Pastel Crinkle Cookies
These pastel-colored crinkle cookies are soft on the inside with a delightful powdered sugar crust, perfect for springtime celebrations and cookie exchanges.
Ingredients
Main Ingredients
- 1 cup granulated sugar Provides structure and encourages spreading.
- 1/4 cup brown sugar Adds moisture and caramel notes.
- 1/2 cup unsalted butter, softened For richness and proper dough spread.
- 2 large eggs Use room temperature for best results.
- 1 tsp vanilla extract Essential for flavor; can substitute with almond extract.
- 2 cups all-purpose flour Measure by weight for accuracy.
- 1/2 tsp baking powder Helps the cookies rise.
- 1/4 tsp salt Enhances flavor.
- 1/4 cup powdered sugar (for coating) Creates the signature crackle.
- Food coloring (various pastel colors) Use gel for better control.
Instructions
Baking Preparation
- Preheat the oven to 350°F (175°C).
- Cream together granulated sugar, brown sugar, and softened butter until smooth.
- Beat in the eggs and vanilla extract until glossy.
- Whisk together flour, baking powder, and salt, then slowly add to the wet ingredients until just combined.
- Divide the dough into portions and add food coloring as desired.
- Roll the dough into balls, coat each in powdered sugar, and place on a baking sheet lined with parchment paper.
- Bake for 10–12 minutes or until edges start to set but centers are still soft.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store baked cookies in an airtight container for up to 4 days or freeze for up to 3 months. Use room-temperature ingredients for best results, and avoid overmixing.