…all is merry and bright because of Joy the Baker’s Vanilla Bean Confetti Cookies!
As Christmas rolls around each year, I have the same internal battle. To make frosted, cut-out sugar cookies or not to make…that is the question. On the one hand, I feel some sort of obligation to make them seeing that they are the quintessential Christmas cookie. I mean, what is Christmas without tree-shaped cookies slathered in sticky, bright-colored frosting and red and green sugar?
But let’s be honest with ourselves here. These cookies are a royal pain in the ass. First you have to make the dough, then chill the dough, then roll the dough, then cut out the dough, then roll the dough some more, then bake the dough, then cool the cookies, then decorate the cookies. By the time the “fun” part of decorating rolls around, I have no patience for artistic details and my cookies end up looking horrible. See below for evidence of what happens to my cookies when I’m just *over it.* Are those angels or demons?….
In my opinion, the ends in this case definitely do not justify the means. Hours of work for an average tasting (and in my case, less than average looking) cookie. If I’ve offended you because decorating cut-out sugar cookies is one of your most cherished Christmas traditions, I apologize. I’ll leave that task to the more artistically inclined…
So in the spirit of including a sugar cookie in my 12 Days of Cookies lineup that I DO like, I introduce to you the yummiest, prettiest sugar cookies I’ve ever made. These Vanilla Bean Confetti Cookies put a fun and tasty spin on the traditional sugar cookie, without all the hassle & mess. Vanilla bean adds an amazingly sweet, floral flavor to these cookies that is unparalleled. Plus, these cookies are ADORABLE and look way better than any sugar cookie I’ve ever decorated.
So if you’re looking for an excuse to stop rolling and cutting and decorating sugar cookies, look no further than these vanilla bean sugar cookies! Use red & green sprinkles to give them a holiday spin.
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 1 vanilla bean
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup sprinkles (Jimmies work better than nonpareils)
- In a medium bowl whisk together flour, baking powder, cream of tartar, baking soda, and salt.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar at medium speed until light and fluffy, about 3 to 4 minutes. Split the vanilla bean and scrape the seeds into the bowl. Add the egg and vanilla extract, and beat until thoroughly combined.
- Reduce the mixer speed to low, and slowly add the dry ingredients into the wet ingredients. The dough will be thick (you may have to finish incorporating the mixture with a spatula). Fold in ¼ cup of the sprinkles.
- Place the remaining ¼ cup sprinkles in a bowl. Scoop up 2 tablespoons of dough and roll into a ball. Dip the ball in the bowl of sprinkles to cover lightly. Put the balls on a plate. Repeat with the remaining sprinkles and dough. Chill the dough for at least 2 hours.
- Place racks in the center and upper third of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Transfer the chilled dough balls to the prepared baking sheets, leaving about 2 inches of space in between each ball.
- Bake until the cookies have spread and are just beginning to brown around the edges, but are mostly pale and soft, 8 to 10 minutes. Let cool on the cookie sheets for 5 minutes before transferring to wire racks to cool completely. The cookies will keep in an airtight container for up to 4 days.