Delicious vanilla bean sugar cookies, easy to follow directions. We were inspired to shape ours after Rodelle’s logo but make yours your own with other decorations and designs!
- Easy
- 30 mins
- 12 servings
Ingredients
Cookies
- 2 cups unsalted butter (room temperature)
- 2 cups sugar
- 2 large eggs
- 1 Rodelle Vanilla Bean
- 1 tsp Rodelle Vanilla Extract
- 5 cups all-purpose flour
- 1 tsp salt
Icing/"Cookie Glue"
- 2 cups powdered sugar
- 5 egg whites
- 1/2 tsp cream of tarter
- 1 tsp Rodelle Vanilla Extract
Uses
Directions
Cookies
- Cream the butter and sugar together in the bowl of a stand mixer using the paddle attachment. Mix until thoroughly incorporated - about one minute.
- Scrape the sides of the bowl and mix for a few more seconds.
- Add the eggs slowly and mix. Scrape down the sides oft he bowl at least once and mix again.
- Add the vanilla bean seeds and extract. Stir briefly.
- Sift the salt and flour together in a separate bowl. Add to the butter mixture: fold in with a spoon then mix on low speed for 30 seconds or when the dough clumps around the paddle attachment. Do not over mix the dough or it will be tough!
- Roll the dough out between two large pieces of parchment paper - should be about 3/8 of an inch for sides of the house and 1/4-inch for the roof.
- Place on one or two baking sheets and refrigerate for 1 hour.
- Roll out the dough further if you need to, cut into your building components (use a template from online or create your own) using your guides.
- Reroll any scrapes and cut into shapes/designs.
- Put the dough shapes back into the refrigerator for 10 minutes to 1 hour to chill again. They will hold shape much better as they bake with this second chill.
- Preheat oven to 350 degrees.
- Bake the cookie shapes for 8-10 minutes, or until the edges are golden brown and the center is cooked through (baking time may vary on your piece sizes so watch as needed).
- Let the cookies cool slightly before transferring to a cooling rack. Cool completely before assembling. Hint: use a fine type zester to shape or correct any pieces or to plane edges for a more flush fit.
Icing/"Cookie Glue"
- Combine the sugar and cream of tarter in the bowl of a stand mixer. Stir in the egg whites and beat with the whisk attachment until thick and white, about 2-3 minutes. Beat in the vanilla extract. If you want to make your mortar colorful, divide the mixture into separate bowls and add desired food coloring (liquid gel works great).
- Add 1/2 tsp water to thin if needed.
Assembly
- Place your Icing/"Cookie Glue" in a piping bag and use it to attach your cookie components together. Decorate with candies, nuts, edible flowers, sprinkles, other cookies, etc!