Vanilla Bean Sugar Cookie Crinkles

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 3 cups Gold medal all-purpose flour
  • 1 1/2 cups Granulated sugar
  • 1 cup Powdered sugar
  • 1 Powdered sugar
  • 1/2 tsp Salt
  • 2 Vanilla beans

• Dairy

  • 1 cup Butter

Found on bettycrocker.com

Description

Ingredients

• 3 cups Gold Medal™ all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1 cup butter, softened
• 2 vanilla beans, cut in half lengthwise, scraped
• 2 eggs
• 1 cup powdered sugar
• Additional powdered sugar for sprinkling, if desired

Directions

• 1 Heat oven to 325°F. In small bowl, mix flour, baking powder, baking soda and salt; set aside.
• 2 In large bowl, beat granulated sugar, softened butter and seeds from 2 vanilla beans with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in eggs, one at a time, 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.
• 3 Shape dough into 60 (1 1/4-inch) balls. In small bowl, place 1 cup powdered sugar. Roll each cookie in powdered sugar; shake off excess. Place on ungreased cookie sheets 2 inches apart.
• 4 Bake 12 to 14 minutes or until edges are until light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, at least 15 minutes. Sprinkle with additional powdered sugar. Store in airtight container at room temperature.

Nutrition