Vanilla Bean Spring Cookies
These Vanilla Bean Spring Cookies are soft, tender, and filled with real vanilla flavor from vanilla bean paste. Lightly sweet and melt-in-your-mouth, they’re the perfect spring cookie for Easter, showers, brunches, or anytime you want a simple yet elegant dessert.
Ingredients
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla bean paste or seeds from 1 vanilla bean
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- Optional Toppings
- Powdered sugar for dusting
- Light vanilla glaze
- Pastel sprinkles
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream butter and granulated sugar for 2–3 minutes until light and fluffy.
- Beat in eggs, vanilla bean paste, and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually mix dry ingredients into wet ingredients just until combined.
- Scoop rounded tablespoons of dough and place 2 inches apart on prepared baking sheets.
- Gently flatten tops slightly.
- Bake for 10–12 minutes, until edges are set but cookies remain pale.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack.
- Dust with powdered sugar, drizzle with glaze, or add sprinkles if desired.
Notes
- These cookies should stay light in color—do not overbake.
- High-quality vanilla makes a noticeable difference in flavor.
- Cookies firm up as they cool while staying soft inside.