St. Patrick’s Day Vanilla Bean Sugar Cookies

Directions

1. Combine the flour, baking powder, and salt in a medium bowl, and whisk them together until well blended. Then, set the mixture aside for later use.

2. In a large bowl, using either a handheld or stand mixer with a paddle attachment, whip together the butter and sugar on high speed for about a minute until well combined. Incorporate the vanilla bean seeds and continue beating until the mixture is creamy, which typically takes another 1-2 minutes. Add the egg and vanilla extract, then beat on high speed until fully combined, usually about 1 minute. Remember to scrape down the sides and bottom of the bowl as necessary to ensure thorough mixing.

3. Combine the dry ingredients with the wet ingredients and beat on low speed until thoroughly combined. The dough may appear slightly soft. If it seems excessively soft and sticky for rolling, incorporate an additional tablespoon of flour to achieve the desired consistency.

4. Split the dough into 2 equal parts. Position each portion on a lightly floured piece of parchment paper or silicone baking mat. Utilize a lightly floured rolling pin to flatten the dough to approximately 1/4-inch thickness. If the dough feels overly sticky, dust with more flour as needed. The rolled-out dough can take any form, as long as it remains uniformly 1/4-inch thick.

5. Gently sprinkle flour over one of the rolled-out doughs. Lay a piece of parchment paper over it to prevent sticking. Then, place the second rolled-out dough on top. Cover the stacked dough with plastic wrap or aluminum foil, and refrigerate for a minimum of 1-2 hours, or you can refrigerate it for up to 2 days.

6. After chilling, preheat the oven to 350°F (177°C). Prepare 2-3 large baking sheets by lining them with parchment paper or silicone baking mats. Delicately lift the top piece of dough from the refrigerator. If it adheres to the bottom, gently run your hand underneath to release it. Utilize a cookie cutter to create shapes from the dough. Roll out the remaining dough scraps and continue cutting until all dough is used. Repeat the process with the second piece of dough.

7. Place the cookies on baking sheets, ensuring they are spaced approximately 3 inches apart. Bake for 11-12 minutes or until the edges are lightly browned. If your oven tends to have hot spots, rotate the baking sheet halfway through the baking time for even cooking. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before decorating.

Buttercream Frosting

1. Using a handheld or stand mixer fitted with a paddle attachment, blend the butter and vanilla bean seeds together on medium speed until the butter achieves a creamy texture, typically about 2 minutes. Incorporate confectioners’ sugar, heavy cream, and vanilla extract into the mixture. Begin beating on low speed for 30 seconds, then increase to medium-high speed and beat for a full 2 minutes. Taste the frosting, and if it's overly sweet, add a pinch of salt. To color the frosting, divide it among 2-3 bowls, or as many as desired for different colors. Stir in 1-2 tiny drops of gel food coloring per bowl, adjusting as needed to achieve the desired hues.

Frost the cooled cookies

1. There are various ways to decorate the cookies: you can use a knife, icing spatula, or employ a piping bag with a piping tip. Sprinkle some decorations on top if you prefer. In the illustrated cookies, I filled a piping bag with dollops of both green and uncolored frosting, utilizing an Ateco 30 piping tip. Pipe heart shapes to represent the three leaves, and use a line for the stem.

2. The frosting does not harden or form a crust significantly. You can gently stack one frosted cookie on top of another, but anticipate some slight compression. For storage, keep frosted cookies covered at room temperature for up to 1 day or in the refrigerator for up to 1 week. Unfrosted cookies can be stored covered at room temperature for up to 5 days or in the refrigerator for up to 1 week.