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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?!?
These are so good!! I made them as slice and bake a few weeks ago and need more! I want to try using cookie cutters this time and want to check – should I still roll the dough into two logs, chill that, and then take it out and roll it out so I can cut out the shapes? Thank you!!
Hey Hannah,
I am so glad you enjoyed this recipe, I would go ahead and chill the dough balls and then roll out to cut the cookies. Happy Holidays! xTieghan
Can you also freeze or refrigerate the frosting?
Hey Donna,
Yes, either is fine to do. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
I suppose these cookies would not be good to put in cookie boxes to give as gifts. Does the frosting firm up.
Hey Sharon,
Sorry, I would not recommend these cookies for a cookie box. Here are some good ones though:
https://www.halfbakedharvest.com/2020-holiday-cookie-box/
Happy Holidays! xTieghan
Would you be willing to share your salted caramel recipe used in the frosting?
Hey Amanda,
Here you go:
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.
I hope you love the recipe. Happy Holidays! xTieghan
Hi! These look amazing! How does this dough fair with making cut out cookies? Would I slice and then use my cut outs? Or roll it out? Thank you!
Hey Katie,
You could go ahead and roll this dough out for cut outs. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Just made these. Not only not a baker, but never made buttercream either! These cookies make sugar cookies easy by rolling and slicing and not only that, they taste amazing! Thank you! Saving this as my go to sugar cookie recipe??
Hey Kelly,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
Hi!
So excited to make these soon and your sentiments about the taste/verses look totally resonated with us! One question: if you use a real vanilla bean, is it the pod you use or the inside seeds? Your recipe looks like you are supposed to remove the seeds and use the pod in the recipe, but that seems strange to me (not ever having used, so don’t know). would you mind clarifying for us novice vanilla bean users?;) Thanks and Happy holidays…..
Hey Kari,
You will want to use the seeds inside the pod. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Phenomenal cookie! The best frosting I’ve ever had, and I usually don’t go nuts over frosting. The cookies are soft and buttery. So glad my daughter gave me this recipe!
I am really glad this turned out so well for you, Kathryn! Thank you so much for trying this one! xTieghan
Can you store the frosting in the refrigerator or does
It ruin the light consistency?
Hey Cheryl,
You can store the frosting in the fridge. I hope you love the recipe, please let me know if you have any other question. Happy Holidays! xTieghan
Can you get away with omitting the caramel sauce? Or what is a good substitute? Thanks in advance. Please feel free to email me.
Hey Kelly,
I haven’t tried this, but I would think you can omit the caramel sauce. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Hi! Can’t wait to make these this year. I’ve never used a vanilla bean before. How do I incorporate it? Just scoop out the inside and add it? Let me know if you get a chance. I know you’re crazy busy with Thanksgiving next week so no rush responding…
katie
Hey Katie,
Yes that is correct:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
I am making the icing to put on a birthday cake. How do you make the home made caramel sauce
Hi Roberta,
I am slightly confused about your question. Are you referring to these cookies? I do not use a caramel sauce for them. Please let me know how I can help you. xTieghan
So excited to make these as gifts! How long is the frosting good for if I make it ahead of time and put it in a mason jar? Should I refrigerate it?
Hi! These will last up to 4 days at room temp. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
I’ve been making these cookies every Christmas for the last 4 years! They’re always a hit. I usually roll mine out and cut them with cookie cutters though. So fun! Do you have a trick to storing them? I find that the icing is too sticky to stack them. Would they be good with a stiffer royal icing?
HI! Yes, they are great with a stiffer icing. I like stock them in between parchment or wax paper to protect the frosting! Please let me know if you have any other questions. I am so glad you love this recipe. Thanks so much!! xTieghan ?
Will the frosting dry so the cookies can stack. Im finished decorating but worried about the icing drying overnight.
Hey Lisa, this is not a frosting that will harden and dry. These cookies are best left unstacked OR stacked between pieces of parchment and wax paper. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?