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Photo of Vanilla crisps by WW

Vanilla crisps

2
Points®
Total Time
24 min
Prep
18 min
Cook
6 min
Serves
20
Difficulty
Easy
Crunchy and fabulous! You'll also love how versatile this recipe is. You can substitute almond extract for the vanilla to make almond crisps, or add 2 tablespoons cocoa to the sugar for chocolate crisps. Just keep in mind that any of these changes you make could affect the nutritional value of these crisps. The best part is you only need five ingredients for these cookies, most of which you probably already have in your pantry or refrigerator, and you can make them in less than 25 minutes. The classic taste and crispiness of these cookies are just irresistible. And if you can’t fit 10 cookies on each pan, simply cook them in two batches.

Ingredients

Unsalted butter

3½ Tbsp, at room temperature

Powdered sugar (confectioner's)

½ cup(s)

Egg whites

2 large, at room temperature

All-purpose flour

⅓ cup(s)

Vanilla extract

1 Tbsp

Instructions

  1. Preheat oven to 350°F. Cover two very large cookie sheets with parchment paper.
  2. In a medium bowl, using an electric mixer, cream butter and sugar until light and fluffy. Add egg whites; stir until just blended. Sift flour over butter mixture and gently stir in with a spatula; stir in vanilla.
  3. Drop 10 heaping teaspoons of batter onto each prepared cookie sheet, about 3-inches apart; flatten each mound with back of a spoon.
  4. Bake cookies in middle of oven until edges start to turn brown, about 5 to 6 minutes. Remove from oven and quickly transfer cookies to a cooling rack using a thin metal spatula. Yields 1 cookie per serving.

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