Vanilla Bean Spice Sugar Cookies
Delight your taste buds with these Vanilla Bean Spice Sugar Cookies, a perfect blend of warm spices and aromatic vanilla that elevates classic sugar cookies to a gourmet treat. Infused with ground cinnamon, ginger, and nutmeg, and highlighted by the luxurious seeds of a real vanilla bean, these cookies boast a unique balance of sweetness and cozy spice. With a soft, tender texture and optional powdered sugar coating for a festive finish, they’re a must-have for holidays, afternoon tea, or any time you crave a touch of indulgence. Easy to prepare and ready in under 40 minutes, these cookies are ideal for both beginner bakers and seasoned pros looking for a crowd-pleasing dessert.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground ginger
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoons kosher salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 2 count large eggs
- 1 count vanilla bean seeds (from 1 vanilla bean)
- 1 teaspoon pure vanilla extract
- 0.5 cup powdered sugar (for rolling, optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Split the vanilla bean lengthwise and scrape out the seeds using the back of a knife. Add the seeds and the vanilla extract to the batter, mixing until incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.
Optional: Chill the dough in the refrigerator for 20–30 minutes to make it easier to handle and prevent spreading during baking.
Using a tablespoon or cookie scoop, portion the dough into 1.5-inch balls and place them 2 inches apart on the prepared baking sheets.
Optional: Roll each ball in powdered sugar for a light, frosted finish before placing them on the baking sheets.
Bake in the preheated oven for 10–12 minutes, or until the edges are set and lightly golden. The centers should still look slightly soft.
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week or freeze for longer storage.
Nutrition Facts
Calories |
4568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.8 g | 264% | |
| Saturated Fat | 125.1 g | 626% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 953 mg | 41% | |
| Total Carbohydrate | 643.2 g | 234% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 360.7 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 266 mg | 20% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 727 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
