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Vanilla Sugar Crinkle Cookies
Nothing’s better than a classic sugar cookie. Except maybe a sugar cookie dipped in powdered sugar with wonderful crunchy “crinkles”. The buttery goodness and the real vanilla make these cookies heavenly. The distinctive “crinkle” is produced from the combination of baking powder and baking soda.
Did you know that crinkle cookies “crinkle” and spread better if the dough is at room temperature? If the dough is cold it takes more time for the butter to melt. As a result, the dough will set before the butter is melted and the cookie has spread out and “crinkled”. Good news for us since we can save the time of sending them for a stay in the refrigerator.
Rolling the cookie dough in the sanding sugar or granulated sugar helps it “crinkle” by absorbing moisture and dissolving early in the oven. Later it re-crystalizes and pulls even more moisture from the top of the cookie.
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- 3 cups (12.75 ounces or 360 grams) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- 1 cup butter softened
- 2 vanilla beans cut half lengthwise, seeds scraped out
- 2 large eggs
- 1 ½ cup sanding sugar or granulated sugar
- 1 ½ cups powdered sugar
Pre-heat oven to 325°Line several baking sheets with parchment paper and set aside.
In a small bowl, mix flour, baking powder, baking soda and salt; set aside.
In large bowl, beat granulated sugar, softened butter and vanilla bean seeds with an electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Add in eggs, one at a time, beating just until smooth. On low speed, beat flour mixture into sugar mixture until well blended. Cover and let dough stand at room temperature 10 minutes.
Shape dough into approximately 60 (1 1/4-inch) balls. In one small bowl, place 1 1/2 cups sanding sugar or granulated sugar and in a second small bowl place 1 1/2 cups powdered sugar. Roll each cookie first in the sanding sugar or granulated sugar, then in the powdered sugar. Place on the prepared cookie sheets approximately 2 inches apart.
Bake 12 to 14 minutes or until edges are until light brown. Cool 2 minutes then remove from cookie sheet to cooling rack. After completely cooled, at least 15 minutes, sprinkle with additional powdered sugar.
Can be made in advance and stored, layered between wax paper in an airtight container, up to 3 days at room temperature and up to 3 months in the freezer.
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