Coated in crunchy Lars Own Swedish pearl sugar, these vanilla polka dots are a sweet, buttery delight that are the perfect accompaniment to your afternoon coffee or tea. Plus, they’re a snap to make! 💫
PrintVanilla Polka Dots
- Yield: 42–48 cookies 1x
Ingredients
Scale
- 1 cup (184g) Lars Own® Swedish Pearl Sugar
- 1 cup (16 Tbsp or 227g) unsalted butter, cut into chunks, room temperature
- 2/3 cup (131g) granulated sugar
- ½ tsp fine sea salt
- 1 large egg white, room temperature
- 1 ½ tsp vanilla extract
- 2 ¼ cups (269g) King Arthur Unbleached All-Purpose Flour
Instructions
- Heat oven to 350°F.
- Line two baking sheets with parchment paper.
- Pour pearl sugar into a small bowl. Wrap base of a flat-bottomed glass with cling film.
- In the bowl of a stand mixer fitted with paddle attachment, cream butter, granulated sugar, and sea salt. Beat on medium speed until creamy and smooth—roughly 3 minutes.
- Mix in egg white, then vanilla.
- Add 1/3 of the flour, mixing until it’s almost all incorporated. Scrape down bowl. Repeat two more times with rest of flour.
- Scoop dough into heaping teaspoons, then roll into balls. Roll each dough ball in pearl sugar. Place on baking sheet roughly 2" apart.
- Using the cling film-wrapped glass, gently press down on each cookie to flatten slightly.
- Bake for 18–20 minutes or until golden brown around edges and on bottom. Remove cookies from oven and cool on pan for 5 minutes. Then transfer to rack to cool completely.
Notes
Source: King Arthur Flour
jennifer Akridge
My grandkids and I made this recipe. I live in a dry desert.,so I had to add to a little water and coat the balls in a little water to get the sugar to stick but they turned out great. It is lovely recipe.
Becky at Fikabröd
Hej, Jennifer! So glad you and your grandkids enjoyed this recipe! 😊
Lynne
I’d love to make these with almond extract in place of vanilla! But it’s powerful so perhaps just a tsp will do. Has anyone tried this?
Becky at Fikabröd
Hej, Lynne! I love the idea of turning these into almond polka dots! I absolutely adore almond extract, so I personally would sub it 1:1 for the vanilla. If you're concerned about that being too strong for your liking, then I would do 1 tsp almond extract and 1/2 tsp vanilla. Let me know how they turn out! 💞
Teri
Don’t be fooled by the simplicity of these lovely cookies. They are delicious. Perfect with an afternoon cup of tea.
Becky at Fikabröd
Exactly—sometimes simple treats are the best treats 😌