Page Feedback

Enter Photo Contest

Sweet Vanilla Butter Cookies

A sweeter version of our classic cookie. If you cannot locate whole vanilla beans, increase the extract to 2 tablespoons. "


2½ cups unbleached, all-purpose flour
½ teaspoon salt
½ pound (2 sticks) unsalted butter, cubed and at room temperature
1½ cups confectioners’ sugar
1½ tablespoons pure vanilla extract
1 vanilla bean, seeds scraped*
1 large egg


Preheat oven to 350°F. Put the flour and salt into a small mixing bowl. Whisk to combine; reserve. In a large mixing bowl, combine the butter and the sugar. Using a Cuisinart® Hand or Stand Mixer fitted with the mixing beaters/paddle, mix until light and creamy. Add the vanilla, vanilla bean seeds (discard pod, or save for another use) and egg; mix until combined. Add the reserved dry ingredients and mix on low, until just combined. Fit the Cuisinart® Electric Cookie Press with desired disc, as instructed on page 2. Load the cookie dough to the MAX fill line. Press cookie dough out onto an ungreased/unlined baking pan, about 2 inches apart. Bake in the preheated oven for 12 to 15 minutes, or until lightly golden around the edges. Cool cookies before removing from pan.
*Using a small sharp knife cut the vanilla bean in half lengthwise and then scrape the seeds from inside the bean with the knife tip.

Back To Top


Makes about 110 medium-size cookies

Nutritional Information
Per Serving

Nutritional information per cookie: Calories 35 (44% from fat) • carb. 5g • pro. 0g • fat 2g • sat. fat 1g • chol. 6mg • sod. 12mg • calc. 1mg • fiber 0g

Version 3.5 now available for iOS, Android, and Kindle Fire!
Learn More