Easy Slice ‘n’ Bake Vanilla Bean Christmas Sugar Cookies w/Whipped Buttercream.
It’s Christmas Sugar Cookie Day!!
No really, I have been waiting for this day forever. Who couldn’t love a good sugar cookie?!?! Crazy people that’s who.
I am currently having the problem that I only want to bake sweet things. Normally I have trouble coming up with sweet recipes, but this December I have so many that I want to make and not enough savory recipes. Like on Sunday, I set out to make two new savory dishes for you guys and they both just fell horribly flat. I think this was mostly because I wasn’t extremely excited about either recipe and I really just wanted to be baking and singing along to Christmas music.
Have I ever mentioned that I have always thought I would make the perfect Mrs. Claus? Because I have said this to my mom my whole life and now apparently I have the guts to tell all of you this. It’s because I can’t see you. Trust me, the online me is so much more daring and I guess personal. Meet me face to face and I am kind of shy. It’s better now that I am older though. As a kid, I clung to my mom’s hip like no kid you’d ever seen before.
Actually, when I was really young I wouldn’t even let my dad hold me. UGH. I was so mean, but hey, he’s pretty much my favorite person now.
Sorry, too much information for a cookie post.
SO. You know all those picture perfect Christmas cookies that basically look like Christmas cookie perfection? Yeah, these are not them… and they are not meant to be. I have always, always wanted to make the cut-out cookies, complete with the royal icing, pretty sanding sugar and little details like Santa’s rosy cheeks. I pretty much envy the beyond talented people who can create those gorgeous cookies. BUT I have finally accepted that, one, I do not have the patience for them, and two, they will never turn out as perfect as I want them to. Plus, if I am being honest, I really only like the look of those perfectly pretty cookies, the taste? Not so awesome.
This year, I finally decided to just give up on the perfect look and go for cute and good. Or ok, cute and delicious.
The verdict? It worked out so much better for me, and my day didn’t end with me covered in royal icing, sprinkles and crying on the floor while eating a sub-par cookie. Total upgrade.
These are cookies for people who want to have fun making cookies, people who have kids or people who just want a good frickin’ cookie. The whole slice and bake thing takes the effort right out of these and saves you your sanity. And the easy delicious frosting saves you from hours of trying to create the perfect picture cookie only to come up with something that looks like an art project gone so wrong. Plus, um again, they are so good.
The cookies are just a simple blend of butter, sugar and vanilla. Pretty much just like any other sugar cookie, but these have the vanilla flavor bumped up to the max. I love vanilla, and it’s Christmas time and that just means vanilla to me. The boys actually loved the cookies all by themselves. No frosting, no sprinkles. That was a little odd seeing as they love sugar, but I have to admit that the cookies themselves are perfect on their own. Soft, sweet and so vanilla-ey.
I still added frosting to most of the cookies though because no Christmas cookie should be left unfrosted. It’s just common sense. I went with a vanilla buttercream, but there’s a little secret ingredient involved. Salted caramel. It’s only a fourth of cup, but it just makes the frosting melt in your mouth. SOOOO good. Addictingly good.
I made my own, but you can use store-bought for a quicker frosting.
To decorate? I kept things SO simple. I used Christmas cookie cutters to make gingerbread men, Christmas trees and Santa hats. Couldn’t be easier. Just place the cookie cutter on top of the frosted cookie and sprinkle a little sanding sugar inside the cutter. Shake the cookie to evenly distribute the sanding sugar. DONE. My kind of cookie decorating.
If you want to make shapes with the cookies, this dough works great for that too. Just roll out the dough to about an eighth inch thickness, cut your cookies and bake as directed.
When I made these, there were of course a zillion snowboarders around from the US Team and yeah, they devoured these cookies. Said they were the best ever… maybe that’s why they haven’t left the house since?
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Easy Slice ‘n’ Bake Vanilla Bean Christmas Sugar Cookies w/Whipped Buttercream.
By halfbakedharvest
Course: Snack
Cuisine: American
Keyword: christmas cookies
These delicious treats are for people who want to have fun making cookies,
Ingredients
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
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To make the cookies, cream the butter, sugar, vanilla bean, vanilla extract and almond extract in a large bowl or bowl of a stand mixer until light and fluffy, about a full 3-5 minutes.
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Add the eggs and mix until evenly combined. Add half the flour, baking soda and salt, beating until combined. Add the remaining flour and beat until the dough forms a ball.
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Place half the dough on a large piece of plastic wrap and shape into a 10-inch log. Repeat with the remaining dough. Now try and make sure each log is pretty rounded and then wrap in a generous amount of tin foil. This will prevent the dough from forming a straight edge. Place the logs in the fridge for at least one hour or up to three days.
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Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.
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Remove one roll of dough at a time from the fridge. Unwrap the dough and slice crosswise into 1/4-inch-thick rounds, turning the dough a quarter turn after each slice to help keep the cookies round. Place 1/2 inch apart on the prepared baking sheet. If your cookies aren’t as round as you want them to be, shape the dough with your fingers.
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Bake 8 minutes for soft cookies. Transfer to a wire rack to cool completely. Repeat with the remaining roll of dough, if desired.
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To make the frosting, in the bowl of a stand mixer (or large bowl with a hand mixer) beat together the butter and powdered sugar until smooth and fluffy, about 5 minutes. Add the vanilla, pinch of salt and caramel, beat until combined Add the heavy cream and beat another 3 minutes or until the frosting is light and fluffy, add more cream to your liking.
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Frost the cooled cookies and decorate as desired. To make the shapes of your favorite christmas symbols, find some smaller Christmas cookie cutters and gently place in the center of the cookie. Sprinkle the inside of the cookie cutter with sanding sugar or sprinkles. Shake the cookie a little to help evenly distribute the sanding sugar and then remove the cookie cutter.
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Store cookies, covered for up to four days at room temperature.
Recipe Notes
*If you do not have almond extract on hand or cannot find it, feel free to just leave it out. BUT I think it makes these cookies great.
*The cookie dough can also be stored in the freezer. To bake remove from the freezer and let sit on the counter for 5 minutes prior to slicing. Bake As directed.
Come on, these Slice ‘n’ Bake Vanilla Bean Christmas Sugar Cookies are pretty cute, right?!?
These are so pretty Tieghan! I would give these a kiss before eating each one, haha.
Did you make us Christmas cookies? Thank you, that’s so sweet! They are as stunning as any perfectly decorated cookie I’ve ever seen. Probably more because they have that look like they taste good which is way prettier than the ones that everyone knows taste like cardboard.
I know exactly what you’re talking about on the sweet vs savory thing. I have been having the hardest time thinking of savory stuff too. Who wants to eat savory stuff when you could be eating gingerbread and candy canes?
Almond extract in the cookies and salted caramel in the frosting? I am all about these! I’ve also just been craving a frosted sugar cookie for weeks now, so this is perfect.
These are SUPER cute and delicious!
These are very cut and look delicious.
OOPS!!! Should be cute not cut. DUH!!!
Store bought cookies don’t stand a chance against these delicious guys!
I love the look of these rustic sugar cookies! And that whipped buttercream looks so sooo good right now! Gorgeous!
Beautiful Photos! Can’t wait to try these. It’s the time of year to be in full on cookie baking mode!
These are so adorable! My 8-year old daughter is having a sleepover this Friday and the girls requested we make cookies. I am so making these, Tieghan! So cute! 🙂
Holy holy cow, these look amazing and they are so darn pretty. Love the adding of caramel to the icing! Happy baking!
Thanks Mallory!
These are so beautiful! I love decorated cookies at Christmas time and these would be perfect to hang on the tree!
Thank you!
Seriously the best looking sugar cookies I have seen! And only crazy people don’t like sugar cookies…
Thanks Meg!
Yum! I’m adding this to the list for my mom and my baking day! 🙂
Thanks Joanna! Hope you love the cookies!
I am always very jealous of people that can make perfect little cookies that make you scared to touch them. But quite often they just taste of sugar. Much nicer to have something not-so-perfect that tastes heavenly. These look so inviting, like a lot of work and love went into them!
I could not agree more! 🙂
THANK YOU!
These cookies are the bomb dot com for reals. Like I can’t even stand how delicious they look!
Oh my gosh, THANK YOU!
These are my kind of cookie! They really look like something that should be passed down from generation to generation. I’m pinning for sure.
Your cookies are beautiful, and your decorations are so nicely done, I also love that these are “slice and bake.” These will be on my CHristmas cookie platter for sure!
These cookies are stunning! I am definitely giving these a try. Pinning!
These cookies totally brought a smile on my face! They’re so cute!
These look so cute I love the especially the Christmas tree one xx
Thank you so much, Aimee!
So, these are pretty much the most adorable cookies I’ve ever seen! And slice and bake? Um, how easy and dangerously convenient!
Thanks Christina! 🙂
Ummm, cutest christmas cookies. Ever. Wow!!! 🙂
Thanks Jennifer!
I’ve always been a sucker for slice & bake cookies, they just come out SO neat and gorgeous, but uch that ICING!!!! cutest thing ever, and the texture looks incredible.
Thanks so much!
I just love cookie season – these look incredible!!
Me too! Thank you!
These cookies look gorgeous and I love the handmade look of the decorating! Mine are rarely perfect, but they’re always so fun to make and more special with all their imperfections 🙂
Thank you so much! Imperfections make things better…and REAL!
I simply love your human-ness! These cookies look devine and I will be adding them to my christmas cookie list. 🙂
THANK YOU!! 🙂
Tieg, you’re one amazing lady! These cookies are totally ‘da bomb!
Oh my gosh, THANK YOU!
I’m giving these a try, hopefully for this weeknd! They look so good! I’m so happy I found your blog this week! Love it!!!!
Thank you so much, Debbie!! Hope you love these cookies!
These cookies are so, so pretty! I think the gingerbread are my favorite – they are just too cute!
THANK YOU so, so much! 🙂
Oh I wouldn’t have any cookies because I would eat all the dough.
Haha! I hear ya! 🙂
These cookies are adorable! I love all the frosting and the sprinkles!
Thank you so much, Jenna!
I’m glad you didn’t go for the royal icing kind of cookies. these are just my style! Beautiful but fun and they look delicious. I wish they’d appear here right now. Pinned 🙂
Thank you so much, Bri! 🙂
I’m so glad to hear there’s someone else out there who doesn’t have the patience for those absolutely perfectly iced cookies. Your cookies are so cute, love that you used cookie cutters to get the sprinkles like that! And I can only imagine how amazing the salted caramel tastes in the icing!
Thanks so much, Denise!
These are perfection Tieghan. My daughters and I made sugar cookies every Christmas – so the timing of this recipe is perfect!
YA! That is so awesome, Kathy! Hope you girls love these cookies!
I think the gold sprinkles add an air of “elegance” to your cute cookies!
THANKS! 🙂
Just love these! So easy … and yet beautiful!!
Thank you, Helen!
These are so pretttttyyy!!! Oh my goodness.
Thank you!
Too cute!!
Thanks so much!
Question about the icing you used – does it harden or is this a soft icing? Just wondering for storage purposes..
Hey Liz, this is a soft frosting.
Hope you love the cookies!
These cookies were delicious without the icing! The almond extract is a fabulous addition and really makes the flavor. Unfortunately, I did not have a vanilla bean so I subbed an extra 1/2 t. of vanilla extract. Delish!
So happy you loved these!! The almond and vanilla are a must for sure! 🙂
Have a great weekend!
I just made sugar cookie dough to roll out and bake with my son tomorrow. They won’t look nearly as lovely as yours but I’m okay with that. ; ) Yours look really sensational!
Thanks Monica! Hope your cookies turn out awesome!
Made these tonight with two giggly 8 year old girls. They were VERY impressed with their baking skills! And my house smells like Christmas. Thank you for such a great recipe. They loved all the photos too. 🙂
YA! That is so fun and I am thrilled you all love the cookies! 🙂
I made these cookies today and they were absolutely perfect. This combination is amazing and I decorated them similarly and love how vintage they look in person. I took them to a holiday party and they were gone before I even got to the food line. Thanks for the amazing recipe!
That is awesome!! Thank you so much, Karen! I am thrilled you loved these and that people ate them all up! Enjoy your weekend! 🙂
We couldn’t be any more on the same page about this, you can’t start the holiday season without a big batch of sugar cookies!
Could a chocolate drop be added on top
f course!
Oops. Meant of course!
I’m confused about the vanilla bean-do I dice it? Or take it out at some point like a bay leaf? Thanks.
Hey, just saw your comment and had the same exact question. I did some searching on other sites and it says to scrape the seeds out and use the seeds in the recipe. You can store the empty pods in a canister of sugar to make vanilla-sugar. Good luck!
You just take out the seeds. Here is a great how to:
Hi! these cookies look awesome! One question though — how many cookies does one batch make? I know it depends on the size of the log and the thickness of the slice, but a general idea would be great 🙂
Maybe I did something wrong but followed directions exactly and ended up with bland little cake like things thar fall apart, not really cookies
Oh no, I am so sorry. Did you follow the recipe? Happy to help if you have any questions.
Hey Kai, about 40-50 cookies.
Hope you love these!
Do you think I can make this frosting and use it as a filling in candy chocolate cups? I was also wondering how the frosting tastes.. creamy caramel or buttery?
Hey Isabella, I think that would be fine. The frosting is is creamy and buttery. It’s a good balance.
The words escaped from my mouth: “Wow, yummy, delicious, awesome!!” 🙂
Thank you!
These cookies are sooooo good. Thanks so much for the recipe! The almond extract really makes them taste special. I didn’t have vanilla bean so I added a 1/2 teaspoon more vanilla extract. I totally burnt the caramel for the frosting so instead I made a regular buttercream frosting and added some cinnamon to add a little extra flavor and it worked well.
Hi there, these look so good! I just have one question, when using this for cut-out cookies rather than slice and bake, do the cookies hold their edges well or do they tend to spread out at all? thanks for the recipe, I’ll be trying them out!
Hey Gina, if the dough is chilled prior to baking, they hold their shape pretty well. Hope you love these!
I only made the cookies…they are seriously delicious. Thanks for the recipe!
These were Ah-mazing! I love them plain, but the icing… the icing! It made these surpass any other sugar cookies I have ever made or tasted previously. Brava!
SO happy you loved these, THANKS!
Can the icing be made without the caramel sauce?
Yes, that will work fine. Hope you love these!
You’re so interesting! I don’t believe I’ve truly read a single
thing like this before. So great to find another person with original
thoughts on this subject. Really.. many thanks for starting this up.
This web site is one thing that is required on the internet, someone with some originality!
Your cookies look absolutely amazing, I love how you decorated them! Still looking for the perfect Christmas Sugar Cookie, I may have to give this recipe a try!
Thanks Katie! Hope you give the cookies a try! 🙂
These look great! Two questions:
1) How do you make the rose petal looking effect with the icing?
2) Will the icing harden a bit so I can wrap these and give them as part of a cookie exchange?
Thanks!
Hey!!
So I used a piping bag + pastry tip to do that. I used tip large star tip. It is pretty easy to do with that tip. Let me know if you have questions!
The frosting will not harden though, it is a soft frosting. Let me know if you have other questions!
Oh my gosh. I found you through pinterest, these are LITERALLY the greatest sugar cookies I have ever made/eaten in. my. life. I made the cookies with my toddler last night, we couldn’t stop eating them! We added the icing this morning, and she was just licking the icing off the cookies it was so tasty. Thank you SO much for an actually delicious and easy sugar cookie recipe!
Hi there! I realize the icing is soft, but do you have any tips on how to store them, so not to destroy the beautiful decorating? 5 dozen is a lot to store with soft icing! But it sounds so good, I’m dying to try! Could they be frozen once made? I’ve done that successfully with mini cupcakes before…
Hi!!
So I really don’t have a great answer for this. I just line them up on cookie sheets. That said I do think these would freeze great. Sorry I could not help more!
YUM! I am wanting to make the cookies ahead of time so I will freeze the dough as you suggest. Would I be able to make the buttercream ahead of time? How long would it last in fridge/freezer?
HI! Yes, you can make the buttercream ahead. I would not freeze it, but just keep it in the fridge for up to a week. Let me know if you have any other questions. Thanks!
Hey! I am so excited about these–just made the dough with my little guy and popped it into the fridge. The kitchen smells amazing already just from the vanilla bean! I’m wondering about the frosting, though–to make the caramel sauce, do you use salted or unsalted butter? I’m asking because if I use salted butter, then add salt, then put it in a frosting with more salted butter… that just seems like a lot of salt! So wanted to make sure. 🙂 Thanks!
hey Stephanie!! I use unsalted butter and then add a tiny pinch of sat at the end of cooking. Let me know if you have any other questions. Hope you love these!
Thanks a bunch! So is the pinch of salt in addition to the teaspoon of salt you add at the end?
Yes, but I recommend tasting before adding salt. It might already be just right for you! Happy Holidays! 🙂
I can’t wait to make these cookies..I love the rustic look ! One thing..how did you create the swirly frosting…thanks for sharing 🙂
Hey!!So I used a piping bag + pastry tip to do that. I used tip large star tip. It is pretty easy to do with that tip. Let me know if you have questions!! 🙂
Hello! I tried making these cookies and for some reason the dough was SUPER dry and crumbly. Any advice?
Hi Lena! I am so sorry. I would try adding a tablespoon of milk or water. I think that should do the trick. Let me know if you have other questions. Happy Holidays 🙂
I plan to make these tonight or tomorrow – one question – regarding the vanilla bean, i am putting IN the vanilla bean WITHOUT the seeds? Or i’m just using the seeds and discarding the bean itself? Thanks!
hey Nicole! You are just using the seeds and discarding the bean. Please let me know if you have any other questions. Merry Christmas! 🙂
These were the most wonderful cookies. This is my first time making sugar cookies, and didn’t ever think that I would make my own caramel sauce to turn into frosting. Everybody I shared these with over the holidays devoured them. I’ve made two batches this holiday season.
SOOO happy these are a hit! THANKS!
Have a happy New Year!
Thank you for sharing this recipe…I now have a new favorite sugar cookie recipe for the holidays. I made 4 batches of this during the holiday baking season and they were a hit. I used a basic almond-powered sugar icing recipe with sprinkles. They were fantastic…and so very easy to actually make. Thanks again for helping to make my holiday baking season a hit!
I just made these for the first time for Valentine’s Day, and they were a huge hit! Thanks for the great recipe!
Thank you!
Are these soft or crisp cookies>
Are these soft or crisp cookies?
Hi Josie! These cookies are more on the soft side.
I still have some leftover frosting. Can I store this in my refrigerator until I bake the next batch? And if yes, for how long? 🙂
Hey!! Yes it can be stored in the fridge for up to 1 week. Let me know if you have other questions. Thanks!
Is it possible to make these with gluten free flour?
Hi, would like to know if frosting sets hard as i would like yo b
pack them in tins as chrissy gifts.
HI! The frosting does not set too much, but can be packaged if done so carefully. Please let me know if you have questions. Thank you! 🙂
I made these on the weekend and they were amazing. Seriously, they turned out just like the picture. I used vanilla bean paste (and put in a bit more than called for..shhh!). I also made the caramel for the icing. Super easy to make and roll, and received so many compliments. To decorate some of them I drizzled a little of the left over caramel over the icing and sprinkle some “bronze crunch” sugar decoration I had. Amazing! Will make again for sure. Only one thing – make sure to watch them closely in the oven as I brown very quickly near the end of cooking.
Sounds like this went perfectly!! So happy they were good!! They do tend to brown quickly! SO yes keep your eye on them! (hard to keep them off them!)
Thanks SO much Amanda!
Made these today, following the recipe exactly. They looked just like the pictures minus the cute decorations. They tasted/looked great – I liked that the cookies weren’t overly sweet, which you don’t want if you plan on frosting them. My husband and I decided that they taste more like a frosted cupcake than a frosted cookie – the cookie is light and soft, the frosting fluffy and buttercreamy. In the future I think I’ll reuse the cookie recipe for plain ole sugar cookies and the frosting recipe for a cake. Or just for my husband to eat by the spoonful 😉
So happy to hear they came out well!! Frosting isn’t for everyone!! I think thats a great idea!! Thank you!!
Question – I see that you stacked them in for the pictures, but if it’s buttercream how well do these cookies stand up to transport? I am travelling a couple hours for Christmas and wouldn’t want these to get ruined on the car ride up!
Thanks!
Hey Holly! I would not recommend stacking these, but if you keep them on a sheet pan in a single layer they will hold up great! Let me know if you have questions and I hope you love these! Merry Christmas!
FYI – These make the BEST cut out cookies. First, they taste great. And they don’t spread and the edges stay clean and flat. If you are looking for a cookie to cut and decorate with kids – look no further!
WOW Seriously so nice! Thank you Kathryn!!
Girl I have been eyeing this recipe for FOREVER (like since you posted it), and I finally got around to making the cookies this weekend. I’m whipping up the frosting right now. I used Dulce de Leche in place of caramel, and I can’t wait to try it. It looks divine! (And a side note, it’d be helpful if you wrote “2 sticks” of butter or “2 cups” of butter in the frosting recipe. It’s confusing the way it is right now.)
Thanks for a goodie!
So happy your finally making it Jenny! Seriously hope you love it (:
Thank you for letting me know it was confusing! I will make sure to clarify from now on (:
How much butter for the frosting? I’m confused by 2 cup sticks? Thanks!
So sorry for the confusion. You need 2 sticks of butter for the frosting. Please let me know if you have other questions. Hope you love the cookie!
Hi! Am wondering where the recipe for the salted caramel went? Have been making these every Christmas but remember there being a recipe or link to make the caramel for the icing. Please help! Can’t wait to make these this year, thanks for creating a holiday favorite in my family!
Oh no! I am not sure either. Looking into how to get it back. So sorry for the trouble. Hope you had a wonderful Thanksgiving! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I’m looking for the salted caramel sauce recipe too. Can you post it here? Id like to make these for a holiday party this week.
Thanks!
Sure thing, it’s below! Please let me know if you have other questions. Hope you love this recipe! Happy Holiday ? 🙂
1 cup granulated sugar
4 tablespoons Salted Butter, softened
3/4 cup heavy cream
2 teaspoons vanilla extract
In a large saucepan cook the sugar over moderately high heat, stirring constantly with a heat proof rubber spatula until the sugar is melted and turns a deep golden caramel, remove the skillet from the heat and add 4 tablespoons of butter one by one, whisking until combined. The caramel will bubble, this is ok. Now slowly add the cream and then whisk until combined. Return the pot to the heat and, cook the mixture over moderate heat, stirring until the caramel has thickened, about 3-5 minutes. Remove from the heat and stir in the vanilla. let cool.
Question: Do you use the whole vanilla bean? or Do you just scrape the inside out?
I like to just scrap the seeds out. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I am also looking for the salted caramel recipe! I made about 4 batches last year because this is my favorite holiday cookie to make!!! Out of all the cookies I’ve ever made! I remember it being fairly simple, so maybe you can just post the proportions of butter to sugar here in the comments? I was planning on making them this week and I see others are also asking, too. Thank you!!!
Please let me know if you have other questions. Hope you love this recipe! Happy Holiday ? ?
1 cup granulated sugar
4 tablespoons Salted Butter, softened
3/4 cup heavy cream
2 teaspoons vanilla extract
In a large saucepan cook the sugar over moderately high heat, stirring constantly with a heat proof rubber spatula until the sugar is melted and turns a deep golden caramel, remove the skillet from the heat and add 4 tablespoons of butter one by one, whisking until combined. The caramel will bubble, this is ok. Now slowly add the cream and then whisk until combined. Return the pot to the heat and, cook the mixture over moderate heat, stirring until the caramel has thickened, about 3-5 minutes. Remove from the heat and stir in the vanilla. let cool.
I cant find the receipe for the salted caramel sauce …. I made these last year and they were great. Looking forward to making them again!
Thank you Adrianna! I hope you love these!
Please let me know if you have other questions. Hope you love this recipe! Happy Holiday ? ?
1 cup granulated sugar
4 tablespoons Salted Butter, softened
3/4 cup heavy cream
2 teaspoons vanilla extract
In a large saucepan cook the sugar over moderately high heat, stirring constantly with a heat proof rubber spatula until the sugar is melted and turns a deep golden caramel, remove the skillet from the heat and add 4 tablespoons of butter one by one, whisking until combined. The caramel will bubble, this is ok. Now slowly add the cream and then whisk until combined. Return the pot to the heat and, cook the mixture over moderate heat, stirring until the caramel has thickened, about 3-5 minutes. Remove from the heat and stir in the vanilla. let cool.
I cant find the receipe for the salted caramel that i made last year. It mentioned that you use store bought caramels. The sauce in the comments is for a full on homemade which is a bit much for me. Can you post last years directions?? Thank you!!!
HI! I am a not sure what recipe you are referring to them. The sauce has always been homemade. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
How many cookies does this recipe make?
about 5 dozen. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? :)https://dev.halfbakedharvest.com/wp-admin/edit-comments.php#comments-form
I’m not much of a baker, but wanted to try these. I have a question–the ingredients call for 1 vanilla bean, seeds removed (optional), then in the directions it says to cream together the butter, sugar, vanilla bean… Do you take the seeds out of the bean and cream the bean with the other ingredients or cream the seed with the other ingredients? [email protected]
Cream the vanilla beans in with the rest of the ingredients. You can save the pod to make vanilla extract if you want!
HI Debbie!! I scrape the seeds out of the vanilla bean and then add the vanilla beans (not the pod) to the dough. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
These are the most beautifully decorated Christmas cookies! I stumbled across this on the msn page this morning in a feature wit the 50 most festive cookies. My son and I will make these for the Holidays. I am so happy to have found you and your beautiful blog, signed up for your newsletter, Happy Holidays to you and your family!
Thank you so much Elida! I hope you love these cookies and Happy Holidays to you and your family!
I just made these cookies and they are the BEST and so easy! The icing is so delish, thank you for sharing!! One question about your icing, mine turned out soft – in a way that I could not stack them once they were frosted. I froze them and the icing was still very soft. Still very delist 🙂 but wondering if you have any suggestions?
HI! So this frosting is meant to be soft and will not stiffen like traditional sugar cookie icing. If you want it firmer, you can add more powdered sugar. This will make them a bit more stackable. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
These cookies are great! Any thoughts on how to turn this into a chocolate cookie base?
HI! I’d remove 1/2 cup flour and replace it with 1/2 cup cocoa powder. This said, I have not tested the recipe this way, so I am not sure of the results. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
I think this is the third or possible fourth year I’ve been making these cookies, they are amazing and I recommend them to anyone looking for a good Christmas cookie recipe! However, I remember you used to include the recipe for the salted caramel sauce. Did you remove it? Can you post it again?
Recipe below. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
1 cup granulated sugar
4 tablespoons Salted Butter, softened
3/4 cup heavy cream
2 teaspoons vanilla extract
In a large saucepan cook the sugar over moderately high heat, stirring constantly with a heat proof rubber spatula until the sugar is melted and turns a deep golden caramel, remove the skillet from the heat and add 4 tablespoons of butter one by one, whisking until combined. The caramel will bubble, this is ok. Now slowly add the cream and then whisk until combined. Return the pot to the heat and, cook the mixture over moderate heat, stirring until the caramel has thickened, about 3-5 minutes. Remove from the heat and stir in the vanilla. let cool.
This is THE BEST sugar cookie recipe I have ever made! Just perfect! Make sure you chill the dough…mine was in the fridge overnite. THANK YOU and Happy Holidays to all!
Thank you Nickie!
I know this is a slice a bake cookie recipe but I was wondering if it would do just fine in a rolled out cookie cutter form also? The ingredients sound amazing and would love to make cookies with the kiddos and then hand them out to our neighbors….fingers crossed.
They work perfectly that way. I used this recipe last year and rolled them out and cut with cookie cutters. They keep their shape beautifully!
HI! These work out great to roll out as well. Just chill the cut cookies on the baking sheet for 10 minutes in the freezer before baking. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
Could you use the small cookies cutter and imprint the image with filled with colored sugar sprinkles before baking ?
HI! I have not tried this so I really cannot say how that would turn out. So sorry I could not have been more help. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
I just made these and they came out great. Love slicing them. If I wanted to add cream cheese just to add a tangier flavor, how much would you recommend I add? I don’t want to reduce any of the other ingredients if I don’t have too. 🙂
I would add 4 ounces cream cheese. So glad you love these! Please let me know if you have other questions. Thanks! 🙂
Looks good! I usually make the cutout cookies & as I get older, it’s getting to be too much with all the rest!! I’ll try these this Christmas. Wonder if you could make dough ahead & freeze & bake later?
These have been my go to Christmas cookies for the past two years. Can’t wait to make them this Christmas!
I love that! Thank you so much Lindsay! I hope these turn out amazing this Christmas!
These looking amazing!! Trying to make this with my kids this week. How do you make the salted caramel sauce?
Hey Dara! Caramel below. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
1 cup granulated sugar
4 tablespoons Salted Butter, softened
3/4 cup heavy cream
2 teaspoons vanilla extract
In a large saucepan cook the sugar over moderately high heat, stirring constantly with a heat proof rubber spatula until the sugar is melted and turns a deep golden caramel, remove the skillet from the heat and add 4 tablespoons of butter one by one, whisking until combined. The caramel will bubble, this is ok. Now slowly add the cream and then whisk until combined. Return the pot to the heat and, cook the mixture over moderate heat, stirring until the caramel has thickened, about 3-5 minutes. Remove from the heat and stir in the vanilla. let cool.
Hi! I am so excited to bake these 🙂 I am craaaaazy for cookies; I love nothing more than a new recipe. Can’t wait for the finished product–I’ll be sure to tag and hashtag you!
These are the BEST! I hope you absolutely love this recipe, Valerie!
Hi Tieghan
Can these be frozen?
Thanks
HI! You can freeze the cookies without any frosting, then frost once the cookies have been thawed. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
These cookies were perfect! I didn’t make any changes, just followed the recipe & instructions. I love all of HBH but these are definitely getting saved as a favorite. They were perfectly soft and the frosting was delicious. While the frosting doesn’t harden, I didn’t have any issues tossing them into a rubbermaid & taking them to work. I don’t know how people got dry or crumbly cookies – maybe they didn’t cream the butter etc long enough? My dough came together fine and I put it in the fridge overnight to bake the next day. It makes plenty of frosting btw, so layer it on! Wish I had a pic to share!
Hi Lauren! I am so glad these turned out so amazing for you! Thank you so much for making them and I cannot wait to see photos!
Can I use a cookie cutter on these if I wanted???
Yes, you can. Directions provided in recipe. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
This will be my third year making these cookies!! Thank you for an awesome recipe and reposting the caramel recipe. It’s a little work but I reallyblike that these are homemade through and through!
Happy holidays
Adrianna
Thank you so much Adrianna! I am so glad you love these cookies!
You have the cutest ideas and your cookies look amazing!!
Can your cookies or even just the dough be made ahead of time and frozen and still turn out as delicious once baked?
HI! You can make the dough and freeze, then bake! That works really well! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
This year will be my 4th year making these because they are so amazingly wonderful. Every year I have struggled with storage/transport though. Has anyone had any good suggestions? I have read through the comments without luck. I’ve stacked them icing to icing and then swirl them a little when I pull them apart at my destination. That is about the closest I can come to successful transport. Has anyone come up with something better?
HI! Have you tried layering the cookies between wax paper? That usually works really well for me! Please let me know if you have any other questions. So glad you love this recipe. Thanks so much!! xTieghan ?
So the vanilla bean will cream in the mixer? I thought the seeds were what’ll most people use?
HI! You should ONLY use the seeds, not the bean itself. Does that make sense? Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
Will the frosting dry so the cookies can stack. Im finished decorating but worried about the icing drying overnight.
Hey Lisa, this is not a frosting that will harden and dry. These cookies are best left unstacked OR stacked between pieces of parchment and wax paper. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
I’ve been making these cookies every Christmas for the last 4 years! They’re always a hit. I usually roll mine out and cut them with cookie cutters though. So fun! Do you have a trick to storing them? I find that the icing is too sticky to stack them. Would they be good with a stiffer royal icing?
HI! Yes, they are great with a stiffer icing. I like stock them in between parchment or wax paper to protect the frosting! Please let me know if you have any other questions. I am so glad you love this recipe. Thanks so much!! xTieghan ?
So excited to make these as gifts! How long is the frosting good for if I make it ahead of time and put it in a mason jar? Should I refrigerate it?
Hi! These will last up to 4 days at room temp. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
I am making the icing to put on a birthday cake. How do you make the home made caramel sauce
Hi Roberta,
I am slightly confused about your question. Are you referring to these cookies? I do not use a caramel sauce for them. Please let me know how I can help you. xTieghan
Hi! Can’t wait to make these this year. I’ve never used a vanilla bean before. How do I incorporate it? Just scoop out the inside and add it? Let me know if you get a chance. I know you’re crazy busy with Thanksgiving next week so no rush responding…
katie
Hey Katie,
Yes that is correct:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can you get away with omitting the caramel sauce? Or what is a good substitute? Thanks in advance. Please feel free to email me.
Hey Kelly,
I haven’t tried this, but I would think you can omit the caramel sauce. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Can you store the frosting in the refrigerator or does
It ruin the light consistency?
Hey Cheryl,
You can store the frosting in the fridge. I hope you love the recipe, please let me know if you have any other question. Happy Holidays! xTieghan
Phenomenal cookie! The best frosting I’ve ever had, and I usually don’t go nuts over frosting. The cookies are soft and buttery. So glad my daughter gave me this recipe!
I am really glad this turned out so well for you, Kathryn! Thank you so much for trying this one! xTieghan
Hi!
So excited to make these soon and your sentiments about the taste/verses look totally resonated with us! One question: if you use a real vanilla bean, is it the pod you use or the inside seeds? Your recipe looks like you are supposed to remove the seeds and use the pod in the recipe, but that seems strange to me (not ever having used, so don’t know). would you mind clarifying for us novice vanilla bean users?;) Thanks and Happy holidays…..
Hey Kari,
You will want to use the seeds inside the pod. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Just made these. Not only not a baker, but never made buttercream either! These cookies make sugar cookies easy by rolling and slicing and not only that, they taste amazing! Thank you! Saving this as my go to sugar cookie recipe🍪😊
Hey Kelly,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
Hi! These look amazing! How does this dough fair with making cut out cookies? Would I slice and then use my cut outs? Or roll it out? Thank you!
Hey Katie,
You could go ahead and roll this dough out for cut outs. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Would you be willing to share your salted caramel recipe used in the frosting?
Hey Amanda,
Here you go:
1 cup granulated sugar
4 tablespoons Salted Butter, softened
3/4 cup heavy cream
2 teaspoons vanilla extract
In a large saucepan cook the sugar over moderately high heat, stirring constantly with a heat proof rubber spatula until the sugar is melted and turns a deep golden caramel, remove the skillet from the heat and add 4 tablespoons of butter one by one, whisking until combined. The caramel will bubble, this is ok. Now slowly add the cream and then whisk until combined. Return the pot to the heat and, cook the mixture over moderate heat, stirring until the caramel has thickened, about 3-5 minutes. Remove from the heat and stir in the vanilla. let cool.
I hope you love the recipe. Happy Holidays! xTieghan
I suppose these cookies would not be good to put in cookie boxes to give as gifts. Does the frosting firm up.
Hey Sharon,
Sorry, I would not recommend these cookies for a cookie box. Here are some good ones though:
https://dev.halfbakedharvest.com/2020-holiday-cookie-box/
Happy Holidays! xTieghan
Can you also freeze or refrigerate the frosting?
Hey Donna,
Yes, either is fine to do. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
These are so good!! I made them as slice and bake a few weeks ago and need more! I want to try using cookie cutters this time and want to check – should I still roll the dough into two logs, chill that, and then take it out and roll it out so I can cut out the shapes? Thank you!!
Hey Hannah,
I am so glad you enjoyed this recipe, I would go ahead and chill the dough balls and then roll out to cut the cookies. Happy Holidays! xTieghan
This is the 3rd year in a row that I have made these for Christmas and they are always met with rave reviews! I love how easy they are to make, and that the cookie itself isn’t overly sweet. The frosting is perfect and they look beautiful with minimal effort. They freeze well and taste great chilled. I am pretty sure this will be the only sugar cookie that I make from now on!
Hey Heidi,
I am so glad you have been enjoying the recipes, thanks so much for giving the recipe a try! Happy New Year! xTieghan