Double Vanilla Drops

double-vanilla-drops
Photo by Philip Friedman; Styling: Michelle Gatton
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  • Makes about 30
  • Hands-On Time
  • Total Time

Heat oven to 350° F and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate, large bowl, beat the butter and sugar on medium-high speed until fluffy, 2 to 3 minutes. Add the eggs one at a time, followed by 2 teaspoons vanilla extract and the seeds from ½ vanilla bean. Reduce the speed to low and gradually add the flour mixture until just combined.

Roll the cookie dough into tablespoon-sized balls and place them on the prepared baking sheets with 2 inches of space between them. Bake until pale golden at the edges, about 12 minutes. Cool the cookies on the baking sheets for 2 minutes, then transfer them to a wire rack to cool completely.

Make the glaze: In a small bowl, whisk together the confectioners' sugar, milk, ½ teaspoon vanilla extract, and the seeds from 1 vanilla bean. The consistency should be thick but pourable (add a splash more milk, if necessary). Dip the top of each cookie into the glaze and let set, rounded side up, on a rack set over a piece of parchment paper.

Ingredients

  1. Check cups all-purpose flour
  2. Check ½ teaspoon baking powder
  3. Check ¼ teaspoon salt
  4. Check 1 cup unsalted butter, room temperature
  5. Check cup granulated sugar
  6. Check 2 eggs
  7. Check teaspoons pure vanilla extract
  8. Check vanilla bean, split and seeds scraped
  9. Check cup confectioners' sugar
  10. Check 2 tablespoons milk

Directions

  1. Heat oven to 350° F and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate, large bowl, beat the butter and sugar on medium-high speed until fluffy, 2 to 3 minutes. Add the eggs one at a time, followed by 2 teaspoons vanilla extract and the seeds from ½ vanilla bean. Reduce the speed to low and gradually add the flour mixture until just combined.
  2. Roll the cookie dough into tablespoon-sized balls and place them on the prepared baking sheets with 2 inches of space between them. Bake until pale golden at the edges, about 12 minutes. Cool the cookies on the baking sheets for 2 minutes, then transfer them to a wire rack to cool completely.
  3. Make the glaze: In a small bowl, whisk together the confectioners' sugar, milk, ½ teaspoon vanilla extract, and the seeds from 1 vanilla bean. The consistency should be thick but pourable (add a splash more milk, if necessary). Dip the top of each cookie into the glaze and let set, rounded side up, on a rack set over a piece of parchment paper.