Vanilla Crinkle Cookies

It’s often nice to be reminded that simplicity is the ultimate sophistication.

Simplicity is the key to success. Simplicity is the spice of life.

Simplicity creates an attractive balance and true refinement. In a world that is always about the biggest, the baddest and the best, sometimes it’s wise to lighten things up and simplify. Simple sophistication rings true for these cookies. A generaous allowance of pure vanilla is the only luxury this recipe boasts.

Personally, the kitchen is an area where I sometimes need to simplify. We don’t always need to create the best, most beautiful culinary projects. A large cake doesn’t need to be made with fresh buttercream and piped into a delicate design… then garnished with homemade cake toppers.

Take a glimpse at simple, clean and quaint. These luscious soft crinkle cookies are a vanilla version of a popular chocolate treat. Without cocoa or rolled in powdered sugar, an already easy cookie gets a little toned down. And a little healthier in the process.

Vanilla Crinkle Cookies (gluten free)
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1 heaping Tablespoon Pure Vanilla Extract
3/4 cup Maple Sugar
1 stick Unsalted Butter
1 Egg and 1 Egg Yoke
1/2 teaspoon Pink or Sea Salt
1 1/4 cup Rice Flour
1/4 teaspoon Xanthan Gum
1/4 teaspoon Cream of Tartar
1/2 teaspoon Baking Soda

Preheat  oven to 350 degrees.
In a large bowl, beat together the butter, maple sugar and vanilla until light and fluffy. Add the eggs, one at a time and mix to combine. Add salt, flour, xanthan gum, baking soda and cream of tartar. Mix until just incorporated. Spoon dough onto a parchment lined baking sheet and bake for 10-12 minutes. These cookies are best warm and fresh out of the oven!