These Vanilla Bean Butter Cookies are delicate, buttery, and melt-in-your-mouth soft with lightly crisp edges and a tender center.
Piped into classic swirls or rosettes, they bake up smooth, pale, and perfectly shaped—just like a bakery style butter cookie. Real vanilla bean paste gives them that rich, aromatic vanilla flavor with beautiful flecks throughout, while a touch of orange juice subtly brightens every bite.
These cookies come together quickly with simple pantry ingredients and bake in under 10 minutes, making them perfect for holiday cookie trays, afternoon coffee, or anytime you want an elegant, classic cookie that never goes out of style.
Why you’ll love this recipe!
What ingredients do I need?
- All purpose flour: Gives structure while keeping the cookies tender.
- Granulated sugar: Sweetens without overpowering the buttery flavor.
- Unsalted butter: The star of the cookie; softened butter ensures a smooth dough.
- Egg: Adds richness and helps bind the dough.
- Vanilla bean paste: Provides deep vanilla flavor and classic vanilla speckles.
- Orange juice: A subtle brightness that enhances the vanilla and butter.
- Whole milk: Helps create a smooth, pipeable dough.
- Salt: Balances sweetness and brings out flavor.
- Sprinkles: For fun!
Recipe Variations
- Chocolate Dipped Butter Cookies: Dip cooled cookies halfway into melted chocolate. Check out my How to Melt Chocolate guide.
- Sandwich Cookies: Create sandwiches with two cookies and fill the middle with with jam, chocolate ganache, or buttercream.
Pro Tips
- Beat the butter and sugar until very light and fluffy, this ensures a tender texture.
- Use room temperature ingredients for smooth, even mixing.
- Adjust milk slowly for the perfect pipeable consistency.
- Do not overbake; the cookies should stay pale with just set edges.
- A large star piping tip gives the best definition after baking.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Vanilla Extract: Can be used in place of vanilla bean paste, though flavor will be lighter.
- Dairy Free: Use plant based butter and dairy free milk.
- Gluten Free – Substitute a 1:1 gluten free flour blend; piping texture may vary slightly.
- No Citrus: Replace orange juice with additional milk if preferred.
Leftovers and Storage
- Store in an airtight container at room temperature for 5–6 days.
- Freeze baked cookies for up to 2 months.
- Freeze piped dough shapes solid on a tray, then store frozen and bake straight from frozen (add 1–2 minutes bake time).
But, I Still Have A Few Questions…
Can I make the dough ahead of time?
Yes, the dough can be made a few hours ahead and kept covered in the refrigerator. Let it soften slightly before piping.
Why are my butter cookies spreading?
Over softened butter or too much liquid can cause spreading. Chill the piped cookies briefly in the fridge if needed before baking.
Do these cookies need to brown?
No, these cookies should stay pale. Browning will result in a crispier texture.
Where can I find Vanilla Bean Paste?
Most grocery stores sell it now in the baking aisle, however you can also get my personal favorite here.
Can I freeze butter cookie dough?
Yes, piped dough can be frozen solid, then baked directly from frozen with 1–2 extra minutes added to bake time.
What piping tip works best for butter cookies?
A large open star, or French star, tip gives the best shape and definition.
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Vanilla Bean Butter Cookies
Ingredients
- 2 cups plus 1 tbsp all purpose flour
- 3/4 cup granulated sugar
- 1 cup unsalted butter softened
- 1 large egg
- 2 tsp vanilla bean paste
- 1 tbsp orange juice
- 1-1 1/2 tbsp whole milk start with 1 tbsp and if not pipeable, add ½ tbsp
- 3/4 tsp salt
- Sprinkles for decorating
Instructions
- In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until very light and fluffy, about 3–4 minutes.
- Mix in the egg, vanilla bean paste, orange juice, and milk until smooth and fully incorporated.
- Add the flour and salt and mix on low speed just until a soft, pipeable dough forms. If the dough feels too stiff to pipe, add 1/2 tbsp more milk.
- Transfer the dough to a piping bag fitted with a large star tip (open star or French star works best).
- Pipe swirls, rosettes, or S-shapes onto a parchment lined baking sheet, spacing them 1–2 inches apart. I make them small, around 1 ½ inch round cookies.
- Bake at 350°F for 9-10 minutes, until the edges are just set and the tops look matte. Do not brown the tops, these cookies stay pale.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.