Vanilla Bean Sugar Cookie Crinkles

Preparation

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.

Tips

• To remove seeds from a vanilla bean, cut the bean in half lengthwise. Run the blade of a knife across the inside of the bean, gathering seeds on the edge of the knife.
• No vanilla bean? No problem! Substitute 2 teaspoons vanilla extract for the 2 beans.
• For even baking, make sure cookies are the same shape and size.

Nutrition Information