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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?!?
So the vanilla bean will cream in the mixer? I thought the seeds were what’ll most people use?
HI! You should ONLY use the seeds, not the bean itself. Does that make sense? Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
This year will be my 4th year making these because they are so amazingly wonderful. Every year I have struggled with storage/transport though. Has anyone had any good suggestions? I have read through the comments without luck. I’ve stacked them icing to icing and then swirl them a little when I pull them apart at my destination. That is about the closest I can come to successful transport. Has anyone come up with something better?
HI! Have you tried layering the cookies between wax paper? That usually works really well for me! Please let me know if you have any other questions. So glad you love this recipe. Thanks so much!! xTieghan ?
You have the cutest ideas and your cookies look amazing!!
Can your cookies or even just the dough be made ahead of time and frozen and still turn out as delicious once baked?
HI! You can make the dough and freeze, then bake! That works really well! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
This will be my third year making these cookies!! Thank you for an awesome recipe and reposting the caramel recipe. It’s a little work but I reallyblike that these are homemade through and through!
Happy holidays
Adrianna
Thank you so much Adrianna! I am so glad you love these cookies!
Can I use a cookie cutter on these if I wanted???
Yes, you can. Directions provided in recipe. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
So I have made the cookie dough and have it wrapped up in the fridge, I’m thinking I wanna do some of these as cut outs. Do I still need to chill the cut outs (prior to baking) after I cut them out even if the dough is pre chilled?
Hey Lauren,
I would, just so they don’t spread too much! I hope you love this recipe, please let me know how they turn out! xTieghan
These cookies were perfect! I didn’t make any changes, just followed the recipe & instructions. I love all of HBH but these are definitely getting saved as a favorite. They were perfectly soft and the frosting was delicious. While the frosting doesn’t harden, I didn’t have any issues tossing them into a rubbermaid & taking them to work. I don’t know how people got dry or crumbly cookies – maybe they didn’t cream the butter etc long enough? My dough came together fine and I put it in the fridge overnight to bake the next day. It makes plenty of frosting btw, so layer it on! Wish I had a pic to share!
Hi Lauren! I am so glad these turned out so amazing for you! Thank you so much for making them and I cannot wait to see photos!
Hi Tieghan
Can these be frozen?
Thanks
HI! You can freeze the cookies without any frosting, then frost once the cookies have been thawed. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Can you freeze frosted cookies?
Hi Mary Ellen,
I would freeze without the frosting. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Hi! I am so excited to bake these 🙂 I am craaaaazy for cookies; I love nothing more than a new recipe. Can’t wait for the finished product–I’ll be sure to tag and hashtag you!
These are the BEST! I hope you absolutely love this recipe, Valerie!
These looking amazing!! Trying to make this with my kids this week. How do you make the salted caramel sauce?
Hey Dara! Caramel below. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
1 cup granulated sugar
4 tablespoons Salted Butter, softened
3/4 cup heavy cream
2 teaspoons vanilla extract
In a large saucepan cook the sugar over moderately high heat, stirring constantly with a heat proof rubber spatula until the sugar is melted and turns a deep golden caramel, remove the skillet from the heat and add 4 tablespoons of butter one by one, whisking until combined. The caramel will bubble, this is ok. Now slowly add the cream and then whisk until combined. Return the pot to the heat and, cook the mixture over moderate heat, stirring until the caramel has thickened, about 3-5 minutes. Remove from the heat and stir in the vanilla. let cool.
Can the cookies be refrigerated and baked at a later date? And if so how long do they keep in the fridge?
Thank you, I always love your recipes! Huge fan!
Hey Casey,
Sure, I would bake it within a week or you could freeze the dough for at least 3 months. Please let me know if you give the recipe a try, I hope you love it! xTieghan
These have been my go to Christmas cookies for the past two years. Can’t wait to make them this Christmas!
I love that! Thank you so much Lindsay! I hope these turn out amazing this Christmas!
Looks good! I usually make the cutout cookies & as I get older, it’s getting to be too much with all the rest!! I’ll try these this Christmas. Wonder if you could make dough ahead & freeze & bake later?
I just made these and they came out great. Love slicing them. If I wanted to add cream cheese just to add a tangier flavor, how much would you recommend I add? I don’t want to reduce any of the other ingredients if I don’t have too. 🙂
I would add 4 ounces cream cheese. So glad you love these! Please let me know if you have other questions. Thanks! 🙂
Could you use the small cookies cutter and imprint the image with filled with colored sugar sprinkles before baking ?
HI! I have not tried this so I really cannot say how that would turn out. So sorry I could not have been more help. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
I know this is a slice a bake cookie recipe but I was wondering if it would do just fine in a rolled out cookie cutter form also? The ingredients sound amazing and would love to make cookies with the kiddos and then hand them out to our neighbors….fingers crossed.
They work perfectly that way. I used this recipe last year and rolled them out and cut with cookie cutters. They keep their shape beautifully!
HI! These work out great to roll out as well. Just chill the cut cookies on the baking sheet for 10 minutes in the freezer before baking. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
This is THE BEST sugar cookie recipe I have ever made! Just perfect! Make sure you chill the dough…mine was in the fridge overnite. THANK YOU and Happy Holidays to all!
Thank you Nickie!