Sugared Vanilla Cookies

Becky Luigart-Stayner

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.

Yield: 64 cookies (serving size: 1 cookie)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 53
  • Calories from fat: 31%
  • Fat: 1.8g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.6g
  • Carbohydrate: 8.4g
  • Fiber: 0.1g
  • Cholesterol: 5mg
  • Iron: 0.2mg
  • Sodium: 33mg
  • Calcium: 1mg

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

Preparation

  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.
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