Vanilla Polka Dots

Source: King Arthur Flour

Yield: 42–48 cookies


  • 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


  1. Heat oven to 350°F.
  2. Line two baking sheets with parchment paper.
  3. Pour pearl sugar into a small bowl. Wrap base of a flat-bottomed glass with cling film.
  4. 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.
  5. Mix in egg white, then vanilla.
  6. Add 1/3 of the flour, mixing until it’s almost all incorporated. Scrape down bowl. Repeat two more times with rest of flour.
  7. Scoop dough into heaping teaspoons, then roll into balls. Roll each dough ball in pearl sugar. Place on baking sheet roughly 2" apart.
  8. Using the cling film-wrapped glass, gently press down on each cookie to flatten slightly.
  9. 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.

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