiting for this day forever. Who couldn’t love a good sugar cookie?!?! Crazy people that’s who.
I am currently having the problem that I only want to bake sweet things. Normally I have trouble coming up with sweet recipes, but this December I have so many that I want to make and not enough savory recipes. Like on Sunday, I set out to make two new savory dishes for you guys and they both just fell horribly flat. I think this was mostly because I wasn’t extremely excited about either recipe and I really just wanted to be baking and singing along to Christmas music.
Have I ever mentioned that I have always thought I would make the perfect Mrs. Claus? Because I have said this to my mom my whole life and now apparently I have the guts to tell all of you this. It’s because I can’t see you. Trust me, the online me is so much more daring and I guess personal. Meet me face to face and I am kind of shy. It’s better now that I am older though. As a kid, I clung to my mom’s hip like no kid you’d ever seen before.
Actually, when I was really young I wouldn’t even let my dad hold me. UGH. I was so mean, but hey, he’s pretty much my favorite person now.
Sorry, too much information for a cookie post.
SO. You know all those picture perfect Christmas cookies that basically look like Christmas cookie perfection? Yeah, these are not them… and they are not meant to be. I have always, always wanted to make the cut-out cookies, complete with the royal icing, pretty sanding sugar and little details like Santa’s rosy cheeks. I pretty much envy the beyond talented people who can create those gorgeous cookies. BUT I have finally accepted that, one, I do not have the patience for them, and two, they will never turn out as perfect as I want them to. Plus, if I am being honest, I really only like the look of those perfectly pretty cookies, the taste? Not so awesome.
This year, I finally decided to just give up on the perfect look and go for cute and good. Or ok, cute and delicious.
The verdict? It worked out so much better for me, and my day didn’t end with me covered in royal icing, sprinkles and crying on the floor while eating a sub-par cookie. Total upgrade.
These are cookies for people who want to have fun making cookies, people who have kids or people who just want a good frickin’ cookie. The whole slice and bake thing takes the effort right out of these and saves you your sanity. And the easy delicious frosting saves you from hours of trying to create the perfect picture cookie only to come up with something that looks like an art project gone so wrong. Plus, um again, they are so good.
The cookies are just a simple blend of butter, sugar and vanilla. Pretty much just like any other sugar cookie, but these have the vanilla flavor bumped up to the max. I love vanilla, and it’s Christmas time and that just means vanilla to me. The boys actually loved the cookies all by themselves. No frosting, no sprinkles. That was a little odd seeing as they love sugar, but I have to admit that the cookies themselves are perfect on their own. Soft, sweet and so vanilla-ey.
I still added frosting to most of the cookies though because no Christmas cookie should be left unfrosted. It’s just common sense. I went with a vanilla buttercream, but there’s a little secret ingredient involved. Salted caramel. It’s only a fourth of cup, but it just makes the frosting melt in your mouth. SOOOO good. Addictingly good.
I made my own, but you can use store-bought for a quicker frosting.
To decorate? I kept things SO simple. I used Christmas cookie cutters to make gingerbread men, Christmas trees and Santa hats. Couldn’t be easier. Just place the cookie cutter on top of the frosted cookie and sprinkle a little sanding sugar inside the cutter. Shake the cookie to evenly distribute the sanding sugar. DONE. My kind of cookie decorating.
If you want to make shapes with the cookies, this dough works great for that too. Just roll out the dough to about an eighth inch thickness, cut your cookies and bake as directed.
When I made these, there were of course a zillion snowboarders around from the US Team and yeah, they devoured these cookies. Said they were the best ever… maybe that’s why they haven’t left the house since?
Easy Slice ‘n’ Bake Vanilla Bean Christmas Sugar Cookies w/Whipped Buttercream.
Servings: 60 Cookies
Calories Per Serving: 206 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
- To make the cookies, cream the butter, sugar, vanilla bean, vanilla extract and almond extract in a large bowl or bowl of a stand mixer until light and fluffy, about a full 3-5 minutes.
- Add the eggs and mix until evenly combined. Add half the flour, baking soda and salt, beating until combined. Add the remaining flour and beat until the dough forms a ball.
- Place half the dough on a large piece of plastic wrap and shape into a 10-inch log. Repeat with the remaining dough. Now try and make sure each log is pretty rounded and then wrap in a generous amount of tin foil. This will prevent the dough from forming a straight edge. Place the logs in the fridge for at least one hour or up to three days.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.
- Remove one roll of dough at a time from the fridge. Unwrap the dough and slice crosswise into 1/4-inch-thick rounds, turning the dough a quarter turn after each slice to help keep the cookies round. Place 1/2 inch apart on the prepared baking sheet. If your cookies aren’t as round as you want them to be, shape the dough with your fingers.
- Bake 8 minutes for soft cookies. Transfer to a wire rack to cool completely. Repeat with the remaining roll of dough, if desired.
- To make the frosting, in the bowl of a stand mixer (or large bowl with a hand mixer) beat together the butter and powdered sugar until smooth and fluffy, about 5 minutes. Add the vanilla, pinch of salt and caramel, beat until combined Add the heavy cream and beat another 3 minutes or until the frosting is light and fluffy, add more cream to your liking.
- Frost the cooled cookies and decorate as desired. To make the shapes of your favorite christmas symbols, find some smaller Christmas cookie cutters and gently place in the center of the cookie. Sprinkle the inside of the cookie cutter with sanding sugar or sprinkles. Shake the cookie a little to help evenly distribute the sanding sugar and then remove the cookie cutter.
- Store cookies, covered for up to four days at room temperature.
Notes
*If you do not have almond extract on hand or cannot find it, feel free to just leave it out. BUT I think it makes these cookies great.
 *The cookie dough can also be stored in the freezer. To bake remove from the freezer and let sit on the counter for 5 minutes prior to slicing. Bake As directed.
Come on, these Slice ‘n’ Bake Vanilla Bean Christmas Sugar Cookies are pretty cute, right?!?
Made these today, following the recipe exactly. They looked just like the pictures minus the cute decorations. They tasted/looked great – I liked that the cookies weren’t overly sweet, which you don’t want if you plan on frosting them. My husband and I decided that they taste more like a frosted cupcake than a frosted cookie – the cookie is light and soft, the frosting fluffy and buttercreamy. In the future I think I’ll reuse the cookie recipe for plain ole sugar cookies and the frosting recipe for a cake. Or just for my husband to eat by the spoonful 😉
So happy to hear they came out well!! Frosting isn’t for everyone!! I think thats a great idea!! Thank you!!
I made these on the weekend and they were amazing. Seriously, they turned out just like the picture. I used vanilla bean paste (and put in a bit more than called for..shhh!). I also made the caramel for the icing. Super easy to make and roll, and received so many compliments. To decorate some of them I drizzled a little of the left over caramel over the icing and sprinkle some “bronze crunch” sugar decoration I had. Amazing! Will make again for sure. Only one thing – make sure to watch them closely in the oven as I brown very quickly near the end of cooking.
Sounds like this went perfectly!! So happy they were good!! They do tend to brown quickly! SO yes keep your eye on them! (hard to keep them off them!)
Thanks SO much Amanda!
Hi, would like to know if frosting sets hard as i would like yo b
pack them in tins as chrissy gifts.
HI! The frosting does not set too much, but can be packaged if done so carefully. Please let me know if you have questions. Thank you! 🙂
Is it possible to make these with gluten free flour?
I still have some leftover frosting. Can I store this in my refrigerator until I bake the next batch? And if yes, for how long? 🙂
Hey!! Yes it can be stored in the fridge for up to 1 week. Let me know if you have other questions. Thanks!
Are these soft or crisp cookies?
Hi Josie! These cookies are more on the soft side.
Are these soft or crisp cookies>
I just made these for the first time for Valentine’s Day, and they were a huge hit! Thanks for the great recipe!
Thank you!
Thank you for sharing this recipe…I now have a new favorite sugar cookie recipe for the holidays. I made 4 batches of this during the holiday baking season and they were a hit. I used a basic almond-powered sugar icing recipe with sprinkles. They were fantastic…and so very easy to actually make. Thanks again for helping to make my holiday baking season a hit!
These were the most wonderful cookies. This is my first time making sugar cookies, and didn’t ever think that I would make my own caramel sauce to turn into frosting. Everybody I shared these with over the holidays devoured them. I’ve made two batches this holiday season.
SOOO happy these are a hit! THANKS!
Have a happy New Year!
I plan to make these tonight or tomorrow – one question – regarding the vanilla bean, i am putting IN the vanilla bean WITHOUT the seeds? Or i’m just using the seeds and discarding the bean itself? Thanks!
hey Nicole! You are just using the seeds and discarding the bean. Please let me know if you have any other questions. Merry Christmas! 🙂
Hello! I tried making these cookies and for some reason the dough was SUPER dry and crumbly. Any advice?
Hi Lena! I am so sorry. I would try adding a tablespoon of milk or water. I think that should do the trick. Let me know if you have other questions. Happy Holidays 🙂
I can’t wait to make these cookies..I love the rustic look ! One thing..how did you create the swirly frosting…thanks for sharing 🙂
Hey!!So I used a piping bag + pastry tip to do that. I used tip large star tip. It is pretty easy to do with that tip. Let me know if you have questions!! 🙂
Hey! I am so excited about these–just made the dough with my little guy and popped it into the fridge. The kitchen smells amazing already just from the vanilla bean! I’m wondering about the frosting, though–to make the caramel sauce, do you use salted or unsalted butter? I’m asking because if I use salted butter, then add salt, then put it in a frosting with more salted butter… that just seems like a lot of salt! So wanted to make sure. 🙂 Thanks!
hey Stephanie!! I use unsalted butter and then add a tiny pinch of sat at the end of cooking. Let me know if you have any other questions. Hope you love these!
Thanks a bunch! So is the pinch of salt in addition to the teaspoon of salt you add at the end?
Yes, but I recommend tasting before adding salt. It might already be just right for you! Happy Holidays! 🙂
YUM! I am wanting to make the cookies ahead of time so I will freeze the dough as you suggest. Would I be able to make the buttercream ahead of time? How long would it last in fridge/freezer?
HI! Yes, you can make the buttercream ahead. I would not freeze it, but just keep it in the fridge for up to a week. Let me know if you have any other questions. Thanks!