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Kicking off the holiday baking season with my Easy Slice ‘n’ Bake Vanilla Bean Sugar Cookies. Made with brown sugar, real vanilla, and my secret ingredients, a little bit of hazelnut liquor and almond extract to bring out the vanilla flavor. These cookies are soft, buttery, and perfectly sweet with the best vanilla flavor and notes of brown sugar. They’re generously frosted with a thick and creamy whipped caramel buttercream frosting. Then decorated with festive holiday sprinkles. The combination of real vanilla, brown sugar, and almond extract, keeps these cookies incredibly flavorful. Plus, they’ve got some really GOOD frosting. These cookies make for a great homemade gift, and a festive addition to your holiday cookie box!
Just like last holiday season, I’m focusing on ALL of the Christmas cookies. I have so many ideas and not enough days to share – like so many ideas. I’m in Christmas mode, and picking the best cookies to share has been hard!
These cookies were an easy choice. I think my mother picked them from my list 5 times over, so I had to start here. And I’m happy I did. I LOVE these cookies. They might be one of my easiest, but cutest.
I know it looks like making these cute could take time, but I have a secret little shortcut you’ll love.
My hang-up with basic sugar cookies is that they’re often flavorless. And even worse, the frosting just tastes like sugar, and I’m definitely not into that.
With these cookies, I wanted to add flavor with brown sugar and real vanilla bean. But most importantly, I wanted to use a buttercream frosting instead of the classic sugar icing.
A soft brown sugar vanilla cookie with real whipped caramel frosting = VERY GOOD sugar cookies!
The details
Beat the butter with the brown sugar and vanilla bean powder. You’ll want to beat for at least a minute to really infuse the butter with the vanilla flavor. Next, add eggs, hazelnut liquor, and almond extract, then all the dry ingredients.
From here, shape the dough into two logs, wrap them up in paper, and chill until firm enough to slice n’ bake.
If you have an almost empty roll of wrapping paper around, cut the roll and fit it around each log. This will prevent the dough from forming a straight edge in the fridge!
And when ready to bake, simply slice-n-bake!
The frosting
I went with a vanilla buttercream, but there’s a little secret ingredient involved – salted caramel. Or you can use thick maple syrup. It’s only a fourth of a cup, but it just makes the frosting melt in your mouth.
Use homemade caramel sauce or store-bought, though I prefer homemade sauce if you have the time.
It’s honestly, so good and makes for one of the best buttercream frostings.
Decorating is easy and fun
Even though each cookie looks all cute, I kept things SO simple. The trick is to use Christmas cookie cutters as “stencils”. Then fill in the cutter with holiday sanding sugars. I used a small reindeer, a Christmas tree, and a Santa hat.
Just place the cookie cutter on top of the frosted cookie and sprinkle a little sanding sugar inside the cutter. Shake the cookie to evenly distribute the sanding sugar.
It’s so easy and I had fun decorating! To help get the sanding sugar cleanly into each cookie cutter, I made a small funnel out of paper.
And of course, you can skip using the cookie cutters altogether. Simply decorate each cookie with your favorite assortment of holiday sprinkles. They’ll be delicious and cute either way!
Looking for other Christmas cookies? Here are my favorites:
Vanilla Ginger Shortbread Wreaths
Lastly, if you make these Easy Slice ‘n’ Bake Vanilla Bean Sugar Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Easy Slice ‘n’ Bake Vanilla Almond Sugar Cookies
Servings: 40 cookies
Calories Per Serving: 112 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Vanilla Almond Cookies
- 3 sticks (1 1/2 cups) salted butter, at room temperature
- 1 cup light or dark brown sugar
- 1 teaspoon vanilla bean powder or 1 tablespoon vanilla extract
- 1 tablespoon hazelnut liquor (optional)
- 1 teaspoon almond extract
- 2 large eggs
- 4 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Whipped Caramel Frosting
- 2 sticks (1 cup) salted butter, at room temperature
- 1 tablespoon vanilla extract
- 2 1/2 cups powdered sugar
- 1/4 cup caramel sauce or maple syrup
- assorted holiday sprinkles, for decorating
Instructions
- 1. In a large bowl, beat together the butter, sugar, and vanilla until combined. Add the hazelnut liquor (if using), almond extract, and eggs – 1 at a time, and mix until combined. Add the flour, baking soda, and salt, beat until combined and the dough forms a ball. 2. Divide the dough in half. Place each ball of dough on a large piece of wax or parchment paper. Shape into a log about 10" long. Wrap the dough up in the paper and place in the fridge for 3-4 hours or up to 5 days.3. Preheat the oven to 350° F. Line a baking sheet with parchment paper.4. Unwrap the dough and cut the log into 1/4-inch slices. Arrange the slices on the prepared baking sheet, spacing 2 inches apart. Bake the cookies for 8-10 minutes for soft cookies. Let cool. 5. To make the frosting. Beat together the butter and vanilla in a large bowl until extra light and fluffy, 3-4 minutes. Add the powdered sugar and caramel or maple. Beat until whipped, about 2 more minutes.6. Frost the cooled cookies and decorate as desired. To make the shapes of your favorite Christmas cutouts, find a few small Christmas cookie cutters and gently place in the center of the frosted cookie. Sprinkle the inside of the cookie cutter with sanding sugar. Gently shake the cookie to evenly distribute the sanding sugar and then remove the cookie cutter and finish decorating. See photos for reference.7. Store cookies, covered for up to 4 days at room temperature.
Notes
If in a Hurry, Freeze the Dough: Alternately, if in a hurry, you can freeze the dough for 45 minutes. Then slice the logs into 1/4 inch rounds and bake as directed.
Tip: If you have an almost empty roll of wrapping paper, cut the roll down the center, then fit the cut roll around each log. This will prevent the dough from forming a straight edge in the fridge.
Tip: Use a piece of paper as a funnel for the sanding sugar. This ensures that the sugar stays neatly inside the cookie cutter.
This post was originally published on November 29, 2022
Do you have the recipe for the caramel sauce? I saw it on your story but not there anymore!
Hi Pat,
You can use the recipe here, refer to step 5 for the caramel:
https://fett-weg.today/gingerbread-cake-with-caramel-cream-cheese-buttercream/%3C/a%3E%3Cbr /> I hope you love the recipe, please let me know if you give it a try! xx
I just made these and the taste is wonderful, I shared with my coworkers for an honest review because I would like to take those to a Christmas party. Everyone said that they were good, but a little flaky and dry. I am pretty sure I followed the recipe pretty precisely, any suggestions? Thanks!
Hey Margie,
Thanks so much for trying the recipe out and sharing your feedback! I would reduce you bake time next time:) I hope this helps! xx
Hi Tieghan,
Can you post the video of this recipe?
Thank you!
Hi Jessica,
Sorry, I do not currently have a video for this recipe. Please let me know if you give the cookies a try! xx
Hi Teighan,
I’m a loyal follower & huge fan. Have you seen the subway ft long cookies in the headlines this morning (12/1) with fun decorations on top? I’m wondering if think this vanilla cookie recipe could be baked in a larger bar to ramp up the decorations? I’m thinking instead of slicing, just putting in the mini loaf pan? Something like this: Aluminum Foil Mini Loaf Pans With Lids 50 Pack,LNYZQUS 6.8 Oz Rectangle Baking Cups Muffin Tins,Disposable Baking Tins Mini Baking Pans Tins Holders For Brownie Mini Cake Bread -Black In Gold https://a.co/d/1LgstM1? If you think the change would work – any suggestions on baking time adjustments?
Hi Becky,
So sorry, I have not seen what you are referring to. For best results, I would follow this recipe as written as I have not tested the method you are suggesting! xx
They look delicious and love the decorating tips. If not a fan of almond extract can that be left out?
Vanilla extract is always the best substitute in my opinion
Hey Sue,
You bet, that would be just fine:) Let me know how these cookies turn out, I hope you love the recipe! xx
Hi Tieghan,
If I need to make 2 dozen cookies do you suggest doubling the recipe? Or show should I adjust it?
Hi Naya,
This recipe will make 40 cookies, so I would just follow as is with no adjustments:) Please let me know if you have any other questions! xT
Have you made these with a gluten free flour before?
Hey Deirdre,
You should be just fine to use an equal amount of gluten free flour here. Please let me know if you have any other questions, I hope you love this recipe! xx
Hi Tieghan! I just watched your instagram reel for these cookies and when I found out you already had one, I said, “Yes!” I enjoy watching them and seeing a new recipe every day on this blog is so cool. I hope you keep up the good work and I really hope you stay warm! -3?! Yikes. :0
P.S. I really want to make these for my small group at church. They were HUGE fans of your pumpkin blondies. 🙂 Abigail
Awe thanks so much for watching Abigail, glad you enjoyed:) Let me know how these cookies turn out, I hope you love them! xx
5/5! I love the simplicity of this recipe and that it makes enough dough to have some to save for another day. The cookies are amazing, and the frosting makes them even more so! I even tried my hand at making homemade caramel, and it turned out great! Thanks for another great recipe, Tieghan!
Hey Jessy,
Wonderful!!❄️ Thanks a bunch for giving this recipe a try and sharing your feedback, I am so glad it was a winner:)
Just made these, and I absolutely LOVE the simplicity of the recipe. The cookies are SO good, and it makes enough dough to store half in the fridge for another day. Also tried my hand at making my own caramel for the frosting, and it came out great. Thanks for another awesome recipe, Tieghan!!
Hey Jessy,
Wonderful!!❄️ Thanks a bunch for giving this recipe a try and sharing your feedback, I am so glad it was a winner:)
Does the icing harden enough to stack the cookies?
Hi Tia,
It does:) Let me know if you give this recipe a try, I hope they are delish! xx
Have searched forever for a great sugar cookie recipe that has flavor…this looks perfect!
What vanilla bean paste/powder do you use?
Hey Melissa,
Here is the link for what I like to use:
https://shopstyle.it/l/bBbI2
Please let me know if you have any other questions! xxT
These look amazing and will be making them asap!! Do you think you could roll the dough and use cookie cutters for shapes?
Hey Whitney,
If you want to make cut out cookies, I would use this recipe:
https://fett-weg.today/christmas-lights-cookies/%3C/a%3E%3Cbr /> Please let me know if you have any other questions! xx
I’d love to make these for my Christmas cookie box! That being said, I’ll prob have to skip the icing.. do you think I could just add sprinkles prior to baking? Or should I add them fresh out the oven? Thank you!!
Hey Laurel,
You can add the icing for these to go in your cookie box, without the icing the sprinkles will not stick. I hope you love this recipe, please let me know if you have any other questions! xx
Can you keep the dough in the freezer until you are ready to bake? If so, how long to let defrost and would it affect the baking time?
Hey Maureen,
Yes, you can freeze them just allow to thaw for about 1 hour and then slice and bake as directed. I hope this recipe turns out well for you, please let me know if you give it a try! xx