By now, you all know that I swear by vanilla bean paste in all of my cookies. Well, I’m finally letting the good ol’ vanilla bean be the star of the show with these vanilla bean snickerdoodles!
They’re everything you love about a traditional snickerdoodle – cozy, comforting, perfectly soft – but they’re rolled in vanilla bean sugar instead of cinnamon sugar. Guys. These are so good!
This post isn’t sponsored, but I swear by Nielsen Massey vanilla bean paste. It really is the best! A little goes a long way and it has so much flavour.
We’ve got the vanilla bean paste in the dough and the beans of two vanilla pods added to the rolling sugar for perfect the perfect vanilla taste. These are definitely one of the best snickerdoodle variations I’ve made. And I’ve rolled cookie dough in a lot of different sugars!
Vanilla Bean Snickerdoodles
Ok, let’s get to the down and dirty of the vanilla bean snickerdoodles.
Unsalted butter and sugar get creamed together. We want it light and fluffy! Then we go in with the eggs and a generous amount of vanilla bean paste. If I’m honest, I don’t really measure the vanilla bean paste, I just kind of pour…
After that, we add in our dry ingredients – flour, baking soda, cream of tartar, and salt. Don’t skip the cream of tartar, that’s what makes a snickerdoodle a snickerdoodle.
Once our ingredients are all mixed together, it’s into the fridge for 30-60 minutes. We need a slightly stiffer dough so the cookies don’t spread all over the place when they’re baking.
Next up, combine the vanilla beans with the sugar. Once the cookie dough is ready, portion it into little cookie balls, roll them in the vanilla sugar, and bake!
And that’s it! Happy baking, friends! I hope you love these as much as my cookie box recipients did!
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/2 cups sugar
- 2 eggs
- 1 1/2 tsp. vanilla bean paste
- 2 3/4 cups all-purpose flour
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 3 tbsp. sugar
- Seeds of 2 vanilla bean pods
Instructions
- Cream together the butter and sugar. Add eggs, one at a time, then stir in vanilla bean paste.
- In a separate bowl, combine the flour, cream of tartar, baking soda and salt.
- Combine the dry ingredients with the wet ingredients. Once combined, wrap dough in plastic wrap and chill in the fridge for at least 30 minutes.
- Preheat oven to 350°F.
- Mix together the 3 tbsp. sugar and the seeds of two vanilla bean pods in a bowl.
- Shape dough into 1-inch balls and roll in the vanilla-sugar mixture.
- Place on cookie sheets and bake for 10 minutes. Transfer to a wire rack to cool.
