These Vanilla Snaps were so enjoyable to bake and bite into with sips of good tea,that I just had to share them for the Great Food Blogger Cookie Swap 2012. This was the second year that I signed up for this cookie exchange event organized by food bloggers Julie of The Little Kitchen and Lindsay and Taylor of Love and Olive Oil.
Nothing excites me more than a cookie swap. I don’t hesitate to be the first to sign on. What made this event even more special for me was that it was a fundraising event for Cookies for Kids’ Cancer, a cause that’s very dear to my heart.
The Great Food Bloggers Cookie Swap organizers matched me with 3 food bloggers and I sent them these Vanilla Sugar Snaps, a recipe which used several layers of vanilla, an ingredient I love to use. In an effort to help out all food blogger participants, OXO sent us this splendid cookie spatula. As a generous gesture, OXO committed to match all donations made to Cookies for Kids Cancer. With everyone doing their part, this cookie swap was turning out to be a spectacular fundraiser.
If you’re looking for a cookie recipe that’s easy to multiply in large quantities, without losing the delightful flavors, then this is the one. It was quick to mix and once I had the dough ready, rolled the little rounds in colored sugar sprinkles of red and green. As soon as it came out of the oven, the buttery vanilla aromas were intoxicating. When I tested these Vanilla Sugar Snaps on my family, everyone around the dinner table agreed “These are the best tasting vanilla cookies you’ve ever made, Mom!”
That definitely convinced me these were cookie swap-worthy! I packed up a dozen for each recipient and off they went in the mail to 3 food bloggers on my list! What an awesome holiday tradition that never fails to excite me!
This was a Food Blogger Cookie Swap, so in exchange I received the most amazing cookies from three great food bloggers. Here’s what I got in the mail :
Molasses Cookies from Erin of @thespiffycookie
Cherry Limeade Cookies from Julie of @ROJRunning
Holiday Butter Rings in a pretty cookie jar from Christina of @Mele_Cotte
These Vanilla Sugar Snaps with colored sugar sprinkles were some of the easiest cookies I have baked in years. I was kitchen testing some new cookie recipes for the holidays when the call for sign-ups came from the organizers of the Great Food Bloggers Cookie Swap 2012. I did not hesitate to sign up for this fundraising event to benefit Cookies for Kids’ Cancer. Many thanks to OXO for the cute cookie spatula they sent which made baking easier. These cookies were easy, affordable and came out of the oven light, fragrant and very vanilla-licious. This Vanilla Snaps recipe was inspired by the original in “Pure Vanilla” by Shauna Sever. I doubled the recipe below, and the double batch yielded 48 pieces.
- all purpose flour - 1 and 1/4 cups
- baking soda - 1/2 teaspoon
- salt - 1/2 teaspoon
- unsalted butter - 6 Tablespoons, at room temperature
- granulated sugar - 1/2 cup
- pure vanilla extract - 1 Tablespoon
- Homemade Vanilla Sugar - 1 Tablespoon
- egg white - 1 large, at room temperature
- vegetable oil - 1 Tablespoon
- colored sugar sprinkles - 1/4 cup each of red and green
- Preheat oven to 350 F degrees. Prepare the baking sheets by lining them with parchment paper or silicone baking mats.
- In a bowl, sift together the flour, baking soda and salt. Use a wire whisk and whisk the powdered ingredients around a couple of times.
- Separately, using a stand mixer with the paddle attachment, beat together the butter, sugar, vanilla sugar and vanilla extract on medium speed till light and fluffy, for 2 minutes.
- Add the egg white and oil. Continue beating until batter is smooth, about 1 minute more.
- Reduce the mixer speed to low and slowly add the dry ingredients. Mix till the batter is smooth.
- Turn the dough out on a large sheet of parchment paper and pat it into a disk. Using a rolling pin, roll out the dough to ¼ inch thick. Place sheets of parchment between the dough. Transfer to a third baking sheet or a flat plastic container. Freeze until firm, for at least 10 minutes. Or if you prefer, cover the cookie dough in plastic wrap, then place in an air tight container and freeze at least 6 hours or overnight.
- When ready to bake, cut the dough with a round cookie cutter, measuring 1 and ½ inch in diameter. Roll the cookie dough in colored sugar sprinkles. Place them an inch apart on the prepared baking sheets. Bake 15 to 18 minutes at in a preheated oven of 350 F degrees.
- When done, cool the cookies for a minute on the tray, then transfer them to a cookie rack to cool completely.
- RECIPE NOTES: To make Homemade Vanilla Sugar, the cookbook 'Pure Vanilla" suggested to place 1 or 2 vanilla bean pods inside a jar of granulated sugar. I placed my vanilla bean in an 8 ounce jar filled with 1 to 2 cups of sugar and let it sit for at least 2 days before using as a baking ingredient.