Prep Time: 2 hours (includes time to chill the dough) 

Cook Time: 16 minutes

Yield: 2-4 cookies                  

Ingredients: Vanilla Protein Sugar Cookies 

• 2 cups all-purpose flour, plus more for dusting and rolling 
• 2 scoops Ascent Vanilla Whey Protein Powder
• 1/2 teaspoon baking powder
• 3/4 teaspoon kosher salt
• 1-1/4 cups (2-1/2 sticks) chilled unsalted butter, cut into 1/2 inch pieces
• 1 cup granulated sugar
• 1 large egg, plus one yolk
• 1 teaspoon vanilla extract 

Ingredients: Icing

• 1-1/2 cups powdered sugar
• 5 tablespoons milk
• Food coloring of your choice 

Directions: Vanilla Protein Sugar Cookies  

• In a large bowl add the all-purpose flour, Ascent Vanilla Whey Protein Powder, baking powder, and salt and whisk to combine. In another large bowl, or in the bowl of a stand mixer, using the whisk attachment on high speed, cream the chilled, diced butter and the sugar together until well incorporated and looks light in color, about 3 minutes. Add the egg, additional yolk, and vanilla extract and beat to just combine. 
• Begin to gradually add the dry ingredients to the creamed butter and sugar mixture, about one cup at a time. Stir to combine. 
• Place racks in the lower and upper thirds of the oven, preheat to 325*F. Let 1 disk of the dough sit at room temperature until slightly softened, about 5 minutes. Roll out on a lightly floured surface, until about 1/4-inch thick, dusting with more flour as needed. Cut out shapes with floured cookie cutters and transfer cookies to parchment-lined baking sheets, giving each about 1/2-inch of space around. 
• Bake cookies, rotating the cookie sheets halfway through, until edges are lightly golden, about 12-15 minutes. Transfer baked cookies to wire racks and cool. Repeat with scraps and remaining dough.
• Decorate cooled cookies as desired.