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Spiced Vanilla Cookies

Photo: Randy Mayor; Styling: Cindy Barr, Jan Gautro
Yield 44 cookies (serving size: 2 cookies)
In step 2, you'll get best results if you keep dough portions chilled and work on only one portion at a time.

Ingredients

  • 10.1 ounces all-purpose flour (about 2 1/4 cups)
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon grated nutmeg
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 3 tablespoons butter, softened
  • 2 tablespoons canola oil
  • 1/4 cup light-colored corn syrup
  • 1 tablespoon vanilla extract
  • 1 large egg white

Nutrition Information

  • calories 98
  • caloriesfromfat 27 %
  • fat 2.9 g
  • satfat 1.1 g
  • monofat 1.2 g
  • polyfat 0.4 g
  • protein 1.4 g
  • carbohydrate 16.4 g
  • fiber 0.5 g
  • cholesterol 4 mg
  • iron 0.7 mg
  • sodium 57 mg
  • calcium 5 mg

How to Make It

  1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, nutmeg, baking soda, and salt in a medium bowl, stirring with a whisk. Combine sugar, butter, and oil in a large bowl; beat with a mixer at medium speed until smooth. Add syrup, vanilla, and egg white to sugar mixture, beating until well blended. Gradually add flour mixture to sugar mixture; beat at low speed just until combined. Divide dough in half; roll each half into a ball. Cover with plastic wrap; chill 1 hour.

  2. Working with 1 portion at a time, gently press dough into a 4-inch square on heavy-duty plastic wrap. Cover with additional plastic wrap. Roll dough, still covered, to a 1/16-inch thickness. Repeat procedure with the remaining dough; freeze 30 minutes.

  3. Preheat oven to 375°.

  4. Working with 1 portion at a time, remove top sheet of plastic wrap. Turn dough over; remove remaining plastic wrap. Cut with a 2-inch round cutter into 22 cookies; place cookies 2 inches apart on a baking sheet lined with parchment paper. Repeat procedure with remaining dough portion. Bake at 375° for 8 minutes or until lightly browned. Cool on pans 5 minutes. Remove from pans; cool on wire racks. Repeat procedure with remaining dough.