This heavenly vanilla sugar cookie recipe is ultra-light, with sugar crystals, crispy around the edges and uses De Nigris White Wine Vinegar.
Ingredients for 10 People
- 1 cup unsalted butter, softened
- 3/4 cup white sugar
- 1 tbsp De Nigris White Wine Vinegar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- Colored-sugar toppings, to preference
For the recipe
In a large bowl, stir together the butter and sugar until light and fluffy. Beat in the De Nigris White Wine Vinegar and vanilla extract.
In another bowl combine the flour and baking soda. Incorporate this into the creamed sugar mixture and mix well.
Scoop out a tablespoon of dough for each cookie, roll it into a ball and flatten into 1/4 inch thickness; sprinkle with colored sugar and place 2 inches apart
Bake in an oven preheated at 350F/180C, in a greased pan for 15-20 minutes or until the edges are lightly browned. Transfer the pan to a wire rack and let the cookies cool down for 2-3 minutes before removing it from the pan. Store it in air-tight containers once it’s cooled completely.