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Sugared Vanilla Cookies

Becky Luigart-Stayner
Yield 64 cookies (serving size: 1 cookie)
Use any color of sugar sprinkles--or combination of colors--you like. After freezing the dough, let it thaw for a few minutes before rolling in sugar. Then slice and bake as directed.

Ingredients

  • 2 1/2 cups all-purpose flour (about 11 1/4 ounces)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 10 tablespoon butter, softened
  • 2 teaspoons vanilla extract
  • 2 large egg whites
  • Cooking spray
  • 1/2 cup red and green sugar sprinkles

Nutrition Information

  • calories 53
  • caloriesfromfat 31 %
  • fat 1.8 g
  • satfat 0.9 g
  • monofat 0.7 g
  • polyfat 0.1 g
  • protein 0.6 g
  • carbohydrate 8.4 g
  • fiber 0.1 g
  • cholesterol 5 mg
  • iron 0.2 mg
  • sodium 33 mg
  • calcium 1 mg

How to Make It

  1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring well with a whisk.

  2. Place granulated sugar and butter in a large bowl; beat with a mixer at medium-high speed until light and fluffy (about 1 minute). Add vanilla and egg whites, beating until well blended. Beating at low speed, gradually add flour mixture, beating just until a soft dough forms. Divide dough into 2 equal portions. Place each portion on plastic wrap; shape each portion into an 8-inch log. Wrap logs in plastic wrap; freeze at least 2 hours or until very firm.

  3. Preheat oven to 375°.

  4. Working with one dough log at a time, lightly coat each log with cooking spray. Roll each dough log in sugar sprinkles, pressing gently to adhere. Cut each dough log into 32 (1/4-inch-thick) slices; place 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 10 minutes or until set. Remove from pans; cool completely on wire racks.