Soft and Chewy Vanilla Bean Snickerdoodles

Soft and chewy, these Vanilla Bean Snickerdoodles are a family favorite. Cookies packed with flavor!

Chewy and soft, Vanilla Bean Snickerdoodle Cookies

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Growing up, Snickerdoodles Cookies were always one of my favorites.

As an adult, I don’t make them as other flavors. Maybe it’s because you have to roll them in the cinnamon and sugar, you know that extra step?

But, when I do make them, I love using this recipe! The vanilla bean just adds a depth of flavor that I think you will LOVE!

How to make Vanilla Bean Snickerdoodles

In mixing bowl, beat butter and sugar until thoroughly combined about 3 minutes. Add eggs, one at a time, beating for one minute between additions. Beat in vanilla bean paste.

You can substitute one vanilla bean instead of the paste if you prefer. Scrape the seeds out of the vanilla bean (but don’t throw the pod away, scroll down for details).

Scrape down sides of bowl and add in flour, cream of tartar, baking soda and salt. Mix until just combined. Cover dough and refrigerate for at least 30 minutes.

Preheat oven to 350 degrees.

In a small bowl mix together the cinnamon and sugar. Scoop dough by large tablespoons and roll in cinnamon sugar mixture.

Place on parchment paper lined baking sheets, several inches apart, and bake for 13-15 minutes, until edges are slightly browned. For smaller cookies, bake 12-14 minutes.

Allow cookies to set on cookie sheet about ten minutes before removing to wire rack to cool. Enjoy!

How to make Vanilla Sugar

I know vanilla beans can get quite expensive too. So don’t throw it out after you scraped the seeds.

Instead, toss the used vanilla bean pod into a mason jar with some granulated sugar. Put a lid on it and give it a shake. 

Allow it to flavor the sugar over the next week, giving it a good shake every day.

When you’re done, you’ll have a full jar of flavorful vanilla sugar, perfect for baking or putting a spoonful in your coffee! 

I usually use the pods several times before tossing them, especially since I go through a lot of sugar.

Soft and chewy, these Vanilla Bean Snickerdoodles are a family favorite. Cookies packed with flavor!

More Snickerdoodle Recipes

Snickerdoodle Cookie Dough Truffles: I’ve turned your classic childhood cookie into a no-egg truffle with a cinnamon coating!

Looking for a snack that makes the whole family smile? This Snickerdoodle Muddy Buddies recipe is just what you need. Sweet cinnamon muddy buddies with a little extra help from Cinnamon Toast Crunch cereal!

One bite of these Snickerdoodle Cheesecake Bars and you’ll fall in love! The sweet and salty graham cracker pecan crust with the creamy cheesecake layer is all topped to perfection with the snickerdoodle pecan cookie topping!

Soft and chewy, these Vanilla Bean Snickerdoodles are a family favorite. Cookies packed with flavor!

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Yield: 5 dozen

Vanilla Bean Snickerdoodles

Prep Time 10 minutes
Chill Time 30 minutes
Cook Time 15 minutes
Total Time 55 minutes

Soft and chewy, these Vanilla Bean Snickerdoodles are a family favorite. Cookies packed with flavor!

Ingredients

  • 1 cup butter, softened
  • 1 1/2 cup sugar
  • 2 eggs
  • 1 1/2 tsp vanilla bean paste
  • 2 3/4 cup flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/3 cup sugar
  • 2 tsp cinnamon

Instructions

  1. In mixing bowl, beat butter and sugar until thoroughly combined about 3 minutes. Add eggs, one at a time, beating for one minute between additions. Beat in vanilla bean paste.
  2. Scrape down sides of bowl and add in flour, cream of tartar, baking soda and salt. Mix until just combined. Cover dough and refrigerate for at least 30 minutes.
  3. Preheat oven to 350 degrees. In small bowl mix together the cinnamon and sugar. Scoop dough by large tablespoons and roll in cinnamon sugar mixture. Place on parchment paper lined baking sheets, several inches apart, and bake for 13-15 minutes, until edges are slightly browned. For smaller cookies, bake 12-14 minutes.
  4. Allow cookies to set on cookie sheet about ten minutes before removing to wire rack to cool. Enjoy!

Notes

If you don't have vanilla bean paste, scrape the seeds out of one vanilla bean. Save the bean pod to make vanilla sugar!

Nutrition Information:

Yield:

60

Serving Size:

1 cookie

Amount Per Serving: Calories: 75 Total Fat: 3g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 14mg Sodium: 58mg Carbohydrates: 11g Fiber: 0g Sugar: 6g Protein: 1g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.
Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on March 8, 2012

Comments & Reviews

  1. I love cookies, and especially snickerdoodles. Have never used vanilla paste. Have never even bought it. sound delish andi

  2. nothing worse than having 2 batches of cookies lying around the kitchen (snicker, snicker). i have these on my list to make….i remember loving snickerdoodles as a kid and can’t wait to bring back that taste memory. it has been fun cooking with you this past month!
    christy

  3. Hi Aimee,
    Great review and great cookie, yum!
    Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Happy St. Patrick’s Day and Come Back Soon!
    Miz Helen

  4. Like you I read this book cover to cover and love it as well. Great review. Those snickerdoodles look so wonderful. It was nice baking along with you in the cook-off!

  5. I really need to get her cookbook – she was one of the first bloggers I followed when I started blogging over a year ago. I love her posts – she is hilarious 🙂

    These cookies look so yummy!

  6. I made these and they were fantastic! Thanks for sharing! I made another batch right away and froze it for later! I shared your post on my blog: https://iamproductivelyprocrastinating.wordpress.com/2015/11/20/adventures-in-procrasti-baking-the-cookie-edition/ Cheers!

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