Name: Vanilla Bean St. Patrick’s Day Cookies
Ingredients: 2 ¼ cups (281g) all-purpose flour (spooned & leveled), plus more as needed; ½ teaspoon baking powder; ¼ teaspoon salt; ¾ cup (12 Tbsp; 170g) unsalted butter, softened; ¾ cup (150g) granulated sugar; Seeds scraped from 1 whole vanilla bean; 1 large egg, at room temperature; 2 teaspoons pure vanilla extract; ¾ cup (12 Tbsp; 170g) unsalted butter, softened; Seeds scraped from ½ of a vanilla bean; 3 cups (360g) confectioners’ sugar, sifted; 3 Tablespoons (45ml) heavy cream (or milk); 1 ½ teaspoons pure vanilla extract; Salt, to taste; Gel food coloring (optional); Sprinkles (optional)

Description

This recipe for Vanilla Bean St. Patrick’s Day Cookies is all about celebrating the holiday with a touch of elegance and a whole lot of flavor

Ingredients

Scale

Cookies:

2 ¼ cups (281g) all-purpose flour (spooned & leveled), plus more as needed
½ teaspoon baking powder
¼ teaspoon salt
¾ cup (12 Tbsp; 170g) unsalted butter, softened
¾ cup (150g) granulated sugar
Seeds scraped from 1 whole vanilla bean
1 large egg, at room temperature
2 teaspoons pure vanilla extract

Vanilla Bean Buttercream:

¾ cup (12 Tbsp; 170g) unsalted butter, softened
Seeds scraped from ½ of a vanilla bean
3 cups (360g) confectioners’ sugar, sifted
3 Tablespoons (45ml) heavy cream (or milk)
1 ½ teaspoons pure vanilla extract
Salt, to taste
Gel food coloring (optional)
Sprinkles (optional)

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Instructions

Let’s get baking! These cookies require a bit of chilling time, so plan accordingly.

Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, beat the butter and sugar together on high speed for 1 minute. Add the vanilla bean seeds and beat again until combined and creamy, about 1-2 more minutes.
Add Egg and Vanilla: Add the egg and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl.
Combine Wet and Dry: Add the dry ingredients to the wet ingredients and beat on low speed until combined. If the dough seems too soft, add 1 more Tablespoon of flour.
Chill Dough: Divide the dough into 2 equal portions. Place each portion on a piece of lightly floured parchment paper. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. Place the 2nd rolled-out dough on top. Cover with plastic wrap and refrigerate for at least 1-2 hours.
Preheat and Cut Shapes: Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper. Carefully remove the top dough piece from the refrigerator. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd piece of dough.
Bake: Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until lightly browned around the edges.
Cool: Allow cookies to cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely before decorating.
Make Buttercream: Beat the butter and vanilla bean seeds together on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, heavy cream, and vanilla extract. Beat on low speed for 30 seconds and then increase to medium-high speed and beat for 2 full minutes.
Decorate: Frost the cooled cookies.