Vanilla Bean Icebox Butter Cookies are a crowd-pleasing and easy Christmas cookie to add to your holiday baking or any cookie exchange or tray.
A delicious, melt-in-your-mouth cookie perfect for making ahead and having ready in either the refrigerator or freezer. Slice and bake up in just minutes.
I love to roll the cookies in toasted chopped nuts or festive sprinkles and colored sugar.
Vanilla Bean Icebox Butter Cookies
1 cup butter, softened
1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
2 vanilla beans (or 1 tablespoon vanilla extract)
2 large eggs
3 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Beat butter, sugar, and brown sugar until fluffy. Split vanilla beans lengthwise with sharp knife. Scrape seeds from vanilla beans; add to butter mixture.first 4 ingredients at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Add eggs, 1 at a time, beating just until blended after each addition.
Stir together flour, baking soda and salt, and gradually add to butter mixture, beating just until blended.
Shape dough into 4 logs (about 2 inches in diameter); wrap each log in plastic wrap. Chill 8 hours to 3 days.
Preheat oven to 350°. Cut each log into 1/4-inch-thick slices; place on parchment paper-lined baking sheets. Bake 8 to 12 minutes or until lightly browned. Remove from baking sheets to wire racks, and cool completely (about 20 minutes).