Vanilla Bean Sugar Cookies with Caramel Buttercream Recipe
These Vanilla Bean Sugar Cookies with Caramel Buttercream are a delightful treat combining soft, buttery sugar cookies infused with aromatic vanilla bean and a luscious, creamy caramel buttercream frosting. Perfect for any occasion, the cookies boast a tender crumb with a hint of almond extract and are beautifully topped with a smooth salted caramel buttercream and festive sprinkles.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes
- Yield: About 36 medium cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- Prepare the Cookie Dough: In a large mixing bowl, beat the softened unsalted butter with granulated sugar until light and fluffy. Add the vanilla bean seeds, pure vanilla extract, and almond extract if using, and mix to combine. Incorporate the eggs one at a time, mixing well after each addition.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth, cohesive dough forms. Avoid overmixing to maintain a tender texture.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour, or until firm. This step helps the cookies hold their shape during baking.
- Preheat Oven and Shape Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Roll out the chilled dough on a lightly floured surface to about 1/4 inch thickness. Use cookie cutters to cut desired shapes and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake the Cookies: Bake the cookies for 10-12 minutes, or until the edges are just beginning to turn golden. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make the Caramel Buttercream: While the cookies cool, prepare the frosting. In a mixing bowl, beat the salted butter until creamy. Gradually add powdered sugar and continue beating until smooth. Add the salted caramel sauce and vanilla extract, mixing until combined. Add heavy cream one tablespoon at a time until the frosting reaches a spreadable consistency.
- Frost and Decorate: Once the cookies are completely cooled, spread the caramel buttercream on top using a spatula or piping bag. Decorate with assorted sprinkles as desired. Allow the frosting to set slightly before serving.
Notes
- For best flavor, use real vanilla bean seeds and high-quality vanilla extract.
- If you prefer, omit the almond extract for a purely vanilla-flavored cookie.
- Chilling the dough is essential for easier handling and better cookie shape.
- You can substitute salted caramel sauce with homemade caramel or a high-quality store-bought version.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: Vanilla bean sugar cookies, caramel buttercream, sugar cookies, homemade cookies, vanilla cookies, buttercream frosting