Vanilla Bean Sugar Cookies

Another fabulous recipe from the fabulous Peabody! I did not have Tahitian vanilla beans, as the original recipe called for- but had some leftover domestic vanilla beans. This is the perfect sugar cookie- a little crispy around the edges and soft in the middle.

Vanilla Bean Sugar Cookies

1 ¼ cups unsalted butter, at room temperature
1 ¼ cups granulated sugar
3 Tahitian vanilla beans, split and seeds scraped out (I used domestic vanilla beans)
1 egg
½ tsp cream of tartar
3 cups all-purpose flour
¼ tsp salt
coarse sugar for decoration

In an electric mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy, about 3 minutes.
Add in the vanilla bean seeds and beat for another 30 seconds.
Add in egg and beat until thoroughly incorporated. Scrape down the sides of the bowl and beat for another 30 seconds.
Sift together flour, cream of tartar and salt. With the mixer on low speed, add the flour mixture to the butter mixture. Mix until incorporated.
Roll dough into 1-inch balls and place on greased cookie sheet. Using the bottom of a drinking glass(you may want to grease it to avoid sticking) press down to make cookie flat. Sprinkle with coarse sugar.
Bake at 350F for 8-9 minutes. Let cool on pan for 5 minutes and them move to wire rack to completely cool.

Adapted from Caprial’s Desserts by Caprial Pence