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    Entries in traditions aren't always lame (1)


    Vanilla Bean Sugar Cookies

    I gave Vanilla Sugar to most of my friends and family this year, so I decided I should probably create a recipe that uses it. These Vanilla Bean Sugar Cookies are just the thing. They’re simple, but with a fantastic vanilla flavor, chewy texture with just a bit of crunch from the sugar, they are anything but boring.

    Here’s what you’ll need: 

    • 1 cup butter (2 sticks)
    • 1 ½ cups vanilla sugar
    • 2 eggs
    • 1 Tablespoon vanilla
    • 3 cups flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • ½ cup vanilla sugar for rolling 

    Be sure all of your ingredients are room temperature before you get started, then preheat your oven to 350°. Drop your two sticks of butter into the bowl of your mixer.

    Beat them for a minute or two until the butter I nice and soft and fluffy.

    Add 1 ½ cups of vanilla sugar and beat for another minute.

    Add one egg and beat until it’s incorporated.

    Scrape everything down and add the second egg and the vanilla.

    Mix again, until everything is completely incorporated.

    Now it’s time for the dry ingredients. For cookies, I usually just add them on top. The only time I bother to mix the in a separate bowl first is if there are lots of different spices or something. So go ahead and add the flour, baking soda and powder, and salt.

    Mix just until it’s combined. Your dough should be soft, but not sticky.

    I used a scoop that is about 1 ½ tablespoons, but size doesn’t matter. You can make them whatever size you like. For smaller cookies, subtract a minute from the cooking time and for larger ones, add a minute. Whatever size your balls are, drop them into a bowl of vanilla sugar and roll them around until their coated.

    Place them on a parchment lined sheet pan. See the little black seeds from the vanilla sugar? That’s what makes these cookies so delicious!

    Leave plenty of room between the cookies because they will spread as they bake.

    Now into the oven for 11 – 12 minutes.  When they’re done, they won’t be browned, but they’ll puff up nicely and start to get cracks over the surface.

    Allow them to sit on the pan for 5 minutes, then move them to a rack to finish cooling… except for the one you eat for ‘testing’ purposes. 

    I will be enjoying the holiday season in San Diego, because in my world, there is nothing better than a sunny beach on Christmas Day. What is your favorite holiday tradition?