Pastel Crinkle Cookies
These cheerful Pastel Crinkle Cookies have a soft, tender crumb and a delightful crackled exterior, perfect for spring celebrations.
Ingredients
Main Ingredients
- 1 cup granulated sugar Fine granulated sugar for even creaming.
- 1/4 cup brown sugar Adds moisture and a hint of caramel.
- 1/2 cup unsalted butter, softened Important for controlling fat and flavor.
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour For achieving the right crumb.
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup powdered sugar (for coating) Essential for the crackled appearance.
- Food coloring (various pastel colors) Use gel or paste for best results.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Set an oven rack to the middle position.
- Cream together granulated sugar, brown sugar, and softened butter until smooth for 2-3 minutes.
- Beat in eggs and vanilla extract until glossy.
- Whisk together flour, baking powder, and salt, then add to wet ingredients until just combined.
- Divide the dough and knead food coloring into each portion until evenly tinted.
- Roll dough into balls and toss in powdered sugar until well-coated.
- Place on a lined baking sheet, spacing 2 inches apart.
Baking
- Bake for 10–12 minutes until edges are set but centers still appear soft.
- Cool on the baking sheet for 3-5 minutes before transferring to a wire rack.
Notes
Store cooled cookies in an airtight container for up to 4 days. For freezing, arrange unbaked dough balls in a single layer, then transfer to a freezer bag for up to 3 months.