VANILLA CRINKLE COOKIES RECIPE RECIPES

Steps:

• Heat oven to 325°F. In small bowl, mix flour, baking powder, baking soda and salt; set aside.
• 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.
• 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.
• 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.

Steps:

• Pre-heat oven to 325°Line several baking sheets with parchment paper and set aside.
• In a small bowl, mix flour, baking powder, baking soda and salt; set aside.
• In large bowl, beat granulated sugar, softened butter and vanilla bean seeds with an electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Add in eggs, one at a time, beating 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.
• Shape dough into approximately 60 (1 1/4-inch) balls. In one small bowl, place 1 1/2 cups sanding sugar or granulated sugar and in a second small bowl place 1 1/2 cups powdered sugar. Roll each cookie first in the sanding sugar or granulated sugar, then in the powdered sugar. Place on the prepared cookie sheets approximately 2 inches apart.
• Bake 12 to 14 minutes or until edges are until light brown. Cool 2 minutes then remove from cookie sheet to cooling rack. After completely cooled, at least 15 minutes, sprinkle with additional powdered sugar.
• MAKE AHEAD NOTE: