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Learn how to make Homemade Vanilla Sugar, a simple mix of regular granulated sugar and vanilla beans. Use it in coffee or tea or use it as a replacement for regular sugar in vanilla-forward baked goods like sugar cookies and pound cake.
Vanilla sugar is just regular sugar infused with vanilla. You can buy it online and at specialty grocery stores, but if you use it often, it’s more affordable to just make it yourself.
While vanilla beans themselves can be expensive, you only need 1 bean for every 2 cups of vanilla sugar. You can use it in coffee and tea, too, and it makes a great gift for all the bakers in your life.
Use it as a 1:1 replacement for regular sugar in all your vanilla-forward recipes (recipes where other flavors don’t take over the vanilla) such as Easy Pound Cake, Christmas Sugar Cookies, Spritz Cookies, Pizzelle, and Hot Milk Cake.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Sugar: Granulated sugar works best for this recipe. I don’t recommend using powdered sugar. Sugars with larger crystals should be processed down to a finer consistency to better absorb the vanilla flavor. Brown sugar also works in this recipe, but the vanilla flavor will be muted due to the molasses in the brown sugar.
- Vanilla beans: There are two grades of vanilla beans: A and B. Buy the B! Grade A beans are more expensive and are primarily used for cooking and pastry making. Grade B beans yield the most flavor since they are specifically meant for extracting. I recommend these Tahitian vanilla beans or these Madagascar vanilla beans.
Step-by-step instructions
- In the bottom of a food processor, or in a medium bowl (to whisk by hand), add sugar. Using a sharp knife, cut vanilla bean in half lengthwise to split open. Scrape seeds and add to sugar.
- Pulse (or whisk) to just combine, about 10 to 15 pulses.
- Slice pods to fit the size of an airtight container. Add vanilla sugar, submerging the scraped pods. For best results, allow the sugar to blend for 2 weeks.
Recipe tips and variations
- Yield: This recipe makes about 2 cups of Vanilla Sugar (96 teaspoons, if you’re using it in your coffee).
- Storage: Store in an airtight container in a cool, dark place for up to 2 years. Shake as needed if clumps form.
- To use: 1 ½ teaspoon homemade vanilla sugar can be used in place of 1 teaspoon vanilla extract or 1 teaspoon of commercially-made vanilla sugar. Be mindful if the recipe also calls for granulated sugar and adjust as needed for sweetness.
Recipe FAQs
Vanilla sugar is just a combination of regular granulated sugar and vanilla, usually in the form of vanilla beans.
Regular granulated sugar will work in any recipe that calls for vanilla sugar. Just add some vanilla extract if needed, for the extra vanilla flavor.
Use vanilla sugar when you are looking for a deeper, more subtle vanilla infusion in your drinks or baked goods.
Store vanilla sugar in a cool, dark place for up to 2 years.
Put your vanilla sugar to work
Cake Recipes
Easy Pound Cake
Cake Recipes
Hot Milk Cake
Cookie Recipes
Pizzelle
Cookie Recipes
Spritz Cookies
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Homemade Vanilla Sugar
Ingredients
- 2 cups granulated sugar
- 1 vanilla bean (5 to 7-inches long) see note 1
Instructions
- In the bottom of a food processor, or in a medium bowl (to whisk by hand), add sugar.
- Using a sharp knife, cut vanilla bean in half lengthwise to split open. Scrape seeds and add to sugar. Pulse (or whisk) to just combine, about 10 to 15 pulses.
- Slice pods to fit the size of an airtight container. Add vanilla sugar, submerging the scraped pods. For best results, allow the sugar to blend for 2 weeks.
Notes
- Sugar: Granulated sugar works best for this recipe. I don’t recommend using powdered sugar. Sugars with larger crystals should be processed down to a finer consistency to better absorb the vanilla flavor. Brown sugar also works in this recipe, but the vanilla flavor will be muted due to the molasses in the brown sugar.
- Vanilla beans: There are two grades of vanilla beans: A and B. Buy the B! Grade A beans are more expensive and are primarily used for cooking and pastry making. Grade B beans yield the most flavor since they are specifically meant for extracting. I recommend these Tahitian vanilla beans or these Madagascar vanilla beans.
- Yield: This recipe makes about 2 cups of Vanilla Sugar (96 teaspoons, if you’re using it in your coffee).
- Storage: Store in an airtight container in a cool, dark place for up to 2 years. Shake as needed if clumps form.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
