Springtime Crinkle Cookies
Bright, colorful crinkle cookies that are perfect for spring gatherings, featuring soft centers and a delightful crackle.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
Wet Ingredients
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 teaspoons almond extract (optional)
For Coating
- 0.5 cups powdered sugar for rolling
Food Coloring
- Gel food coloring (pink, yellow, green, purple, or colors of choice)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, and salt until uniform.
Cream Butter and Sugar
- Cream together the softened butter and granulated sugar until fluffy and pale. Add eggs one at a time, mixing in vanilla and almond extract.
Combine Mixtures
- Gradually fold the dry ingredients into the wet mixture until just combined, avoiding overmixing.
Color the Dough
- Portion the dough into separate bowls and mix in gel food coloring until evenly tinted.
Chill the Dough
- Chill the colored doughs for at least 30 minutes.
Roll and Coat
- Roll tablespoon-sized portions into balls and coat each in powdered sugar.
Bake
- Place the coated balls on the baking sheet about 2 inches apart and bake for 10 to 12 minutes.
Cool and Finish
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store cooled cookies in an airtight container for up to 4 days. Freeze baked cookies for up to 3 months, or freeze dough for later baking.