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French Vanilla Cookies

Stacked vanilla bean cookies tied with a baker's twine.
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5 from 1 review

These melt-in-the-mouth French vanilla cookies are rich and buttery and burst with intense vanilla flavor. They make a perfect holiday season gift and a special treat to serve with a cup of tea or coffee. What's more? No cookie dough chilling is required! 

Ingredients

Scale

For the cookie dough:

  • 2 cups (250 g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 2/3 cup (80 g) icing sugar
  • 1 sachet (9 g) vanilla sugar
  • 1 vanilla bean
  • 1 large egg
  • 4.4 oz. (125 g) unsalted butter, softened

For gilding:

  • 1 egg yolk
  • 1 tablespoon milk
  • 1 1/2 tablespoon (20 g) brown sugar
  • 1/2 teaspoon vanilla bean powder

*If needed, please refer to Baking Conversion Charts.

Instructions

  1. Heat oven to 355 degrees F/180 degrees  C. Line cookie sheets (or a baking sheet) with parchment paper.

  2. To extract the seeds from a vanilla bean, cut it half lengthwise. Then, run a knife across the inside of the bean as you go and scrape the seed pulp on the edge of the blade.

  3. To make the cookie dough, mix flour with baking powder in a large bowl and sift the flour mixture using a flour sifter.

  4. Dig a well in the dry ingredients and place granulated sugarvanilla sugar, scraped vanilla bean seeds, and the egg in the center. Mix with a rubber spatula.

  5. Add the softened butter cut into pieces, and mix the cookie dough quickly, using your hands. Shape dough as a ball.

  6. Transfer dough to a lightly floured surface. Using a rolling pin, roll the dough between two sheets of parchment paper to 1/4-5/16" (0.6-0.8 cm) thick.

  7. Dip your favorite cookie cutters (for example, a flower cookie cutter) into flour and cut out shapes. Place cookies on the parchment of the cookie sheet. Collect the scraps, re-roll the cookie dough, and continue cutting cookies until you have used up all the dough.

  8. Combine the egg yolk with milk in a small bowl and whisk with a fork. Brush each cookie with the egg wash. Sift brown sugar and vanilla bean powder in a separate bowl and sprinkle cookies evenly.

  9. Bake cookies for 10 minutes. Let the baked cookies cool on the sheets for at least 10 minutes; then, transfer to a wire rack.

Notes

  1. Using different cookie cutters, ensure your cookies are of the same shape and size. It is essential for even baking.
  2. Don't discard the empty vanilla bean pod. Instead, add it to a container with granulated sugar, cover it, and store it at room temperature. Enjoy your vanilla-infused sugar in yogurt or tea.

Nutrition

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