Vanilla Sugar Cookie Crinkles
Vanilla Sugar Cookie Crinkles
Prep Time
25 mins
Cook Time
12 mins
Total Time
37 mins
Course: Dessert
Servings: 60 cookies
Author: Betsy Edwards
  • 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
  1. Pre-heat oven to 325°Line several baking sheets with parchment paper and set aside.
  2. In a small bowl, mix flour, baking powder, baking soda and salt; set aside.

  3. 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.
  4. 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.

  5. 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.
  1. 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.