Pastel Crinkle Cookies
Soft bakery-style cookies with colorful pastel centers and a thick crackly sugar coating.
Ingredients
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 3/4 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla bean paste
- 1/2 teaspoon almond extract optional
- 1/4 cup cream cheese softened
- 1/2 cup granulated sugar for rolling
- 1 cup powdered sugar for rolling
- Gel food coloring in 3 to 4 pastel shades such as pink blue, lavender, and mint
Instructions
- Whisk the flour, baking powder, baking soda, and salt together in a medium bowl and set aside.
- In a large bowl, beat the softened butter and 1 cup granulated sugar together until light and fluffy.
- Add the egg and egg yolk and mix until the mixture looks smooth and glossy.
- Mix in the vanilla bean paste, almond extract if using, and softened cream cheese until fully combined and creamy.
- Add the dry ingredients to the wet ingredients and mix on low just until no streaks of flour remain.
- Divide the dough evenly into 3 or 4 small bowls, depending on how many colors you want to use.
- Tint each portion of dough with a different pastel gel food coloring, stirring until the color is evenly blended.
- Cover each bowl tightly and chill the dough for at least 2 hours or overnight until firm.
- When ready to bake, preheat the oven to 350°F and line two baking sheets with parchment paper.
- Scoop the chilled dough into 1 1/2 tablespoon portions, about 35 to 40 grams each, and roll into smooth balls.
- Roll each dough ball in the 1/2 cup granulated sugar to coat the surface.
- Roll each sugared ball in the powdered sugar, pressing lightly so it forms a thick, even coating.
- Arrange the coated dough balls on the prepared baking sheets about 2 inches apart.
- Bake for 10 to 12 minutes until the edges are set and the tops are puffed, crackled, and still slightly soft in the center.
- Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Chill the dough thoroughly so the cookies hold their shape, keep vivid pastel color, and develop clear crinkles.
- Use gel food coloring, not liquid, for brighter pastels without thinning the dough.
- Use gel food coloring, not liquid, for brighter pastels without thinning the dough.