Description
Delicate, buttery swirl cookies infused with real vanilla bean and baked until lightly golden at the edges. Crisp on the outside, tender in the center, and perfect for gifting, holidays, or enjoying with a warm cup of tea.
Ingredients
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- 2 cups all purpose flour
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 whole vanilla bean pod, seeds scraped
- 1/4 teaspoon salt
- 2 tablespoons coarse sugar sprinkles (optional)
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.
- In a mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add the egg and scraped vanilla bean seeds and mix until fully incorporated.
- Gradually add the flour and salt, mixing just until combined.
- Transfer the dough to a piping bag fitted with a star tip.
- Pipe swirl shapes onto the prepared baking sheets, spacing them evenly apart.
- Sprinkle coarse sugar on top if desired.
- Bake for 10 to 12 minutes until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Use room temperature butter for smooth creaming and better texture.
- If the dough is too soft to pipe, chill it briefly before shaping.
- Do not overbake to maintain a tender center.
- Store in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg