I love Peeps. They are so cute but too sweet! The vanilla sugar cookies taste much better than Peeps and are made with Rodelle Vanilla Paste in addition to vanilla extract and vanilla sugar, so you get a triple threat of vanilla in each bite. I use the Wilton Peeps cookie cutters. The Royal Icing recipe is in the forthcoming post Spring Lemon Cookies.
5 cups King Arthur All Purpose Flour
1 1/2 cups Vanilla Sugar
1 teaspoon Coarse Salt
2 cups (4 sticks) Unsalted Butter, softened
2 Large Eggs
2 teaspoons Clear Vanilla Extract
1 tablespoon Vanilla Bean Paste (I use Rodelle Vanilla Paste)
Whisk together flour and salt; set aside.
Cream butter and vanilla sugar in a hand held mixer or stand mixer with paddle attachment on low; 1-2 minutes. Do not overmix.
Scrape sides of bowl with spatula and mix for 10 seconds.
Add eggs one at a time, mix until incorporated. Scrape sides of bowl and mix for 5 seconds.
Add milk, vanilla extract, and vanilla bean paste, and mix on low until incorporated; about 20-25 seconds.
|Purple and Yellow Peeps Cookies|
Roll dough into a ball, cover with plastic wrap and chill in fridge for 1-2 hours or overnight.
Take half of the dough leaving unused dough covered with plastic wrap in fridge until ready to use.
|Most of the ingredients for this recipe pictured here|
Heat oven to 350°F.
Use two sheets of parchment paper with dough in between and roll with rolling pin until desired thickness is reached.
Take cutters and make shapes. Repeat until you use all the dough.
Place onto baking sheets lined with parchment paper, and put in freezer for 15-20 minutes. The cookies hold their shape when you do this.
|Vanilla cookie dough; you can see the speckles from the vanilla bean paste|
Wait 2-3 minutes before transferring cookies on cooling racks to complete cooling.
Decorate once cookies have cooled completely.