Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vanilla Bean St. Patrick's Day Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 13 reviews
  • Author: Sue
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 3 hours 30 minutes (including chilling time)
  • Yield: Approximately 24 servings (24 cookies)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delightfully soft and buttery Vanilla Bean St. Patrick's Day Cookies perfect for festive celebrations. These classic sugar cookies feature fragrant vanilla bean in both the dough and creamy buttercream frosting, making each bite irresistibly flavorful and smooth. Finished with optional vibrant green frosting and festive sprinkles, these cookies are a charming treat for sharing with family and friends.

Ingredients

Cookie Dough

  • 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled), plus more as needed for rolling and work surface
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • Seeds scraped from 1 whole vanilla bean
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract

Buttercream Frosting

  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • Seeds scraped from 1/2 of a vanilla bean
  • 3 cups (360g) confectioners’ sugar, sifted (sift after measuring)
  • 3 Tablespoons (45ml) heavy cream, half-and-half, or whole milk, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • Salt, to taste
  • Optional: gel food coloring for tinting
  • Optional: sprinkles for decorating

Instructions

  1. Mix Dry Ingredients: Whisk together the all-purpose flour, baking powder, and salt in a medium bowl. Set this mixture aside for later use.
  2. Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar together on high speed for about 3 minutes until light and fluffy. Add seeds scraped from the whole vanilla bean and continue beating for 1 to 2 more minutes until well combined and creamy. Incorporate the egg and vanilla extract, beating again on high until fully blended, about 1 minute. Scrape down the sides and bottom of the bowl and beat again if needed to ensure even mixing.
  3. Combine Dry and Wet Ingredients: Slowly add the dry flour mixture to the wet ingredients while beating on low speed until just combined. The dough will be a bit soft; if it feels too sticky for rolling, add one additional tablespoon of flour.
  4. Roll Out the Dough: Divide the dough into two equal portions. Place each portion on lightly floured parchment paper or a silicone baking mat. Using a lightly floured rolling pin, roll the dough to an even thickness of about 1/4 inch. Use extra flour as needed to prevent sticking, and keep the rolled dough any shape as long as thickness is uniform.
  5. Chill the Dough Layers: Dust one rolled-out dough piece lightly with flour and cover it with parchment paper. Place the second rolled dough on top, cover with plastic wrap or aluminum foil, and refrigerate for at least 1 to 2 hours or up to 2 days to firm up for easier cutting.
  6. Preheat and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (177°C). Line 2 to 3 large baking sheets with parchment paper or silicone mats.
  7. Cut Out Cookies: Take the chilled dough stack out of the refrigerator and carefully separate the top layer. Using cookie cutters, cut the dough into desired shapes. Re-roll scraps as needed and continue cutting until all dough is used.
  8. Bake Cookies: Arrange cookie shapes on prepared baking sheets spaced about 3 inches apart. Bake for 11 to 12 minutes until edges are lightly browned. Rotate baking sheets halfway through baking if your oven has hot spots. Let cookies cool on sheets for 5 minutes before transferring to wire racks to cool completely.
  9. Prepare Buttercream Frosting: Beat softened butter and the seeds from half a vanilla bean on medium speed until creamy, about 2 minutes. Gradually add confectioners' sugar, heavy cream, and vanilla extract, mixing on low speed for 30 seconds then increasing to medium-high for 2 full minutes. Taste and add a pinch of salt if frosting is overly sweet. To tint, divide frosting into bowls and stir in small drops of gel food coloring as desired.
  10. Decorate Cookies: Once cookies are completely cooled, frost using a knife, icing spatula, or piping bag with piping tips. Optionally, add sprinkles for extra festive touch. For the pictured design, use a piping bag with Ateco 30 tip to pipe green and uncolored frosting to create St. Patrick's Day themed designs.
  11. Storage: Frosted cookies do not harden much; they can be gently stacked but expect slight squishing. Store frosted cookies covered at room temperature for up to 1 day or in the refrigerator for up to 1 week. Unfrosted cookies remain fresh covered at room temperature for up to 5 days or refrigerated up to 1 week.

Notes

  • If the dough feels too sticky to roll, add flour by the tablespoon until workable but avoid over-flouring to keep cookies tender.
  • Use parchment or silicone mats to prevent sticking and for easy cleanup.
  • Scrap and re-roll dough to maximize the number of cookies without waste.
  • Vanilla bean seeds add a rich natural flavor; substitute with vanilla extract if unavailable but seeds are preferred.
  • Buttercream frosting can be tinted with gel colors for festive themes.
  • Cookies slightly soften if stacked when frosted due to the creamy buttercream texture.
  • Ensure eggs and dairy ingredients are at room temperature for best mixing results.
  • Rotate baking sheets during baking to avoid uneven browning if oven has hot spots.

Find it online: https://suerecipe.com/vanilla-bean-st-patricks-day-cookies-recipe/