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French Vanilla Cookies

Stacked vanilla bean cookies tied with a baker's twine.
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These French vanilla cookies, also known as vanilla bean cookies, are rich, buttery cut-out cookies flavored with real vanilla bean and vanilla bean powder. They make a thoughtful holiday gift and a nice treat with a cup of tea or coffee, and no 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°F (180°C). Line cookie sheets (or a baking sheet) with parchment paper.
  2. To extract the seeds from a vanilla bean, cut it in half lengthwise. Then run a knife across the inside of the bean as you go, scraping the seed pulp onto the edge of the blade.
  3. To make the cookie dough, mix the flour and baking powder in a large bowl, then sift the mixture using a flour sifter.
  4. Dig a well in the dry ingredients and place granulated sugar, vanilla 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 quickly mix the cookie dough by hand. Shape dough into 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 to 5/16 inch (0.6 to 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 dough, and continue cutting cookies until you use up all the dough.
  8. In a small bowl, whisk the egg yolk with the milk. Brush each cookie with the egg wash. Sift the brown sugar and vanilla bean powder into a separate bowl and sprinkle evenly over the cookies.
  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. Use different cookie cutters to ensure your cookies are 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

Find it online: https://www.bakinglikeachef.com/vanilla-bean-cookies/