Springtime Crinkle Cookies (Print Version)
Soft, pastel-hued crinkle cookies with crackled sugar tops, ideal for joyful spring celebrations.
# Ingredients:
Dry Ingredients
01 -
2 cups all-purpose flour
02 -
1 ½ teaspoons baking powder
03 -
¼ teaspoon salt
04 -
½ cup powdered sugar, for coating
Wet Ingredients
05 -
½ cup unsalted butter, softened
06 -
1 cup granulated sugar
07 -
2 large eggs
08 -
1 teaspoon vanilla extract
09 -
½ teaspoon almond extract (optional)
10 -
Gel food coloring in pastel shades
# Instructions:
01 -
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
02 -
Whisk together flour, baking powder, and salt in a medium bowl.
03 -
In a large bowl, beat butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition.
04 -
Stir in vanilla and almond extracts, then gradually fold in the dry ingredients until a thick dough forms.
05 -
Divide dough into portions and blend in pastel gel food coloring to each portion until evenly colored. Chill dough for at least 30 minutes.
06 -
Roll tablespoon-sized dough balls in powdered sugar until fully coated. Arrange on baking sheet spaced 2 inches apart.
07 -
Bake for 10 to 12 minutes, or until tops crack and edges are set. Allow to cool on the baking sheet briefly before transferring to a wire rack to cool completely.
# Notes:
01 -
Use gel food coloring to maintain dough firmness and vibrant hues. Dust hands with powdered sugar to prevent sticking. Dough can be chilled up to 24 hours before baking. Store cookies in an airtight container for up to 5 days or freeze for 3 months.