Giant Glazed Fruity Pebbles Cookies
These soft, melt-in-your-mouth vanilla bean sugar cookies are elevated with real vanilla bean seeds and a rich, creamy buttercream frosting. Perfect for holiday cut-outs or everyday treats.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 42 minutes
- Yield: 24 cookies
- Cuisine: American
Ingredients
All-purpose flour – 2 1/4 cups (281g)
Baking powder – 1/2 teaspoon
Salt – 1/4 teaspoon
Unsalted butter, softened – 3/4 cup (170g)
Granulated sugar – 3/4 cup (150g)
Vanilla bean – 1 whole, seeds scraped
Large egg, room temperature – 1
Pure vanilla extract – 2 teaspoons
Buttercream: Unsalted butter, softened – 3/4 cup (170g)
Buttercream: Vanilla bean – 1/2 bean, seeds scraped
Buttercream: Confectioners’ sugar, sifted – 3 cups (360g)
Buttercream: Heavy cream – 3 Tablespoons (45ml)
Buttercream: Pure vanilla extract – 1 1/2 teaspoons
Buttercream: Salt – to taste
Instructions
Whisk flour, baking powder, and salt in a medium bowl.
Cream butter and sugar on high speed for 3 minutes. Add vanilla bean seeds and beat until creamy.
Add egg and vanilla extract; beat on high for 1 minute.
Mix dry ingredients into wet on low speed until just combined.
Divide dough and roll out to 1/4-inch thickness between floured parchment paper.
Refrigerate rolled dough for at least 1-2 hours.
Preheat oven to 350°F (177°C). Cut dough into shapes and place 3 inches apart on lined sheets.
Bake for 11-12 minutes until edges are very lightly browned. Cool completely.
Make buttercream by beating butter and vanilla seeds, then adding sugar, cream, and extract.
Frost cooled cookies and decorate as desired.
Notes
• To freeze: Place baked cookies in an airtight container for up to 3 months.
• Vanilla Paste: You can substitute 1 tablespoon of vanilla bean paste for the whole bean and extract.
• Room Temp: Ensure butter is cool to the touch, not oily, for the best cookie texture.