Bite Sized Sugar Cookie Nibbles

Bite Sized Sugar Cookie Nibbles

Adapted from Bravetart.com
Makes 100 - 1” cookies or 32- 3” cookies
Author Wendy Sondov themondaybox.com

Ingredients

  • 1 ¾ cups all purpose flour
  • 1 rounded tablespoon powdered milk
  • ½ teaspoon cinnamon
  • 1/8 teaspoon baking soda
  • 6 tablespoons unsalted butter room temperature
  • 1 teaspoon vanilla extract
  • 2 large egg whites
  • ¼ – ½ cup decorating sugar

Directions

  1. In a medium bowl, whisk together flour, powdered milk, cinnamon, and baking soda.
  2. In the bowl of an electric mixer beat butter, vanilla and egg whites until combined.
  3. Alternate adding flour then egg whites. Mix until a smooth dough forms.
  4. Form the dough into a disc, wrap in plastic wrap and refrigerate until firm, 2 hours to overnight.
  5. When ready to bake: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  6. Remove half of the dough from the refrigerator. The other half should remain refrigerated until ready to use.
  7. Roll the dough out between two sheets of parchment paper to ¼”.
  8. Remove the top sheet of parchment and sprinkle the surface of the dough with some of the decorating sugar .Replace the top sheet and gently use the rolling pin to embed the sugar into the dough.
  9. Remove the top sheet of parchment and cut out shapes. The scraps can be re-rolled and re-sprinkled (Re-rolled dough will have decorating sugar inside the dough as well as sprinkled on top, but that will not adversely effect the cookies.)
  10. Place the cookies on the baking sheet about ½” apart. These cookies spread very little while baking.
  11. Repeat with the second half of the dough.
  12. Bake for 10-12 minutes until firm and edges begin to brown.
  13. If the cookies are too small for cooling on a wire rack, cool completely on the baking sheet.
  14. Store for up to one month in an airtight container at room temperature.

Packing Tips

If shipping these cookies in an airtight container, fill any empty space on the top of the container with wadded waxed paper so that the cookies will not move during mailing. If using a large ziplock bag, squeeze out as much air as possible before closing the bag, then use packing material in your shipping box to ensure that the cookies don’t move around during mailing.