Soft Vanilla Bean Sugar Cookies (No Chill)
These soft vanilla bean sugar cookies are thick, tender, and deeply buttery, with a plush crumb and a silky vanilla frosting that smooths beautifully over the top. Made with real ingredients and no chilling required, this beginner-friendly sugar cookie recipe delivers bakery-style results that are perfect for Christmas baking, birthdays, church gatherings, and everyday treats.
Author: Kendra Boettner
Equipment
- 1 stand mixer or hand mixer. For properly creaming the butter and sugar, which is key for soft, tender cookies.
- 1 large mixing bowl To combine ingredients evenly without crowding the dough.
- 1 medium mixing bowl For whisking dry ingredients so the baking powder is evenly distributed.
- 1 whisk Helps evenly blend flour, baking powder, and salt for consistent rise.
- 1 Rubber Spatula Useful for scraping down the bowl and gently folding ingredients together without overmixing.
- 1 Large cookie scoop (about ¼ cup) Ensures evenly sized cookies that bake at the same rate.
- 1 Flat-bottomed glass or measuring cup For gently flattening the cookie dough to promote even baking.
- 1 Rimmed baking sheets Provide even heat distribution and prevent over-browning.
- 1 parchment paper Helps prevent sticking and keeps cookie bottoms soft and light in color.
- 1 Cooking Rack optional. Allows cookies to cool evenly if transferring off the baking sheet after setting.
Ingredients
Sugar Cookies
- 1 cup 222 g salted butter, softened
- 1 cup 230 g granulated sugar
- 2 large eggs
- 1 tablespoon vanilla bean paste
- 360 g all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
Vanilla Frosting
- ¾ cup about 167 g salted butter, softened
- 3 cups about 321 g powdered sugar
- 1 to 3 tablespoons heavy cream
Instructions
Sugar Cookies
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.1 cup 222 g salted butter, softened, 1 cup 230 g granulated sugar
- Add the eggs and vanilla bean paste, beating until smooth and fully incorporated.2 large eggs, 1 tablespoon vanilla bean paste
- In a separate bowl, whisk together the flour, baking powder, and salt.360 g all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt
- Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
- Scoop about ¼ cup of dough for each cookie, roll gently into a ball, and place on the prepared baking sheet.
- Lightly flatten each dough ball with the bottom of a glass or measuring cup.
- Bake for 9 to 11 minutes, until the cookies are puffy and just set. The edges should remain pale.
- Remove from the oven and allow the cookies to cool on the baking sheet.
Vanilla Frosting
- In a mixing bowl, beat the softened butter until creamy and smooth.¾ cup about 167 g salted butter, softened
- Gradually add the powdered sugar, mixing well after each addition.3 cups about 321 g powdered sugar
- Add the heavy cream 1 tablespoon at a time, beating until the frosting is smooth and spreadable.1 to 3 tablespoons heavy cream
- Spread frosting over warm but not hot cookies so it smooths easily over the tops.
- Chill frosted cookies briefly to allow the frosting to set before serving or storing.
Notes
-
Butter temperature matters:
Use butter that is softened but not greasy. Properly softened butter creams smoothly with sugar, trapping air that helps these cookies bake up soft and tender instead of dense or flat. -
Why this is a no chill sugar cookie recipe:
This dough is balanced to hold its shape without chilling. Proper creaming, correct flour measurement, and baking powder provide structure so you can bake right away with consistent results. -
Measuring flour correctly:
Too much flour is the most common cause of dry sugar cookies. Spoon flour into your measuring cup and level it off, or use a kitchen scale for best accuracy. -
Bake for softness, not color:
These cookies should look puffy and just set when you remove them from the oven. Pale edges mean the cookies have retained moisture and will stay soft as they cool. -
Why salted butter is used:
Salted butter enhances flavor and balances sweetness naturally. In butter-forward recipes like soft vanilla bean sugar cookies, this creates a richer, more bakery-style result without extra steps. -
Heavy cream in the frosting:
Heavy cream adds fat, which creates a smoother, silkier frosting than milk. Add it slowly so the frosting stays spreadable without becoming loose. -
Frosting tip:
Spreading frosting on warm but not hot cookies allows it to smooth naturally across the tops, creating a clean finish without cracks. -
Make-ahead and storage:
Unfrosted cookies can be baked ahead and stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months. Frost before serving for best texture. Frosted cookies can be stored in the refrigerator for up to 5 days. -
Scaling for holidays and gatherings:
This recipe doubles and triples well, making it ideal for Christmas baking, church gatherings, school treats, and cookie trays. -
Tested for real home kitchens:
This recipe has been baked and refined repeatedly in a family kitchen to ensure reliable results for home bakers of all skill levels.
Nutrition
Calories: 416kcalCarbohydrates: 60gProtein: 3gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 67mgSodium: 326mgPotassium: 35mgFiber: 1gSugar: 45gVitamin A: 590IUVitamin C: 0.01mgCalcium: 38mgIron: 1mg
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