Vanilla Bean Sugar Cookie Crinkles Recipes

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VANILLA BEAN SUGAR COOKIE CRINKLES



Vanilla Bean Sugar Cookie Crinkles image

Sugar cookie crinkles? Oh yes we did. Two of our favorite Christmas cookies come together in this sweet and simple treat, made special with real vanilla beans.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 60

Number Of Ingredients 10

3 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 cup butter, softened
2 vanilla beans, cut in half lengthwise, scraped
2 eggs
1 cup powdered sugar
Additional powdered sugar for sprinkling, if desired

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.

Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 7 g, TransFat 0 g

VANILLA BEAN SPRITZ COOKIES



Vanilla Bean Spritz Cookies image

Delicate, buttery and festooned with colored sugar or sprinkles, spritz cookies are a holiday staple. You can make excellent ones without any special items like the vanilla bean paste and cultured butter called for here. But those ingredients will make your cookies even more delicious. You can leave them tasting purely of vanilla, or add another optional flavoring, such as citrus zest, cinnamon or cardamom, or almond extract. These fragile cookies don't ship well on their own, but you can increase their stability by turning them into sandwich cookies, filled with chocolate, Nutella, or thick jam.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 1h

Yield 4 dozen cookies

Number Of Ingredients 9

1 cup/225 grams unsalted butter (2 sticks), preferably cultured, softened
1/2 cup/100 grams granulated sugar
1/4 cup/55 grams light brown sugar
1 large egg, at room temperature
2 teaspoons vanilla bean paste (or use 1 tablespoon vanilla extract)
1 teaspoon grated lemon zest or orange zest, 1/4 teaspoon ground cinnamon or cardamom, or 1/2 teaspoon almond extract (optional)
2 1/4 cups/290 grams all-purpose flour
1/2 teaspoon fine sea salt
Decorative sugar, for sprinkling

Steps:

  • Heat oven to 350 degrees. Using an electric mixer fitted with the paddle attachment or a handheld electric mixer, beat butter and sugars on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, vanilla and the zest, spices or almond extract (if using), and mix until well combined and smooth.
  • Reduce speed to low, and gradually add flour and salt until just incorporated.
  • Load dough into a cookie press. Following the directions that came with your cookie press (models can vary), push the dough onto ungreased baking sheets, leaving about 1 inch between cookies. Sprinkle cookies with decorative sugar.
  • Bake until firm to touch and golden brown at edges, about 12 to 17 minutes. Transfer cookies onto a wire rack to cool completely.

VANILLA-BEAN SUGAR COOKIES



Vanilla-Bean Sugar Cookies image

Categories     Cookies     Mixer     Dessert     Bake     Christmas     Back to School     Chill     Potluck     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 36 cookies

Number Of Ingredients 9

6 tablespoons unsalted butter, softened
2 tablespoons cold vegetable shortening
1 cup sugar
2 vanilla beans
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Steps:

  • In a bowl with an electric mixer beat together butter, shortening, and 3/4 cup sugar until light and fluffy. With a knife halve vanilla beans lengthwise. Scrape seeds into butter mixture and beat in egg and vanilla extract until combined well. Sift flour, baking powder, and salt into mixture and beat until just combined.
  • On a large sheet of wax paper form dough into a 10- by 2-inch log and roll up in wax paper. Chill dough until firm, at least 4 hours. Dough keeps up to 3 days wrapped in wax paper and foil.
  • Preheat oven to 375°F.
  • Put remaining 1/4 cup sugar on a platter. Remove wax paper and roll log in sugar (not all sugar will adhere to log). Cut log crosswise into 1/4-inch-thick slices and dip cut sides of slices in sugar on platter. Arrange cookies 1/2 inch apart on ungreased baking sheets and bake in batches in middle of oven 10 to 12 minutes, or until edges are pale golden. With a metal spatula transfer cookies to a rack to cool. Cookies may be made 2 days ahead (see note, above) and kept between sheets of wax paper in an airtight container.

CRINKLES



Crinkles image

Dough needs to be refrigerated overnight.

Provided by J. Stewart

Categories     Desserts     Cookies

Yield 24

Number Of Ingredients 9

4 (1 ounce) squares unsweetened chocolate
2 cups white sugar
2 teaspoons vanilla extract
2 teaspoons baking powder
1 cup confectioners' sugar
½ teaspoon salt
2 cups all-purpose flour
4 eggs
½ cup vegetable oil

Steps:

  • Melt chocolate over low heat. Remove from heat and add cooking oil and granulated sugar.
  • Add one egg at a time, mixing well.
  • Add vanilla, flour, baking powder and salt; mixing well after each additional ingredient.
  • Chill for several hours or overnight.
  • Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets.
  • Roll dough into balls about 1/2 inch in diameter. Roll balls in powdered sugar. Place about 2 inches apart on cookie sheets. Bake 10 to 12 minutes.

Nutrition Facts : Calories 198.9 calories, Carbohydrate 31.2 g, Cholesterol 31 mg, Fat 8 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 2.4 g, Sodium 102.2 mg, Sugar 21.7 g

VANILLA-BEAN SUGAR COOKIES



Vanilla-Bean Sugar Cookies image

Instead of icing this season's sugar cookies, we stamped out circles and edged them in two sizes of sanding sugar for full, colorful coverage. But here's a handy shortcut: Shape the dough into a log, coat it in sugar, and then chill, slice, and bake. Either way you play it, these will be a reliable hit at the cookie swap.

Provided by Sarah Carey

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h35m

Yield Makes about 4 dozen

Number Of Ingredients 7

1 stick plus 2 tablespoons unsalted butter, room temperature
1/2 cup granulated sugar
1/2 teaspoon kosher salt
1 large egg, separated
1 1/2 teaspoons pure vanilla paste, or 1/2 vanilla bean, split and seeds scraped
1 1/4 cups unbleached all-purpose flour
Gold and pink sanding sugar (preferably a combination of fine and coarse)

Steps:

  • In a stand mixer fitted with paddle attachment, beat butter with granulated sugar and salt on medium speed until light and fluffy, about 2 minutes. Add egg yolk and vanilla; beat to combine. Add flour and beat until a soft dough forms, about 30 seconds. Divide in half; place each half between two sheets of floured parchment and roll out to 1/4-inch thickness. Refrigerate 15 minutes.
  • Preheat oven to 325°F. Using a cookie cutter, cut dough into 1 1/4-inch rounds. Gather scraps and reroll; refrigerate 15 minutes and cut more rounds. Refrigerate rounds 20 minutes. Brush edges of cookies with egg white; roll in sanding sugar to coat. Arrange on parchment-lined baking sheets, 1 inch apart. (If dough is softening, return to refrigerator 10 minutes.)
  • Bake, rotating halfway through, until cookies are just golden on bottoms, 15 to 18 minutes. Let cool completely on pans on wire racks. Cookies can be stored in an airtight container at room temperature up to 1 week.

TRIPLE VANILLA BEAN COOKIES



Triple Vanilla Bean Cookies image

For vanilla lovers! This festive, very easy recipe uses a vanilla cake mix a take off of Recipe #77465 and home made vanilla bourbon extract Recipe #200097 , I have one posted as do others here on zaar. But by all means use the best real extract you have. If you look closely at the picture you'll see the flecks of seeds from the vanilla.

Provided by Rita1652

Categories     Drop Cookies

Time 20m

Yield 4 dozen cookies, 20 serving(s)

Number Of Ingredients 7

1 (18 ounce) package vanilla cake mix
2 large eggs
1/2 cup shortening
1 teaspoon vanilla extract
10 ounces vanilla chips, Nestle swirled holiday morsels
1 cup powdered sugar
1/2 teaspoon vanilla extract, Bourbon Vanilla

Steps:

  • Cookies:.
  • Mix the first 4 ingredients together.
  • Blend in morsels.
  • Chill for 1 hour.
  • Shape in 1" balls.
  • Place on parchment lined baking sheet.
  • Bake 10-12 minutes at 375°F.
  • Cool on a wire rack.
  • Icing:.
  • Mix sugar and vanilla extract, slowly adding water to make a smooth creamy consistency. Drizzle over cooled cookies and let harden. Enjoy!

Nutrition Facts : Calories 263.5, Fat 13.1, SaturatedFat 4.6, Cholesterol 23.6, Sodium 187.5, Carbohydrate 34.4, Fiber 0.3, Sugar 25.4, Protein 2.6

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