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Vanilla Bean St. Patrick’s Day Cookies Recipe

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★★★★★

4.4 from 104 reviews

Celebrate St. Patrick’s Day with these delightful Vanilla Bean St. Patrick’s Day Cookies. Soft, buttery sugar cookies infused with real vanilla bean seeds and topped with a creamy vanilla bean buttercream frosting. Perfectly tender with a smooth, sweet finish, these festive cookies can be shaped and decorated to bring holiday cheer to your dessert table.

Ingredients

Scale

Cookie Dough

  • 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled), plus more as needed for rolling and work surface
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • Seeds scraped from 1 whole vanilla bean
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract

Buttercream Frosting

  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • Seeds scraped from 1/2 of a vanilla bean
  • 3 cups (360g) confectioners’ sugar, sifted (sift after measuring)
  • 3 Tablespoons (45ml) heavy cream, half-and-half, or whole milk, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • Salt, to taste
  • Optional: gel food coloring for tinting
  • Optional: sprinkles for decorating

Instructions

  1. Mix Dry Ingredients: Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
  2. Cream Butter and Sugar: In a large bowl, beat the butter and granulated sugar on high speed for about 3 minutes until light and fluffy. Add the vanilla bean seeds and beat for another 1-2 minutes until fully incorporated and creamy. Add the egg and vanilla extract, beating on high speed for 1 minute. Scrape down the sides and bottom of the bowl and beat again if needed to fully combine.
  3. Combine Dry and Wet Ingredients: Add the dry ingredient mixture to the wet ingredients and beat on low speed until combined. The dough will be soft; if too sticky, add an additional tablespoon of flour.
  4. Roll Out Dough: Divide the dough into two equal portions. Place each portion on lightly floured parchment paper or silicone baking mats. Roll each out to about 1/4-inch thickness, using flour to prevent sticking. The dough shape can be any shape as long as thickness is even.
  5. Chill Dough: Dust one rolled dough with flour, place a piece of parchment on top, then the second rolled dough. Cover with plastic wrap or aluminum foil and refrigerate for at least 1-2 hours or up to 2 days to firm up.
  6. Preheat Oven: Preheat the oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone mats.
  7. Cut and Bake Cookies: Remove the top dough from the refrigerator. Use cookie cutters to cut shapes, re-rolling scraps as needed until all dough is used. Arrange cookies 3 inches apart on the baking sheets. Bake for 11-12 minutes or until edges are lightly browned. Rotate baking sheets halfway if your oven has hotspots. Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
  8. Make Buttercream Frosting: Beat the softened butter and vanilla bean seeds together on medium speed until creamy, about 2 minutes. Add sifted confectioners’ sugar, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 minutes. Taste and add a pinch of salt if too sweet. Divide frosting into bowls and optionally tint with gel food coloring.
  9. Frost the Cookies: Once cookies are fully cooled, frost using a knife, icing spatula, or a piping bag with desired tips. Decorate with sprinkles if desired. For a St. Patrick’s Day touch, pipe shapes like hearts for leaves and lines as stems.
  10. Storage: Store frosted cookies covered at room temperature for up to 1 day or refrigerated for up to 1 week. Unfrosted cookies keep covered at room temperature for up to 5 days or refrigerated for up to 1 week.

Notes

  • Ensure the butter is softened to room temperature for easier creaming and better texture.
  • If the dough is too sticky to roll, add a tablespoon of flour at a time until manageable.
  • Vanilla bean seeds add a richer, more aromatic vanilla flavor than extract alone.
  • Chilling the dough helps to maintain shapes during baking and improves flavor development.
  • Use gel food coloring for vibrant color without altering the consistency of the frosting.
  • Frosted cookies do not harden much, so handle gently and avoid stacking to prevent damage.

Keywords: St. Patrick's Day cookies, vanilla bean cookies, sugar cookies, buttercream frosting, festive cookies, holiday baking

Find it online: https://thefoodrecipe.com/vanilla-bean-st-patricks-day-cookies-recipe/