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Vanilla sugar is so easy to make at home and used in many German baking recipes. It also makes a delicious homemade Christmas gift!

A small bowl filled with vanilla sugar on a pink plate with a spoon and vanilla bean next to it.

Vanilla Sugar is an important ingredient in German and European baking! Did you know that vanilla extract is really difficult to get in Germany, and all traditional recipes call for vanilla sugar? For example, my German Apple Cake or Linzer cookies.

But it’s so easy to make yourself and it also makes a great gift! You can use it in recipes for cookies, cakes, and other baked goods to replace vanilla extract. But also in your coffee or in homemade whipped cream, it gives it a lovely vanilla flavor.

Reasons you’ll love this recipe

  • Making “Vanillezucker” yourself is much cheaper than store-bought, and you can use it for any recipe that calls for vanilla
  • It’s very easy to make with just two simple ingredients
  • Vanilla-infused sugar makes the perfect gift for any baker, filled into a cute glass jar with a pretty label

Ingredient notes

Here is an overview of the ingredients youโ€™ll need for this recipe. Scroll down to the recipe card at the bottom for quantities.

Ingredients for vanilla sugar.
  • Sugar – White, granulated sugar works best. Brown sugar would overpower the vanilla flavor.
  • Vanilla Bean – You also need a fresh vanilla bean pod, I usually use Grade A. The best way to make vanilla sugar is by using a fresh vanilla pod and the seeds. You’ll get the best flavor and texture for easy sprinkling. The sugar will also have little flecks of vanilla.

Types of Vanilla Beans

Grade A vanilla beans, also called โ€˜gourmetโ€™ or โ€˜primeโ€™ vanilla beans, have a higher moisture grade than other vanilla beans. This means the flavor is more diluted, but it transfers faster. They look oily and plump.

Grade B vanilla beans are also referred to as extraction grade. These pods are usually used to make vanilla extract and are skinny and dry to the touch. They have a highly concentrated vanilla flavor, but it takes much longer to transfer.

Madagascar vanilla beans (also called Bourbon) have a traditional, full-bodied vanilla flavor. Tahitian vanilla pods have a fruity flavor profile with a more delicate vanilla note.

How to make this recipe 

Detailed measurements and instructions can be found at the bottom of the page on the printable recipe card.

Steps for making vanilla sugar.
  1. Prep: Start by cutting the vanilla bean lengthwise in half with a sharp knife. Then scrape out the seeds. You will use both the scraped-out vanilla bean and the seeds.
  2. Combine: Fill the sugar into a large enough storage jar, then add the vanilla seeds. Close the jar and give it a good shake.
  3. Add: Slice the scraped-out vanilla bean in half and add it to the jar, burying it in the sugar.
  4. Wait: Let the sugar sit for about 1 week at room temperature, then it is ready to be used in all your baking.

Expert tips for success

  • The vanilla sugar will get more and more flavorful the longer it sits. You can use it right away, but I recommend waiting at least 1 week for the best flavor.
  • You can use any airtight container. I prefer a glass jar. Mine are from IKEA, but Mason jars also work perfectly. Make the recipe right in the container, no need to use an extra bowl.
  • You can leave the vanilla bean in the sugar. No need to remove it, it will continue to infuse the sugar with vanilla flavor.
  • The sugar keeps for at least 1 year if you store it in a dark place.
  • The sugar might get hard and clumpy over time, but just shake the jar or stir with a spoon.
  • If you have a spice grinder, you can grind the vanilla bean after it has dried out and add it back to the jar. The whole vanilla bean is edible.
  • You can easily double or triple this recipe and use a bigger jar or individual jars. I recommend making individual portions instead of using a big bowl.
  • You can also use a sugar alternative like monk fruit sugar in this recipe.
A large jar filled with vanilla sugar.

Recipe FAQs

Can you make vanilla sugar with vanilla extract or vanilla paste?

No, I don’t recommend using vanilla extract (or paste). Using vanilla extract would add too much moisture to the sugar and make it clumpy. It also makes the sugar brown. But in many recipes, you can substitute vanilla sugar with some vanilla extract.ย 

Can you use vanilla extract instead of vanilla sugar?

If you only have vanilla extract on hand, use 1 tsp vanilla extract for every teaspoon of vanilla sugar the recipe calls for and reduce the liquid by the same amount. This doesn’t work in every recipe because it also adds sweetness.

Can I make this in a food processor?

If you have a food processor, you can also pulse the sugar and the vanilla bean seeds a few times. This makes the sugar more flavorful in less time, perfect if you want to use it right away, but it also makes it harder to sprinkle.

What is vanilla sugar?

Vanilla sugar is white sugar that is flavored with vanilla. You can buy it in little packets in every grocery store in Germany or specialty food stores in the US and Canada. Make sure to get real the one made with real vanilla called Vanille Zucker because there is also a cheaper version made with artificial vanilla called Vanillin Zucker (see image below).

Two packages of store-bought vanilla sugar on a white plate.

Substitute Vanilla Extract

You can use this vanilla-flavored sugar in so many baking and cooking recipes instead of vanilla extract or fresh vanilla beans.

In recipes that call for vanilla extract, 1 tsp of vanilla extract can be replaced with 1 1/2 tsp of homemade vanilla sugar. You might have to add an extra teaspoon of liquid per teaspoon of vanilla extract, depending on the recipe.

A closed jar filled with sugar and vanilla beans.

What to make with it

You can use vanilla sugar in any dessert that calls for vanilla extract. You can also use it to replace part of the sugar in any sweet recipe. This gives your baked goods, sugar cookies, pies, pancakes, waffles, or puddings a touch of sweet vanilla flavor.

It also tastes delicious in coffee, hot chocolate, and other warm drinks. We also love to sprinkle it over oatmeal, pancakes, or fruit. My Dutch baby pancake recipe is even more delicious with a sprinkle of sugar on top.

You can also make your own sugar scrub with this homemade flavored sugar. It makes a great gift!

More German Recipes to Try

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5 from 1 vote

Vanilla Sugar

Vanilla sugar is so easy to make at home and used in many German baking recipes. It also makes a delicious homemade Christmas gift!
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 1 cup

Ingredients 

  • 1 cup granulated sugar
  • 1 vanilla bean

Instructions 

  • Fill the sugar into a glass jar with an airtight lid.
  • Cut vanilla bean in half and scrape out vanilla seeds with a knife. Add seeds to the sugar, close the jar and give it a good shake.
  • Cut the scraped-out vanilla bean in half and add it to the jar, burying it in the sugar.
  • Let the jar sit at room temperature for 1 week, then it is ready to be used.

Notes

  • The vanilla sugar will get more and more flavorful the longer it sits. You can use it right away, but I recommend waiting at least 1 week for the best flavor.
  • You can use any airtight container. I prefer a glass jar. Mine are from IKEA, but Mason jars also work perfectly. Make the recipe right in the container, no need to use an extra bowl.
  • You can leave the vanilla bean in the sugar. No need to remove it, it will continue to infuse the sugar with vanilla flavor.
  • The sugar keeps for at least 1 year if you store it in a dark place.
  • The sugar might get hard and clumpy over time, but just shake the jar or stir with a spoon.
  • If you have a spice grinder, you can grind the vanilla bean after it has dried out and add it back to the jar. The whole vanilla bean is edible.
  • You can easily double or triple this recipe and use a bigger jar or individual jars. I recommend making individual portions instead of using a big bowl.
  • You can also use a sugar alternative like monk fruit sugar in this recipe.

Nutrition

Calories: 782kcal | Carbohydrates: 200g | Fat: 1g | Sodium: 2mg | Potassium: 4mg | Sugar: 200g | Calcium: 2mg | Iron: 0.1mg
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About Julia Foerster

Hi, I'm Julia! Born in Germany, I call Canada now my home and love to share my favorite dishes with you! Here you'll find hundreds of recipes, all made from scratch, with lots of tips and detailed step-by-step instructions.

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