Description
Delight in these classic Vanilla Bean Sugar Cookies topped with a luscious Caramel Buttercream frosting. The cookies are soft and buttery with a hint of vanilla bean and almond extract, perfectly complemented by a rich, creamy caramel-infused buttercream. Ideal for festive occasions or a sweet treat any time of year.
Ingredients
Scale
Cookies
- 3 sticks (1 1/2 cups) unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 vanilla bean, seeds removed (optional)
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2 eggs
- 4 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Buttercream Frosting
- 2 sticks (1 cup) salted butter
- 2 cups powdered sugar
- 1/4 cup homemade or store-bought salted caramel sauce
- 1 tablespoon vanilla extract
- 2–4 tablespoons heavy cream
- Assorted sprinkles for decorating
Instructions
- Prepare the Cookie Dough: In a large mixing bowl, cream the softened unsalted butter and granulated sugar until light and fluffy. Scrape the vanilla bean seeds into the mixture, then add the pure vanilla extract and almond extract, blending thoroughly. Beat in the eggs one at a time until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until the dough forms and is well combined.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up for easier handling and better cookie texture.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prevent sticking.
- Shape and Bake Cookies: Roll dough into balls or shape as desired and place on baking sheets, spacing about 2 inches apart. Bake for 10-12 minutes or until edges are lightly golden. Remove from oven and allow to cool completely on wire racks.
- Make Caramel Buttercream Frosting: In a mixing bowl, beat the salted butter until creamy. Gradually add powdered sugar and beat until smooth. Mix in the salted caramel sauce and vanilla extract. Add heavy cream, one tablespoon at a time, until you achieve a spreadable consistency.
- Decorate Cookies: Once cookies are completely cooled, spread or pipe the caramel buttercream on top. Decorate with assorted sprinkles as desired for a festive touch.
Notes
- For best flavor, use real vanilla bean seeds along with vanilla extract.
- Chilling the dough is essential for firm cookies that hold their shape.
- The almond extract is optional but adds a nice complementary flavor to the vanilla.
- Adjust heavy cream in frosting to get desired thickness.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
