I never thought I’d hear myself say this, but I’m starting to become a vanilla girl through and through.
Who knows when this happened? I mean, it could be the ridiculous amount of love I have for a heaping bowl of Blue Bell Homemade Vanilla ice cream. It could be the fact that most store-bought chocolate cakes taste, well, sort of like cardboard.
I mean, I love me some chocolate – don’t get me wrong. But as much as I’ve turned into a vanilla girl, I think the blame probably lies in the fact that I’ve also become quite the chocolate snob. Dark and expensive tends to be my chocolate preference. Maybe a little bacon or sea salt when I’m feeling sassy, and just straight when…well, when a girl just needs some chocolate ifyouknowhatImean.
But back to vanilla. I love vanilla bean anything…that extra OOMPH! of vanilla flavor tends to really rev my engine. But I’ve never actually made anything with vanilla bean because quite honestly I can’t justify spending $12 per bean, which seems to be the going rate at the stores in Colorado. Enter the wonderful Christina who pretty much saved my life when she offered to send me some vanilla beans from her stash. Not only did she add some much-needed flavor to my baking life, she pretty much single-handedly made sure that I would FIND the justification in the $12 vanilla bean.
These cookies aren’t chocolate – no, they are clearly a buttery white cookie covered in cinnamon-sugar love and baked to perfection. But what you don’t see – what’s at the heart of these little babies – is a vanilla flavor so profound and deliciously speckled throughout them that I dare you to not let your inner vanilla-lover shine through. DARE!
- 1 cup butter at room temperature
- 1 1/3 cups granulated sugar, plus more for rolling (about another 1/3 cup)
- 2 eggs
- 1 tsp vanilla extract
- seeds from one vanilla bean (here’s a fantastic video on how to do so)
- 3 cups flour
- 1 tsp baking powder
- 1/2 tsp sea salt
- 2 tsp cinnamon
Preheat oven to 375 and line a baking sheet with parchment or a Silpat. Cream together the butter and 1 1/3 cups of sugar until light and fluffy, about 2 minutes. Add in the eggs and vanilla extract and mix well. Add the vanilla bean seeds and combine thoroughly so that vanilla love gets spread throughout the cookie. Add in the flour, baking powder, and salt and mix until all of the dry ingredients are incorporated. Scoop out the cookies by the tablespoonful and roll into balls. In a small bowl combine the remaining sugar and the cinnamon and roll the cookies in it. Place them about 2 inches apart on the baking sheet and bake at 375 for 10-12 minutes, or until the bottoms are golden and the cookies are puffed and delicious. Let cool for about 5 minutes before devouring.